The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 243
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March 26, 1998

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 243

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West Palm Beach, Florida
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Thursday, March 26, 1998
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Page 243
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M SL THE PALM BEACH POST THURSDAY, MARCH 26, 1998 3FN Texas caviar easy to prepare, but start early Hints from Heloise and water and dry thoroughly. No more contaminating germs! Leslie Norris, Covington, La. A good sanitizing solution is 3 tablespoons household bleach to 1 gallon of water. Leave it on the surface for about 2 minutes, then 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, Vi-fat and regular. In order to identify them, I cut the label from each package and placed it on the corresponding bar of cream cheese. My guests were delighted and so was I. Esther Bernstein, Jamesburg, N.J. Write to Heloise in care of The Palm Beach Post, P.O. Box 24700, West Palm Beach, Fla. 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 Leininger, 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 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 ;i cup diced green bell pepper 1 cup chopped white onion 1 cup chopped fresh tomato l2 cup fresh cilantro (aka American 6- Intercontinental Cuisine o Live Entertainment Thursday Friday Saturday m Mango's Goes Italian Every Monday Night 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 Salmon with vinaigrette marks change of seasons Reservations Welcomed 546-7225 10835 SE Federal Hwy. - Hobe Sound Slice strawberries into medi ket for honey naturally flavored Private Dining Facilities for Special Functions um bowl. Drizzle with honey and stir to blend. Let stand at room temperature until ready to serve. Makes 4 servings. Preparation time: 5 minutes 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 Asparagus with lemon juice STEAECS - SEAFOOD - RAW BAR 7 EDDPJD3EEEH! StPEECQAELS Catfish occ&(. etidi, t Pe- Dungeness Crab Legs ' ShrimoS Scallops Juliet ScOed Stomp. W SeaiUp4. cvitA. t4vUcAAe "TfetxU. 18oz. T-Bone Steak 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. 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 7Vt 15.tcMtmet Oux "Woum. Cteuiet with Zitu. with the nectar ot 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 1 sprig fresh dill, including stem 1 teaspoon coarse (kosher) salt 2 or 3 salmon steaks, about xh 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. Preparation time: 5 minutes Cooking time: 15 tqT20 minutes Red onion and dill vinaigrette cup V4-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 jalapeno chile 1 teaspoon sugar V teaspoon coarse (kosher) salt Place onion in medium bowl 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, 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 the 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 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 mar 18 oz. Porterhouse Steak 47 We KeMmmeH Utt. iott fflenlot lean ttua. ctvtec Rack of Lamb ?W tiuoUtel fZcieAtiami footed uUi W Tfedi. euU ri-GI.lTHTTi i -T-4 il -7,1 U lUi'Z . M : ttf S-.' - Lai rjr J" .mr si nor . . . . jftttT ft iXFreiicli Bread n Hon uprlit from Lc Pel it fhnirnis. 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 to bake to perfection in 10 or so minutes. FAT FREE SUGAR FREE NO PRESERVATIVES Lc Petit Fraiicais "Take me home and bake me " In the frozen food case at Pubhx and other fine stores. and cover with cold water. Let Tues-Fri. Breakfast 12 Entrees to Choose from on I Early Bird Menu I DAILY LUNCH Specials featuring... Chef Terry's ' Homemade Soups & Lunch Specials 7am-llam Tues-Fri Lunch llam-2pm Sat and Sun. Breakfast Starting April BREAKFAST 8am-lpm Sat and Sun Lunch llam-2pm Dinner Mon-Thur4pm-9pm DAILY DINNER Specials featuring... Chef Neal's Unique Prepared to Order Entrees -Tues-Sun 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 (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. Fri-Sat4pm-10pm 5un4-8pm Find the vehicle of your dreams in The Post Classifieds. See Classification 90. f -t , , Easter Reservations Now Being Accepted! 6060 S.E. Federal Hwy. r ry f Q 177 Q Just South of Cove Rd., Stuart L.1 A"0 IO J ftm Htadi Hs rfi WIS ' r-v ViVjJ U U 11 V DAILY LUNCH SPECIALS $4.95; M . !. I IV. 1.1 I I hHJrl Mrwiin n 0 3 '1 Wednesday Wings '4.00 Domestic Draft pitchers Thursday Prime Rib Dinner $11.95 5 For $3.00 Miller Utt or Icehouse Bottles Monday KITE All you can eat ribs $10.95 Tuesday BURGER DAY Any burner any way you want 1.00 BudXuA LiU UliUt CAHHELLOHI FLOREHTIHE CHICKEII BREAST STOnjD WITH (BROCCOLI G CHEESE BABY BACK RIBS TRIHIBAD STEWED CHICKEN G RICE MAM MAHI BLACKENED OR GRILLED " ALL 1 ENTREES SERVED WITH SOUP OR SALAD, FRENCH BREAD G BUTTER, FRESH VEGCTABLES, STARCH AND OUR FABULOUS CHOCOLATE DESSERT EXTENDED HOURS WEDNESDAYS & THURSDAYS TILL 1 1:00 pm FRIDAYS TILL MIDNIGHT Lunch - Tues-Sat Entertainment Live Thius-Sat Fabulous Breakfast San. 8am-2pra r - Tuns-Sun us Breakfast -Sunday 31 !i'f 9 i h rAx Yj' 219-C589

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