The Galveston Daily News from Galveston, Texas on October 13, 1993 · Page 32
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The Galveston Daily News from Galveston, Texas · Page 32

Galveston, Texas
Issue Date:
Wednesday, October 13, 1993
Page 32
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MUSTARD GREENS A GOOD CHOICE FOR TEXAS GARDENS 6-C F O O D LIFESTYLE Section C/Wednesday, October 13, 1993 t o Get ready for ethnic feast at Greek Festival BY LINDA FRADKIN The Doily News The Greek gods are smiling on Galveston ... One of the best feasts to hit our town each year can be found at the Greek Festival at the Greek Community Center, 19th and Ball streets. Months in advance of the festival, which is slated for this weekend Oct. 16-17, members of the Assumption of the Virgin Mary Greek Church spend many hours readying the superlative array of layered baklava, the sesame seed studded koulouria and half a dozen other stunning sweets that will be for sale. Jennie Redmond oversees that facet of the fare and George Marinos and his crew oversee the preparation ofthepastitsia, thedo/mades, the cheese tiropetas, the Greek salad and shish kabob souulaki that are the featured entrees. Of course, there are always performances by a talented troupe of dancers and tours of the church. Hours are noon-8 p.m. Saturday and Sunday. For additional information call 762-7591. • • • Somebody's been watching... According to the NutraSweet folks (marketers of sugar-free, almost no- fat Simple Pleasures Light ice cream), a study's been completed on our nation's ice cream consumption. Personally, we think they were peeking in at our house when they discovered that the most popular ice cream eating time is between 9 and 11 p.m. and that men are the biggest at-home consumers. The same survey also grouped ice cream eaters according to age and determined that it's 27 year olds and people over 45 who down the most scoops. We were intrigued by the personality profile that came out of their research: Chocolate chippers are optimists who live life to the fullest and set high standards for themselves. Ordering vanilla means you're a proud traditionalist, and an affection for chocolate is interpreted as a tendency toward sentimentality and nostalgia. Somebody else has recently been scrutinizing our dietary habits — The American Dietetic Association. The study that group just released confirms that the majority of Americans — 82 percent — recognizes the importance of good nutrition. But when it comes to following a healthy diet, the percentage of Americans actually willing to modify eating habits is actually declining. Supposedly, the reason only 39 percent of us say we're doing something about our diets — in contrast to 44 percent in 1991 — is that we fear giving up our favorite foods, we're discouraged by the time it takes to track our diets and we're confused by all the conflicting studies that appear in the media. While the ADA can't remedy all our errant ways, they can eradicate some of the confusion. The organization's Consumer Nutrition Hotline 1-800366-1655, lets you talk directly to a registered dietitian, listen to a recorded message for advice about food, nutrition and health, and offers referrals to local registered dietitians for counseling. • • • News in the marketplace ... People with a passion for pineapple know that it's the rind that gets in the way. Now there's no excuse to prevent our enjoying the exotic taste as well as the megadose of vitamin C, potassium and fiber within this tropical wonder. In addition to paring the rind, Del Monte cores each one, cuts it into bite-size wedges, and seals those wedges into airtight pouches. Then the pouches are flown from Hawaii and arrive at the grocery store produce aisles within 72 hours of pineapple picking time. The only thing well miss are the bites we sneak when we do the cut-up job on our own. Linda Fradkin is the News'food editor. A) w ays wi itk P O R Coriander-Pepper Chops 4 boneless pork chops, about linch thick 2 cloves garlic, crushed 1 tablespoon crushed coriander seeds 1 tablespoon coarsely ground black pepper 1 tablespoon brown sugar 3 tablespoons soy sauce Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over; let marinate 30 minutes. Prepare medium- hot coals, banked, in grill bed. Remove pork from marinade, discarding marinade, and grill chops over indirect heat for 1215 minutes, fuming once. OR: Remove from marinade and broil or pan broil for 10 minutes, tui-ning occasionally. Juices should run clear and chops should be tender and juicy. Serves 4. Recipe from the National Pork Producers Council See recipes Page2-C Coriander-Pepper Chops are marinated and grilled foffenderJutey ? meat ^ Today's pork is leaner, perfect choice for variety BY LINDA FRADKIN The Daily News If this is Thursday, it must be pork chops. If that's the kind of household you grew up in where an uninteresting rendition of overcooked cutlets was a signal that the menu selection was winding down for the week, no wonder you reached adulthood possessing a poor image of pork. Overcooking used to be the normal modus operandi for pork because consumers used to question the safety of any cooking temperature short of well-done. And frying was the preferred prepping method simply because pork was traditionally not a meat that inspired cooking innovation. Improved agricultural techniques and federal inspections have essentially resolved the safety issues. Today's cooks can serve pork at a medium temperature of 160 degrees, 170 at the highest, and know the natural juices will preserve the perfectly tender texture of the meat. The variety of cuts of pork available has dramatically expanded the versatility of the Any way you cut It... Strips — Pork stir-fry strips, can be cut from virtually airy ' . ' fresh pork cut."Many supermarkets now "offer stir-fry strips ready-cut in the store, but it's, easy to do at home, too. Start ; with boneless pork, trim any visible fat and slice thinly (about 1/8 inch). Then cut into strips, 1/2- inch x 2-3 inches long. Partially freezing the pork helps when slicing thin strips. Roasts -— A roast is a large cut of pork, from the loin, leg, shoulder or tenderloin. These large cuts can be roasted in the oven, over indirect heat on the barbecue grill or stewed or braised in' the oven or,on the range. Roasts are perfect for planned leftovers. Cook a.roast for tonight's dinner and then use sliced or cubed meat the rest of the week in sandwiches, salads and pasta dishes. V' : ^.V • , Ribs — Sparenbs, back ribs and country style ribs satisfy different appetites and can serve as appetizers or as the main feature of a meal. All three rib styles can be braised or roasted in the oven or on the grill. Whatever cooking method you choose, you'll find slow-roasting or braising yields a tender flavorful result. , ; ( Cutlets — Cutlets are thin slices of pork that saute or braise quickly. Cut from almost any boneless pork, cutlets can be purchased at the meat case or you can slice them yourself from loin, leg shoulder or tenderloin. The key to cutlets is a thin (178-1/2- inch) dimensions. Flatten with the palm of your hand or pound gently to attain desired thinness. Kroger brings heart-healthy info to Galveston "YTThen the American Heart V V Association changed the name of its national nutrition event from Food Festival to HeartFest this year, they changed more than just the name. "This year, we're offering consumers more educational materials than ever before," said Linda McMullan, HeartFest chairman. "At HeartFest, consumers will find two new brochures to help them choose a diet low in total fat, saturated fat, cholesterol and sodium." The 1993 HeartFest, held nationwide Oct. 11-17 in more than 6,000 grocery stores and other sites, aims to reach more than five million American consumers with heart-healthful nutrition information. "Galvestonians can get our new brochure, 'How to Shop Smart to Help Your Heart.' It shows shoppers how to cut the fat in their diet easily and painlessly," said McMullan. "They"]] also learn how to read and understand the Food and Drug Administration's new food label requirements that will appear on all packaged foods by May of next year. Our brochure, 'How to Read the New Food Label' will show them how shopping for low-fat food products will be easier and quicker." One of the local grocery stores participating in the event is Kroger. They will have AHA volunteers on hand to distribute the brochure Thursday from 5-7 p.m. and Saturday from 8 a.m. to noon. 'There'll be something for everyone at HeartFest," said McMullan. "It's a heart-to-heart message from the American Heart Association to the people of Galveston. We want to show how to heVp prevent heart disease, America's No. 1 killer. And low-fat eating is a big part of the answer." The AHA recommends that total fat intake be less than 30 percent of calories eaten each day, and that saturated fat be less than 10 percent of total calories. Cholesterol intake should not exceed 300 milligrams a day, and sodium intake should not exceed 3,000 milligrams a day. For more information, call the American Heart Association at 1- 800-AHA-USA1, product. Nowadays you'll see many kinds of chops for sale — center loin, sirloin, rib, top loin, boneless and bone-in. Any of them will work in a recipe that calls for pork chops. Or you can cut your own chops from a boneless pork roast. Thin chops (in the 3/8-inch range) are best quickly sauteed. Thicker chops (3/4- to 1/2- inch) can be grilled, roasted, braised or pan broiled. Other pork options include boneless loin roast, sirloin roast, boneless rib roast, tenderloin roast and cutlets, boneless loin cutlets and blade cutlets. Changes in production have also dealt a disappearing act to the concerns about pork's fat content. When contrasted with roasts and chops of 10 years ago, today's pork contains one- third fewer calories and a higher percentage of protein. For the family that's fed up with fowl and burnt out on beef, the National Pork Producers Council and the National Pork Board tout the perks of including pork in your diet. Chefs' dinner on tap GALVESTON — Reservations are still being accepted for the Galveston Community Golden Harvest Endowment Dinner hosted by The Galveston Chapter of the Texas Chefs' Association Thursday from 6:30-10:30 p.m. at the Moody Gardens Convention Center. The five-course meal will benefit the Chefs' Association, Our Daily Bread and Ronald McDonald House. Chef Michael Edrington, assistant professor of Culinary Arts at Galveston College, will present the dinner, which includes music and a viewing at Moody Gardens' 3-D IMAX Theatre. Dinner will include a champagne and cocktail reception followed by dinner including Jamaican Jerk Chicken with Sundried Tomatoes, Lobster Bisque, Broiled Filet of Beef Aida, Grilled Shrimp with Fluted Mushrooms and many other gourmet items. Tickets are $75 per person and the dress is formal attire. Call Michael Edrington at 763-6551, Ext. 304 to make reservations

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