PageA5
August I, 2007
F ood
The m ission o f the ‘Food S ection’ is to provide ou r readers with great tasting healthy recipes and useful household
information. The Portland O bserver respectfully requests all com m ents and/or fam ily recipes you would I ike to share
with us. Address em ails to foods@ portlandobserver.com
Caribbean-Spiced Roast Chicken
INGREDIENTS
• I 1/2 tablespoons fresh lime
juice
• 2 fluid ounces rum
• I tablespoon brown sugar
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground clove
• 1/2 teaspoon ground cinnamon
"Tropical fla
vors make this
chicken really
delicious. "
Gambas Pil Pil
• 1/2 teaspoon ground ginger
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thym e
leaves
• I-(3 pound) whole chicken
• 1 tablespoon vegetable oil
Ingredients for life..
(Prawns, Chilean Style)
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, combine the lime juice, rum. and brown sugar; set
aside. Mix together the cayenne pepper, clove, cinnamon, ginger,
pepper, salt, and thyme leaves. Brush the chicken with oil. then coat
with the spice mixture.
3. Place in a roasting pan. and bake about 90 minutes, until the juices
run clear or until a meat thermometer inserted in thickest part of the
thigh reaches 180 degrees F. Baste the chicken w ith the sauce every
20 minutes while it’s cooking. Allow chicken to rest for 10 minutes
before carving.
SAFEWAY ©
"Rich, golden garlic
cloves and a splash o f
pisco flavor juicy prawns
in this Chilean version o f
a classic Spanish tapa. "
INGREDIENTS
• 10 cloves garlic, peeled and
slightly crushed
• 1/2 cup grapeseed oil or olive oil
• I 1/2 pounds large shrimp, peeled
and deveined
• 3 tablespoons pisco or brandy
Rancher’s Reserve
Angus Beef
Ribeye Steak
Bone-in.
SAVE up to $4.72 lb.
CLUB PRICE
• 1 cacho de cabra pepper, or Ana
heim pepper, seeded and cut into
1/2-inch pieces
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges
Pork Shoulder
Country Style Ribs
lb
CLUB PRICE
DIRECTIONS
1. Place the garlic cloves and grapeseed oil in a skillet over medium-high
heat. Let the garlic slowly turn golden brown as the oil becomes hot;
continue cooking until the garlic has turned golden-brown, and the oil
is quite hot.
2. Add the shrimp, stir to coat with oil, and cook for 15 seconds before
stirring in the chile pepper. Continue to cook until shrimp is pink and firm.
Pour in pisco, and cook for 30 seconds to let the alcohol evaporate.
Season with salt to taste, then pour the mixture into a serving dish. Serve
sprinkled with cayenne pepper, and garnished with lime wedges
Safeway Chicken
Thighs or
Drumsticks
Fresh. Grade A.
SAVE up to 42< lb.
CLUB PRICE
Fresh Wild Alaskan
Salmon Fillets
Calabacitas
"Serve as a light lunch, or
with cheese and tortillas,
excellent as a side dish with
your favorite spicy meal. ”
1
47
Bone-in.
Choose from Coho or
Sockeye.
Weather permitting
INGREDIENTS
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 small zucchini, diced
• 1 cup frozen whole kernel com
• 1 fresh poblano chile pepper,
seeded and chopped
• 1 (15 ounce) can black beans,
rinsed and drained
• 1/2 teaspoon salt, or to taste
SAVE up to $3.22 lb.
CLUB PRICE
DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Add onion and
garlic, and cook, stirring until translucent. Add zucchini and poblano
pepper, and saute until soft. Stir in com and beans, and heat through.
Season with salt to taste.
Fruit Espuma
(Latin American Gelatin Foam)
Sun^er
Vinta£e
"This is a deliciously light dessert that
works well for summer picnics or even
between cake layers. My Peruvian
neighbor was kind enough to give me
this recipe, and I thought you might
like it, as well."
Value^R-*1,
INGREDIENTS
* 1 (1 2 fluid ounce) can very cold
• I 1/2 cups water
evaporated milk
• 1 (6 ounce) package raspberry • 1 cup fresh raspberries for gar-
flavored gelatin mix
nish
Edna Valley,
Kendall-Jackson or
Chateau Ste Michelle
DIRECTIONS
1. Bring water to a boil in a small saucepan. Stir in gelatin until completely
dissolved, then place into refrigerator until cool (but not solid).
2. Pourevaporatcd milk into a large bowl, and whip with a hand mixer until
Huffy and doubled in volume. While continuing to beat, slowly pour in
cooled gelatin. When the entire gelatin has been incorporated, pour the
mixture into a mold or bowl and chill until set, about 3 hours. Once set,
serve garnished with raspberries.
64-oz
Selected varieties
Club Price: S3 00 ea
SAVE up to SZ 78 on 2
12-oz cans
Selected varieties
Plus deposit m Oreqon
SAVE up to S3 20
Nabisco Oreo,
Nutter Butter or
HoneyMaid
10 5 to 18-oz.
Selected varieties.
SAVE up In 14.19 on 2
750-ml.
SAVE up to $7.11
pestio’
Chateau St. lean,
Toasted Head or
Woodbridge
750 ml Chateau St
Gatorade or Propel
lean or Toasted Head
32-oz Gatorade or
700-ml Propel
Selected varieties
Club Price 80» ea
SAVE up to St 90 on tO
SHpfted vanetah
SAVE up to $6 51
"Spicy, tangy collard greens accented
with black pepper bacon, cayenne
pepper and vinegar are a big deal in
Brazil. Here is my recipe. Since bacon fat
is an essential part o f this recipe don't
drain it during any o f the steps! I say
that if your veggies are fattening then
eat a lighter main dish!"
Safeway Butter
Top Bread
Best Foods
Mayonnaise
22.5-oz Homestyle
White or Wheat
Club Price $1 50 ea
SAVE up to 98» on 2
24 to 30-oz
Selected varieties
Limit 3.
Ocean Spray
Cranberry
Cocktail Drink
Tide Laundry
Detergent
SAVE up to $ 1.77
Clos Du Bois, Korbel or
Martini & Rossi
750-ml. Selected varietals
SAVE up to SS.12
jé B
Bennger Founders.
8V Coastal or
Eola Hills
750-ml
Selected varietals
SAVE up to $7 2J
( 2 B ® '.r r u w Northern Bath Tissue or
• 2 pounds collard greens - rinsed.
stemmed and torn into 3x6 inch
pieces
• 2 tablespoons red wine vinegar
DIRECTIONS
1. Place bacon in a large heavy-bottomed pot over medium-high heat.
Cook until browned and most of the grease has been released. Stir in
onion and cook until tender and glistening, about 4 minutes.
2. Place collards into the pot and stir to coat with the bacon drippings.
Pour in the chicken stock. Season with cayenne pepper. Reduce heat to
low and cook for I hour and 15 minutes.
3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until
liquid is reduced by about 1/2.
18-Pack Bud,
Miller or Coors
Selected varietals
Brazilian Collards
INGREDIENTS
• 1/2 pound peppered bacon, diced
• 1 onion, chopped
• I cup chicken stock
• I teaspoon cayenne pepper
Minute Maid or
Florida's Natural
FREE
AUGUST
W ED
THU«
1
2
FRI
SAT
3 4
SUN
5
MON
T U fS
6
7
Price« good thn August 7 entti your Safeway ftuD Curd
Inore
Brawny Paper Towels
12 Double Roll or
6 to 8-Roll Towels
SAVE up to S7 99 on 3
- for the
^circled prices
in this ad and in-store
64-oz Selected varieties
Club Price $2 00 ea
SAVE up to 1191 on 2
141 to 142-oz Powder
or 100-oz HE2X to
200-oz Liquid.
SAVE up Io S3 SO
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