The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 249
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The Palm Beach Post from West Palm Beach, Florida · Page 249

West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
Page 249
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THE PALM BEACH POST THURSDAY, MARCH 26, 1998 3 FN oh ft? ROSTER'S PRIME MEATS v. A "UUUD t UUU" b 1 UKrL I Salmon a sign of the season BARBEQUED VINE RIPENED $ 6.29. 49, TOMATOES CHICKEN BREAST BUTT TENDERLOIN (Locally grown) ..Brand New from Boar's Heat Fresh Brisket " 1.29 lb. Italian Sausage L 99 FRESH SALSA 4. Place your orders early for rT i Easter and Passover. ' Pork Tenderloin 3.59 Ground Sirloin 1. 99 (n... knlMn manna n-a tiaral '.f Freshly made daily jrom vine-ripened lomaloes. onions. peppers, and fresh cilantro Red onion and dill vinaigrette cup 4-inch diced red onion Cold water Vi cup apple cider vinegar 2 tablespoons minced fresh dill 1 tablespoon (or more to taste) minced and seeded fresh jalapeno chile 1 teaspoon sugar V4 teaspoon coarse (kosher) salt Place onion in medium bowl USDA Choice and Higher Beef from IBP Special prices in effect 326-41 ROTISSERIE CHICKEN $4.00 ea. Thurs. Shrimp Etouffee Fri. Crab Cakes Sat. Cuban-Marinated Pork Loin Sun. Smoked Ribs & Roasts Mon. Lasagna Tues. Chicken Pot Pie Wed. Barbequed Smoked Pork Loin (menu changes weekly) Call ahead to reserve and cover with cold water. Let The verv best of freshlr cut meats and ooultrv at competitive prices I i. ;. ,,....,.'. . . .... - ...... I VNk TTf 33K W. Iiiillantnwn PH .Tnnirer - 747-31 SI 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 Smbmhh Monday Saturday 9:00 am - 7:00 pm; Sunday 1 0:00 am - 6:00 pm 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 1 sprig fresh dill, including stem 1 teaspoon coarse (kosher) salt 2 or 3 salmon steaks, about Vt 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 to 20 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 '. imake 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 J-ed 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 dimmer the broth ingredients first to develop the flavors. While the troth 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 grette is a simple mixture of finely diced red onion, fresh dill, jalapeno, vinegar and sugar. More like 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. Drain. Spread asparagus in single layer in 13- by 9-inch baking pan. EARLY DINNER FROM $7 . 95 DAILY PRIME RIB GRILLED DOLPHIN VEAL PARMIGIANA CHICKEN MARSALA SNAPPER FRANCAISE LINGUINE CLAM SAUCE BBQ RIBS LINGUINE & MEATBALLS ALL YOU CAN EAT SOUP AND SALAD BAR 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 50 PRIME RIB $9.95 ALL NIGHT LUNCH SPECIALS ALL-U-CAN-EAT 4 1301 Tenth Street Lake Park, FL 33403 842-0616 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 1 Block South of Northlake Blvd. & Alt. AIA 1 Block South of Northlake Blvd. & Alt. A1 A JWuZ Sweet-tart almond citrus salad ;a good match for grilled food minutes or up to 1 hour. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle almonds over salads. Makes 4 servings. G I The Associated Press , '. This salad's combination of weet-tart flavors, varied textures and healthful ingredients make it a refreshing component of a spring- lime menu. ; Dressed with its citrus vinaigrette, it pairs well with grilled 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 orian paij chicken or fish. Add good, crusty bread for a complete meal. Almond citrus salad FORMERLY LA CARAVELLA INTRODUCES THEIR NEW EXPANDED GOURMET ITALIAN MENU featuring REAL ITALIAN COOKING MOM & POP IN THE KITCHEN. PASTA Riguloni Funglietto Risotto Pescatore For one or two APPETIZER, Calumari " Grilled Portoltella Mushrooms Clams, Muswels Garlic & oil or niarinara aauce COME OVER ANP CHECK IT y cup orange Juice 2 tablespoons white wine I vinegar 2 tablespoons vegetable oil 1 tablespoon honey 2 teaspoons grated fresh ginger U teaspoon salt Va teaspoon red pepper flakes 2 grapefruits, peeled and segmented 2 navel oranges, peeled and sliced V cup finely chopped red onion cups lightly packed spinach leaves, torn into bite-size ' pieces 56 cup slivered almonds, toasted ; i To make dressing: in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. Carpaccio Fresh Homemade Soiii Specialty Salads Pasta Ravioli Trenette Al Pesto Lasagna ENTREES Filet Mignon Large Prawns wRoasted Garlic Red Snapper Sardinian Style Grilled Sainton Filet Chicken Pioatta Scallopini Marsala Veal Rolls wCrali Meat Lamb Chop Veal Chop f ' Enjoy our Famous Tiramim , Daily Specials Available Under ISete Management 351 US IligllWny 1 (Jupiter Itev Shoppy) 1 ltlH'k South of Indlanloun Rd. !; In bowl combine fruit, onion 'and dressing. Set aside at least 10 OUT. IF YOU DO NOT BELIEVE IT, YOU WILL BECOME A BELIEVER The most authentic Italian food in Palm Beach County T0SCAHA RESTAURANT 12139 U.S. HWY1 N.F3, FL 33403 In the old Luria's Plaza, VZ mile north of PGA dlvd. on the west side of the street CALL FOR. RESERVATION 561-622-2535 EARLY BIRD MENU AVAILABLE FROM 5:00 TO 6:00 F.M. jra 743-9800 fc- f J lloiiro: 7 DAyi 5-1 I I'M iyFreiieh ESrcad Hon a pet it fnim l.r Petit l 'niiiriiii. '. You'll love Ihc authentic crusl 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 : Ia" Pel it Fraiirais " Take me home and bake me " In the Irozen food case at Publix and other tine stores. m Vardno 'of fa fa 7 Beat The Clock! 3pm - 6pm From$795 to$l09S VEAL CHOP $10.95 Grilled or Marsala ROASTED CHICKEN $8.95 EGGPLANT PARMIGIANA $8.95 CATCH of the DAY $10.95 BAKED ZITI $7.95 3ack 3y Popular Demand: in Jupiter SPAGHETTI with MEATBALLS $7.95 or Sausage O POACHED SALMON $8.95 piMrr iiitii rrtmrii Domrt rnnn Line Pees The DeRosa Family SALAD, PASTA, COFFEE OR TEA ysify Has taken great pride for over 20 years in the art of serving Italian Food. The Family originated in Ban, Italy over 60 years ago, and have always stayed true to roots, assuring only authentic Italian dishes be served. 744-8813 Delivery and Take Out! JupiterT equesta located: Concouree Plaza Indlantcwn KdJAlt. A1A Hours: Mon-Sat 11:30-2:30 and 5-10 Sun 4-9 The DeRosa Family Welcomes you to Giardino D'ltalia, where special requests are our pleasure. Please 10 DISCOUNT FOR SENIOR CITIZENS ON SUNSET DINNER SPECIALS Menu Available For Delivery 2592 Indiantown Road - Jupiter 561-745-1664 561:745-378 remember, a customer of Giardino D'ltalia is a friend of the DeRosa Family. T

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