------------«r Çortlanb ©botrucr CARREERS
Special Edition
July 3. 2013
F ood
Fast Salmon with a Ginger Glaze
Ingredients:
• 4 ( 8 ounce) fresh salm on fillets
• salt to taste
• 1/3 cup cold w ater
• 1/4 cup seasoned rice vinegar
• 2 tablespoons brow n sugar
• 1 tablespoon hot chile paste (such
as sam bal oelek)
• 1 tablespoon finely grated fresh
ginger
• 4 cloves garlic, m inced
• 1 teaspoon soy sauce
• 1/4 cup chopped fresh basil
Directions:
1. Preheat grill for m edium heat and
This glaze is really wonderful on salmon, but
equally delicious on swordfish, halibut, tuna, or
any other firm, full-flavored fish. Recipe makes 4
servings.
lightly oil the grate.
2. Season salm on fillets w ith salt.
3. Place salm on on the preheated
grill; cook salm on for 6 to 8 m inutes
p er side, or until the fish flakes eas­
ily w ith a fork-.
4. C om bine w ater, rice vinegar,
brow n sugar, chile paste, ginger,
garlic, and soy sauce in a small sauce­
pan over m edium heat.
5. B ring m ixture to a boil, reduce
heat to m edium and sim m er until
barely thickened, about 2 m inutes.
6. Sprinkle basil on top o f salm on;
spoon glaze o v er basil.
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The Big Easy Jambalaya
his flavorful dish is perfect fo r a Mardi Gras party, and it really is
'big easy.'The recipe can be easily doubled to serve 16 by using 2
packages o f Jambalaya Mix, doubling all the other ingredients and
cooking in a Dutch oven or sauce pot. Recipe makes 8 servings.
Ingredients:
•
•
•
•
•
•
•
•
•
•
1 tablespoon olive oil
1 m edium onion, chopped
1 m edium green bell pepper, chopped
1 m edium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted o r reg u lar diced tom atoes, undrained
1 cup w ater
1 (8 ounce) package Z A T A R A IN 'S ® R educed S odium Jam balaya M ix
1 pound large shrim p, peeled and deveined
1 (12 ounce) package an douille sausage, cut into 1/4-inch slices
1/4 cu p ch o p p ed fresh parsley (optional)
Directions:
1. H eat oil in large deep skillet o r 5-quart D utch oven on m edium heat. A dd
onion and bell peppers; cook and stir 7 m inutes o r until vegetables begin
to soften.
2. S tir in tom atoes, w ater and Jam b alay a M ix. B ring to boil. R educe heat
to m edium -low ; co v er and sim m er 15 m inutes.
3. Stir in shrim p and sausage. C o v er and cook 10 m inutes lo n g er o r ju st
until shrim p turn pink and rice and vegetables are tender, stirring o ccasio n ­
ally. R em ove from heat. L et stand 5 m inutes. Sprinkle w ith parsley, if
desired.
TjOBIQH
^Robert Plant
July 4 -7 • W aterfront Park
With Sundried Tomato
Chicken Sausage; Original
recipe makes 4 servings.
4 DAYS - 4 STAGES • OVER 125 PERFORMANCES
1 THURSDAY 7/4
Ingredients:
FIREWORKS!!
JOE LOUIS WALKER
MarcMtnirth Marrtiing Band • Dusty 45s
Tad Robinson • Tun Slim 8 the Taildroggers
Hachle • Ray Bonneville Soul Varcmatnn • Hoe«'
Mavis Staples)
FRIDAY 7/5
ERIC DURDON 6 the Animals
KARL DENSON S Tiny Universe
CHUBBY CARRIER • ALLEN STONE
HOT B BRASS BAND
U
Wayne
j
Sand! Thom • Eldridge Gravy
Maroa Lovely • Horai
SATURDAY 7/6
JOHN HIATT 6 the Combo ■ NIKKI HILL
NORTH MISSISSIPPI ALLSTARS
CHUBBY CARRIER r,
Joe Louis Walker
' mUd
» *
Danny Clwh Duffy Bishop Bltnil Boy Paxton
David Vest • Scott Pemberton Moral
SUNDAY 7/7
FESTIVAL PASS REQUIRE!]
ROBERT PLANT
Presents the Sensational Spare Shifters
TAJ MAHAL TRIO • MAVIS STAPLES
ROBERT RANDOLPH 8 The family Band
FOOD
BANK
m v tr
■¿Klfr
l’’m Mas51' ’ Unda Momburhle
Cooper John Primer • More!
6 Deft« Music
n#s
Taj Mahal:
Experience Blues Cruises
Zydeco Swamp Hamn ■ Dance Competitions
After Hrs
, nn jiara I at
sir« i All-Xon
iiHrrn Hotel
i nt Harriott
July 4-5-6: Suggested donation: $10 PLUS 2 cans of food
Sensational Sunday, July 7: Sunday Single Day Pass: S50 • 4 Day Pass: SEO
100% of gate donations, ticket and puis soles help Oregon Food Bank hyht hunger • PASSES REQUIRED FOR ENTRY ON SUNDAY
F ir s t <► Tech
ta d a r .l
c r .d lt
u n io n
FedEx
(K IA )
V J --- X
(O tT Q o m a n
™ ^ , O 0 m s a .b « ^
¡Qsss.
SAFEWAYQ
Grilled Mediterranean Greek
Pizza
♦
Robert Randolph/
• 1 (1 2 ounce) package al fresco®
All N atural Sun D ried T o m ato w ith
B asil C hicken Sausage
• 1 (14 ounce) package baked pizza
crust (such as B oboli)
• 2 tablespoons garlic flavored o l­
ive oil
• 2/3 cup pizza sauce
• 1 cu p sh red d ed Italian cheese
blend, reduced fat
• 1/3 cup crum bled feta cheese w ith
basil and tom ato
• 1 1/2 teaspoons dried oregano
w ith olive oil. G ently place pizz
crust, top-side dow n on grill rack
Directions:
G rill fo r 2 to 3 m inutes until crust i
1. Preheat grill on m edium setting. w arm . T urn crust over.
2. Place sausages on an oiled grill 4. Q uickly spread pizza sauce oi
rack, set 4 to 5 inches over heat. Grill, co o k ed side o f pizza crust, then ar
using the direct grill m ethod, tu rn ­ range sliced sausage on top o f crust
ing links w ith tongs, until cooked Sprinkle w ith cheese and oregano
throughout, about 7 to 9 m inutes or Grill over direct medi um heat. C ove
u n til th e in te rn a l te m p e ra tu re w ith grill lid o r tent w ith foil.
reaches 165 degrees F. C ool slightly 5. G rill for 8 to 10 m inutes o r unti
and cut into 1/4 to 1/2-inch slices.
toppings are w arm and cheese ha;
3. B rush both sides o f pizza crust m elted. C ut into w edges and serve