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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 6, 2012)
sportiani» (Observer Page 12 R eward points S Gas Reward Points on your grocery shopping a t SAFEW AY Just bring this coupon in-store! SAFEW AY $ ,„e m this coupon once L lt l g o o d e v e ry tim e t shop 6 6 thru 6 12 H IIIIB fflH »110 IT SAFEWAY June 6, 2012 GREAT PRICES How to Grill Steak, Chicken, and Kabobs Summer Produce! 1. Grilling adds flame-kissed flavor to any meat. 2. Choose Wisely: If money's no object, line up the New York strip, T-bone, filet mignon, and porterhouse steaks. But if break ing the bank isn't part of your barbequing plan, consider less spendy sirloin, flank steak, and skirt steaks. 3. Size matters: Choose cuts that are 1- to 1-1/4-inch thick. Pay special attention to bone-in cuts: make sure the steak is an even thickness. Meat near the bone will take longer to cook. 4. Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor a steak, try a dry rub or top cooked steaks with herbed butter. 5. Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading—and to avoid cutting into that sublime steak-use a meat thermometer to test for doneness. REAL BIG DEALS EVERY WEEK WITH YOUR CARD B <T‘"’ ■■ ,b O u H W e il Sw eet Red Cherries SAVE up to 55 00 lb VALUE PACK R a n c h e r's R e s e rv e * B o n e le s s B e e f Round S te a k P o rk S h o u ld e r B lad e S te a k Extreme Value Pack. Bone-In. Extreme Value Pack. EOUALORLESSERVALUE I a b Fair-Weather Fowl Club Pnce! > RIGHI ■hb L. SUMM VALUE PACK ' - Chicken is one o f the trickiest foods to grill. And maybe the hardest is boneless, skinless chicken breasts. That's because the grill's high heat can dry out the meat before it's cooked through. Avoid drying by lightly pounding boneless chicken breasts to a uniform thickness; the breasts will cook more evenly. Ï ’ , . Peaches or Nectarines ki SAVE up to S100lb VALUE PACK Get on the Stick E a tin g R ig h t* B o neless S k in le s s C h ic k e n B rea s ts 9 3 % L ean G round B e e f o r 9 0 % L e a n G round S irlo in Or Thin Sliced. Tenders or Thighs. Exheme Value Pack. Not to exceed 7% tat Extreme Value Pack T ropical Mangos Red or Maullo SAVE up to 80: ea Fresh Alaskan Copper River Sockeye Salmon Fillets OubPhMf Weather permitting SAVE up to $9 00 lb. waterfront BISTRO* Medium Cooked Shrimp 51 to 60-ct. Frorendhawed SAVE up to $2 00 lb 1. Call them kabobs, kebabs, satays, or skewers, food on a stick is great for the grill. 2. Cut meats and veggies to the same size. One- to P/2-inch inch cubes work well. Group foods with similar cooking times together. While a skewer o f bell peppers, cherry tomatoes and chicken looks appetizing, those tomatoes may turn to m u sh -o r worse, slither off the skew er-by the time the chicken is done. 3. To stabilize round or hard-to-skewer foods like tomatoes and shrimp, use two skewers parallel to each other. Kabobs Hostess Multi Packs or Franz Variety Breads Safeway 50-ct. Cookies, 9-ct. Muffins or 15-ct. Croissants Primo TaglioP Mesquite Turkey Breast SeUcM a m and « r e tía Out Pnce Fresh Baked Selected varieties Or Hot P epper J a c k C he e se 52 5b M SAVE up to 5395 m 2 SAVE up to $ 4 9 9 ea SAVE up to 5 2 . 5 0 lb Mini Watermelons Or Jumbo Cantaloupe. 5 3 49 pa SAVE up to 52 00 e« Ocean S pray C ranberry C ocktail D rinks California Pizza Kitchen or DiGiomo Original Pizza P ro g re s s o V e g e ta b le C la s s ic s S ou p 6 4 « Seectsdurmw! 13810 34 2 -« S e e d « w e t« CU 18 to 19-or Selected vanettee (M ftttl2 K a S M « e S 1 « » 2 * « 5 5 Odes SAVEu>«S3Man2 SAVE up Io 8 8« Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce. Ingredients S w eet Com Club Price 50:ea SAVE up to 58( on 2 Y opfaft Yogurt 4 to S or S elected varieties Club Price 5 0 e ea 12-Pack refresh«* Soda 12-01. cans SetecM «uñetas C U Pnce 52.25 m F U depoet « Oregon SAVE ia t o 54 58 on 4 C h e e z -lt o r Koehler Club C ra cke rs UtlUc OwtaUt*« 0 « ;w imtt m > atiwfisesatavkaei cutsin« culsloe Lein CatMN Simple Favorite« 8 5 to 11 J -M Selected vaueiicx Club Price 52 00 m JUNE R u ffle s P o ta to C hip s 8 5 to 9 5 - 0 4 12-Pack Widmer, Detchdes or Peck Ninkati Selected varieties 1210 22 or hotties Selected SAVE up to 54 2 9 on 2 4- varieties Plus deposit in Oiegm Prices on this page are effective Wetbwsday, June 6 thru Tuesday. June 12,2012. «W D THUR VWt M T SUN MOM w a s ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store. Prices m this ad are effective 6 AM Wednesday June 6 thru tuesday June 12. 2012 in af Safeway stores m Oregon lexcept Mttn Freewater) and S W Washington stores serving Wahkiakum. CowKtzClartc Skamania and KVckitat Counties Items offered tor sale are not available to other dealers or wholesalers Sales of prrxkxJs containing ephedrine pseudneolieitriiie or phenylpropanolamine limited hy law Quantity rights reserved SOME ADVERTISING ITEMS MAY NOT BE AVAILABLE IN ALL STORES Some advertised prices may he even lower 9 some stores On Buy One. Get One Free fBOGOT offers customer must purchase the h rst Tern to receive the second item free BOGO offers are not 1/2 pnee sales It only a smgte item putchqad, the regular price applies Manufacturers coupons may he used on purchased items only — no* on free items L b # one coupon per purchased item Customer wM be responsible for tax and deposits as requted by law on the purchased and free Items No liquor sales in excess ot PO-DB 5? gallons No liquor sales lor resale Liquor sales at licensed Saleway stores only © 2 0 12 Safeway Inc Availability ot items may vary hy store Online and In store pnccs discounts and ofters may differ • • • • • • • • • 1/2 cup teriyaki sauce 1/2 cup honey 1/2 teaspoon garlic powder 1/2 pinch ground ginger 2 red bell peppers, cut into 2 inch pieces 1 large sweet onion, peeled and cut into wedges 11/2 cups whole fresh mushrooms 1 pound beef sirloin, cut into 1 inch cubes 11/2 pounds skinless, boneless chicken breast halves - cubed Directions 1. In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours. 2. Preheat grill for medium-high heat. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item. 3. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
