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 Gift Card Mall Great gifts made simple. Shop all your favorite retailers here. ma» no» b» a«*Utw n< aN stow Ohwunt grfl «pM rank iwwt «owl ards I haw Rfcrent iwttn. 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