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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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7-6- c#PE GAZlgTTE, lday,'Judy 3 - July 9, 1998 Barbecue Continued from page 75 juice with 1/3 cup oil, and add crushed garlic for a zingy mixture that goes great with turkey, pork or beef. The longer foods mari- nate, the more intense their flavor. There are more than 36 varieties of pickles from which to choose. Pickles are loaded with flavor and have no fat. The average dill pick- le has only 15 calories - a waist- watchers dream ! Mild, versatile turkey is a natur- al partner with marinades, rubs and sauces. When preparing mari- nades, fix approximately 1/2 cup for every pound of turkey. Use glass or plastic containers or heavy-duty resealable bags. Avoid metal containers. Grilling times for turkey may vary, depending on temperature of coals, thickness of meat and weather conditions. Rely on a meat thermometer, in- serted into the thickest portion of the turkey meat, to determine doneness. Breast meat is done when it reaches an internal tem- perature of 170 F, and dark meat when it reaches 180 F. For a turkey burger, the internal temper- ature should reach between 160 and 165 F. Freeze or refrigerate leftover turkey and other foods promptly. Never leave perishable foods out of the refrigerator for more than 2 hours. Potato Possibilities You can substitute your favorite variety of California new potato in any of these suggestions. Preheat oven to 450 F. Place washed tiny, whole California new potatoes in a pan lined with a I/2-inch thick layer of coarse kosher salt. Pour on enough salt to bury the potatoes. Bake for 1 hour or until fork tender. Brush off salt and serve immediately. (You can save and reuse salt.) Slice long white California new potatoes (russet or long white) in- to halves, lengthwise, and half again. Cut each quarter in half again, to have 8 spears. Rub each potato spear lightly with olive oil Wine Continued from page 75 vately was a poor reflection of the first. Perhaps it was a poor reflec- tion of the first. Perhaps it was stored improperly. A second selection was three bottles of Cold Duck - the only wine available on a Sunday in Kansas City, Mo., in 1976. Bar- bara George, Pam Parrott and I shared these on a Sunday picnic and at the end of the day, Garden Gourmet seed was planted. That wine that day from that batch, an- other name for certain "vintages," was wonderful. Subsequent tast- ings have not resulted in the same delight. That, my friends should illustrate the downside of using vintage as a selection aid. On a more positive note, gener- ally in a given area, if the vintage is good in well-known wines, it will be throughout the designa- tion. This allows us to see notes on famous wines and extrapolate to less renown wines that are in- herently less costly. Of course, in a poor year, the re- verse is obvious. It is important to remember that there are many ex- ceptions to this rule - it is only a factor and needs much more infor- mation to confirm a choice. Try to buy any 1989 Cote du Rhone Chateau Neuf du Pape you can find. This was the quintessen- tial vintage of the past 50 years. It is perfect now and will hold for 10 more years properly stored. If this is out of your price range, find a group of very good friends, choose enough Grand Cru Chenin Blanc, ice it down to 48 F, sit outside and shoot the breeze. If it is a '95, '96, '97 or even a '98, it will be delicious on a hot midsummer's eve. Don't try Cold Duck unless you're overindulging. John McDonald is the owner of Garden Gourmet restaurant in Rehoboth Beach. Focus Continued from page 75 Hard Shell Crabs crabs fish store butter mallets Call the fish store. Order steamed crabs. Simmer butter. Pick up crabs. Serve crabs. Finally, this is definitely a boat- ing weekend and I just read an ar- ticle I want to share with you. Ba- sically, the article outlines what you should do if you are a boater without a boat so you can simulate shipboard life. Here we go. Sleep on the shelf in your clos- et. Replace the closet door with a curtain. Every time there is a thun- derstorm, sit in a wobbly rocking chair and rock as hard as you can. Wake up every night at midnight and have a peanut butter and jelly sandwich on stale bread. Two oth- er options are canned ravioli or soup, but do not heat. Use 18 scoops of coffee per pot and allow it to sit for 5 to 6 hours before drinking. Have a fluorescent lamp installed on the bottom of your coffee table and lie under it to read books. And raise the thresholds and lower the top sill on your front and back doors so that you either trip over the threshold or hit your head on the sill every time you pass through one of them. Next week, were I Martha Stewart, I would start you on a schedule so you would be pre- pared for Christmas. But I think I will come up with something else. In the meantime, put out your flag and have a safe and fun Fourth of July. and a favorite dry seasoning; for example, paprika, ranch dressing, onion salt or celery salt, to taste. Bake in oven at 400 F or on grill over indirect heat for about 25 minutes or until fork tender. Serve hot or warm. Clean and cut 1 I/2 pounds of Yukon gold or other California new potatoes into small chunks. Put in large bowl and mix with 2 tablespoons olive oil, I or 2 crushed garlic cloves and 2 tea- spoons each rosemary and thyme. Wrap in foil and grill over indirect heat about 30 minutes or until fork tender, occasionally shaking package to move potatoes around. Grilled Turkey Burgers Be sure to clean and spray your grill grids with nonstick spray before turning on the grill. 1 lb. ground turkey 1/4 C seasoned bread crumbs 2 T chili sauce Continued on page 77 Deli SUBS. DELl SANDWICHES SALADS. STEAKS Italian Specialty Foods" Fresh Rolls " DELI LUNCH SPECIALS AVAILABLE MON. - SAT. "R 227-SUBS (7827) Rt. 1 Ughthouse Plaza (next to Kmart) Call between 8-10:30 a.m. for Office I.urchtime Delivery to Lewes/Rehoboth Areas. Or visit our Peddlers Village Location on Rt. 24 945-8300 Call between 8-10:30 a.m. for Office Luncl'dime Delivery to Longneck/Millsboro/Georgetown Areas HAPPY 4TH OF JULY! Red, White & Blue Pound Cake 1 qt. Fresh Strawberries - cleaned and sliced I pt. Fresh Blueberries - cleaned 1 Pound Cake I pt. Heavy Cream I tsp. Vanilla I tbsp. Sugar In a chilled mixing bowl, combine heavy cream, sugar and vanilla. At medium speed, beat cream until stiff peaks form. Slice pound cake thinly, then alternate layers of cake, strawberries, cream and blueberries. Enjoy! (Serves 6 to 8) Lets us help plan your next party, call us year-round at 227-3888. [ q_t/V-/-ER ] a A -AZET-T-_]_],