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June 19, 1998     Cape Gazette
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June 19, 1998

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64 - CAPE GAZETTE, Friday, June 19 - June 25, 1998 FOOD & DRINK "Smothered Chicken with Gingery Mango Sauce,  the entry of Dorrie Mednick, center, of Baltimore, was named the champion recipe in the 1998 Delmarva Chicken Cooking Contest held recently in Millsboro. Also in the winners' circle were Lisa Keys, right, of Middlebury, Conn., who placed second, and Paula Pogorzelski, left, of New Haven, Conn., the third-place recipient. Special recognition was awarded Marilyn Hahn of Angola, N.Y., for the best quick-and-easy recipe and Lorraine Carr of Rochester, Mass., for the recipe that makes the best use of dark-meat chicken. A panel of nine food experts selected the winners from a field of 20 finalists, representing Mid-Atlantic and northeastern sec- tions of the United States. Maryland woman wins Delmarva Chicken fest cook-off Dorrie Mednick has been to Nepal. Thai- land. Italy, Greece and Turkey. The Balti- more resident's next exotic location will be a seven-day all-expenses-paid trip to the Caribbean. Mednick's "Smothered Chicken with Gingery Mango Sauce" was the top pick in the 1998 Delmarva Chicken Cook- ing Contest on Saturday, June 13, in Mills- boro. The cook-off was part of the weekend's 50th Delmarva Chicken Festival. Twenty contestants from Mid-Atlantic and north- eastern states competed in the biennial event sponsored by the Deimarva Poultry Industry, the trade association for the broil- er chicken industry in Delaware, the East- ern Shore of Maryland and the Eastern Shore of Virginia. Mednick, a retired social worker, now serves as a docent at the Waiters Art Gallery in Baltimore. In addition to the Caribbean vacation, Mednick also won $1,000, a CUTCO Gallery set, a gas grill and a McCormick spice rack. Lisa Keys' recipe for "Japan-ease Chick- en Salad" was just what the doctor ordered to win second place. The Middlebury, Conn. resident is a pediatric physician's as- sistant and won $1,500 cash, a McCormick spice rack and a CUTCO carving set. Caterer Paula Pogorzelski of New Haven, Conn., took third place with her "Chicken Continued on page 65 You can't talk wine without talking 'legs' It seems like I can't get body parts out of my mind, but how can you talk about wine without mentioning legs? We've all seen the movie. The 'common-sewer' pours a generous portion of wine into a glass, twirls and twiddles it between thumb and forefin- ger, gazes in rapture and says "great legs!" I'm here to tell you most of these men or women are looking through the glass, past the wine to some "fancy dan" or "flirtatious filly" and wouldn't know legs from a dirty glass. So today, only for you, my friends' "legs" means viscosity indication, or how much the wine has, expressed visually. After carefully pouting about an ounce of wine into a clean glass, swirl the wine about to thoroughly coat the walls. Hold the glass before a clean white napkin or a piece of blank paper and you will see a film which gradually begins to dissolve and run down. The thin rivulets you observe are the legs. The speed with which they form and de- scend are a good indication of the body of the wine. There are several exceptions to baffle even people who are somewhat in- formed. First, the glass should be very clean. Soap film will cause more rapid movement. Next, the wine must be the proper tempera- ture, as well as the glass. Liquids generally thicken as their temperature declines and thins as it rises. Both cases will generate a false visual reading. Continued on page 61 Crab season's coming on- so make the best of it! So, the man walks into the restaurant and asks the waiter, "Do you serve crabs?" And the waiter responds, "Please sit down sir. We serve everyone." Anyway, crab season is here. One of the best ways to eat our crabs is to just eat them. But I have some good ideas for other ways to enjoy our local crabs. Here are some great recipes. First and foremost, you need the perfect crab cake with which french fries or potatoe salad (a Dan Quayle special) and cole slaw makes a perfect dinner. Ricky's Crab Cakes I lb. backfin crab 3 slices top-of-the-line white bread, crusted (for the gulls) and crumbled 3/4 C mayonnaise 1 t dry mustard 1 T vinegar Mix together crab and soft FOCUS ON FOOD Anne Graham bread crumbs. Mix together may- onnaise, mustard and vinegar. Add to crab. This sounds like a joke, but it is not: flour hands and make six patties. Saut6 in butter until brown. On to the Imperial. I have done this one so many times that it is filthy. The paper on which the recipe is written, that is. I may ac- tually save this "Focus on Food" to have a clean copy of Imperial. As for the other columns, I am thinking about getting a parakeet. Want to go for a group rate? Crab Imperial 1 lb. backfin crab 1 T unsalted butter 1 T flour 1/2 C milk 1 t minced onion 1 1/2 t Worcestershire sauce 2 slices dry white bread (crusted for gulls, cubed for you unless you don't like your guests) 1/2 C mayonnaise 1 T lemon 1/2 t sea salt few dashes pepper 2 more T unsalted butter paprika, for sprinkling Remove all cartilage from crab. In a medium mix pan, melt butter, mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worces- tershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and'pepper. In another pan, melt butter until lightly browned. Add crab and toss light- ly. Combine with sauce mixture. Pour into individual shells. Sprin- kle paprika on top. Bake at 450 F until hot and bubbly and lightly browned on top, about 10 to 15 minutes. Makes four generous servings. So the guy says to the waiter, "This crab only has one claw." And the waiter responds, "Well, I suspect he was in a fight." To which the customer responds, "Well, bring me the winner." Ouch. And the waiter says to the cus- tomer, "How did you find your crab salad. '' She answers, "With a magnifying glass. Here's another recipe from Ricky. Where is Lucy, anyway? And Fred? and Ethel? Ricky's Crab Salad 1/2 C celery, chopped fine 1/2 C onion, chopped fine 1/2 C green pepper, you got it, chopped fine I lb. backfm crab 3/4 C mayonnaise I t dry mustard 2 t vinegar 10 drops Tabasco Mix mayonnaise, mustard and vinegar. Add finely chopped veg- etables. Gently (never harshly) stir in crab. Serve with tomato and av- Continued on page 65