The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 89
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The Palm Beach Post from West Palm Beach, Florida · Page 89

West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
Page 89
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Page 89 article text (OCR)

C THE PALM BEACH POST THURSDAY, MARCH 26, 1998 3FN Texas caviar easy to prepare, but start early and water and dry thoroughly. No WELCOME TO susfjt place Japanese restaurant 6848 Forest Hill Boulevard River Bridge Centre Greenacres, Florida 33413 (561) 964-8688 more contaminating germs! Leslie Norris, Covington, La. -1 1 A good sanitizing solution is 3 tablespoons household bleach to 1 gallon of water. Leave it on the surface for about 2 minutes, then Hints from Heloise rinse and dry. Note: Be sure to clearly label the bottle. Heloise Dear Heloise: At a brunch recently, I served three kinds of cream cheese: no-fat, VS-fat and regular. Dear Heloise: I really love your Texas caviar recipe. Could you please reprint it? Vivian Rightmeyer, Churchville, N.Y. This spicy concoction is a ;great appetizer served as a dip with tortilla chips or crackers. All you have to do is mix the following ingredients together and marinate in the refrigerator for 24 hours. Texas caviar Combine in a very large bowl: 1 large jar medium or hot plcante sauce 2 16-ounce cans black-eyed peas, drained 1 16-ounce can white hominy, drained 1 cup diced green bell pepper 1 cup chopped white onion 1 cup chopped fresh tomato xh cup fresh cilantro (aka Dear Heloise: We use a lot of peanut butter. When the jar contents get low, I substitute a fresh jar. Then in a day or two, when the newer one has space, I take a narrow spatula and clean out the original and add the contents to the jar currently in use. This saves waste and messy efforts on the part of the users in a hurry. Margaret Lelnlnger, Ashland, Ohio Dear Heloise: My kitchen counter space is limited. Therefore, I use the same surface area to prepare most of the meals I cook. After handling raw chicken and other meats, which can carry harmful bacteria, I use an old cleaned-out spray bottle filled with bleach and water. I keep it handy under the kitchen sink. I spray the surface with solution and wipe with' a paper towel. Then I proceed to clean with soap In order to identify them, I cut Where Quality Comes First the label from each package and placed it on the corresponding bar of cream cheese. My guests were Chinese parsley), finely chopped V cup seeded and chopped jalapeno pepper 1 cup chopped green onions (Include green tops) 1 tablespoon sugar 1 tablespoon salt 2 tablespoons coarsely ground black pepper 2 tablespoons ground cumin This is a favorite of mine, and it seems to taste better after marinating but is also yummy freshly made. Heloise KING delighted and so was I. Esther Bernstein, Jamesburg, N.J. SOLOMON'S Write to Heloise in care of The Palm Beach Post, P.O. Box 24700, West Palm Beach, Fla. DINER & RESTAURANT HOME COOKING FULL LIQUOR BAR ALL BAKINC DONE ON PREMISES Salmon with vinaigrette marks change of seasons yJ m:mmmmm Coarse salt and freshly ground black pepper Vi lemon Soak asparagus in warm water 10 minutes. Refresh in cold water. Drain. Spread asparagus in single layer in 13- by 9-inch baking pan. Drizzle with olive oil and turn to coat. Roast at 400 degrees until crisp-tender, about 10 minutes. Season to taste with salt and pepper. Squeeze juice of lemon over asparagus just before serving. Makes 4 servings. Preparation time: 5 minutes Soaking time: 15 minutes Baking time: 10 minutes Red onion and dill vinaigrette cup 4-inch diced red onion Cold water V4 cup apple cider vinegar 2 tablespoons minced fresh dill 1 tablespoon (or more to taste) minced and seeded fresh jalapeno chile 1 teaspoon sugar lA teaspoon coarse (kosher) salt Place onion in medium bowl and cover with cold water. Let stand 10 minutes. Drain well. Combine onion, cider vinegar, dill, jalapeno, sugar and salt. Stir to blend. Serve spooned over poached salmon. Makes about 1 cup. Preparation time: 10 minutes Soaking time: 10 minutes 2031 PALM BEACH LAKES BLVD. WEST PALM BEACH 561616-9200 WE WILL BE OPEN 4 IK! OR: Strawberries with honey a salsa than a salad dressing, it is excellent on the salmon. But it is also good served over chilled asparagus or a sliced tomato salad, and as relish on a sandwich. Serve the strawberries simply sliced and drizzled with a little honey. Just for fun, look in the specialty food section of your market for honey naturally flavored with the nectar of different blossoms. The most popular honey is orange blossom, but sometimes for a change I like thyme, buckwheat, chestnut, heather, spearmint and lavender. Happy spring! Poached salmon steaks 1 cup cold water cup dry white wine 1 onion slice 1 garlic clove, bruised with side of knife 1 sprig fresh dill, including stem 1 teaspoon coarse (kosher) salt 2 or 3 salmon steaks, about lh inch thick Combine cold water, wine, onion, garlic, dill and salt in large deep skillet or saute pan. Bring to boil. Reduce heat to medium-low. Add salmon and cook, covered, 10 minutes. Water should simmer, but not boil. Test 1 steak by cutting into it with tip of knife. If salmon is not cooked - through, cover and cook 2 minutes more. Lift salmon from skillet with spatula and drain on plate that is lined with double thickness of paper towels. Carefully remove skin from around salmon. Cut along center bone and remove. Transfer to serving plate and top with red onion and dill vinaigrette. Makes 4 servings. By Marie Simmons Los Angeles Times Syndicate It feels like spring. The air is sweet, the cloudless sky is big and blue, and the magnolia trees are in full bloom. Intimations of spring make me want to rid my kitchen of winter food. No more acorn squash, pink grapefruit or steamed broccoli on my menus. Today, I want to cook with fresh dill, juicy red onions, creamy red-skinned potatoes and crisp green asparagus. ; We'll have salmon topped with a vinaigrette of red onion and dill and asparagus with fresh lemon juice for dinner. And for dessert, we'll have strawberries drizzled with honey. For this spring menu, I'll poach the salmon steaks in a broth of white wine, water, onion, garlic, fresh dill and coarse salt. The salmon will cook quickly in the hot broth; therefore, I will Simmer the broth ingredients first Jo develop the flavors. While the broth is simmering, I'll make the red onion and dill vinaigrette, cook the potatoes and prepare the asparagus. ; Trim the stems of the asparagus by bending and letting them break naturally at the most tender part. If the asparagus are medium to fat, peel about 2 inches up from the bottom, using just 2 or 3 swipes with a potato peeler. But if they are pencil thin, peeling won't be necessary. Make sure to soak Jhe asparagus in warm water for about 10 minutes. The warm water will loosen the sand that might be hiding in the tips or under the scales on the stalks. Then refresh by soaking in a bowl of cold water for a few minutes. The red onion and dill vinaigrette is a simple mixture of finely diced red onion, fresh dill, jalapeno, vinegar and sugar. More like MAITLAWD'S 1 or 2 pints fresh strawberries, rinsed, hulled and sliced 1 tablespoon honey or more to taste Slice strawberries into medium bowl. Drizzle with honey and stir to blend. Let stand at room temperature until ready to serve. Makes 4 servings. Preparation time: 5 minutes Asparagus with lemon juice 1 bunch (about 1 pound) asparagus, trimmed 2 teaspoons olive oil 1 Continental & European Cuisine Li Fisli 9 Ms 9 Chicken 1 kk9kkolhl9kkiillmJ a ur p.L'ii it i n menerjcnn ue ' vea vsw Sweet-tart almond citrus salad a good match for grilled food ALL INCLUSIVE NEW MENU leaves, torn into bite-size pieces Va cup slivered almonds, toasted To make dressing: in container Appetizer Carousel Bread & Butter Soup or Salad Main Entree Dessert & Coffee $12.95 of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. Preparation time: 5 minutes Cooking time: 15 to 20 The Associated Press This salad's combination of sweet-tart flavors, varied textures and healthful ingredients make it a refreshing component of a springtime menu. Dressed with its citrus vinaigrette, it pairs well with grilled chicken or fish. Add good, crusty bread for a complete meal. Almond citrus salad Vs cup orange juice 2 tablespoons white wine vinegar 2 tablespoons vegetable oil In bowl combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour. To serve, line four individual plates with spinach. Spoon fruit REGULAR MENU ALSO AVAILABLE CHILDREN'S MENU AVAILABLE mixture with dressing over spinach, dividing equally. Sprinkle al monds over salads. Makes 4 servings. 4 Place to TKeet ... 7U PUcc to- St Food editor on call Would you like to talk to someone in the Food & Dining department? FOOD Editor Jan Norris takes calls from readers on Thursdays from 3 p.m. to 6 p.m. at (561) 820-4437, or (800) 932-2489, Ext. 4437, for those outside the West Palm Beach calling area. Her e-mail address is TO fax questions or information to the Food & Dining staff, call (561)820-4445. TO get a recipe that has appeared in The Post, call Post Facts at (561) 820-4000. There is a charge for the recipes. THE menus for public school lunches in Palm Beach and St. Lucie counties, as well as Okeechobee, appear Sundays in the Living section. 1 tablespoon honey 2 teaspoons grated fresh ginger V teaspoon salt Vs teaspoon red pepper flakes 2 grapefruits, peeled and segmented 2 navel oranges, peeled and sliced lA cup finely chopped red onion 6 cups lightly packed spinach OPEN 5PM Tuesday thru Sunday S 'ZZZ Reservations Recommended S3 (S6V 735-3133 Village Square Plaza, Behind First Union Bank 11048 S. Military Trail, Boynton Beach iyFrencIi isit nttr ruinHun-Slii Cnf' nnl Enjq flit in si f Cmitimntol Cuisin in u CumhiI. 1 iknJIii mtil rLixtl itlm itlntmiihtr I HI AK FAST Ettjne of 21 mektm FRO Mi $2.25 tTtufc'Viwnvti LUNCH 5lea from a tarvry of mtntuftcJ FROM: $4.95 wiin'c Vi jrU truth rthnc DINNER E xcciknt wmet Jmrvn FROMl $10.95 with mghy anJ uwhnJ Viuls Bread Hint tiietil from I a- I'etil irimmiK. You'll love the authentic crust and taste of this unique, all-natural baguette imported from France. Part-baked and frozen, just pop in the oven lo bake to perfection in 10 or so minutes. FAT FREE SUGAR FREE NO PRESERVATIVES Le Potil Fraiicafe "Take me home and bake me " In the frozen food case at Publix and other tine stores. Wok's new, but owner is old hand By Jan NorriS Palm Beach Post Food Editor We're always glad to see reslauranteurs who have closed one place pop up somewhere new. Such is the case with the Ginger Wok on Dixie Highway in Lantuna. just south of Lantana Road. Owner Tommy Wong ran the Seven Seas Chinese restaurant in Lake Worth on Dixie Highway for seven years. In 1987 he moved back lo Orlando to be with family and do some consulting. Now, hes back in the cozy setting (24 seats inside )of Ginger Wok, with a new menu. He offers traditional Cantonese food, but he's leaning more toward Szechuan with Asian eggplant and garlicky long green beans on the main menu. The table nibble is kirn chee, a Korean pickled cabbage dish, which Wong playfully dubs Chinese cole S'aW' 208 N. Dixie Hwy., Lantana 561 1 588-9997 OPEN 7 DAYS: BtfAKFAsr, Lunch Ano Dmi ho 7am re 10m 229 E. Ocian Ave., Unmna 588-7495 tMp:dm.goibxMcMiai CHEF'S SUGGESTIONS MknkMCMirlwNiaiMtmCKiaMkrifllirMimM House Snrt itil Steak tSi::ling) : 14.75 Marcello's (Broiled U.S. Choice Sirloin Steak Sauteed with Snow PeupoJ. Mushrooms. Bok C hoy and W aterchesmui) Chow Champavne 1.25 t Lobster Mi nt. Roast Pork. Chicken. Mushrooms. Snow Pea Pints. Katerchesinul and Bok Choy) Steamed Snapvr fillet with Black Bean Sauce 10.95 Crispy Boneless f lounder with Spies Sauce '10.95 Jumbo Shrimp w ith Garlic Sauce Hot and Spicy) 72. 75 Rice Vermicelli tSmvavire Stsle) "9 75 t Shrimp. Roast Pork. Chicken Stir frs with Curry ) froq Lees x nh Garlic Sauce t Hot and Spies ) '12 25 Ptkme Siibaum thiol and Spicy) '12.95 I Ixibster meat. Shrimp. Breaded Chicken. Roast Pork Kith Snow Peapod. Mushrooms. Broccoli. Bok Choy) Butterfly Shrimp tth Bacon '. 72.75 (With Vegetable or Omim) Halt Roast Duck (Cantonese Style) 72 95 ; lb. Maine Lobster 77.95 Regular Menu Also Available ENTERTAINMENT SANDBAR ISLAND Restaurant & Raw Bar Formerly Brandy's Island Lobster Feast for 2 2 NY Strip Steaks 2 Maine Lobsters Steamed Clams Peel & Eat Shrimp 2 Baked Potatos Soup or Salad Thur-Sat Restaurant "excellent food... lovely dining" 1997 ZAGAT SURVEY Just a short drive from... Kravis. Downtown. Palm Beach & Wellington Private Parties Catering Reservations always accepted and honored 6316 South Dixie Highway West Palm Beach 585-3128 5 $39.95 RESTAUR AiVT & COCXTAI. LOUNGE "Family Ow ned &. Operated tor 27 Years" 3010 U.S.I, Boynton Beach 732-3100 I H Fxit 4 IH-.fc-ht RJ ) Bovnton Fv.kIi. then South on L'Sl i l-VFvit 42 (Ati innc Ac ) lYlnv Tx-.h then Nonhon L'S! , x 561-547-0503 520 Forest Hill Blvd. Just E. of RR Tracks

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