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January 16, 1998     Cape Gazette
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January 16, 1998

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-t,rm,,. trq  56 - CAPE GAZE'IUE, Friday, January 16 . January 22, 1998 FOOD & DRINK Are you ready for the big game? Try super snacking It's no surprise that Super Bowl Sunday is the biggest snacking occasion of the year, but did you know that it's also one of Ameri- ca's favorite times to enjoy avoca- dos? Most Americans eat avoca- dos in guacamole dip, which has been popular since the days of Aztec guacamole. But there are other delicious ways to eat avoca- dos, too. Are you ready for the big game? If you plan on watching Super Bowl XXXlI there's a good chance you'll be enjoying time spent with family and friends, snacking alone in front of the tele- vision and/or entertaining guests. Whether watching the college bowl games, division playoffs or the Super Bowl itself, try these party ideas to make your game day a festive occasion: "Game Day Guacamaya" is a creamy frozen drink, similar to a milkshake, made with Mexican avocados. It is typically served as a cocktail in Mexico before dinner with a splash of tequila or mescal (almond-flavored liquor also dis- tilled from the agave plant) but tastes just as good without any alcohol. Game Day Guacamaya 2 ripe avocados, peeled, pitted and chopped 1 C milk 1 C grapefruit juice 1 T lemon or lime juice 2 T honey 1/2 C tequila, rum or white wine (optional) ice cubes Blend ingredients in blender until smooth. Add ice cubes to desired consistency. "Holy Moly Guacamole" can be easily made by mashing the pulp of avocados with a fork, adding your favorite ingredients (like tomatoes and onion), seasoning with salt and hot sauce and serving with tortilla chips. Adding lemon or lime juice helps prevent discol- oration and also balances flavor. Holy Moly Guacamole 4 ripe avocados, peeled, pitted and mashed 6 scallions, thinly sliced 2 T lemon or lime juice 2 t salt hot sauce to taste Mix together ingredients in a small serving bowl. The Mexican way to eat an avo- cado is from fruit to mouth. They simply cut it in half, remove the pit, fill the cavity with vinegar and scoop out the smooth flesh with a spoon. Have you ever noticed that avo- cados look like miniature foot- balls? Mexican avocados ripen to a brownish-purple color and have rough, pebble-like skin similar to a football. To make edible Super Bowl decorations, adhere white tape or glue pieces of shoelace string to ripe avocados emulating the seams of a football. Voild - miniature pigskins. Don't encour- age kicking field goals or throwing Hail Mary passes in the house? Mexican Avocado Quesadillas Serves 4 2 avocados 4 plum tomatoes 2 T chopped red onion 4 t fresh lime juice 1/2 t hot sauce 1/2 C sour cream 3 T fresh cilantro 8 flour tortillas I t vegetable oil 3 C grated Monterey Jack cheese salt and pepper to taste Method: Seed and dice toma- toes. Peel, pit and chop avocados into l/4-inch pieces. In a small bowl, stir together tomato, avoca- do, onion, lime juice and hot sauce; salt and pepper to taste. In another small bowl, stir together sour cream, cilantro, salt and pep- per to taste. Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until slightly golden. Turn tortillas and broil until other sides are slightly gold- en. Sprinkle 4 tortillas evenly with cheese and broil until melted. Spread avocado mixture evenly over other four tortillas. Top each of avocado tortillas with melted cheese tortillas, cheese-side down, to make four quesadillas. Transfer quesadillas to a cutting board and cut each into four wedges. Top each with a heaping tea- spoon of sour cream mixture and serve. Chicken and Mexican Avocado Club Sandwich Serves 4 2 avocados, peeled, pitted and sliced 4 boneless, skinless chicken Avacados are a versatile basis for a variety of recipes that are Super Bowl perfect. breast halves 4 C chicken stock 1 C mayonnaise 2 T fresh chives, finely chopped 2 t fresh tarragon, finely chopped I t Dijon-style mustard 1/4 t white pepper 8 slices bacon 12 slices country-style white bread slices, lightly toasted 2 medium tomatoes, thinly sliced Continued on page 57 Getting psych,ed over Super Bowl menu All I know about football is that of butter in a small skillet, add the stand 10 minutes. Tomato Bread Salad if the ball goes over the right line, a bunch of burly men in uniforms jump up and down, hug each other and pat each other on the buns. (I am always happy to see them on a well-lighted field, since I would not want to run into one in a dark alley.) All I know about the Super Bowl is that the event is a big deal for those who enjoy, as they say in our nation's capitoal, the "afore- mentioned." Whoops. "To the best of my knowledge, Senator, I also know these people really like to eat while watching this event." Here is what "The New Basics Cookbook" suggests for the Super Bowl lunch. This is designer. See my suggestion at the end of the column if you plan to serve and lock the door. Anne Graham Curried Zucchini Soup "The combination of pureed and julienned zucchini makes for a double delicious zucchini experi- ence." T unsalted butter 2 onions, coarsely chopped 5 T curry powder 6 C Berta's Chicken Stock or canned broth 2 potatoes, peeled and cubed 1 t salt 1 t freshly ground black pep- per 6 zucchini 1 1/2 C heavy or whipping ............ ii .i FOCUS ON FOOD cream snipped fresh chives, for gar- nish Melt four tablespoons of the but- ter in a soup pot. Add the onions and curry powder, and cook, uncovered, over low heat, stirring occasionally, until the onions are wilted, about 15 minutes. Season with the salt and pepper. Slice five of the zucchini and add them to the soup pot. Simmer for 10 minutes. Pure the soup, in batches, in a food processor or blender. While the machine is running, add the cream through a feed tube in a slow, steady stream. Pass the mix- ture through a food mill or a fine- mesh sieve, and return it to the pot. Keep it hot. Julienne the reserved zucchini. Heat the remaining one tablespoon julienned zucchini and saut6 over medium heat until just wilted, about a minute. Add this to the soup, garnish it with chives and serve. Makes eight portions. Pinto Bean Chili "No longer an addition to a meat chili, these beans stand on their own. The texture of the beans is just right; cooked in the microwave for less than an hour." 1 C dried pinto beans, soaked overnight in cold water, drained 3 C Berta's Chicken Stock or homemade beef stock or canned stock 1 C New Basic Tomato Sauce 3/4 C fresh or frozen corn ker- neis (1 cob) 3/4 C diced zucchini 1/2 C diced ripe tomato 1/4 C chopped scallions 1/4 C chopped cilantro 2 T balsamic vinegar 2 cloves garlic, minced 1 t ground cumin 1/2 t dried oregano 1/2 t paprika 1/2 t salt 1/2 sugar 1/4 t cayenne pepper Freshly Bround black pepper to taste In a 2-quart microwave-safe casserole, cook the beans and stock, covered, at full power (650- 700 watts) for 45 minutes. Stir in the remaining ingredi- ents, cover and cook five minutes. Serve. Makes four portions. Roasted Red Pepper Biscuits 1 C unbleached all-purpose flour Pinch of sugar 1/4 t salt 2 T baking powder 4 T unsalted butter, cold 1/4 C half-and-half 1 red bell pepper, roasted, peeled, and cut into 1/2-inch pieces. Preheat oven to 425 F. In a large bowl, sift together the flour, sugar, salt and baking powder. Cut the butter into l/2-inch cubes and, using two knives, a pastry blender, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Add the half-and-half, and stir to blend well. Then incorporate the red pepper. Transfer the dough to a lightly floured surface and knead it for about 30 seconds. Pat it out until it is one-inch thick, and cut out rounds with a two-inch cookie cut- ter. Arrange the biscuits on a bakin sheet about one inch apart. Bake until puffed and golden, about 15 minutes. Transfer the biscuits to a wire rack and allow them to cool. Remove from the oven and, let Makes six biscuit. "One of the simplest and most delicious salads, pannzanella is a specialty of central Italy, and in recent years has gained popularity in other regions as well." 3 lbs. ripe plum tomatoes, cut into large cubes 2 C thinly sliced red onions 1 C slivered fresh basil leaves 2/3 C extra virgin olive oil Dash of red wine vinegar Salt and coarsely ground black pepper to taste 3 C Herby Garlic Croutons Combine the tomatoes, red onions, basil, olive oil, vinegar, and salt and pepper in a large bowl. Just before serving, toss in the croutons. Makes eight serv- ings. If you are going to walk the beach, and/or go to a restaurant where you will not need a reserva- tion because unless they have large screens there will be desert- ed, here is what I would serve your football fanatics: Pizzas, two tons of potato chips, five party platters from the dell, 25 pounds of pop- corn, that awful Velveeta and chili mix, and all the leftover Christmas cheese. Don't forget the fruitcake you put up in the attic, And when your football freak is standing there when all is said and done, just remember, "What's white and fluffy and beats its chest in a cake shop? Well, a meringue-utah, of course."