The Galveston Daily News from Galveston, Texas • Page 30

C2 WEDNESDAY, MARCH 10, 1999 GALVESTON COUNTY, TEXAS Food St. Pat's Day cook-off stewing up tasty dishes Continued from Page Cl generations. That's why, when we ask our customers how 1 things are going or where there kids are in school now, I feel our interest is genuine." The owner-customer communication goes on, as far as Rick is concerned, in spite of the changes in the business that have been ongoing. The most obvious transition is the assigning of Bock and other members of the fourth generation of Gaidos to power posts in the operatioa Michael Gaido is the assistant general manager, and John Gaido is Casey's general manager. Michael's dad Mickey Gaido and his uncle Paul Gaido are on premises and accessible for advising the younger scions; still, ifs Rick, Michael and John, who have over the past two years, possessed the freedom to make decisions about everyday operations and institute changes.

An expanded dining space and the redesign of Casey's so that it is now attached to the main Gaido's building is what restaurant-goers notice most. "But we've been making changes behind the scenes as well," the three cousins acknowledge. "Even though we always believed the people doing the cooking were the major contributors to our success, there are dishes named after Wade Watkins, Ibm Ponzini, Charles Brooks and receiving agent James Pegues and now there's even a Great Chefs' dining room. "In the past, Gaido's never wanted to be faddish and always attempted to stick solely to traditional good food, but I think today there's more veering away from just the classics although there will always be fried shrimp and stuffed crab and stuffed shrimp because those dishes will Recipes Continued from Page Cl Layer Prosciutto ham and Mozzarella cheese on top of chicken and roll chicken breast in form of log. Insert 2 toothpicks per breast to hold rolled form.

2. Dust rolled chicken with flour. Pan fry chicken rollatini in olive oil until golden brown. Melt butter in separate sauce pan at low heat. Saute green onions and mushrooms until tender.

3. Add chicken to onion and mushroom mix. Slowly add cup Marsala wine (be careful; it will flame). Add 12-ounces chicken broth and cup flour to thicken sauce. Add salt and pepper to taste.

Let sauce thicken at low heat. Ready to serve. May serve with vegetables or favorite pasta. Yields: 6 servings. Gaido's deviled crawfish balls 1 stick unsafted butter cup chopped onion cup chopped celery 1 garlic clove, minced 2 teaspoons Cajun Chef hot sauce or 1-2 teaspoons other hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon cayenne 3 cups coarse ground white bread rums 1 pound blanched crawfish tails, chopped Salt and fresh ground black pepper to taste cup all-purpose flour Oil, preferably canola, for deep frying 1.

Melt butter in a skillet. Add onion, celery and gariic and saute them until they are soft. Stir in hot pepper sauce, Worcestershire sauce and cayenne and then the bread crumbs and crawfish tails. Taste; mixture and add salt and pepper as desired. Remove pan from heat 2.

Form mixture into i-inch balls and roll them in flour to coat them lightly. Heat oil to 350 degrees in a heavy high-sided If oil smokes before reaching correct temperature, it cannot be used for deep frying. Use only fresh oil. 3. Fry balls in batches to avoid overcrowding them.

Cook balls until they're golden-brown; drain them and serve them immediately. Makes dozen balls. From staff reports Restaurateurs from the Historic Seaport Strand District will gather to compete in the first "St. Patrick's Cook-off Challenge" this weekend to determine who makes the tastiest Irish stew. The cook-off will be from 3:30 p.m.

to 4:30 p.m. Saturday in Saengerfest Park. The winner will be dubbed "Irish for a Day" and receive a Luck of the Irish award. Participants will be judged while live music entertains the crowd. Cook-off participants include: Jay Bangle, Fitzpatrick An Irish Pub; Luigi Ferre, Luigi's; Chef Philip Mitchell, Wentle- trap; Chef Mike Furtado, the Tremont House; Frank Byrd, Strand Brewery; and Natividad O'Garcia; the Phoenix Bakery.

For information, call Jay Bangle at (409) 765-5914. Irish stew There must be as many versions of stew, Ireland's national dish, as there are cooks. One thing all recipes should say is that the stew is to be cooked slowly until the lamb is meltingly tender. Ingredients: 5 pounds lamb shoulder chops 20 baby red-skinned potatoes 6 large carrots, peeled, quartered 3 medium onions, quartered 2 medium leeks (white and pale greens parts only), split lengthwise, cut into thick slices cup chopped fresh parsley tablespoons chopped fresh thyme 2 cups water 1. Trim and reserve fat and bones from lamb.

Cut meat into pieces. Place fat in heavy large Dutch oven over medium-high heat. 2. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard.

Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.

3. Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low.

Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about hours. Discard bones. 4. Place 1 cup vegetables in processor; puree. Add to stew.

Season with salt and pepper. (Can be made 1 day ahead). Serves 6. Salmon Met a colorful dish for Irish celebration always be in demand. "And I think that as we offer more diversity and as new dishes are introduced, the menu more and more reflects the contributions of Executive Chef Gary oversees the cooking end of our operation." Regulars already have noted a greater choice of seafoods, an increased number of entrees that are sauteed and of non-seafood dishes and a strong emphasis on Gaido's repertoire of personalized sauces.

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Not yet definite but always on the back burner is an additional location cloned to resemble the present-day Gaido's and situated somewhere up Interstate 45. From staff reports Ireland's lush potato fields and cold seas are the sources of some favorite dishes. A typical menu might feature simply prepared Salmon Fillet with Leeks and Dill, accompanied by the mashed potato dish called Colcannon fine fare for the feast of St. Patrick. The low-fat salmon recipe is easy to make.

Baked, wrapped in foil with seasonings, it can be on the table in under 30 minutes. Salmon Fillet with Leeks and Dill cup chopped leeks cup white wine 2 tablespoons chopped fresh dill 1 tablespoon green pepper sauce DOW PLANTATION HOME CARE Come by 5920 Avenue and check it out! Now accepting applications for January. 24 Hour Care and nurse on call. Three meals and a snack, bathing and daily activities. Mrs.

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NO GIMMICKS FINANCING AVAILABLE FREE INSULATION PACKAGE CALL 18O0 256 8130 QUAKER HOME IMPROVEMENTS 1 tablespoon lime juice 1 teaspoon salt 2-pound salmon fillet 1. Preheat oven to 375 F. Combine leeks, wine, dill, pepper sauce, lime juice and salt in a small bowl. 2. Place salmon fillet on a large piece of heavy-duty foil, bringing up the edges.

Poke holes with fork all over salmon fillet. 3. Carefully pour white wine mixture over salmon. Completely enclose salmon, crimping foil to seal edges. 4.

Place in large baking pan. Bake 20 to 25 minutes until fish flakes easily when tested with fork. Serve with Green Garden Dressing. Makes 4 to 6 servings. A Salmon Fillet with Leeks and Dill is a tasty way to go traditional for St.

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