The Cincinnati Enquirer from Cincinnati, Ohio on September 18, 1991 · Page 22
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The Cincinnati Enquirer from Cincinnati, Ohio · Page 22

Cincinnati, Ohio
Issue Date:
Wednesday, September 18, 1991
Page 22
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C-2F00d THE CINCINNATI ENQUIRER Wednesday, September 18, 1991 What's for dinner? 7 ' , f v. ENQUIRER NEWS SERVICES The following recipes are designed to simplify your daily dinner decision. PASTA SAUCE PICANTE 1 onion, finely chopped J tablespoons olive oil 3 cloves garlic, minced 1 28-ounce can plum tomatoes 12 teaspoons rosemary 12 cup chili sauce V2-1 teaspoon Tabasco sauce (or more to taste) V2 cup heavy cream Salt to taste In a saucepan, saute onions in oil a few minutes. Add garlic and cook gently until onion is soft, not brown. Seed and chop tomatoes, reserving juice. Put tomatoes, juice that has been strained to remove seeds, rosemary, chili sauce and Tabasco in saucepan. Simmer 30 minutes. Add cream and salt and cook through. Adjust seasoning as necessary: Sauce should be spicy but not excessively hot; rosemary should be detectable but not overpowering. Serve with any kind of pasta. Serves 4. From Sam Gugino, Knight News Service. SUNBURST STIR-FRY 1 large sweet red pepper, cut up 2 tablespoons soy sauce 1 teaspoon crushed red pepper 12 teaspoon black pepper 2 tablespoons cooking oil 1 onion, cut into wedges 2 cloves garlic, minced 1 small yellow summer squash, cut 'into bite-size pieces 1 pound boneless beef sirloin steak, trimmed of fat and cut into thin bite-size strips Hot cooked rice or cooked linguine (optional) Green onion slivers (optional) In a blender container or food processor bowl blend or process sweet red pepper until pureed. In a small bowl combine soy sauce, 14 teaspoon dried oregano 1A teaspoon dried basil V2 teaspoon minced garlic 2 to 4 tablespoons cottage cheese, optional 1 cup provolone, mozzarella, Swiss or other cheese Heat broiler. Place eggplant rounds on greased cookie sheet and brush with oil. Broil 5 minutes, or until browned. Flip and cook another 5 minutes or until brown and tender. Remove from oven. While eggplant cooks, mix tomato sauce, herbs and garlic in a small bowl, stirring to mix evenly. Grate cheese. When eggplant is tender, spread the tops with tomato sauce. Put a teaspoon or so of cottage cheese on the top, if desired, and sprinkle with grated cheese. Bake or broil until cheese melts and browns a little. Serves 2 to 3. From Sarah Fritschner, Louisville Courier-Journal. crushed red pepper and black pepper. Set aside. In a large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Stir-fry onion and garlic for 2 minutes. Add squash; stir-fry for 1 to 2 minutes. Remove vegetables from skillet; set aside. Add remaining oil to skillet. Stir-fry beef, half at a time, for 2 to 3 minutes or until no longer pink. Return all beef to skillet. Add pureed sweet pepper, soy mixture and squash mixture to the skillet; heat through. Serve over hot rice or linguine; top with green onion. Makes 4 servings. From Nancy Byal, Better Homes and Gardens Magazine. EGGPLANT PIZZA 1 eggplant (6-8 inches), peeled and cut in 12-inch-thick slices 1V2-2 tablespoons vegetable or olive oil V2 cup tomato sauce or canned spaghetti sauce .V. X . SvV " over cooked linguine. 36 Portraits Just $14.95 vegetables make pasta perfect This Special Reg. $24.95 Includes 18 Mini-Prints Barbara k Gibbons y&X The slim mjTM gourmet Vr Right now you get this entire 36 Portrait Special - one 10x13, two 8x10s, three 5x7s, 12 wallets and 18 Mini-Prints -all for just $14.95. Hurry, offer expires 10591. Appointments available ior your convenience - can ioaay. We go the extra smile for you. Eastgate P ' ! A . ,i parsley, wine, broth and nutmeg. Cook and stir until heated through and until most of the liquid has evaporated. Sprinkle with Parmesan. Makes four complete-meal servings, 365 calories each. SPAGHETTI WITH RATATOUILLE SAUCE 1 small eggplant, pared and diced V2 medium zucchini, unpeeled and sliced 1 onion, minced 1 clove garlic, minced (optional) 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil or oregano) Salt (or garlic salt), pepper to taste 1 6-ounce can tomato paste 1 10-ounce can chicken broth, fat-skimmed 4 cups tender-cooked spaghetti or linguini 4 tablespoons sharp Romano cheese, shredded Stir ingredients, except spaghetti and cheese, together in a pot. Cover tightly and simmer 45 to 60 minutes. Uncover and continue to simmer until the sauce is thick. Serve over hot, drained spaghetti. Sprinkle each serving with 1 tablespoon Romano cheese. Makes four servings, 270 calories each. 1 V: , r I Shopping Center (513)752-4678 $2 sitting ft' per person. Your choice of naniipmnted brown master, springsummer, fall or winter backtjmunds. Poses our selection. White, bine, black, Christmas or other special backgrounds not available for this promotional rvickiye. Present coupon at time of silting May not be used with any jMcka(e per subject Cash value 1 2t. I V-4" mail 14 cup fresh parsley, chopped V4 cup dry white wine (or water) V2 cup fat-skimmed chicken broth Pinch of nutmeg 2 tablespoons Parmesan cheese, grated Cook pasta in boiling, salted water until tender. Meanwhile, slice veal into thin strips. Spray a large, non-stick skillet or electric frying pan with cooking spray. Add oil. Cook thin veal strips over moderate heat about 4 to 5 minutes, turning occasionally, just until cooked through. Remove veal from skillet and add zucchini slices in a single layer. Cook over high heat until lightly-browned, 1 to 2 minutes, then turn to brown other side. When pasta is cooked, drain well. Combine hot, drained pasta in skillet with browned veal and zucchini. Add tomatoes, scallions, J jM ,W - ... ... 1 . nr.- . 1 . . . '1T5T3'. 1 , . : I JI 1 V Sunburst Stir-Fry is tasty served Abundant When life gives you lemons, make lemonade. When life hands you tomatoes, eggplant and zucchini .. . make linguine! Pasta is one of the best ways to serve lots of veggies with style without overcooking, oversaucing or overreaching. The colorful combination of spaghetti or macaroni with lightly cooked, sun-sweetened vegetables satisfies not only the appetite but the eye. Best of all, this kind of eating is quite inexpensive. Maybe you can't afford to dine lavishly the rest of the year, but right now Mother Nature treats you to a cornucopia of garden goodies at no real expense. For a slim cook on a budget, seasonal vegetables are an extravagance you can afford in both cost and calories. PASTA PRIMAVERA WITH VEAL AND ZUCCHINI 6 ounces (dry) spaghetti or linguini pound veal cutlet (or substitute chicken, turkey cutlet) 1 tablespoon olive oil 1 medium zucchini, sliced 2 vine-ripe tomatoes, peeled and cubed V4 cup scallions (or chopped onion), thinly sliced Chuck CONTINUED FROM PAGE C-l administration. "My daughters like the fries better than McDonald's." There's also the free entertainment. Chuck songs are reserved for Chuck virgins those who have never experienced Chuck food and for the dates of romantically inspired college men. "Chuck has two or three different songs he does," senior Rich Palmer says. "One is 'Down by the Old Chuck Stand,' sung to the tune of 'Down by the Old Mill Stream.' If you have a girl you really want to impress, he sings 'The Love Theme from Around the World in 80 Days.' He couldn't go professional, but he's pretty good." "Of course, I always kiss the girl," Chuck says. "Some guy said I kiss more girls in Oxford than anybody else." "What a genius" In four years, Chuck's has grown from off-campus oddity come now, burgers made from ground pork? to institution. "Everybody loves Chuck's," says Amy Canning, a weekend regular. "He's part of the Miami experience. You go to classes, you go to Chuck's." "Chuck is a man ahead of his time," Sally McQuinn says. "He works like a dog. What a genius to monopolize college students every weekend." "I think he's creating a good market niche " Leonard says. His start in the business was so shaky, "I don't know why I ever stuck with it," says Chuck, flipping burgers and feeding the flames of a grill he fashioned from the hinged rack of a fertilizer spreader. For the first 56 years of life, Charles Murray was perfectly happy with his given name and his chosen profession, raising hogs in Preble County. In the mid-'80s, "We got to piddling around with a porkburger," he says. "I tried selling it to stores" with limited success. "People would go by and say, 'porkburger,' and snicker. "I worked at the Oxford Burger King for awhile to get some experience. My wife said I was stupid to work for minimum wage. But one thing I learned, their busiest hours were midnight to 3 in the morning." Murray bought a carnival-style food trailer and set up shop, grilling Murray Farms Porkburgers for students in the middle of the night. "One time I BROCCOLI AND LINGUINI V2 pound (dry) linguini pound fresh broccoli 2-3 fresh basil leaves (if available) V2 teaspoon dried oregano V2 cup low-fat plain yogurt 5 tablespoons grated Parmesan cheese 2 tablespoons fresh Italian parsley, minced (optional) Cook linguini in boiling salted water 8 minutes. Meanwhile, break broccoli into buds and thinly slice the stems into "coins." Add broccoli to the water and resume cooking an additional 5 minutes, until both broccoli and linguini are al dente (tender-firm). Drain. Return drained linguini and broccoli to the same pot. Stir in basil, oregano, yogurt and Parmesan over very low heat, just until heated through. Sprinkle with minced parsley if desired. Makes three main-course servings, 375 calories each. (Recipe may be doubled.) Barbara Gibbons is a syndicated columnist and cookbook author. The Cincinnati EnquirerKevin J. Miyazaki mans the grill. "Chuck, can you sing to my girl?" a customer pleads. "I've always got time to sing to 'em," says Chuck, who delivers the tune in a slightly raspy tenor he's coming off a cold, he explains then follows up with the requisite kiss. "Yea, Chuck!" is the response, followed by, "Chuck, how do you do it!" and "Chuck, you are a smooth-eee!" "If I was 30 instead of 60, guys wouldn't bring their girlfriends in," Chuck confides. Male customers are also reassured by the pictures of his family wife Sara, four young Chucks, two grandChucks, and three grandChuckettes prominently posted next to the takeout window. "He's really family oriented," Palmer says. "Chuck's a great guy," Carson says. "He seems to love what he's doing," Porter says. "It's just fun working with the kids," Chuck says. "It's different every night. People say, 'you ought to get a place inside.' There can be 50 people in line here hollerin' and yellin', 'Chuck, get busy.' You can't do that at a restaurant." "You know how you have your cult things? customer Bradford Beckett says. "Chuck's is growing like a snowball going downhill. "Every year there seems to be more and more people here," Palmer says. "It's increasing all the time," Chuck admits. "This might go on for 10 years," he says, wrestling open a jar of dill pickles. "How can you have a better job !I -i V ' -oft ? -My Icelandic Crispy Breaded Cod 4 Oz. Oval, 6 Lb. Box $2.59i.b. Jumbo Cod Fillets Skinless & Boned 16-32 oz Portions, Random VK..j2.99lb. Alaskan Pollock Fillets Random Wt $2.09lb. Red King Crablegs 14-17 Ct. Random WL 9.99lb. Cooked Shrimp Tail On, 36-40 Ct. Thaw & Serve, 3 Lb. Box $6.99lb. Tastybird Chicken Wings Hot Wing Recipe on bag, 5 Lb. Bag $599ea Chicken Breast, Skinless & Boneless 4 oz., Random Wt $2.99lb. American Cheese 160 Slices, 5 Lb. Loaf $1.89lb. Broccoli Spears or Whole Baby Carrots 2 Lb. Bag, Frozen $1.59ea. Party Cookies & Petit Fours 120 Ct on Tray 13.99ea. Ultra Tide Detergent 198 oz 43.99ea- Downy Fabric Softener 96 Oz 3.69ea. Julie Felss and Hollis Morgan handle customers and fries while Chuck lei P ? 3 b AH nineties regular and Diet Pepsi. Mowlam Oesr. Shce Dud's Product's, Or. Pepper, Diet Dr. Pepper, Caffeine Free Pepsi. 24 Pack . . . .'5.49 12 Pack ... .'2.89 2 Liter . . . . .99 ON SOFT DHINKS -w w -mm.--mm- mw v w -mm fwv m wv IJLTUJl j mm i j! czi I'iS ni m ,i only did $16 worth of business." The turning point came in the form of free advice from a football-playing marketing major. "He said one-syllable names are better for restaurants," according to senior Steve Porter. So Charles became Chuck, and so did his burger stand, along with everything on the menu: Chucken Tenders (chicken strips), Monterey Chucks (fried cheese) and Chuck Chocolates, made with malted milk. The name "Chuck" stuck. Referrals from late-night customers led to catering jobs at fraternity parties, pig roasts and county fairs. "I honestly think if I hadn't called it 'Chuck's,' I wouldn't be here today," he says. The joint is jumpin' At 1 a.m., Chuck and three of his Chicks that's what the coeds who work here call themselves are bumping elbows and slip-sliding on fries inside the cramped trailer. The "excuse-me's" are flying fast and furious. "Chuck Cheese and a fry!" comes the order. "Chuck, how the hell are ya!" bellows a slightly inebriated customer. "Are you Chuck?" asks a greenhorn. "We're visiting and I don't know what to eat." Chuck leaves his post at the grill. "Most people order the burger and fries," he says, pointing to a deep-fryer where one of the Chicks, Denise Carkhuff, is dousing shoestring potatoes with an unmarked shaker of Chuck's secret seasoning, an orange powder that looks suspiciously like Lawry's Seasoned Salt. "You didn't pay for those fries. You snatched them off the counter," yelps one of the Chicks. Fellow customers manage to shake down the fry filcher. "We get some rowdies once in a while. I had one girl chase a guy two blocks one night to get the money," Chuck says in admiration. "All Chuck's Chicks adore him," Carson says. For Julie Felss, "It's a status thing to tell people you're a Chuck Chick." "Chuck is like a dad," says Danielle Harbarger, an off-duty Chick. "Every person in the world comes up here," sophomore Lisa Schrader says. "I'd like to be a Chuck Chick. That's my dream." "He has 24 right now," Harbarger says. "He puts your name in a little book and calls when there's an opening." "I never ask anybody to work," Chuck says, taking down Schrader's name and phone number. "They all ask me. It's first come, first serve. I only let them work one night a week because of the hours. Their studies come first." "A great guy" At 2 a.m., the line to Chuck's window snakes halfway down the block. Satisfied customers are lounging on curbs along West Park Street, slapping hands on shorts to rid themselves of residual secret seasoning from the fries. "All Chuck tips are appreciated," the Chicks inform a generous customer. The bustle keeps the boss awake. "I've been so sleepy a couple times I've almost fallen into the grill." 1 20 Can Case $379 Regular I Chet 7-Up. FC I Orel Re Only. Al nneliM ol COKE, Cocl cod Classic, rtet Coke. Cherry Co. Spots. Minute Mad & Caltsms Free CIssk, Mwow yeto and Schwepps finger Ale. 24 Pack . . . .'5.49 12 Pack ... .'2.89 2 Liter .99 NO LIMIT M 'siSi4 pjj ppiiP visa J vJ 11 Q at 60?" 1 4

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