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Lewes, Delaware
Jim's Towing Service
March 24, 2000     Cape Gazette
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March 24, 2000

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60 - CAPE GAZETTE, Friday, March 24 - March 30, 2000 Food & DRINK Springtime suppers made quick and easy Spring is here. Heavy coats and snow boots go in the back of the closet; light sweaters, windbreakers and sneakers take their place. Skis and ice skates are gone; tennis racquets and baseball gloves are back. It's a time of rebirth and renewal, and after months of being house- bound, it's time for home chefs to spend more time enjoying the outdoors and less time preparing meals. With the right ingredients and a little planning, you can spend quality time with your family and still wow them with no-fail suppers that are quick and easy to prepare. Your efforts are sure to be greatly appreciated after a full day of outdoor activities. Start with the main course. Chicken not only offers nutri- tion and value, but is the most versatile of main dishes and so easy to prepare. Serving chick- en with a variety of interesting side dishes can make every meal a crowd pleaser. And what could be easier to prepare than a roasting chicken that's already seasoned? Sea- soned roasting chicken is the perfect main course for whichever cuisine you want to serve. Its mild, toasted garlic sea- soning makes this moist and meaty bird a taste sensation. And with a cooking thermome- ter, the seasoned roasting chick- en is a cinch to prepare. With a seasoned roasting chicken in the oven, it's time to prepare a few side dishes that will both complement the bird and set the tone for the meal. Canned vegetables and fruit are ideal ingredients for quick side dish recipes that can be pre- pared and ready to serve in the time it takes to cook the chick- A seasoned roasting chicken and easy vegetable recipes make springtime a fun time in the kitchen- en. Who would have believed that a delicious corn stuffing or Mediterranean pilaf could be prepared and ready to serve in only 30 minutes? The combination of a sea- soned roasting chicken with as- paragus amandine or green bean apple Dijon, featuring ex- tra long asparagus spears and cut green beans, creates a tasty spring meal that will be request- ed again and again throughout the entire season. GREEN BEAN APPLE DIJON 1/2 C chopped onion 1 T butter or margarine 1 T cornstarch 1/2 C apple juice 1 t Dijon or prepared mus- tard 1 C (14 oz.) cut green beans, drained 1 medium Red Delicious ap- ple, cored and diced Cook onion in butter until tender-crisp in skillet. Dissolve cornstarch in apple juice and add to skillet. Cook, stirring constantly, until thickened and translucent. Blend in mustard. Add green beans; heat through. Recent trip results in another stellar dining experience This past weekend, I took a trip to York- town, Va., with my older son, Connor. He was competing in the Virginia state tourna- ment for the third time. While he was there, we also had time to visit Yorktown's historical sites, plus the James River re- serve fleet, Fort Eustis, and Steve and John's Steak House. Since this is a wine column, I thought I would confine most of my remarks to the restaurant and wine. (However, regarding Connor, see the sports page. Regarding the first three, it would have been worth the trip to see any of the sites. On any future trip to this area, try to work one of these locations into your itinerary). If you dine at Steve and John's you will be able to renew your subscription to this lovely journal, for the length of my con- tract, with your savings on the price of one dinner. We had a 16-ounce New Yorkstrip with chowder, a small salad and potato for $16.95. The meat was choice, well trimmed, cooked to the proper tempera- ture, hot, juicy and tasty. The service was quick, friendly, flawless and knowledge- able. The ambiance - oh, well, who needs it anyway? Clean, early-American Greek diner is close. The place was busy but a bit confused. It is located on Jefferson Avenue near the Patrick Henry Mall and Exit 256 Continued on page 61 Flying Burrito Brothers pass the test of time with flying colors My friend Pinkie, who has 17 Sealyham Terriers, sent me a peti- tion. A petition? She really is a child of the six- ties. I have not seen a petition in the last 20 years. To make matters worse, the pe- tition is to induct the Flying Burri- to Brothers into the Rock and Roll Hall of Fame. I feel like a fool, but Pinkie is a friend so I signed the petition. Democracy at work. I do not even know who the Flying Burrito Brothers are. But Pinkie dated all of them, so I signed on the dotted line. I hope this is not how people vote for President. Here's part of the petition. I do want you to suffer through the whole thesis. If you want to e-mail FOCUS ON FOOD Anne Graham or write me at the Cape Gazette. B. Shortley, we all know you have e-mail and are just enjoying Florida while we all are freezing here. And we know you read the Cape Gazette. So be- fore I add Bob to the band, go for it. Here we go with the petition. The Flying Burrito Brothers may not have been the first band to combine the elements of coun- try music and rock and roll. But the fusion of the two styles, com- ing so soon after "Sweetheart" in the groundbreaking, if not top- selling "Gilded Palace of Sin," created the environment for "Out- law" country and for much of the success experienced by artists such as the Eagles and Emmylou Harris, and more recently, Garth Brooks, Vince Gill and the Maver- icks. Led by the visionary Parsons and Hiilman, the Flying Burrito Brothers, while never really ac- cepted in either musical environ- ments, nevertheless have passed the test of time with flying burrito colors. It is precisely because of the collective vision and dedication of both Gram Parsons and Chris Hillman to the fusion of country and rock why the Flying Burrito Brothers deserve to be not just nominated, but inducted into the Rock and Roll Hall of Fame. Now two really great recipes as we welcome spring. I cannot wait for warmer weather. And speaking of both, Bozie's has a sign that says they are opening April 1. I hope that is not their idea of an April Fool's joke. MEXICAN AVOCADO SOUP 2 to 3 large, ripe avocados, peeled and pitted 4 to 6 C fresh Chicken or veg- etable stock 1 C heavy cream salt and freshly ground pepper to taste chopped fresh cilantro lime wedges Mash the avocados and press them through a fine sieve. Add the mashed avocados to a large soup pot along with the stock, cream, salt and pepper. Bring to a simmer over moder- ate heat, stirring frequently with a wire whisk. Sprinkle a little chopped cilantro on the surface Continued on page 61