The Hays Daily News from Hays, Kansas on June 27, 2006 · Page 8
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The Hays Daily News from Hays, Kansas · Page 8

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Hays, Kansas
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Tuesday, June 27, 2006
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Page 8
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A8 TH6 HAYS DAILY NEWS FOOD TUESDAY, JUNE 27,2006 Celebrate the ourth with fresh flavors of summer T his suinmelf; fiteworks won't be the only dazzlers on the Fourth of July — or at your summer backyard barbecue. When you gather friends and family, serve up the best of the season with flavors that sparkle, sizzle and satisfy First, make it easy. Pour your guests a restaurant-quality, ready-to-serve Jose Cuervo Golden Margarita. Blended with the rich orange flavor of Grand Marnier, this golden margarita is great served frozen or on the rocks — whichever you prefer. You also can use golden margarita in vinaigrettes for salads or in bastes and glazes for grilled food, or you can drizzle it over desserts. Or pull out the blender to make a signature Northwest cherry bomb margarita with sweet cherries and a squeeze of fresh lime juice. Next, stir together a firecracker salsa or a crisp salad made with fresh sweet cherries from the Pacific Northwest. Cherries remain one of the last truly seasonal fruits. Their short but oh-so-sweet season begins in early June and runs through mid-August. Add them to your favorite recipes or simply eat these two-bite-size beauties out of hand. Sweet cherries contain antioxidants and are rich in vitamin C. They're a good source of fiber, yet fat- and cholesterol-free, with a Glycemic Index of only 22. Then, fire up the grill. What better entree to sizzle on the grill than fresh, wild- caught Alaska salmon from sustainable fisheries. Alaska salmon have firm flesh and great taste from cold, clean waters. Choose from among five different species: king, coho, keta, sockeye or pink. To heighten salmon's superb flavor even more, brush on a grilling glaze flavored with golden margarita and chipotle. Then celebrate that something that tastes this * great can be so good for you. Salmon, as you know, is high in omega-3 fatty acids , .. that contribute to heart health. - .For more information and recipes, visit www.nwcherries.com, www.alaska seafood.org and www.cuervo.com. Chipotle-glazed Alaska salmon with northwest cherry firecracker salsa COURTESY PHOTOS TOP: Chlpotle-glazed Alaska salmon with northwest cherry firecracker salsa. ABOVE: Grilled Alaska salmon with herbed orzo and margarita salad. Grilled Alaska salmon with herbed orzo and margarita salad 4 Alaska Salmon steaks or fillets (4 to 6 ounces each), seasoned to taste and grilled 2 cups (6 ounces) fresh sugar snap peas, cooked to crisp-tender V< pound fresh asparagus, cut diagonally, cooked to crisp-tender 1 cup pitted fresh sweet Northwest Cherries Mixed salad greens Orzo 12 ounces orzo pasta, cooked according to package directions 2 to 3 tablespoons fresh chopped basil, parsley or other fresh herb Kosher salt, to taste Crushed red pepper flakes, to taste Vinaigrette 3 tablespoons Jose Cuervo Golden Margarita % cup olive oil Y< cup fresh lemon juice 2 teaspoons minced garlic Yt teaspoon kosher salt 'A teaspoon black pepper In large bowl, mix orzo and herbs. Season with kosher salt and red pepper flakes, Spoon onto serving plates. Top with salmon portions. Arrange sugar snap peas, asparagus and cherries over salmon. Whisk together vinaigrette ingredients; drizzle over salad. Serve alongside salmon and orzo. Makes four servings. 4 Alaska salmon fillets (6 to 8 ounces each) skin on, or 1 Alaska salmon side (VA to 2 pounds) Olive oil, for brushing 1 teaspoon kosher salt 2 teaspoons lemon pepper seasoning Glaze Y< cup ('A stick) unsalted butter, melted Vt cup Jose Cuervo Golden Margarita 1 tablespoon packed brown sugar 1 teaspoon chipo- tle chili powder Salsa 2 cups pitted fresh sweet Northwest Cherries, halved 1 small yellow bell pepper, seeded and chopped 'A cup chopped green onions 1 small jalapeno pepper, seeded and minced 1 tablespoon Jose Cuervo Golden Margarita 1 tablespoon olive oil 'A teaspoon chipotle chili powder 1 teaspoon kosher salt To make glaze, blend melted butter, margarita, brown sugar and chili powder. Set aside. For salsa, in large bowl com- Northwest cherry bomb bine cherries, bell pepper, margarita onions and jalapeno. In small bowl, whisk together margarita, olive oil, chili powder and salt. Pour over salsa; stir to blend. Set aside (can be served chilled or at room temperature). Heat grill to medium-high heat (400°F). Brush both sides of salmon with olive oil. Sprinkle flesh side with salt and lemon pepper. Grill salmon, flesh side down, eight to 10 minutes per inch of thickness. Turn over halfway through cooking time. Brush salmon with glaze during last one to two minutes of grilling. Cook just until fish is opaque throughout. Pour any unused glaze over salmon just before serving, and serve with salsa. Makes four servings. Northwest cherry bomb margarita 1 to IVi cups pitted sweet Northwest Cherries 2 cups Jose Cuervo Golden Margarita 1 cup cracked ice Juice of % lime Mint leaves, for garnish 4 fresh Northwest Cherries with stems, for garnish Place all ingredients, except mint and 4 fresh cherries, in blender and process until smooth. Pour into four glasses over ice. Garnish with mint leaves and cherries. Makes four servings. Easy eats make summer afternoon treats •il Summer is time" for recipes i Editor's note: This week features a "recipe round-up"from Lovitut. Her regular column will return next week. This Is summer and lots are having outdoor picnics and gatherings. Potato salads, ham salads, etc are usually on the menu. Many readers write in with such requests for recipes. So following are some of our favorite salad recipes for outdoor gatherings. Thanks to all you readers for your mail, cards and encouragement! Amlsh macaroni salad 2 cups uncooked elbow macaroni 3 hard-cooked eggs, chopped 1 small onion, chopped 3 stalks-celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups creamy salad dressing (e.g..Miracle Whip) 3 tablespoons prepared yellow mustard y> cup white sugar 2Y, teaspoons white vinegar Y> teaspoon salt % teaspoon celery seed Bring a pot of lightly salted water to a boil. Add macaroni, and cook for eight to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least one hour before serving. Summer carrot salad 2 pounds carrots 1 cup mayonnaise 1 pound raisins 1 cup sugar Yt cup cider vinegar Slice carrots thinly. Mix with remaining ingredients. Chill overnight for best flavor. Amlsh friendship salad 1 cup of diced ham 2 cups of cooked macaroni '' •'- ' •15J tablespoons of barbecue*^Mc4 isyv ' J J " » bup of 1 choppVSif afid grate'd'pe'p'p'e'r'' '' "• Salt and pepper to taste ' ' •'""""•' Y< cup of chopped onions 3 tablespoons of mayonnaise % cup of grated cut celery 1 teaspoon of prepared mustard Vt cup of chopped carrots Combine ham, macaroni, celery, carrots, pepper, and onion. In another bowl, mix in mayonnaise, barbecue sauce, catsup, and mustard. Mix thoroughly and add to other mixture. Free book offer Editor's note: Due to response, the cookbook order deadline has been extended. Titles are: "Best of The Amish Cook, Vol. 1," "Best of The Amish Cook, Vol. 2," "The Amish Cook Treasury" and "The Amish Cook's Family Favorites." Each title — shipping included — is $20. Each book is approximately 200 pages with plenty of recipes and stories. The set of four can be purchased for $65. Send order to: Oasis Newsfeatures, P.O. Box 2144, Middletown, OH 45042. Books will be delivered by Aug. 30. All books are packed with facts, stories and tidbits about Amish life, along with plenty of recipes. The "Treasury," however, is just recipes, a collection of recipes from Amish, Mennonite and German Baptist kitchens. As a "thank you" to readers for their support through the years, anyone who orders a full set of cookbooks through July 15 will receive — via FedEx — a free copy of "The Amish Cook Family," a colorful photo-filled coffeetable cookbook that will be released in September 2007. Lovina Etcher is Old Order Amlsh and handwrites this column from her Michigan home. She took over the column from her mother, Elizabeth Coblentz, who wrote it from 1991 until her death. Anyone with cultural or cooking questions can send them to The Amish Cook, P.O. Box 2144, Middletown, OH 45042. For more information, go to www.theamlahcook.com. ut SPECIAL TO THE HAYS DAILY NEWS Summer brings longer days and warmer weather. It also means school is out, so kids are constantly on the go and need delicious snacks to keep them moving. If you're like most parents, sum- mer afternoons often lead to impromptu gatherings with your children's friends and the neighborhood kids. These fun dishes make those midday pick-me-ups a breeze since they are easy to prepare at a moment's notice or can be made in advance and stored for later. For more recipes like these visit www.bushbeans.com and www. nationalcherries.com Stuffed cornbread muffins Serves: eight Preparation time: 15 minutes Cooking time: 20-25 minutes 4 packages cornbread mix 1 can (28 ounces) Bush's Honey Baked Beans 4 hot dogs, cooked, cut into quarter-wide rounds then quartered 1 cup finely shredded Cheddar cheese Preheat oven to 350 degrees. Prepare cornbread mix according to directions. In a separate bowl, mix baked beans and hot dogs together and set aside. Line muffin pan with paper liners and add a half tablespoon cornbread batter to each cup. Add 1 tablespoon of bean mixture on top of cornbread mixture and sprinkle pinch of cheese on top. Add another layer of cornbread batter. Sprinkle cheese on top of each muffin. Bake 20 to 25 minutes or until golden brown. Muffins may be wrapped individually in aluminum foil to freeze or refrigerate for future use. To reheat frozen muffins, bake in oven at 350 degrees for 20 minutes. Frozen fruit salad Serves: eight Preparation time: 10 minutes Cooking time: 10 minutes 1 package (8 ounces) cream cheese 2 cans (20 ounces) crushed pineapple, undrained 1 bag (10 ounces) miniature marshmallows, halved 2 jars (12 ounces) Maraschino cherries without stems, drained and halved 1 carton (8 ounces) whipped topping Combine cream cheese and pineapple in large mixing bowl with electric mixer. On low speed, add marshmallows and cherries. Blend in carton of whipped topping. Pour mixture in 9- by-13-inch pan, cover with plastic wrap and freeze for at least 24 hours. Size and shape of dessert depends on the pan or mold used. COURT68Y PHOTO When the kldi and their frlendi get hungry toll lum- mer, offer up quick snack* such as stuffed cornbread muffins, foreground, and frozen fruit salad,

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