HOME & LIVING
2B — THE OBSERVER & BAKER CITY HERALD
TUESDAY, JUNE 22, 2021
Chop, chop: lamb on the grill
Give burgers and
chicken a rest
the next time
you barbecue
By GRETCHEN McKAY
Pittsburgh Post-Gazette
Hamburgers and
chicken are popular
choices when it comes to
cooking on the grill. Both
are relatively inexpen-
sive, can be dressed up or
dressed down with var-
ious toppings and sauces
and don’t take a whole lot
of culinary prowess to get
a great summer meal on
the table.
Yet there are occasions
when it’s nice to think out-
side the box, and throw
something a little more
inspired on the grill. For
those times when you’re
willing to spend a bit more
on ingredients, you might
try this recipe for marinated
lamb chops.
Lamb is pretty easy to
cook on the grill — it only
takes a few minutes on each
side to get a nice sear —
and if you take the time to
marinate it (longer is better),
the end result will be so fl a-
vorful and tender that even
people who think they don’t
like lamb will love it.
A long soak in a spicy
jalapeno-garlic marinade
gives the chops exactly the
right amount of kick, with
a minty fi nish. They’re
served atop a quick saute of
peas with more mint and a
squeeze of lemon.
It all comes together
in about 15 minutes, so it
works just as well for a mid-
week meal as it does for a
weekend cookout. I used
pork loin chops, which have
a little bit more meat (and
are less expensive) than a
rib chop.
GRILLED LAMB
CHOPS WITH
MINTED PEAS
For chops
1 large jalapeño pepper
1 clove garlic
BUILDING
Continued from Page 1B
Bob Bull Collection
A military parade on Depot Street in downtown La Grande.
POPCORN
Continued from Page 1B
I got a little fancy with
my last sweet variety. I
melted semi-sweet choc-
olate and poured it over
one batch of popcorn, and
melted white chocolate and
poured it over another. Then
I cleverly mixed together the
two batches to form Dark/
White Chocolate Popcorn.
The two fl avors play
especially well off each
other, which I guess is not
a surprise. But somehow
the popcorn makes it better.
And while I am generally
no particular fan of white
chocolate, I could eat it on
popcorn all day. In fact, I
did.
Back in a savory mood, I
made Curry Popcorn, which
is more than mere curry
powder mixed into butter
and poured over popcorn.
It is that, but also mixed
with golden raisins and pis-
tachios for a multifl avored
snack that is absolutely
delicious.
Next up was Old Bay
Popcorn, which features
the famous spice used to
fl avor crabs and shrimp
all along the East Coast.
It is the authentic fl avor of
the Mid-Atlantic region,
imbuing popcorn (in this
case) with the taste of the
eternal sea.
Finally, I turned to the
all-purpose spice mix from
the Middle East, Za’atar.
It goes well on everything
else, I thought, so why not
popcorn?
Why not, indeed.
Za’atar is a mixture of a
dried green herb (the brand
I used features thyme)
with seeds (ground cori-
ander, sesame seeds), salt
and lesser amounts of other
herbs such as parsley and
oregano. You’ll fi nd it sprin-
kled into olive oil or yogurt,
scattered on top of hummus
or used as a seasoning for
meats or vegetables.
Popcorn is a vegetable.
Za’atar mixed with butter
awakens the fl avor of pop-
corn and lifts it to herba-
ceous new heights.
No one needs to make a
rainbow bagel ever again.
But fl avored popcorn is here
to stay. I hope.
MAPLE-
BOURBON
POPCORN
Yield: 5 servings
3 tablespoons butter
1 tablespoon brown sugar
3 tablespoons bourbon
1/4 cup maple syrup
12 cups popped popcorn
1/2 teaspoon salt, or to taste
1. Preheat oven to 250 de-
grees. Line a baking sheet with
waxed paper and set aside.
2. Melt butter in a small
saucepan over medium-high
heat. Add brown sugar and
cook, stirring frequently, until
sugar dissolves. Add bourbon;
it should boil immediately. Sim-
mer, stirring frequently, 2 to 3
minutes. Stir in maple syrup and
cook until somewhat thickened.
3. Pour mixture over popcorn
and toss with salt. Taste and add
more salt if needed.
Per serving: 203 calories; 8
g fat; 4 g saturated fat; 18 mg
cholesterol; 2 g protein; 27 g car-
bohydrate; 11 g sugar; 3 g fi ber;
237 mg sodium; 22 mg calcium
Recipe by Daniel Neman
CURRY
POPCORN
Yield: 6 servings
4 tablespoons (1/2 stick) butter
1 cup golden raisins
1 cup shelled pistachios
1 1/2 tablespoons
granulated sugar
1/2 tablespoon curry powder
8 cups hot popcorn
1 teaspoon kosher salt
Melt butter in a saucepan
over low heat. Add raisins, pista-
chios, sugar and curry powder,
and cook 2 minutes. Toss with
popcorn and salt.
Per serving: 320 calories; 18
g fat; 6 g saturated fat; 20 mg
cholesterol; 7 g protein; 39 g car-
bohydrate; 21 g sugar; 5 g fi ber;
212 mg sodium; 42 mg calcium
— Recipe by the Food Net-
work
Aaron Sommer, who
built the building, was born
in Alsace in 1836 and came
to La Grande in 1862 set-
tling into old town. When
the railroad came into La
Grande, like many others,
Sommer realized that prop-
erty near the railroad would
be a good investment. So
after the fi re of 1891 he con-
structed the building at the
northwest corner of Adams
and Depot just a block away
granulated sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
8 cups hot popcorn
1 cup peanuts
Line a baking sheet with a
piece of waxed paper and set
aside. Heat honey and sugar
over medium heat, stirring until
the sugar dissolves, about 3 or
4 minutes. Stir in peanut butter,
vanilla extract and salt until
smooth. Pour over hot popcorn
and peanuts, and toss. Spread
on prepared baking sheet; taste
and add more salt if necessary.
Let cool.
Per serving: 248 calories; 11 g
fat; 2 g saturated fat; no choles-
terol; 5 g protein; 37 g carbohy-
drate; 34 g sugar; 1 g fi ber; 93
mg sodium; 12 mg calcium
Recipe by the Food Network
DARK/WHITE
CHOCOLATE
POPCORN
Yield: 8 servings
4 ounces semisweet
chocolate, chopped
4 ounces white chocolate,
chopped
12 cups popcorn, divided
Salt, to taste
1. Set up a double boiler or
place a heatproof bowl over a
saucepan of simmering water;
make sure the bowl does not
touch the water. Add semisweet
chocolate and stir until melted
and smooth. Toss with 6 cups of
popcorn, and salt to taste.
2. Repeat process with the
white chocolate. Combine all
popcorn in a large bowl to serve.
Per serving: 346 calories; 18
g fat; 11 g saturated fat; 9 mg
cholesterol; 5 g protein; 44 g car-
bohydrate; 33 g sugar; 3 g fi ber;
329 mg sodium; 86 mg calcium
— Recipe by Daniel Neman
Make marinade: In a food pro-
cessor or blender, blitz jalapeño,
garlic, mint, olive oil, salt, pepper,
sugar and vinegar until smooth.
Place the lamb chops in a
resealable plastic bag or glass
container with about 1/4 cup of
the marinade. Smoosh it around.
Let sit overnight in the fridge
if possible, or for at least an hour
at room temperature. If you re-
frigerate it, allow it to warm up to
room temperature on the kitchen
counter for about 30 minutes
before cooking.
Prepare grill for medium heat.
Grill lamb chops on medium
heat for 7-10 minutes, fl ipping
once halfway, or until the internal
temperature reads 130 degrees
for medium-rare or 135 degrees
for medium.
Allow the lamb chops to rest
on a plate covered with alumi-
num foil for 5 minutes before
serving.
If you’d rather cook on the
stove top, heat a grill pan over
high heat until almost smoking,
add the chops and sear for about
2 minutes.
Flip the chops over and cook
for another 3 minutes for medi-
um-rare and 3 1/2 minutes for
medium.
While lamb is resting, prepare
peas. Throw peas into a saute pan
and season with salt, pepper and
sugar.
Add lemon zest and juice and
cook over medium heat for 2-3
minutes, or until peas are warmed
through. Garnish with mint.
Serve lamb chops alongside
warm peas, with wedges of
lemon.
Serves 4.
— Adapted from food52.com
from the railroad station.
He later constructed the
Sommer Hotel.
Oliver Edward Silver-
thorn was born in Mus-
catine County, Iowa, in
1854. In 1884 he married
Mary Harrod. In the early
1900s the couple started
moving west, fi nally set-
tling in Oregon in 1902. In
1922 he left the Sommer
Building and moved to 1210
Adams where he and Lynn
Wright formed the Silver-
thron-Wright Drug Store. At
this time George H. Glass
opened his drug store in
the Sommer building loca-
tion.In the earty 1930s Sil-
verthorn moved to Halsey,
where he died in 1933.
Paul Lederle was born
in 1846 in Baden, Ger-
many. He immigrated to the
United States in 1867. By
1880 he was married to his
wife, Lizzie, and they were
living in Topeka, Kansas,
with their six-year-old
daughter, Pauline. Paul was
working as a tailor. In 1889
Lizzie died and by 1894
Paul and Pauline had moved
to Pendleton. The next year
they moved to La Grande
and went into business.
Pauline was 21 and
already on her way to
becoming a tailor. Around
1903 Paul suff ered a debili-
tating stroke, causing paral-
ysis and loss of speech,
and was taken to the St.
Anthony Hospital in Pend-
leton. He never returned
home and died in 1916.
About year before Paul died,
and 20 years after being in
the Sommer building, Pau-
line moved her thriving
business into the Sommer
Hotel.
Keep looking up! Enjoy!
1. Measure cayenne, cumin,
turmeric, cracked peppercorns
and salt onto a plate and place
near stove.
2. Place oil and one kernel
popcorn in a large pot on a
burner. Turn heat to high, cover
pot and cook until kernel pops.
Then add popcorn and cover
again (be careful not to breathe
the fumes before covering).
When corn starts popping,
quickly add spices. Cover and
cook, shaking constantly, until
the popping stops.
Per serving: 124 calories; 9 g
fat; 7 g saturated fat; no choles-
terol; no protein; 1 g carbohy-
drate; no sugar; 1 g fi ber; 388
mg sodium; 4 mg calcium
Recipe from “City Cuisine” by
Susan Feniger and Mary Sue
Milliken
g fat; 15 g saturated fat; 61 mg
cholesterol; 6 g protein; 42 g car-
bohydrate; 4 g sugar; 7 g fi ber;
586 mg sodium; 15 mg calcium
— Recipe by Daniel Neman
Yield: 6 servings
CINNAMON
SUGAR
POPCORN
Microwave the popcorn
according to directions on the
package, until the popcorn
stops popping. Carefully pour
the hot popcorn into a large
bowl and immediately pour on
the butter, then the Parmesan
cheese, ground chipotle pepper
and salt. Toss well and serve hot.
Per serving: 361 calories;
29 g fat; 14 g saturated fat; 50
mg cholesterol; 8 g protein; 18
g carbohydrate; no sugar; 3 g
fi ber; 489 mg sodium; 186 mg
calcium
— Recipe from “Cooking for
Jeff rey” by Ina Garten
1/2 cup fresh mint
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly
ground black pepper
1/4 teaspoon sugar
1 tablespoon red wine vinegar
4 3/4 -inch-thick lamb loin
chops (about 2 pounds,
with fatty tips trimmed)
For peas
2 cups fresh or frozen
peas, thawed
1 generous pinch kosher salt and
freshly ground black pepper
1 pinch sugar
Zest and juice 1 lemon
1 small handful fresh mint,
roughly chopped
Lemon wedges, for serving
Yield: 6 servings
3/4 teaspoon cinnamon
2 tablespoons plus
1 teaspoon granulated sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter
12 cups hot popcorn
Mix together the cinnamon,
sugar and salt, and set aside.
Melt the butter in a small sauce-
pan and pour over popcorn. Toss
thoroughly with cinnamon-sug-
ar-salt mixture.
Per serving: 404 calories; 25
PARMESAN
AND
CHIPOTLE
POPCORN
Yield: 3 servings
1 bag microwave popcorn
4 tablespoons (1/2 stick)
butter, melted
1/2 cup fi nely grated
Parmesan cheese
1/2 teaspoon ground
chipotle pepper
2 teaspoons fl eur de
sel or other salt
OLD BAY
POPCORN
FAMILY
OWNED
Yield: 6 servings
1/2 cup honey
1/4 cup plus 2 tablespoons
ZA’ATAR
POPCORN
Yield: 3 servings
3 tablespoons butter
1 tablespoon za’atar spice blend
1/2 teaspoon salt
6 cups hot popcorn
Melt butter in a saucepan
and stir in za’atar and salt until
thoroughly blended. Pour over
popcorn and toss.
Per serving: 163 calories; 12
g fat; 7 g saturated fat; 31 mg
cholesterol; 2 g protein; 13 g car-
bohydrate; no sugar; 2 g fi ber;
390 mg sodium; 5 mg calcium
— Adapted from a recipe by
the Food Network
For our Mobile Truck!
Bring in your game scraps for
sausage, burger or jerky!
Baker County
CUSTOM MEATS
SPICED
POPCORN
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon cracked
black peppercorns
1 teaspoon salt
1/4 cup vegetable oil
1/2 cup unpopped popcorn
Melt butter with Old Bay in a
small skillet over medium heat.
Drizzle over popcorn and toss
to mix.
Per serving: 130 calories; 8
g fat; 5 g saturated fat; 20 mg
cholesterol; 2 g protein; 20 g car-
bohydrate; no sugar; 2 g fi ber; 5
mg sodium; 4 mg calcium
— Recipe by Food Network
For All your
Meat processing
needs
Schedule Early
Yield: 6 servings
PEANUT
BUTTER
POPCORN
4 tablespoons butter
2 tablespoons Old
Bay Seasoning
12 cups hot popcorn
215 Elm Street La Grande (541) 963-5440
northwestfurnitureandmattress.com
2390 11th Street
Baker City OR.
Owners Del & Jana
Woodcock
Are Your Feet Vacation Ready?
We specialize in quality medical and surgical care
for all types of foot and ankle problems.
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
www.GVfoot.com
La Grande
1408 N Hall Street
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.