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Page 4C EAT, DRINK & EXPLORE East Oregonian Saturday, July 4, 2015 Get to work on the perfect sangria By J.M. HIRSCH AP Food Editor Want to be the hero of your July Fourth gath- ering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail. Still, I’m not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don’t add ice until it’s in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail. For this recipe, I call for cava — the sparkling wine of Spain — but feel free to substitute the bubbles of your choice. Or if you’d rather cut the alcohol a little (can’t imagine why, but whatever), ginger beer or a lemon-lime soda are ¿ne substitutes. ——— J.M. Hirsch is the food editor for The Associated Press. He blogs at http:// www.LunchBoxBlues.com and tweets at http://twitter. com/JM—Hirsch. Email him at jhirsch(at)ap.org AP Photo/Matthew Mead This June 8, 2015 photo shows pan fried po’boys in Concord, NH. This versatile and crazy delicious poíboy fries up on the stovetop in a flash. Time to enjoy the classic IUieG ¿sh sanGZich oI sXmmeU By ALISON LADMAN Associated Press Need a break from the grill? Probably not, but it’s still good to remember that there are classic summer foods that don’t need an oSen Àame to be delicious. As a gentle reminder, we created this versatile and crazy delicious po’boy that fries up on the stovetop in a Àash. :e like cat¿sh in our po’boys, but Àounder works, too. You even could use haddock or cod, but you’ll need to trim the ¿llets down to sandwich size. )or ma[imum Àavor, we make our own tartar sauce. And it’s so much better than anything you’ll get from a bottle. Be sure to taste it after you mix it. Our recipe makes a mild version, but we like to jack up the heat with an extra splash of hot sauce. You’ll want to adjust it to your liking. PAN-FRIED PO’BOYS 6taUt to ¿nish 30 minutes Servings: 4 • 4 crusty grinder rolls or four 6-inch lengths of crusty baguette • 1/2 cup mayonnaise • 1/4 cup ¿nely chopped celery • 2 tablespoons chopped fresh chives • 1 tablespoon Creole or other spicy whole-grain mustard • 1/4 cup chopped sweet pickle • 1 tablespoon Worcestershire sauce • 1/4 teaspoon cayenne pepper • Hot sauce, to taste • 2 teaspoons Old Bay seasoning • 3/4 cup ¿ne cornmeal • 1/4 cup all-purpose Àour • 2 eggs • 1/4 cup milk • Four 4-ounce cat¿sh or Àounder ¿llets • Canola or vegetable oil, for frying • Lettuce • Tomato slices • Dill pickles Heat the oven to 350 F. Toast the grinder rolls or baguette until they have a nice crust, 6 to 8 minutes. In a small bowl, mix together the mayonnaise, celery, chives, mustard, chopped pickle, Worcestershire sauce, cayenne and a bit of hot sauce. Adjust the hot sauce to your taste. Set aside. In a medium bowl, whisk together the Old Bay, cornmeal, Àour, eggs and milk. 8se paper towels to pat dry the ¿sh. In a large, deep skillet over medi- um-high, heat 1/4 inch of oil until a pinch of cornmeal dropped into it immediately sizzles. Dredge one piece of ¿sh through the batter, coating evenly on both sides, then carefully lower it into the oil. Fry each piece of ¿sh for 2 to 4 minutes per side, depending on the thickness of the ¿llet, using caution not to splash the oil when turning the ¿sh. Transfer to a paper towel- lined plate and repeat until all the ¿sh has been battered and fried, adding more oil and allowing it to come up to temperature as needed. To assemble the sandwiches, split the rolls or baguette lengthwise. Spread each with tartar sauce, then top with a piece of ¿sh, lettuce, tomato and slices of dill pickle. Sprinkle with additional hot sauce if desired. Serve immediately. Nutrition information per serving: 780 calories; 400 calories from fat (51 percent of total calories); 45 g fat (7 g saturated; 0 g trans fats); 185 mg cholesterol; 1160 mg VRGLXPJFDUERK\GUDWHJ¿EHUJ sugar; 32 protein. Essentials for visiting San Diego go beyond beaches By JULIE WATSON Associated Press SAN DIEGO — With an average of 250 days of sunshine a year, any time is good to visit San Diego — but summer means the chilly Paci¿c waters are warm enough for sur¿ng without a wetsuit. It’s also when this Navy port goes wild over ¿rework shows and beach ¿re pits. Here’s the latest. WHAT’S NEW A nine-story public library and its signature dome opened in downtown San Diego in 2013. It is an architectural gem with the glass-and-steel building Àowing seamlessly between indoor and outdoor spaces. A three-story reading room with giant windows gives a sweeping view of Coronado Bridge spanning across the bay. The library and nearby Petco Park baseball stadium have revived the downtown neighborhood, bringing in shops and cafes. Among them, Comun Kitchen & Tavern features Mexican food with a modern twist, like smoked ahi tuna and chicharron — or pork skin — with apples, pea and mint tostadas. Another new attraction on the nearby waterfront is an open-air ¿sh market held on a pier in Seaport Village every Saturday from 8 a.m. to 1 p.m. Get there early to buy the catch of the day — like yellow¿n tuna and sea urchins — straight from the ¿shermen. Even if you don’t buy, it’s worth checking out to see the industry that once earned San Diego the title “Tuna Capital of the World.” And it’s a bit of a drive, albeit a gorgeous one, up the coast along Highway 101 to Encinitas, where the home town of professional skate- boarder Tony Hawk inaugu- AP Photo/Fred Greaves, File This 1996 file photo shows The Hotel del Coronado in Coronado, Calif. Built in 1888, the red-roofed hotel is the last of California’s Victorian seaside resorts. It looks out onto 1.5 miles of pristine coast with a beach that sparkles with the mineral mica. rated the mother lode of skate parks this year. The Encinitas Skate Plaza shows how far the sport has come from its rebel beginnings in the hulls of drained, backyard swim- ming pools. The Tony Hawk Foundation helped with the design of the 13,000-square- feet (1,200-square-meter) skate park, where world-class skateboarders from ages 8 to 48 do their Àips and turns. CLASSIC ATTRACTIONS If Andy Grif¿th’s Mayberry had a beach twin it would be Coronado. The bike-friendly peninsula that feels like a postcard from the 1950s is anchored by the iconic Hotel Del Coro- nado, which was featured in Marilyn Monroe’s 1958 ¿lm “Some Like It Hot.” Built in 1888, the red-roofed hotel is the last of California’s Victorian seaside resorts. It looks out onto 1.5 miles (2.4 kilometers) of pristine coast with a beach that sparkles with the mineral mica. Another bucket-list attraction is Balboa Park. The 1,200-acre (485-hectare) city park rivals New York’s Central Park and is home to yet another bucket-list item — the San Diego Zoo. The park is celebrating its 100th anniversary, marking when its cluster of Spanish Renaissance-style buildings were erected in 1915 for a world fair to commemorate the opening of the Panama Canal. Museums are hosting concerts and special events throughout 2015, including a car symphony played by professional musicians on automobile parts. Check celebratebalboapark.org. San Diego’s coast boasts world-class sur¿ng but also decent waves for the novice. There are a slew of surf schools. Best bet is to look online or head to neighbor- hoods like Mission Beach or Paci¿c Beach. Or grab a local craft beer and nachos at the WaveHouse on Mission Beach that hosts competi- tions of surfers Àipping in the air off its machine-churned pool waves, with a view of the real thing in the Paci¿c. TIPS Unless you’ve got a lot of time and patience, you’ll de¿nitely need a car to navi- gate the sprawling city, the eighth-largest in the nation. Parking downtown means paying at either a meter or parking garage, but in most other parts of the city, street parking is free. Al fresco dining is a must-do in this city. For a cheap breakfast or lunch visit a farmer’s market. There are several daily. Check out http://sdfarmbureau.org/ BuyLocal/Farmers-Markets. php(hash)markets. Locals grab a bundle of wood at the grocery stores and roast hot dogs at one of the permanent ¿re pits set up along San Diego’s bays. The pits and their locations actually get reviews on Yelp. Another popular, evening picnic spot from spring through fall is at the Velo- drome in Balboa Park, where you can watch cyclists spin around the track while DJs often spin their own tracks. Check the schedule at http:// sdvelodrome.com/racing/. HANGING OUT San Diego’s Little Italy section is a prime spot for enjoying a good espresso and people watching. The hilly, picturesque downtown neighborhood was where Italian ¿shermen and boat builders lived in the 19th century through the 1970s when San Diego was the hub of the tuna industry. Today the area is a hip, bustling mecca of shops, art galleries and cafes. You’ll hear plenty of Italian spoken by young Italians who have opened up businesses or come to work here in recent years. On Saturdays, the neighborhood has one of the city’s best farmer’s markets, known by its Italian name “mercato.” And on any given weekend, there seems to be some kind of festival, most Italian-themed, from chalk art contests to bocce ball tournaments. AP Photo/Matthew Mead Peach and raspberry sangria with cava. Ice “cubes” are made from a strawberry puree. PEACH AND RASPBERRY SANGRIA WITH CAVA AND STRAWBERRY ICE Start to ¿nish 10 minutes active, plus 2 to 4 hours chilling Servings 10 • 1 cup brandy • 1 cup peach juice • 1/2 cup simple syrup or agave syrup • 750-milliliter bottle dry red wine (such as rioja) • 6 ounces fresh raspberries • 2 oranges, thinly sliced • 2 limes, thinly sliced • 16-ounce bag frozen strawberries • 3/4 cup orange juice • 1/4 cup sugar • 750-milliliter bottle cava (or other sparkling wine) In a large pitcher, stir together the brandy, peach juice and syrup until the syrup is dissolved. Add the wine and stir again. Stir in the raspberries, oranges and limes, then cover and refrigerate for 2 to 4 hours. Meanwhile, in a blender combine the straw- berries, orange juice and sugar. Puree until very smooth. Pour into 2 ice cube trays, then freeze for 2 to 4 hours, or until solid. When ready to serve, slowly pour the cava into the pitcher. Stir once or twice gently just to mix. Pour into serving glasses, then add 1 to 2 frozen strawberry cubes to each glass. Photos, social meGia noZ alloZeG on White HoXse toXrs By DARLENE SUPERVILLE Associated Press WASHINGTON — Want to take a picture inside the White House Blue Room? Well, it’s now OK to pull out your cellphone or camera and press “shoot.” The White House on Wednesday ended a long- standing ban on tourists taking photos or using social media during public tours of the building. Michelle Obama made the announcement in a video posted on her Instagram account. “If you’ve been on a White House tour, you may have seen this sign,” she says, holding up a placard that states “No Photos or Social Media Allowed.” ‘’Well, not anymore,” she adds, and then dramatically rips the sign in half. Those visiting the presidential mansion on Wednesday with cameras in hand may have also taken note of another visual: sharp, metal spikes being installed atop the White House fence. The Secret Service upgrade comes amid concerns about would-be intruders scaling the fence and jeopardizing the president’s security, but is intended as a temporary measure until a long-term change for the fence can be put in place. The White House said the more than 40-year-old photo ban was lifted because changes in camera technology make it possible to take high-quality photos using less light. Strong light can damage the deli- cate pigments used in art work. Tourists arriving Wednesday were busily taking pictures. “I’m very happy they changed the rule. I’m taking as many as I can,” said Michael Labrecque of Palm Harbor, Florida. He posed in the East Room with sons Madison, 11, and Mason, 9, as his wife Melinda looked on. Korey Richardson, 47, of San Jose, California, was on his ¿rst White House tour. “I’m taking tons of pictures, at least 30 so far,” Richardson said. “I’ve already uploaded some to Facebook friends.” Other visitors took photographs of a new sign that said: “Photography is Encouraged.” Still on the banned list are video cameras, including action camcorders, cameras with detachable lenses, tablets, tripods, monopods and camera sticks. Flash photography and live- streaming also remain prohibited. ——— Follow Darlene Super- ville on Twitter: http://www. twitter.com/dsupervilleap
