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