Image provided by: University of Oregon Libraries; Eugene, OR
About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 7, 2005)
Barbecue!! The very word starts anticipation of juicy, succulent meals. This simple method for cooking outdoors on a grate or grill over an open fire, allows meat, fish and vegetables to quickly ab sorb the aroma of the smoke, giving the food a distinct flavor. Food for Thought is offering some barbecue tips along with some really good recipes. TIP: Add scent to the smoke by putting aromatic herbs (rose mary, thyme, bay, lavender, fennel, etc.) or wood chips on the coals before cooking. Hickory or mesquite wood chips may be purchased, but local fruit wood (especially apple) also adds aro ma to the smoke. Soak wood in water for 30 minutes before use. Herbs may also be placed on the food as it cooks. Marinades, rubs and glazes are used in different ways to add flavor to meat, fish, poultry and vegetables. Acidic marinades con tain wine, vinegar, mustard or citrus juice to tenderize the food; oil and paste marinades are spread over the surface of fish or meat to form a savory protective crust that seals in juices when cooking on an open fire. Dry rubs are mixtures of ground herbs and spices that add flavor. Most meats are easily coated with the dry rub, but adding a splash of wine or olive oil to make a paste will help it stick to other foods. Glazes use jams or chutneys with mustard to make a surface coating of flavor that is brushed on meat, fish or poultry. It is brushed on only when the food is nearly done, or the sugar will burn. KEBABS Meat and veggies on a stick are long-time barbecue fa- ( vorites and have gone way beyond the traditional beef or lamb, onion and green pepper combination. Nevertheless, let’s start with that combo. Beef Shish Kebab 1-1/2 lb. sirloin, cut into bite-size cubes 3 small onions, peeled & cut in wedges 3 green peppers, halved, seeded & cut in wedges 1/2 cup vegetable oil Marinade 3-5 garlic cloves, diced 1 cup red wine 1 small onion, chopped handful fresh bay leaves black pepper, coarsely ground Place cubed beef in a glass dish with the marinade ingredients. Turn to coat, then cover and marinate 3 hours at room temperature or overnight in the refrigerator. Thread meat and bay leaves onto skewers, alternating with onion and green pepper wedges. Cook over HOT coals, turning occasionally. Allow 5-7 minutes for rare, 9-10 minutes for medium, 12-13 minutes for well done. Scallop & Mushroom Kebabs 12 medium scallops 12 medium mushroom caps 2 tbls butter 1/4 tsp salt 1/4 tsp lemon-pepper seasoning Gently rinse scallops and mushrooms under cold running wa ter; pat dry. Place a scallop in each mushroom cap. In a small saucepan, melt butter, stir in salt and lemon-pepper. Thread skewers through bottoms of mushroom caps so scallop inside is also skewered. Brush generously with butter mixture. Cook over HOT coals 6 to 9 minutes or till mushrooms are tender and scallops are opaque. TIP: Meat and vegetables look pretty together on the skewer, but are disappointing when the meat is underdone or the vegeta bles are burned. The solution is to grill the meat on one set of skewers over high heat, while grilling the vegetables on a sepa rate set of skewers over medium heat. In a charcoal grill, cook the meat in the center of the grill, where coals are highest, with the vegetables around the edges. This method also pleases vegetar ian guests. Some foods can be cooked on the barbecue even though they are wrapped in foil. Here’s a great vegetable recipe. SUMMER VEGETABLE P O T P U U K H I 12 lg whole fresh mushrooms, halved 2 cups small yellow summer squash, halved lengthwise & cut into 1/2-inch-thick slices 1 cup pearl onions or 1 lg onion cut into chunks 1 cup celery, bias-sliced into 1/2-inch pieces 1 cup red pepper, cored, seeded & cut into chunks 1 tsp fresh chopped basil or 1/4 tsp dried basil 1/2 tsp finely shredded lemon peel 1 tbls olive oil 1/8 tsp salt pepper to taste Cut an 18 inch square of heavy foil. Combine vegetables and place in center of the foil. Drizzle vegetables with olive oil. Sprin kle with basil, lemon peel, salt and pepper. Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end. Place foil packet on edge of grill. Cook 40-45 minutes or till veg etable are crisp-tender. Spoon juices over vegetables before serv ing. SUMMERTIME GREEN BEAN SALAD This salad isn’t barbecued, but it’s a great way to enjoy the bounty of fresh green beans. 2 lbs. green beans, trimmed 5 cloves garlic, peeled 2/3 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 pint cherry or grape 1/2 large sweet onion, peeled tomatoes, halved & finely chopped (1 cup imported olives, prefer- 1/2 cup Parmesan cheese, ably Nicoise, pitted freshly grated Fill a large pot with salted water, set it over high heat and bring water to a boil. Add the beans and 2 cloves of garlic. Cook until beans are crisp-tender, 8 to12 minutes. Drain the beans and immediately put them under cold running water to stop the cooking. When cool, drain again, put the beans in a bowl and immediately add the oil and vinegar. Discard the gar lic. Finely chop the remaining garlic. Add to the beans along with the remaining ingredients, and toss. Serve immediate ly or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature. S t . A ugustine (C anterbury ) E piscopal C hurch C hurch of J esus C hrist of L atter D ay S aints 375 North St. (Vernonia Grange Hall) Vernonia, 503 705-2173 Please call for service schedule. Jeff Cheney, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. V ernonia C ommunity C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. ‘ B.L.A.S.T. w/Nursery 10:00 a.m. ‘ Bible Learning and Scripture Training Wednesday Prayer Meeting 7:00 p.m. V ernonia C hristian C hurch Sam Hough, Evangelist 410 North Street Vernonia, 503 429-6522 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 7:00 p.m. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. F irst B aptist C hurch John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. design deadline The Vernonia Festival Com mittee will be looking at T-Shirt ideas for the Vernonia Friend ship Jamboree on July 8, at 6:30 p.m. at City Hall. The theme of this year’s Jamboree will be “Just in Time for 49,” in honor of the 49th Jamboree. If you have an idea, it’s not too late to bring it to the meet ing for consideration. Jamboree still in need of volunteers The Vernonia Festival Com mittee (formerly called the Ver nonia Jamboree Committee) is seeking volunteers to help with Jamboree. Many of the tasks require only small amounts of time, but they can make a big difference in how smoothly Jamboree runs. For more information, call Katie Poetter at 503-429-0700. Watson to perform at Sunday concert Johnny Ray Watson will be in concert Sunday, July 10 at 9:45 a.m. at the Vernonia Com munity Church, 957 State Av enue. Everyone is invited to a continental breakfast at 9:00 a.m. The community is invited to enjoy a wonderful time of fel lowship and blessing. N ehalem V alley B ible C hurch Gary Taylor, Pastor Grant & North Streets Vernonia, 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. V ernonia F oursquare C hurch 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children's Sunday School A ssembly of G oo 662 Jefferson Ave., Vernonia, 503 556-1961 for Information Sunday School 9:45 a.m. Morning Worship 11:00 a.m. S eventh D ay A dventist John Aitken II, Pastor, 396-1856 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Morning Worship, 9:15 a.m. Bible Study 10:30 a.m.
