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.