The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 91
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March 26, 1998

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The Palm Beach Post from West Palm Beach, Florida · Page 91

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West Palm Beach, Florida
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Thursday, March 26, 1998
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Page 91
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C THE PALM BEACH POST THURSDAY, MARCH 26, 1998 5FN Prepare chicken with Kerr, shrimp with soul Kerr celebrates family; Fat Ladies fail safety test f i mi mentu bcktothtt4N t- ' I I - THE GATHERING PLACE, by Graham Kerr (Camano Press, $27.95). I suspect that Graham Kerr has not looked inside the halls of Congress lately, but he believes the "home dining table is our last remaining tribal gathering place." mm iiVII : Vr-- IT 1.1 iimiiyi.i.iii The fact that sit-down meals with families and friends are fewer today than before television pushed him to write this new book. Graham Kerr wrote The Gathering Place 'to inspire you to make casual gatherings part of your life again, but with a twist.' 2 tablespoons dark molasses 2 tablespoons sunflower oil 1 clove garlic, minced IV2 teaspoons dried marjoram leaves, crushed lVa teaspoons dried oregano leaves, crushed Oil for the broiler pan Lemon wedges, for garnish Parsley sprigs, for garnish Rinse the shrimp with cold water. Dry with paper towels. Sprinkle with salt and pepper and set aside. In a medium saucepan, combine the ketchup, wine, hoisin or soy sauce, Worcestershire sauce, molasses and oil. Add the garlic, marjoram and oregano to the pan. Place the pan over medium-high heat and bring to a gentle boil. Reduce the heat to very low, cover and simmer, stirring occasionally, for about 30 minutes. If the sauce thickens, stir in a little more wine or water. Preheat the broiler. Lightly oil a large broiler pan. Place the shrimp on the pan in a single layer. Brush generously with the barbecue sauce. Set about 6 inches from the heat. Broil for 2 minutes. Remove the pan from under the broiler. Using tongs or a fork, turn over each shrimp. Brush generously again with the barbecue sauce. Set the pan back under the heat and broil for 2 minutes longer or until the shrimp are tender and nink. Serve immediately with lem TABLE READING - " " ' ;.r v :v . Kerr &, jsii. 1 --J Z 1 This recipe is from The Gathering Place by Graham Kerr (Camano Press, $27.95). Note: You need lemongrass, garlic and gin-gerroot for both parts of this recipe. Roasted chicken with pineapple curry sauce 2 stalks fresh lemongrass, about 9 Inches each 1 piece gingerroot (about 4 Inches), finely sliced 6 cloves garlic, peeled, bashed and chopped 2 whole chickens, about 3V2 pounds each, rinsed and dried Pineapple Curry Sauce: 1 teaspoon light olive oil cup finely diced sweet onion 1 tablespoon India Ethmix or good Madras curry 1 tablespoon peeled and grated gingerroot 2 large cloves garlic, peeled, bashed and finely chopped 1 tablespoon finely sliced lemongrass cup low-sodium chicken or vegetable stock Va cup frozen pineapple juice concentrate Va cup yogurt cheese (see below) V2 teaspoon coconut extract 1 tablespoon Thai fish sauce Preheat the oven to 350 degrees. Remove the tough outside layer of the lemongrass stalks and cut off the root end and the dry top. Starting from the root end, cut the most tender, bulb-like part of the stalk into thin diagonal slices. Combine the lemongrass, ginger and garlic and divide between the two cavities of the cool for a minute, then stir into the curry sauce. Arrange slices of chicken on a warmed plate and spoon curry sauce over the meat. Makes 6 servings. Yogurt strained into a concentrate makes it ideal for sauces and as a substitute for butter, mayonnaise or other high-fat spreads, Kerr says. sweet potatoes, green beans and macaroni and cheese while parishioners greet him. That's a snapshot from dinner at the Glendale Baptist Church in Landover, Md. It's a scene that's repeated time and time again in the nation's black churches, and one that's been captured in this a rich and personal collection of food and folk. This is a compendium of homey food served by avid churchgoers, a potluck-of-a-cookbook woven together by Joyce White, a New York freelance writer and contributing food editor at Heart & Soul Magazine. Carole Sugarman, The Washington Post B COOKING WITH THE TWO FAT LADIES, by Clarissa Dickson Wright and Jennifer Pater-son (Potter, $25). Clarissa Dickson Wright and Jennifer Paterson are two of the delights of the Food Network. As the title characters of Cooking With the Two Fat Ladies, they richly mine the territory of women of a certain age who know their minds. They wander the British Isles, usually on a Triumph Thunder-bird motorbike. Now the recipes from their shows are compiled in a new book. We might do best to sit back and enjoy them on the telly, however. First, the book is heavy on game, much of which we can't get here. And there is the food safety issue. One of the recipes in this cookbook is the "shooter's sandwich." It's a loaf of bread that is hollowed, then stuffed with grilled mushrooms and a seared piece of sirloin. The whole contraption is then weighted for six hours (with no recommendation for refrigeration), then sliced and served. Do not try this at home. The possibilities for food poisoning with this technique are pretty much endless. Beverly Bundy, Fort Worth Star-Telegram Yogurt cheese "My goal is to inspire you to make casual gatherings part of your life again," he writes, "but with a twist." The twist, as Kerr watchers will know, is to create lighter, healthier dishes full of flavors from many ports, of call. The genesis of this self-published volume is a world cruise that the author took last year on the Queen Elizabeth II. It began in New York and continued on to the Caribbean, Mexico, Los Angeles, and across the Pacific to Hawaii, Samoa, Fiji, New Zealand and Sydney, Australia, where Kerr once lived. Inspired by these venues, the author created 13 complete dinners for six. Each recipe is easy to read and in considerable detail. Peter D. Franklin, Universal Press Syndicate D SOUL FOOD: Recipes and Reflections From African-American Churches, by Joyce White (HarperCollins, $25). They're definitely having too much fun at that table, the one where kids and grown-ups are chatting, chowing down and periodically exploding with a whoop. Isaiah McNeil, age 2, is having a quieter but just as satisfying time at another table, gnawing a spar-erib clean. And seated at a table in between, the Rev. Anthony Ma-clin tries to eat a plate of ribs, on wedges. Decorate the platter with parsley sprigs. Makes 4 servings. Per serving: 277 calories, 38 g protein, 15 g carbohydrates, 6 g fat, 350 mg cholesterol, 1 g saturated fat, 1628 mg sodium. pan may take an extra 10 minutes.) Remove from the oven and set aside for 10 minutes. The final internal temperature should be 160 degrees. To prepare the sauce: Warm the oil in a medium saucepan over medium heat. Saute the onion and India Ethmix or Madras curry until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic and lemongrass and cook for 3 more minutes. Add the chicken stock and pineapple juice concentrate, stirring to incorporate. Cook for an additional 3 minutes. Strain the sauce through a sieve into a small saucepan using a puree press or the back of a spoon. Whisk together the yogurt cheese, coconut extract and Thai fish sauce in a 2-cup glass measure. Pour a little of the hot pineapple sauce into the yogurt mixture and stir to warm the yogurt cheese. Add the tempered yogurt cheese to the sauce and whisk until smooth. Cover and set aside to keep warm. To assemble the dish: Remove the chickens from the roasting pan and pour the cooking juices into a fat strainer. Remove the vertical roasters if you were using them. Remove and discard the skin. Cut the legs and breast meat away from the carcasses. Put aside 1 leg and 1 breast for another meal. Slice the meat from the remaining breasts and legs and arrange on a warmed plate. Cover and keep warm. Pour the de-fatted pan juices into a small saucepan and boil vigorously until the liquid is reduced to about 14V4 cup. Allow to IVi cups plain nonfat yogurt, no gelatin added Put the yogurt in a strainer over a bowl. Or you can use a coffee filter, piece of muslin, or'a paper towel and place it in a small sieve over a bowl. Cover and let it drain in the refrigerator for 12 hours or overnight. The liquid whey drains into the bowl, leaving you with thick, creamy yogurt cheese. Here's a recipe from Soul Food: Recipes and Reflections From African-American Churches by Joyce White (HarperCollins, $25). chickens. Turn the chickens breast down on a plate so that the seasonings fall against the inside of the breasts. Insert a vertical poultry roaster into each chicken and stand upright. Tie the legs together with cotton string and tuck the wings behind the breast. Got News For Your Neighbors? Call The Palm Beach Post Newsroom nearest you: West Palm Beach . . 820-4400 Delray Beach..... 278-7533 P.B. Gardens 820-3030 Wellington 790-5880 Belle Glade 996-6731 Stuart 286-5151 Port St. Lucie .... 878-9988 Set the chickens in a 9-by-13-inch baking dish. If you don t have a vertical roaster, lay the chickens on a rack in a roasting pan. Tie the legs Barbecued shrimp 2 pounds jumbo shrimp, peeled and deveined Vi teaspoon salt ' V teaspoon freshly ground black pepper 1 cup ketchup V2 cup red wine V4 cup holsln or soy sauce 2 tablespoons Worcestershire sauce TO SUBSCRIBE TO THE POST Call 820-4663 or (800) 654-1231. together with cotton string and tuck the wings behind the breast. Whichever roasting method you are using, pour VA cups of warm water into the bottom of the baking dish. Bake in the preheated oven for 45 minutes to an hour, or until the chickens reach 140 degrees in the thickest part of the thigh. (Chickens in the roasting .. .'IliePUlin Beach Hxst RIB& SEAFOOD, Co. m GiLuigi's Italian Restaurant I n n n n i - j i fy'f Early Bird 3585 South Congress formerly 'Full House' nnn rJWti u u u u NOW OPEN FOR LUNCH Between 1 0th & Lake Worth Road on Congress Avenue Limners DAILY SPECIALS STARTING AT '2.95 965-1511 SERVED EVERY DAY 3PM TILL 6PM Chicken Breast Pieces . . . .5.60 FULL LIQUOR BAR TO SERVE YOU! OPEN 11AM TO CLOSE MON SAT AND 2PM TO 10PM SUN 5? KARAOKE 6 Days Mon-Sat . . ! 'H Spaghetti 3.95 With mcathills or sausage add 1.10 Stuffed Shells 4.55 Filled with ricotta cheese. Cheese Ravioli 4.55 Filled with ricotta cheese. Manicotti 4.95 Filled with ricotta & mozzarella Vegetarian Parmigiana ...... .5.25 Pasta Primavera 5.25 Mixed vegetables over hed of pasta. Lasagna .5.40 Meat or Vegetarian. Veal Parmigiana 5.40 Chopped veal pattie. Fish Parmigiana 5.40 Tender chicken breast on spaghetti. Chicken Parmigiana 5.60 GiLuigi's favorite, Breaded chicken breast tenders. Eggplant Parmigiana 5.60 Lightly battered Baked Ziti 6.00 Ziti baked with ricotta and mozzarella cheese. Fettucine Alfredo 6.00 Served with fresh broccoli add .50. Sausage and Green Peppers6.00 Personal Pizza . . . . 5.55 One topping, Spaghetti not included. Baked Salmon Fillet 6.25 Served with Garlic Potatoes Baked Dolphin 6.35 Served with Garlic Potatoes WAPPV HOUR vou . m mm- FREE BUFFET! AfL ?J0rW HAPPY HOUR 1 1AM - 7PM SEVEN DAYS A WEEK 15' WINGS 30' STEAMERS - 4-7 MON-FRI BAR ONLY .M I I I .1. I 1 570EEQI) 12201 wnite tisn ngntiy natiercu l I Ali dishes are served with soup or salad, BG fingers, coffee or tea and jelln. The dinners include spaghetti anil tomato sauce unless noted. FEATURE DINNERS Chicken Parmigiana 9.00 Baked Salmon Fillet 9.50 W'llh ih..Ki- . fcili-d ill. Fciuk inc Allml" i Red CJarlit r.HI.M. With ch.uce Med ill. FclliK.nc Alhrjo Ol Red Gjrk T.ital.iei Eggplant Parmigiana 9.00 Baked Dolphin Fillet 9.50 ttih.h.iKc.4lUrJ iii.Ffltucinr Allied" . Red LWIk Lim. ,ih ch.cc . Med m. Fetiutine Allied.. . ReJ ti.H r...i Chicken Florentine ..... . . . . .9.00 . Baked Salmon gteak 9 00 W J ch.-e Med , Fe,,K in, ..Red UM P.-..V p Baked Orange Roughy Fillet . . .9.50 o m w.ihih.-e,R.vrd.i..Feiiul,r. AbKdi,..RedjiK r.. veal rarmigiana v.vw Chicken Rotini 9.00 . Sizzling Scallops 9.00 ilh ih.ie . Med ill. Fetlutine Allied... RedCurlK F,M,r Prices effective with this ad and subject to change without notice. Ali dinners are served utth soup or salad, BQ fingers, coffee or tea or soda and Dessert (Ice cream or Zeppoli) 5 ALL YOU CAN EAT $1M95 DADV DAPlf DIDO P. WIMftC S3 J GiLuieps Great Dinner Buffet $7.25 Served every day from 3 '9PM Some of the items featured on the buffet will be various Pizza, Baked Ziti, Chicken Wings, Meatloaf, Potatoes, Ravioli, Stuffed Shells, Lasagna, Minestrone Soup and our Famous B.G. Fingers and 43 item Salad Bar. Bread Pudding, Fruit Pies and More. lunch Special Salad Bar U Buffet Every day llamtym $5.15 0 Saturday from 5pm-1 Opm. Served with trench tries & cole slaw. With purchase of beverage, (exp. 4-2-98) I . CATFISH FRY SNOW CRABS SUNDAY ALL YOU CAN EAT 43 Item salad bar plus Pizza - cncnen wings - rasra - ooup - win, o eau nc $frc x yxx sag: ia sense y s? ?w n Rated 3 Stars! by TG IF Scnice & FooJ 965-9868 $n95 tt crt 1TVI mvr.RFSS AVFNIJF. (5 !0PM DINE IN ONLY ! Lb. Dine in only 'A GREENTOOD 51 iOITING CENTER at Greenrw Dnve (Between kh Ave. & Forest Hill Blvd.)

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