The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 241
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March 26, 1998

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The Palm Beach Post from West Palm Beach, Florida · Page 241

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West Palm Beach, Florida
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Thursday, March 26, 1998
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Page 241
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w THE PALM BEACH POST THURSDAY, MARCH 26, 1998 3FN Prepare chicken with Kerr, shrimp with soul Kerr celebrates family; Fat Ladies fail safety test sweet potatoes, green beans and V teaspoon freshly ground black pepper 1 cup ketchup Vi cup red wine V cup hoisin or soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark molasses 2 tablespoons sunflower oil 1 clove garlic, minced IVt teaspoons dried marjoram leaves, crushed lVi 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 medi-, um-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. 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 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. Yogurt cheese lVi 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). Barbecued shrimp 2 pounds jumbo shrimp, peeled and deveined Vi teaspoon salt 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 3Va 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 V cup frozen pineapple juice concentrate V cup yogurt cheese (see below) Vi teaspoon coconut extract 1 tablespoon Thai fish sauce Preheat the oven to 350 de grees. Remove the tough outside lay er 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 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. 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 together with cotton string and tuck the wings behind the breast. Whichever roasting method you are using, pour IV2 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 ! 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." The fact that sit-down meals with families and friends are fewer today than before television pushed him to write this new book. TABLE READING "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 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-din tries to eat a plate of ribs, TO SUBSCRIBE Call 820-4663 or (800) 654 ADVERTISEMENT no PACK UP AND GO You don't have to go far to find great 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 PbfoodPbpost.com. 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 (56 1 ) 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. vacation ideas that'll packing. Just go to get you the Travel section in this Sunday's Palm Beach Post. macaroni and cheese while parish ioners 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 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 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 TO THE POST - 1231. ADVERTISEMENT 5), and Shrimp ($11.95). Carnivores in your family will love the Prime Rib ($11.95 for the 8 oz. serving and $15.95 for 12 oz.). or the BBQ Ribs ($10.95 for half rack. $14.95 for full rack). Early Dinner Specials are served everyday from 3 to 6 pm, with pasta dishes from ($7.95), Veal Chop ($9.95) and the Prime Rib 8 oz. ($9.95). Specials include all-u-can-eat soup and salad. All of Someplace's sauces, soups and seasonings are made fresh on the premises, and you can taste the difference. Someplace also has a full bar and offers 16 different wines by the glass. f ' 1 1 7T- i if' m m - r-rr-f a w-v m a VJUde Grilled V Blackened SrA vA V 1JHT r2.95). ShrirA VV 6 Advertisement Advertisement There's something special on the menu at Richard Day's Someplace From Eiaciiifarci Barbecpes tt Fine Wood Burning Ovens, We'N (Sett Voy Fired Up ADVERTISEMENT res a ednesday ough Saturday, y I r HEY EVERYBODY! IT'S FINALLY HERE - THE STORE FOR ALL YOUR GRILLING NEEDS. YES, WE HAVE OR CAN GET JUST ABOUT ANYTHING YOU NEED FOR YOUR GRILLING PLEASURES! WE CARRY ALL THE MAJOR NAMEBRANDS OF YOUR FAVORITE GRILLS, SUCH AS: DUCANE D.C.S. T.E.C. INFRARED M.H.P. PR0FIRE MASTERBUILT SMOKERS TURKEY FRY KITS MUGNAINI FIRE BRICK OVENS WE BUILD CUSTOM MASONRY CABINETS ON YOUR PROPERTY. WE DELIVER MORE THAN JUST YOUR GRILL - WE DELIVER THE UTMOST IN SERVICE TOO. At Home Grill Repairs On All Makes W m I X Yo Cooking Classes Hosted By Our On Staff Talented and Certified Chef Teaching Dry Rub Sauces Marinades Pizza Mops Any Many More.... and r.ioaeis HAPPY GRILLIN' FROM Looking for someplace nice but inexpensive for lunch? Someplace you can relax and have fun during happy hour? Someplace the entire family will enjoy for dinner? You'll find it all. ..at Someplace. After 12 years in the West Plam BeachJuno Beach area, restaurateur Richard Day has relocated his popular eatery to Lake Park, on 10th Street (Alt. A1A) one block south of Northlake Boulevard The menu at Someplace offers thing for everyone soups, salads and sand wiches, plus seafo beef, chicken a lu jy prii -der5 and ?sunder $10. range from $9.95-516.95 and include Someplace's famous Unlimited Soup & Salad Bar. If you're in the mood for something other than soup or salad, try some of the tasty appetizers (all $4.95) such as Fried Calamari, Shrimp Scampi or Crab-Stuffed Mushroom Caps. But save room for the main course! Someplace offers a variety of pasta dishes including Linguine & Sausage with Roasted Peppers ($9.95) and Grilled Shrimp and Escarole served on a bed entresrVe TO Lirters l to 10pm. If you're someone who appreciates something special when dining out, somehow... someway... come dine at Someplace -sometime soon! SOME PLACE 1301 10th Street Lake Park (561) 842-0616 . if fir 4Ss '4'" u -HI W r .. . I . 1 Lunch: Mon.-Sat 11:30 a m.-3 p.m. Dinner Mon.-Sat. 3:30 p.m. -9:30 p.m. Sun.: Noon-9 p.m. Reservations: Accepted Dress: Casual Credit Cards: All major cards plus Gusto 1228 R.P.B. Blvd., Crossroads Plaza Royal Palm Beach, FL 561-792-5853 website: www.grillingstation.com E-mail: lnFogrilltngstation.com 1 , . li

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