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Lewes, Delaware
Jim's Towing Service
July 3, 1998     Cape Gazette
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July 3, 1998

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CAPE GAZETTE, Friday, July 3 - FOOD & DRINK July 9, 1998 - 75 nit t sbarbecue time! Outdoor cooking is in? According to the Barbecue Industry Association, Americans are firing up the grill more than 2.9 billion times a year - which translates into lots of outdoor weeknight dinners and weekend parties. But with two-career families, after-school sports and household chores, preparing food for four or 24 can be quite stressful. But don't despair - it's a cinch to get food on the picnic table that tastes great without falling into the hot-dog-and-beef-burger routine. The key is to keep your freezer stocked and your pantry filled with fresh vegetables, fruit and staples that allow you to prepare a variety of dishes. Turkey has become an especially conve- nient and versatile food to keep on hand. The wide range of products available now, from tenderloins and cutlets to bacon and ground turkey, means lots of options when planning meals. Like a good character actor, turkey can play a starring role in foods from sauced-up burgers to hearty dinner salads. And with its mild flavor, turkey readily adapts to a wide variety of spices and other ingredients, making it easy to prepare flavorful meals. Another "must have" for kicking off the picnic season is California new potatoes. They' re called "new" because they are new- ly harvested and maintain their sweet deli- cate flavor because they are never stored. Their thin skins make them very convenient to use when cooking, because they don't have to be peeled. They are most abundant May through July, but are available thtough most of the year. With four varieties to choose from - rus- set, Yukon gold, round red and long white, it's easy to find the right potato for your fa- vorite recipe. Pickles and pickled peppers can help round out any meal. A natural accompani- ment for sandwiches, they're also a great No matter how many people you're the pantry for additional ingredients. straight-from-the-jar snack. They can be a sweet, sour, hot or zesty recipe ingredient, adding crunch and color in addition to fla- vor, or they can serve as an edible garnish on a plate or a platter. And like turkey, there are so many pickle products available, ranging from whole baby dills to sweet pickle relish, that it's easy to find a favorite for everyone. Remember to look for them in the refrigerated section as well as on the shelf. Regardless of whether you're feeding family or friends, fire up the grill and raid the pantry ? Tips Choose California new potatoes by look- ing for ones that are clean, firm and smooth. Avoid ones that are wrinkled or have wilted skins, soft dark areas, cut surfaces or a feeding, get the grill going and dig into green appearance. California new potatoes are convenient to use - simply rinse them under running wa- ter to clean off any loose dirt. There's no peeling or scrubbing needed. It's a misconception that all new potatoes are "small potatoes" - in fact, California new potatoes come in a variety of sizes from small, round red to long white. It's not the size or color, but the paper-thin skins that assure you they're new. Their thin skins mean they require less cooking time than older potatoes that have been stored. Pickle juice adds zip to marinades for foods that are going on the grill. Just use pickle or pickled pepper juice in place of vinegar in your favorite marinade recipe. Or, mix 2/3 cup pickle or pickled pepper Continued on page 76 Vintage means more than year you're born What is a vintage? It's the birthday of the wine. Why is it so important? Well that, my friends, is a very complex question and I hope this will help to illuminate and resolve it. Primarily, if you know the wine's birth- day you can go to the resource library, look up the weather for the area where the wine originated during the growing season and compare it to that of a recognized mature vintage. If the winemaker is well regarded, the young wine should develop similarly to the mature. That is a thumbnail sketch con- cerning vintage. However, my favorite story deals with a 1942 vintage wine that I consumed with some very good friends. According to the criteria I set forth in the previous paragraph, this should have been a very mediocre vintage and maybe even be- yond being drinkable. All of us took our first sip with some concern. Ah, what a treat. More experts debunked? I don't know. You see, this 1942 was purchased for my 50th birthday by old friends tried and true, and it was from my birth year. I still wonder how my senses could be deceived to such a degree. However, a second bottle purchased for me for my own interest to sample pri- Continued on page 76 Celebrate indepenlqJence with menu fit for a king I was watching a Philadelphia news program the other day and the report was that everyone who lives in Philly is coming to the beach for the Fourth of July. Re- membering bits and pieces of my American History classes, I re- called that the Declaration of In- dependence created our nation in 1776 and was signed in Philadel- phia. All the Philadelphians are com- ing to the beach? Hey, that's what makes this country great. And I think they really are coming to the beach. In fact, I am almost certain I saw Ben Franklin at the red light at Lowe's. You know the light. The one where it does not matter in which direction you are driving, at what speed, with or without dogs or children, it is always red. And you always have a large vat of ice cream melting rapidly. Con- versely, if it's winter, you have a pizza and the weather is 22 de- grees. Anyway, Independence Day is FOCUS ON FOOD Anne Graham tomorrow and we should celebrate our country. This is one of those holidays during which calories should not count. We should have independence from concerns about how many hot dogs, hamburgers, chips or ice cream cones we eat. So, I will add a few more recipes worth consid- ering. But first, I must tell you that I am having breakfast with a friend with whom I went to first grade. That was some 40 years ago. No, wait, some thirty years ago. Yeah, yeah, that's the ticket. Her name is Winkie Daly. Remember "Winky Dink"? That was the Saturday morning program the boomers watched on black-and-white televisions in the 50s while their parents actually had 30 minutes free. Winkie's real name is Rosemarie, but her sister loved her so much and loved Winky Dink so much that she re- named her sister. Now Winkie is an adult walking around being addressed as Winkie. I have never had a nick- name that is printable, but I would venture that Winkle is better than Mopsie or Flopsy. Moving right along, at a picnic there is nothing spare about spare ribs. Here is the best recipe I have ever cooked, and naturally, this comes from our own "Flavors of Cape Heniopen." Herbed Barbecued Spareribs 6 lbs. spareribs boiling water 1 medium onion 10 to 12 cloves I t rosemary I t thyme I t marjoram I t oregano 1 C red wine 1/3 C catsup 1 T soy sauce 1/4 t ginger 2 T honey I t minced garlic Cut ribs into serving-size pieces. Place in a large kettle and cover with boiling water. Peel onion, stick with cloves and add onion and herbs to kettle. Bring to a boil. Reduce heat and simmer for 50 minutes or until tender. Drain and place meat in a shallow pan. Blend remaining ingredients and pour over fibs. Marinate in re- frigerator for 2 hours. Drain well, reserving marinade. Grill over hot coals or bake at 350 F for 30 min- utes. Baste with marinade fre- quently. Serves 6. Let's take a minute and remem- ber Caesar Rodney. Who? Well, he was the first person to sign the Declaration of Independence. And guess what? He was from Delaware. And contrary to popu- lar belief, that is why - not the out- lets - that we are the "First State." For that reason, we should call ourselves "The Large - not the Small - Wonder." Now, the recipes get really easy and are still very good. Silver Queen Corn corn unsalted butter salt and pepper Husk corn and boil for 5 to 7 minutes, or do not husk and mi- crowave for 3 to 5 minutes. Add salt and pepper and butter taste. Do you know why you should not tell secrets in a cornfield. Well, of course, there are too many ears. You thought that recipe was easy; check out this one. Continued on page 76