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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 24, 2011)
iri’t ^Jort lattò (f)hscrurr Page 12 SAFEWAY 0 August 24, 2011 your groceries, your choices, your schedule, delivered! Ingredients for life R eward points Smoked Salmon FREE Delivery SAFEWAY com Hurry in now and use your Rewards! SW This favorite form o f cooked salmon takes time, but the outcome is worth the effort; 20 to 30 portions, depending on the number o f salmon fillets used. CM SUMMER See store for details or visit Safeway.com. ’’(n ¡F o s te r I - Â I F a rm s | Ingredients: [........ ' • H* 1 c u p k o s h e r salt • 1/2 cup sugar • 1 /2 cup d a rk b ro w n su ga r • I ta b le s p o o n JN crushed black pep percorns 2 large s a l m o n Foster Farms Fresh Whole Fryer Club Price I I P o rk Loin H a lf S lic e d R ib 8 0 % Le an G round B eef Bone-In Or SwtomHaifSkced Si 7915 SAVE up » $ 2 30 lb D irections: See Weekly Ad 1. In a bowl, mix together salt, sugar, brown sugar and pepper corns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. 2. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. 3. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. 4. Smoke fish over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well. Rancher's Reserve* Boneless Beet Petite Sirloin Steak Nottoeicsed 2 0 * tat Or 93% Lean. S2 9910 Not lo eweed 7% lat f«trsme Extreme Value Pack SAVE up to $4 00 lb VauePac* SAVE uptoSI 22» Club Prie» B I Yellow Peaches or Nectarines SAVE up to $1.50 lb Fresh Cooked Northwest Shrimpmeat ||] Weather permitting SAVE up to $3 00 lb Club Price Club Price U Yellowfin Ahi Tuna Steaks Navel Oranges Previously frozen Import«!. SAVE up to 804 to SAVE UP,0 54 00 lb PLUS Save an additional MIX& MATCH all Washington wines ~ lets or sides, pin _______ — bones removed 8 L H IS G E R Locally grown SAVE up to 90c lb. I 'l l - Beer Can Chicken Total time is 1 hr, 35 min, yielding about 4 servings. G e n e ra l M ills C h e erio s Ingredients: T id e D ete rg en t O pen N a tu re * B re ad s 14-oz of Lucky Charms 16-oz Cereal Club Price $ 2 50 ea SAVE up to $21 8 on 2 50-w Liquid Selected varieties SAVE up to $2 00 24-oz Selected varieties • 1 (4-pound) whole chicken • 2 tablespoons vegetable oil L Red Roma Tomatoes SAVE up to 5 0 c lb • 2 ta b le s p o o n s s a lt • I te a s p o o n b la c k p e p p e r v ... * X 0 X « 1 • 3 tablespoons of your fa- vorite dry spice rub 1 can beer P o w e ra d e 3 2 -0 2 Club Price B Selected varieties M a rte C a lle n d e r's or H e a lth y C h o ice M e a ls Safeway Softly Bath Tissue or Thirsty Paper Towels !N 21s Se«M or«« trWecSWmm Cr*’ rtt:$2Wec SAVE * fc $5 M art 5 S eecM rrtfe SAVE up6 50c Directions: 24-DouOM to Tsae or -2-#g Noli towels Fresh Express Salads 9 to 12-ox packages Selected varieties SAVE up to $ 1 5 0 ea EQUAL OR LESSER VALUE 12-Pack Coca-Cola O u r p r o d u c e is 12-oz cans Selected varieties Save up to $13 98 on 4 bags of The Snack Artist'"Chips 8.5 to 13-oz Selected varieties »>< I ' l . / l l « ,1 *1 1 lm » 10 p v l K v M n , C o » C o l. 11 pock, .n d tw o (1| t u , . .1 t h . SntKli chv, limrt tw o 12) F it f bags of The S w m * A rtht * Chips po» tramoettow Hus ta» and deposit whore apptuatole a (M (M (M (M C m C m C m C m bftl ihur fri sat sun mon tues 0. „ « n .illo o Lx Tr«tk? rip« delicious. Prices on this page are effective Wednesday, August 24 thru Tuesday, August 30, 2011. ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store u Tuesday August 30. 2 0 ,1 m all Saleway stores m Oregon lexcept Milton Freewater) and S W Washington stores serving Wahkiakum Cowtitz « m i l ih u ? i0!tIeIi.<ie c i n » c ' ' 2 0leSai!LS ^ ales 0(D fodutts con*dntng ophednne. pseudoephedrine or phenylpropanolamine limited by N? ’ N ALL. ^ , ? RtS Some advertised pnees may he even lower in some stores On Buy One Get One Free i BOGO ' otters em free BOGO offers are not 1/2 price sales If only a single item purchased Ihe regular price applies Manufacturers' a x B o n i may he used on e purchaseit item Customer wHl he responsible tor tax and deposits as required by law on Ihe purchased and ’ree items No tauor sales hi excess ed Safeway stores only © 2 0 , 1 Safeway Inc Availability of items may vary by store Online and In-store prices discounts and otters may differ 1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. 2. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. 3. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature regis ters 165 degrees Fin the breast area and 180 degrees Fin the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. 1