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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (July 1, 2010)
Page 6 The INDEPENDENT, July 1, 2010 Food for Thought by Leslie Barnes Summer is officially here! Heat up your grills with these delicious barbeque recipes. COFFEE RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE Coffee rub: 1 T freshly ground coffee 2 tsp (packed) golden brown sugar 2 tsp freshly ground black pepper 1/2 tsp ground coriander 1/2 tsp dried oregano 1/2 tsp fine sea salt Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature. Burgers: 8 slices smoked bacon 1 lb each ground chuck and ground sirloin 8 slices smoked provolone, or smoked Gouda cheese (about 8 ounces) 8 potato-bread hamburger buns 8 slices red onion 8 slices tomato Texas Barbecue Sauce Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently combine chuck and sirloin in large bowl. Form meat into 8 pat- ties, each 3-1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger (See note). DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle 1 tsp coffee rub on top side of each burger. Place burg- ers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook 3 minutes. Top each with 1 slice cheese. Cover and cook until cheese melts, about 1 minute longer. Place burgers on bottom halves of buns. Top with onion and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside. Note: Making a small indentation in the center of the patty before cooking ensures a nice, flat burger. Serves 8. GRILLED SALMON WITH CHINESE BARBEQUE SAUCE 1 T canola oil 1 T minced garlic 1 T minced ginger 1 T minced green onion 1 tsp red pepper flakes 1/2 cup orange juice 1/2 cup hoisin sauce 3/4 cup soy sauce 3 T honey 2 tsp sesame oil 4 (8-ounce) salmon steaks, 1-inch thick Salt and freshly ground black pepper Vegetable oil, for brushing 3 cups baby spinach Heat a medium size saucepan, over medium heat. Add canola oil and sauté garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix orange juice, hoisin sauce, soy sauce, hon- ey and honey in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 min- utes. Preheat grill to medium-high heat. Lightly season the salmon steaks with salt and pep- per. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes, then turn over, brush with the bar- becue sauce, and continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among Happy 4th of July! Ancient Earth Farms Hours: Mon. - Sat., 9 a.m. - 5 p.m. Closed Sundays All vegetable & annual 4” pots on sale for $.79 1/4 cup firmly packed light brown sugar 1 T chili powder 2 tsp ground cumin 1/2 tsp paprika 1/2 tsp salt 1/4 tsp pepper 1 lb boneless skinless chicken thighs 1 T olive oil 1/2 green bell pepper, cut into 1/4-inch slices 1 small onion, cut into 1/4-inch slices 1 cup chicken broth 2 T balsamic vinegar 4 buns or rolls Mix the brown sugar, chili powder, cumin, paprika, salt, and pepper in a small bowl. Place chicken in a single layer on a plate. Sprinkle and press the sugar mixture onto all sides of the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken; cook for 2 to 3 minutes on each side or until it just be- gins to brown but is not thoroughly cooked. Transfer chicken to a plate and set aside. Add bell pepper and onion to the pan; cook, stirring constantly and scraping the bottom of the pan, for 2 to 3 minutes or until just tender. Return chicken to the pan and add broth. In- crease the heat to high and bring to a boil. Reduce heat to low; cover and simmer for 30 minutes or until chicken is thoroughly cooked. Transfer chicken to a plate and shred it, using two forks. Return chicken to the pan. Bring to a boil over high heat. Reduce the heat to medium; simmer, uncovered, for 10 to 15 min- utes or until most of the liquid is reduced. Stir in the balsamic vinegar. Spoon 1/2 cup of the chicken mix- ture onto each bun and serve warm. Serves 4. V ERNONIA F OURSQUARE C HURCH S T . M ARY ' S C ATHOLIC C HURCH P IONEER B APTIST F ELLOWSHIP Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. John Cahill, Pastor 939 Bridge Street, Vernonia 503-429-1161 Sunday School 9:45 a.m. Sunday Morning Worship 11:00 a.m. Wednesday Prayer 7:00 p.m. S EVENTH D AY A DVENTIST V ERNONIA C OMMUNITY C HURCH Larry Gibson, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. Grant Williams, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. Children and Nursery 10:00 a.m. Youth Group 6:00 p.m. Preschool Mon. & Wed. 9:00 a.m. Wednesday Prayer 6:00 p.m. Tues. & Fri. Adult Volleyball 7:00 p.m. A SSEMBLY OF G OD in for 1 free 4” pot 18209 Keasey Rd., Vernonia Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m 503-789-5597 F IRST B APTIST C HURCH ancientearthfarms@verizon.net www.ancientearthfarms.com 359 “A” Street, Vernonia 503 429-4027 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. Grow it yourself or buy it here ready to eat SOUTHWESTERN BARBEQUE PULLED CHICKEN Church Directory Bring this coupon expires 7-31-10 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt. Serves 4. V ERNONIA C HRISTIAN C HURCH Sam Hough, Minister 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Sunday Worship 11:00 a.m. (meets in Youth & Family Center) Home Group Meeting throughout the week at various locations N EHALEM V ALLEY B IBLE C HURCH C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS 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. Marc Farmer, 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.