The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 237
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March 26, 1998

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The Palm Beach Post from West Palm Beach, Florida · Page 237

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West Palm Beach, Florida
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Thursday, March 26, 1998
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4FN THE PALM BEACH POST THURSDAY, MARCH 26, 1998 S Prepare chicken with Kerr, shrimp with soul Va teaspoon freshly-ground black pepper ; 1 cup ketchup ; Vi cup red wine poultry roaster into each chicken and stand upright. Tie the legs together with cotton string and tuck the wings behind the breast. Set the chickens in a 9-by-13-inch baking dish. 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 3Vi 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 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 14 Vi cup. Allow to 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. fest Yogurt cheese Va cup hoisin or soy sauce 2 tablespoons Worcestershire ' sauce : 2 tablespoons dark molasses ; 2 tablespoons sunflower oil 1 clove garlic, minced 1 IV2 teaspoons dried marjoram ; leaves, crushed IV2 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 pink. Serve immediately with lemon 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. If you don't have a vertical roaster, lay the chickens on a rack in a roasting pan. Tie the legs 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 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 IV2 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). 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 V3 cup frozen pineapple Juice concentrate V 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 chickens. Turn the chickens breast down on a plate so that the seasonings fall against the inside Cooking With the Two Fat Ladies was written by Clarissa Dickson Wright and Jennifer Paterson, two British women of a certain age who know their minds. Kerr celebrates family; Eat Ladies fail safety test THE GATHERING PLACE, by iGraham 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." Barbecued shrimp 2 pounds jumbo shrimp, peeled and deveined V2 teaspoon salt of the breasts. Insert a vertical Salmon with vinaigrette marks change of seasons The fact that sit-down meals with families and friends are fewer today than before television pushed him to write this new book. 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 TABLE READING Soaking time: 10 minutes Asparagus with lemon juice 1 bunch (about 1 pound) asparagus, trimmed 2 teaspoons olive oil Coarse salt and freshly ground black pepper V2 lemon ' Soak asparagus in warm water 10 minutes. Refresh in cold water. 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 Paterson (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. 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 ter 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, jala-peno, vinegar and sugar. More like 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 V2 cup dry white wine 1 onion slice 1 garlic clove, bruised with side of knife 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. Preparation time: 5 minutes Cooking time: 15 to 20 minutes Red onion and dill vinaigrette cup l4-inch diced red onion Cold water Va cup apple cider vinegar 2 tablespoons minced fresh dill 1 tablespoon (or more to taste) minced and seeded fresh 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 to develop the flavors. While the broth is simmering, 111 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 the asparagus in warm water for about 10 minutes. The warm wa "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. The genesis of this self-published volume is a world cruise ithat the author took last year on :the Queen Elizabeth II. It began ;in New York and continued on to the Caribbean, Mexico, Los Ange-'les, and across the Pacific to Ha-iwaii, Samoa, Fiji, New Zealand ;and Sydney, Australia, where Kerr once lived. Peter D. Franklin, Universal Press Syndicate 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, sweet potatoes, green beans and 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 Strawberries with honey 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 jalapeno chile 1 teaspoon sugar Va 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 1 sprig fresh dill, including stem 1 teaspoon coarse (kosher) salt 2 or 3 salmon steaks, about V2 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. CnnC'C LAKE IDA PLAZA l-lsUl- J 600 N. CONGRESS AVE RESTAURANT 276-6547 ROD 6r GUN RESTAURANT ft LOUNGE DELRAY U 1 OPEN SEVEN DAYS A WEEK LUNCH SPECIAL (UNTIL 3PM) DINE-IN ONLY 2 Slices of Pizza w Soft Drink $1.99 12 Sandwich w Soft Drink $2.49 ! FREE ! j DINNER! Riiv nno riinnpr pntrpp at I ItU WIIV WIIIIIVI VHHVU Ml ALL DINNERS INCLUDE SOUP, SALAD, GARLIC BREAD AND A SIDE OF SPAGHETTI (except pasta) PASTA DISHES $S95 Owner SAL PLAIA and Chef JOEL TEITELBAUM formerly from the legendary Legal Sea Foods of Boston, invite you to come and dine in the quaint, nautical atmosphere and have an unforgettable seafood experience! Using only the freshest fish brought in daily from the Atlantic Ocean, you can be assured your Seafood is FRESH, never frozen. The types of fish offered include Salmon, Haddock, Halibut. Tuna. Swordfish. Grouper, Snapper & Fresh Ipswitch Clams. I regular price & receive I 2nd dinner entree at . I I MARINARA MEAT SAUCE SAUSAGE MEAT BALL j equal or lesser value EGGPLANT PARMIGlANA I I I BAKED zm Dinner Served Tues-Sun Starting at 5pm FREE (up to '10 off) WRICOTTA CHEESE $95 CLAM SAUCE (Red or White) RAVIOLI (CHEESE) FETTUCINI ALFREDO TORTELLINI ALFREDO STUFFED SHELLS MANICOTTI LASAONA IIMBM J ftH IA81.C iWS blA I Ul I T WILL fl M DOtD'SiW TOOfDUCTIO 001 A( WITM I I my ottfd cowcws m tnuini usx ami. , . MTVUIOMHOIIMrS $ATim0r WGMTS OR , I Um 0MMR M(HU. I CHICKEN SEAFOOD Make Your PARMIGlANA Reservations CACCIATORE SHRIMP PARMIGlANA FILET OF FRANCESE FILET OF SOLE FRIED SHRIMP MARSALA SHRIMP SCAMPI SHRIMP MARINARA SHRIMP FRANCESE SHRIMP MARSALA VEAL PARMIGlANA MARSALA PEPPERS FRANCESE $"795 tAHLI UIXNtn MtlU for Passover FRANCESE PEPPERS SERVED Tues Si 5 Kpm-5 45pmL ' rand Easter!, $795 MUST PRESENT AD TO WAITRESS BEFORE ORDERING ALL SPECIALS ARE DINE IN ONLY EXPIRES 4-16-98 4285 W. Atlantic Ave Delray Beach 496-2150 PESEP.'ATO'.S ACCEPTED FCK FAr za OF 5 MCE CALL 9831 S. Military Trail j"Lr:fC' :::2 n;:T fii l We Accept The Gusto Card Closed Monrfvy fiarujurt ftu Uuifs mvulahle 5 ftM 7 flaw A Wtr l-rWnm . O-AOnm uuBwiupuff ilia vl Pi P VM I I I L

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