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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (June 20, 2015)
Page 4C EAT, DRINK & EXPLORE East Oregonian Saturday, June 20, 2015 Want great barbecue sauce? Learn the basic building blocks By ELIZABETH KARMEL Associated Press Photo contributed by Achieva Marketing Group New rental property in Adams The Adams-Hagen Estate in Adams, previously a private residence, has been turnned into a rental property that features a main home and pool house that can accomodate 16 guests. The grounds at the complex feature 10 acres of land, a heated pool and hot tub, fire pits, numerous patios, a volleyball court, and large swaths of grass. The property will be available for full home rental, pool house rental or simply outdoor event space as needed. Ditch the bottled vinaigrette and go Italian for pasta salad By ALISON LADMAN Associated Press Make this the year that you elevate your July Fourth pasta salad. By which we mean, avoid the temptation to simply dump a bottle of vinaigrette over cooked pasta and a bag of IUR]HQSHDVDQGFDOOLWD day. Because turning out a far better pasta salad isn’t SDUWLFXODUO\GLI¿FXOW$QG the results are so worth the (very little) extra effort. For our improved pasta salad, we kept the Italian inspiration, but ditched the bottle of salad dressing. Instead, we borrowed the ÀDYRUVDQGLQJUHGLHQWV of a classic Florentine pasta — spinach, Parmesan and tomatoes — and AP Photo/Matthew Mead Florentine pasta salad. repackaged them in a cool, refreshing salad. There’s no mayonnaise in this pasta salad. The cloying sweetness wouldn’t sit right with the other ingredients. Instead, we FLORENTINE PASTA SALAD 6WDUWWR¿QLVK 30 minutes 6HUYLQJV 10 • 1 pound fresh small pasta • Olive oil • 1 1/2 cups whole-milk ricotta cheese • 2 cloves garlic, minced • 1/2 cup packed fresh basil leaves • Kosher salt and ground black pepper RXQFHSDFNDJHIUR]HQFKRSSHG spinach, thawed • 1 pint grape tomatoes, halved • 1/2 cup shredded Parmesan cheese %DOVDPLFJOD]H Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta, then spread on a rimmed baking sheet. While tossing lightly, sprinkle the pasta with just went with the savory, VPRRWKÀDYRURIZKROH milk ricotta cheese, which complements the peppery bite of the fresh basil and the tang of the balsamic JOD]H enough olive oil to prevent from sticking. Set aside to cool. Meanwhile, in a food processor combine the ricotta, garlic and basil. Process until the basil is well chopped and the ricotta is smooth. Season with a hefty pinch each of salt and pepper. Drain the spinach in a mesh strainer, SUHVVLQJWRVTXHH]HRXWDVPXFKOLTXLGDV possible. In a medium bowl, combine the ricotta mixture, spinach and cooled pasta. Spoon into a serving dish and top with WKHWRPDWRHVDQG3DUPHVDQ'UL]]OHZLWK EDOVDPLFJOD]H Nutrition information per serving: 280 calories; 60 calories from fat (21 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 20 mg cholesterol; 240 mg VRGLXPJFDUERK\GUDWHJ¿EHUJ sugar; 13 g protein. Barbecue sauce is a very personal thing. For some, it means a thick, sweet red sauce. For others, it is mustard-based. For those who grew up in North Carolina like I did, it’s vinegar-based. Regional differences aside, these days barbecue sauces are made from everything from blueberries to espresso to orange juice, maple syrup, tequila and beer. And I love them all! The term “barbecue sauce” has become a catch-all for a quick sauce to go on meat, SRXOWU\DQG¿VKHLWKHUDVD ¿QLVKLQJJOD]HRUDGLSSLQJ sauce, and truly anything goes! On the competitive barbecue circuit, most teams start with their favorite store-bought barbecue sauce, then doctor it with “secret” ingredients. Favorite add-ins include bourbon, brown sugar, VTXHH]HPDUJDULQHKRQH\ maple syrup, soy sauce, beef bouillon and a healthy dose of the spice rub that already is used on the meat. Doctoring up a purchased product is one ZD\WRJHWDSHUVRQDOL]HG barbecue sauce. But my preference is to start from scratch. That way you don’t have to spend time covering up anything you don’t like. Instead, you can layer on WKHÀDYRUV\RXORYH$QG you’ll be shocked by how easy it is. The most popular barbecue sauces start out with a base of tomatoes. I like to use crushed tomatoes because they are uniform and already broken down. If I want the sauce to have DPRUHVDYRU\ÀDYRU, sweat some aromatics, such as onions and garlic, before adding the crushed tomatoes. If I am looking IRUDOLJKWHUVDXFHRUJOD]H that complements the food without covering up WKHQDWXUDOÀDYRUV,VWDUW simply with the tomatoes. After that, the most important thing to keep in mind when you make your own barbecue sauce is to make sure the sweetness is offset by an acidic ingre- dient, such as vinegar, wine or citrus juice. You want to make sure there is a perfect balance of sweet, salty and AP Photo/Matthew Mead Sassy bourbon and brown sugar barbecue sauce. SASSY BOURBON AND BROWN SUGAR BARBECUE SAUCE This sauce (and the classic spice rub that goes with LWLVJUHDWRQULEVFKLFNHQSRUNDQGKHDUW\¿VKVXFKDV VDOPRQDQGFDW¿VK,¶YHDOVRXVHGLWRQSRUWREHOORPXVK- rooms, charred onions and slabs of grilled potatoes! 6WDUWWR¿QLVK 50 minutes Makes 4 cups • 28-ounce can crushed tomatoes FXS¿UPO\SDFNHGEURZQVXJDU • 2 tablespoons molasses • 1/2 cup bourbon • 1/2 cup ketchup FXSFKLOLVDXFHVXFKDV+HLQ] • 1/4 cup cider vinegar • 2 tablespoons red wine vinegar • 1/4 cup Worcestershire sauce • 1 tablespoons classic spice rub (recipe below) • 1 tablespoon unsweetened cocoa In a large saucepan over medium, combine all ingredients. Stir well, then simmer for 30 minutes, or until the sauce has thickened. Let stand off the heat for 10 minutes, then transfer the sauce to a blender. Puree until very smooth. The sauce can be refrigerated in an airtight container for 2 weeks. Nutrition information per 1/4 cup: 120 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 400 mg VRGLXPJFDUERK\GUDWHJ¿EHUJVXJDUJ protein. tart notes. If you will be using the VDXFHDVDJOD]H\RXQHHG to make sure to add enough CLASSIC SPICE RUB The best barbecue starts and ends with a great dry rub. This recipe is my favorite. I use it as one of the key ingredients in my barbecue sauce. But I also like to sprinkle the dry rub directly on the meat prior to cooking (and basting with the sauce). That way you get a double dose of this great rub. 6WDUWWR¿QLVK 5 minutes Makes 3/4 cup • 1/4 cup packed brown sugar • 1 tablespoon sweet paprika • 1 tablespoon smoked paprika • 1 tablespoon ground black pepper • 1 tablespoon ground white pepper • 1 1/2 tablespoons kosher salt • 2 teaspoons garlic powder • 2 teaspoons onion powder • 1/2 teaspoon cayenne pepper In a small bowl, combine all ingredients, mixing until evenly blended. Can be stored at room tempera- ture in an airtight container for up to 6 months. liquid to make it easy to brush on, and you need to add enough sugar so it ZLOOFDUDPHOL]HDVLWFRRNV &DUDPHOL]DWLRQLVNH\WRD great barbecue sauce. But sugar cooks very quickly, so brush barbecue sauce on the IRRGRQO\GXULQJWKH¿QDO 10 minutes of the cooking time. Otherwise, the sugars will burn before the food is cooked. And if you want the familiar barbecue sauce ÀDYRUGRQ¶WIRUJHWWKH Worcestershire sauce. The tamarind in the Worcester- shire sauce is what we all associate with that classic ÀDYRU ——— Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo. com and author of three books, including “Taming the Flame.” Airline group scraps idea of smaller carry-on TORONTO (AP) — A global airline association said Wednesday that it was scrap- ping its recommendation to UHGXFH WKH VL]H RI FDUU\RQ bags for air travelers after an “intense” response in North America. The International Air Transportation Association, a Montreal-headquartered trade group whose members represent nearly 85 percent RIWRWDODLUWUDI¿FVDLGWKDWLW is canceling its proposal after ³VLJQL¿FDQW FRQFHUQV´ ZHUH raised in North America. “This is clearly an issue that is close to the heart of travelers. We need to get it right,” IATA senior vice-pres- ident Tom Windmuller said. The group recommended last week that airlines require carry-on bags to be 20 percent smaller than what major U.S. carriers currently permit, saying that would allow for more space. Two U.S. senators criti- FL]HGWKHLGHDVD\LQJLWZRXOG require passengers to pay more and buy new luggage. A top U.S. airline group that includes the world’s three largest air carriers — Amer- ican, Delta and United— also formally came out against the proposal on Wednesday. The current maximum FDUU\RQ VL]H GHSHQGLQJ RQ the airline, ranges from a length of 22 to 24 inches, a width of about 14 to 18 inches and a depth of 9 to 16 inches. The airline groups VXJJHVWHG VWDQGDUGL]LQJ WKH SHUPLWWHG FDUU\RQ VL]H WR 21.5 by 13.5 inches and a depth of 7.5 inches. The IATA insisted that was merely a recommendation, not a requirement, as each airline decides the maximum VL]H RI FDUU\RQ OXJJDJH RQ its own. When announcing the recommendation, the group KDG VDLG WKH VPDOOHU VL]H would help avert the problem that travelers commonly face when a plane cabin runs out of storage space by the time all the passengers board. Many international airlines already have agreed to adopt the proposed policy, including $LU &KLQD $]XO 3DFL¿F China Southern, Emirates, Lufthansa and Qatar. But Delta Air Lines came out against the proposal earlier this week. In a statement Tuesday, the Atlan- ta-based airline said: “Delta has no plans to reduce the VL]H DOORZDQFH IRU FDUU\RQ bags, and we are concerned IATA called for a change without input from airlines. Our focus and investment in the carry-on experience have been on installation of larger bins on domestic and international aircraft, and will continue to be on delivering the reliable bag service — checked or carry-on — that Delta customers have come to expect.”
