December 27. 2006 ì,!f |Jo rtla u ò © bseruer Page AS To make life easier for meal preparations, the ‘Food Section' will present an assortment of hearty, healthy and user-friendly winterand holiday recipes. For recipe requests or suggestions contact: SharonS@portlandobserver.com Subject. Food Section F ood Black-Eyed Pea Fritters with Hot Pepper Relish For fritters For relish • 1 cup dried black-eyed peas • I m edium onion, chopped • 1/2 teaspoon m inced fresh habanero chile, including seeds • I large egg • I teasp m n salt • 3 to 4 tablespoons w ater • 6 cups vegetable oil • • • • • • • • • • Active time: 45 min Start to finish: 9 hr (includes soaking tim e) M akes about 36 fritters Make relish: 4 red bell peppers ( I 1/2 lb), chopped 1 m edium onion, chopped 2 plum tom atoes, chopped I tablespoon m inced fresh habanero chile, including seeds 1 1 /2 teaspoons sal, 1/4 cup peanut or vegetable oil Special equipm ent: a deep-fat therm om eter Soak peas for fritters: Put peas in w ater to cover by 2 inches and soak 8 hours. Drain in a colander. then blend in egg and salt. W ith motor running, add 3 tablespoons w ater and blend until sm ooth and Huffy (add rem ain­ ing tablespoon w ater if necessary to form a batter ju s, thin enough to drop from a sp o o n ). Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food pro­ cessor. Heat oil in a 12-inch heavy skillet over m oderately high heat until hot but not sm oking, then stir in purée (use caution as it will splatter). Reduce heat and sim mer, stirring occasionally, until m osto fliq u id is evaporated, 8 to 10 minutes. Cool to room tem perature. These fritters are called akara in Nigeria and Sierra Leone, and akla or koose in Ghana. They're eaten as a snack, side dish, or break­ fast, served with a hot pepper relish fatal. We think they make a great hors d'oeuvre. b row ning too q u ick ly ), until go ld en , ab o u t 2 m inutes, then transfer to paper tow els to drain. R eturn oil to 3 6 0 °F betw een b atch e s. Fry fritters: H eat oil in a 4 -q u art heavy pot (p re f­ erab ly ca st-iro n ) until th erm o m eter re g ­ isters 360°F . W orking in b atch es o f 8, gen tly d ro p ta b lesp o o n s o f b atter into hot oil, using a sm all spoon to scrape b atter from ta b lesp o o n . Fry, stirrin g c o n s ta n tly (to p re v e n t fritte rs from Make fritters: Purée peas, onion, and chile in food processor until as smooth as possible. Ingredients for life. SAFEWAY The jerk seasoning can be made a day in advance. The chicken needs to marinate fo r at least four hours and can sit as long as overnight. Jamaican Jerk Chicken INGREDIENTS • 3 tablespoons dark rum • 2 tablespoons w ater • 1/2 cup malt vinegar • 10 green onions, chopped • 4 garlic cloves, peeled, chopped • 2 tablespoons dried thyme • 2 Scotch bonnet chiles or habanero chiles with seeds, chopped • 2 tablespoons vegetable oil • 4 teaspoons ground allspice • 4 teaspoons ground ginger • 4 teaspoons ground cinnam on • 2 teaspoons ground nutm eg • 2 teaspoons salt • 2 teaspoons ground black pepper • 2 teaspoons dark brown sugar • 1 cup ketchup • 3 tablespoons soy sauce • 2 3- to 3 1/2-pound chickens, halved lengthw ise, rinsed, patted dry • 1/2 cup fresh lim e juice DIRECTIONS Boil rum and 2 tablespoons w ater in small saucepan for 3 minutes. T ransfer rum m ixture to blender; add vinegar and next 12 ingredients and blend until alm ost sm ooth. T ransfer 2 table­ spoons je rk seasoning to small bowl; mix in ketchup and soy sauce to m ake sauce. (Jerk seasoning and sauce can be made I day ahead; cover separately and refriger­ ate.) A rrange chicken in large roasting pan or baking dish. Pour lime ju ice over; turn tocoat. Spoon jerk seasoning overchicken and rub in. C over and refrigerate at least 4 hours, turning occasionally. (Can be pre­ pared I day ahead. Keep refrigerated.) Preheat o ven to 35O°F or prepare barbe­ cue (m edium h e a t). Rem ove chicken from je rk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rim m ed baking sheet. Roast until chicken is cooked through and ju ices run clear w hen thickest par, o f thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side dow n, on grill rack, cover, and gri 11 until chicken is cooked through, turning occasionally and adjust­ ing heat if brow ning to o q u ick ly , about 50 m inutes. C ut each chicken half into pieces and serve with sauce. M akes 8 servings. 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Selected varieties SAVE up Io $3 49 on 2 12-02 uns Or 30-0«* Miller i ite Selected vaneties Plus depos« ui Oregon SAVE up lo $5 SO INGREDIENTS: • • • • • • I Cup m ayonnaise l/4 C u p m ilk 1 T ablespoon cider vinegar I Teaspoon Dijon mustard 1/2 Teaspoon celery seeds Salt • • • • • Black pepper 1/2 H ead ca b b ag e, co red an d shred ded I Red bell pepper, sliced thin I C arrot, shredded I Small onion, grated DIRECTIONS 1. Using a whisk, mix together m ayo, milk, vinegar, mustard, and celery seed. 2. Season to taste with salt and pepper. 3. T oss cabbage, bell pepper, carrot and onion together in a bowl, and mix together with dressing. 4. C over and refrigerate several hours before serving. 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