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i t 5 ôummertime anb the Ç rilling is 'Easy
Seafood is an American Tradition
A m erica's love affair with seafood is
G rilled fresh fish creates a cool, light
as authentic as the Declaration of Inde meal that’s delicious, healthy and ready
pendence and as patriotic as the Fourth
in minutes.
o f July. Shrim p was the centerpiece of
Kick up the flavor:
Thom as Jefferson ’ s meal after he signed
Add healthy flavor to your grilled
the fam ous docum ent that affirm ed
sum m er seafood with this light, re
every A m erican's right to life, liberty
freshing marinade:
and the pursuit o f happiness. George
Mix lemon zest, olive oil, kosher salt,
W ashington's wife, Martha, was cel crushed garlic and paprika in a favorite
ebrated for her crab soup recipe, which
white wine and soak your seafood in
becam e a favorite o f other renowned
the m arinade in the refrigerator for
W hite House residents, Franklin D. several hours or overnight.
R oosevelt and D w ight Eisenhow er.
For even more flavor, place fresh
O ne o f Abraham L incoln's favorite rosem ary on the g rill's hot coals - as
foods was scalloped oysters. John F. the rosemary cooks, it will impart a rich
K ennedy loved New England clam
woody flavor.
chow der and dined on crab meat im pe
G rilling fr e s h fis h :
rial and stuffed lobster at his inaugura
The key to successful fish grilling is
tion luncheon. Throughout o u rn atio n 's
making sure the grill is hot. If it’s not
history, seafood has been as American
hot enough, the fish might stick. The
as apple pie. T hat’s why seafood is the fish should sizzle when you place it on
perfect dish as A m ericans prepare for the grill.
Ju ly 4 and a g lo rio u s su m m er o f
Place the fish on the grill with the
barbequing.
bone or uneven side down first.
These succulent
chicken wings
are both sweet
and tangy.
If you place the flat side down
first, the fish might crack when
you turn it.
Fish cooks fast, so keep an
eye on it. G x ik it on one side
until it's about 60 percent done;
then turn it.
Remove the fish from the grill
before it’s well done, because
fish continues to cook as it sits.
Tuna is a great grilling fish
because its deep red meat cooks
like a steak and rarely sticks to
the grill. Salmon and grouper
also are excellent for grilling.
G rilling shrim p:
Large shrim pare best for grill
ing since they can easily be
photo « ( hrtksv o r Rn> L obster
skew ered.
Place them on a skew er one Grilled salmon with Rosemary herbs and citrus brings wonderful flavor without the fat.
on top o f the other. W atch
G rilling scallops:
G rilling clam s, m ussels a n d oysters:
them closely, because they will cook
Place them on a skew er with the flat
These shellfish cook even faster than
quickly. Shrimp is done when it ap side up. This allows them to pick up fish. Place them on the hottest part of the
pears pinkish in color.
smoky flavors from the grill.
grill. T hey're done when the shells open.
Sticky Citrus Chicken Wings
(Editor’s note: The following recipe is
fo r 12 chicken wings. Just double or
triple the recipe fo r your 4"’ o f July pic
nics or parties.)
For the seasoning:
• I tsp garlic powder
• 1/2 tsp dried thyme
• I tsp onion powder
• I tsp hot pepper sauce
• salt and white pepper
For the sauce:
• Juice of I grapefruit
• Juice of I orange
• Juice of I lime
• I tbsp while vinegar
• 3/4 cup brown sugar
• I tsp ground cumin
• 1/2 scotch bonnet pepper, de seeded
and sliced
• I loosely packed tbsp grated orange
zest
1. First, prepare thechicken. Wash and
pat dry. Season with the garlic, thyme,
«»nion and hot sauce, rubbing the spices
into the chicken pieces and adding salt
and pepper to taste. Cover and refrigerate
for an hour to marinate.
2. Meanwhile, strain the fresh juices
(should be about I cup in total) intoa non
stick pan and add all the other ingredients
with the exception of the orange zest.
Heat until the sauce bubbles and thick
ens. Phis will lake about 30 minutes. At
the very end of cooking, add the zest.
3. Light the barbecue or preheat the
grill. Or preheat the oven to 350".
4. Put the chicken pieces on an oiled
baking sheet or grill rack and brush with
oil if you think it necessary. Cook for 25-
30 minutes, or until the juices run clear
when the thickest part is pierced with a
line skewer. I Jrain«»11 excessoiI on kitchen
paper.
5. Coat the chicken with the sauce and
serve immediately. Or put the sauce in a
bowl and serve the chicken as a dip.
ax.
Blueberry Sour Cream Pie
•
•
•
•
•
•
•
•
I cup sour cream
• 3/4 cup sugar
1/4 teaspoon salt
• I egg, beaten
5 tablespoons all-purpose flour, divided
I teaspoon vanilla extract
2 1/2 cups fresh blueberries
I (Winch) pie crust, unbaked
2 tablespoons butter, softened
.3 tablespoons pecans, chopped
Preheat oven to4(X) degrees. Combine sourcream,
sugar, salt, 2 tablespcxins flour, vanilla, and egg.
Beat 5 minutes at medium speed or until smooth.
Fold in blueberries. Pour tilling into pastry shell.
Bake tor 25 minutes. Combine remaining ingredi
ents, stirring well. Sprinkleovertopofpie. Bake 10
additional minutes. Chill before serving. Serves 8.
Recipe by Nelson's Blueberry Farm (Parkdale);
The Fruit Loop Cookbook: Best of the Best from
Oregon Cookbook (Quail Ridge Press)
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