The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 257
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The Palm Beach Post from West Palm Beach, Florida · Page 257

West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
Page 257
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N THE PALM BEACH POST THURSDAY, MARCH 26, 1998 11FN Prepare chicken with Kerr, shrimp with soul Kerr celebrates family; Fat Ladies fail safety test -1 '.."I ... fair- 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 Barbecued shrimp 2 pounds jumbo shrimp, peeled and deveined Vi teaspoon salt V teaspoon freshly ground black pepper 1 cup ketchup Vi cup red wine Vi cup hoisin or soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark molasses 2 tablespoons sunflower oil 1 clove garlic, minced lVi 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 THE GATHERING PLACE, by Graham Kerr (Camano Press, $27.95). I suspect that Graham Ken-has not looked inside the halls of Congress lately, but he believes the "home dining table is our last remaining tribal gathering place." The tact tnat sit-down meals with families and friends are fewer today than before television pushed him to write this new book. TABLE REAPING "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-clin tries to eat a plate of ribs, sweet potatoes, green beans and r f'Tif i 1 kckmtlKtkk &i T j ? .? tmmvm - 1 f, f i : . m ....d aV j -1111111111 Sr 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 14 Vi cup. Allow to nmt- t "ir F U. ) fjflfejjjjBlg - "9 " .J, W at Graham Kerr wrote The Gathering Place 'to inspire you to make casual gatherings part of your life again, but with a twist.' Grabam Kerr 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 V2 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). 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 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, rnver and simmer, stirring occa sionally, for about 30 minutes. If the sauce thickens, stir m a lime, more wine or water. Preheat the broiler. Liehtlv 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 satu-: rated fat, 1628 mg sodium. : 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 Vi cup frozen pineapple Juice concentrate V cup yogurt cheese (see below) 2 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 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 V2 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 North Count erC.o erer rart& dinars tui: j 1 Ho!Us -- 'ft ETOO, 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 TO fax questions or information to the Food & Dining staff, call (561) 820-4445. TO SUBSCRIBE TO THE POST Call 820-4663 or (800) 654-1231. Join Us For A Culinary Celebration m Tanglewood i Meat Market, Inc. Western Grain-Fed Prime and Choice Beef Delicious moats for when you love to cooL Is I 'sSS obblesfone r ...scrumptious meals for when ft a av Boneless Chicken Breasts . $1.99 lb. Bone In Chicken Breast ... $1.29 lb. USDA Choice Whole NY Strips $3.99 lb. USDA Choice Whole Trimmed ; Beef Tenderloin $8.99 lb. Lean Ground Sirloin $1.99 lb. you'll rather not! Daily Hot Prepared Foods for Dinner or Lunch BEGINNINGS French Onion Soup topped witn French bread crostmi and Gruyere cheese $4 Lobster Bisque with fresh tarragon and crene fraiche $4 Baked Goat Cheese in pfiy'lo ith crostinis and roasted red pepper re!ish $6 Blackened Tenderloin Bites wth gorgonzoia-horseradish sauce $7 Sauteed Crabcakea with cucumber-red onion-tomato salsa and Cajun , remouiade " Delicious Hot Lunch Specials Daily Shrimp Cocktail jumbo shrimp with apricot cocrtail sauce $7 Coquille St. Jacaus deep sea scallops simmered in Pijon-Chardonnay cream auce toppea witn parmesan $7 PINNER SPECIALTIES Lobster Raviolis with 3 cheeses in lemon-pepper pasta, saTron-tomaw-cream sauce '. App... $7 Entree $14 Penne Pasta with yilied chicken, sun-dned tomatoes and parmesan-basil pesto sauce 14 Oven Ready Foods ate ENPINGS Ca'a"e av) Cin-jmon ce Crea-" Crust an rao-t'..: pasf C-ram se wth C-occ ate f ace a-d pecars crust Vs brirs at our N at y Grilled Pork Chops lightly marinated and garnished with pineappie chutney $17 Dill Crusted Salmon with Champagne beunr banc $17 Chefs on the Premises Boar's Head Deli Products 5.00 MeatLasagna BakedZiti Baked Chicken Meatball Sub Eggplant Rollatini Spa Salmon gil ed f tart sa'mon witn citrus vinaigrette ever bapj ie,d greens with amgmon dusted zuccnim and pmeappie $ 17 Seafood En Papillote snapper, salmon, sca'iops and shrimp with fresh herbs baed m vrc"W", $19 Scampi Pernod jumbo snnmp sauteed with musnrooms and tomatoes. Pernod peurre ..' tl8 Roasted Puckling served cnp with Irgonbe'ry g aze f 17 1 Grilled Filet Mignon topped with sweet carame ized omcms tm 'd mushroom aemrg ace Mixed Vegetable Grill ba samic-herb mar.nated. seasora1 v?tafes. gied . . 15 t L""v liellA Evans- ggjiciutwT Quean All Nmnl' Chicken Parmesan ami incui more. mm SWEET Peep Dish Apple Pie witn Homr Fresh Fruit Tart wtn F -mch Pafy Profiteroles cm a bed o Creme Vg a Creme Brulee wth cara-r if A ja- 'n,6 tuSt JT I (-- fi- Ciur C " ti L: jr AAA Travel & Diamonds Mobil Travel Guide & Stars Extraordinary -The Palm Beach Post Caterina. Banquet Facilities Available Fabulous Desserts Pecan Derby, Chocolate Decadence, Upper Crust Pies and more. Monday to Friday 8am to 6:30pm Saturday 8pm to 6pm Tanglewood Shopping Center 1 0800 North Military Trail Palm Beach Gardens 622-9988 or 627-751 8 . at T i luM hJJk A. aV It ft kAJ"" . 4 i SkSMK . A to I

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