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Cape Gazette
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 - July 9, 1998 - 77 Barbecue Continued from page 76 1/2 t garlic powder 1/4 t pepper 1/2 t salt 1/2 C onion, diced 1/4 C sweet pickle relish 1 T Dijon mustard 1/2 C chili sauce 1/2 C Mexican blend shred- ded cheese Preheat grill to high. In medium bowl, lightly toss turkey, bread crumbs, 2 table- spoons chili sauce, garlic powder, pepper, salt, onion, relish and mustard. Form mixture into 4 pat- ties. Reduce heat on grill to medi- um-high and place patties on grill grid. Grill 14 to 16 minutes, turning once, or until burgers reach an in- ternal temperature of 160 to 165 F. About 30 seconds before re- moving burgers from grill, top each one with 2 tablespoons chili sauce and 2 tablespoons cheese. Serve on toasted rolls. Serves 4 Potato Bites It's not often that a recipe this simple makes you look like a gourmet cook, but this one does! 1 Lb. round, red California new potatoes 1/2 C low-fat sour cream Suggested garnishes: capers, roasted red pepper strips, fresh dill sprigs or caviar Rinse potatoes. Take a small slice off each end of each potato; cut potatoes in half. In 2-quart saucepan, boil potatoes until fork tender, about 10 minutes. Remove potato halves and arrange, end side down, on a platter. Top each potato half with a small dollop of sour cream, and add your favorite garnish. Yields about 14 Bites Grilled Turkey Cutlets with Dill pickle salsa These cutlets can be served "as is" or as a sandwich when put on a crusty roll. 4 large, boneless turkey cut- lets, about 11/2 Lbs. 1 T olive oil 1/4 C dill pickle juice 1/2 t ground cumin 1/8 t ground cayenne epper 2 cloves garlic, crushed 1 T finely chopped fresh cilantro Dill Pickle Salsa Pound turkey cutlets to even thickness if necessary. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add turkey and coat well with mari- nade. Marinate in refrigerator for at least 1 hour or overnight. Remove cutlets from marinade and grill over hot coals about 10 minutes, turning once. until golden brown on both sides and no longer pink in the center. Serve with dill pick- le salsa. Dill Pickle Salsa 1/3 C finely diced dill pickle 1 large tomato, seeded and finely diced 1 medium pickled jalapeno pepper, cored and finely diced 2 T finely chopped fresh cilantro 1/3 C finely diced red onion 1 T red wine vinegar 2 T olive oil Salt and freshly ground pep- per, to taste Combine all ingredients. Serves 4 Five-Layer Pizza Turkey tenderloins and cutlets work equally well in this recipe, and grilling the turkey provides an even more flavorful pizza. To add extra zip, sprinkle on a pinch of cayenne when adding the salt and pepper. 1 prepackaged pizza crust 1/3 C honey mustard 1/4 C Parmesan cheese, divid- ed 11/2 C mozzarella cheese, di- vided 1 long white California new potato, cooked, cooled and sliced thin 2 T extra virgin olive oil Salt and freshly ground pep- per 11/2 C chopped cooked turkey 1/2 C chopped sweet gherkin pickles 1 t dried basil Brush honey mustard on pizza shell. Sprinkle about half of the parmesan and mozzarella on the shell. Add potato slices in a single layer; drizzle on olive oil. Season with salt and pepper to taste. Top with turkey and gherkins; add re- maining cheeses and basil. Bake in 450 F oven for 10 to 15 minutes or until bubbly, or bake on grill over in direct heat until cheese is bubbly. Serves 4 Hot Potatoes If you can't find pepperoncini, substitute any hot pickled pep- pers. 4 pickled pepperoncini 1 C sour cream 2 scallions, snipped into small pieces 4 slices turkey bacon, cooked crisp and crumbled 2 oz. crumbled blue cheese 4 California new potatoes, rus- set or long white Chop pepperoncini into small pieces. In a medium-size bowl, mix pepperoncini, sour cream, scallions, bacon and blue cheese. Cover and refrigerate 1 to 2 hours so flavors develop. Bake potatoes and cut into halves lengthwise. Scoop out halves, leaving a shell approximately 1/4" thick, and mix potato flesh into sour cream mixture. Spoon mixture back into each potato half and serve. Serves 8 For more flavorful pickle and pickled pepper recipes, send a self-addressed, stamped, business- size envelope to: "The Secret Is...Pickles" c/o Pickle Packers Int'l, PO Box 767, Dept. FF98, Holmdel, NJ 07733. For more easy, creative ways to prepare turkey on the grill, send a self-addressed, stamped, business- size envelope to: Grilling Brochure, National Turkey Feder- ation,1225 New York Ave. NW, Suite 400, Washington, DC 213005. "New Potato Salads from Cali- fornia" is a colorful brochure that includes easy-to-prepare potato salad recipes, nutrition informa- tion and useful tips about selec- tion, preparation and storage. Send a self-addressed, stamped, business-size envelope to: Cali- fornia New Potatoes, PO Box 2130, Newport Beach, CA 92658- 8944. West's Produce Route 16 1/4 Mile East of Route 1 Minutes from Lewes " Rehoboth Open 9 to 6 684-3o85 0000ELEBRAT0000 '  tr__    Find all of your Barbecue Sauces, "  EU1(00' DAY LOW l00lCE6 COLD BEER  PACKS BUDWEISER COORS, COORS LIGHT ....................... 14A9 BUD LIGHT, ICE .......................................... 1 L49 MILLER MTE, GEN. DRAFT, ICEHOUSE, UTE, ICE ............. 13.49 MILLER HI-MFE, RED DOG ................................. 10.99 COORS EXTRA GOLD ..................................... 11.69 BUSCH, BUSCH LIGHT .................................... 10.99 KEYSTONE LIGHT ........................................ 10.99 PABST ................................................. 9.49 BEER 24 PACKS o CANS HEINEKEH/AMSTEL UGHT ...................... 19.99 BECKS ....................................... 17.99 MOLSON ICE, GOLDEN ......................... 12.99 LABAI"rS BLUE ................................ 12.99 ROLLING ROCK ............................... 11.99 PIELS ........................................ 6.99 MILWAUKEES BEST ............................ 6.99 VOOKA POPOV ............. 10.49 GORDONS .......... 10.49 BURNETrS ......... 10.49 GILBEY'S ........... 10.99 WOLFSCHMIDT ...... 10.99 ABSOLUT .......... 25. SKYY .............. 20.99 LIQUOR 1.75L GIN BURNE'I'rS ......... 11.99 GILBEYS ........... 11.99 GORDONS .......... 11.99 SEAGRAMS ......... 12.99 CALVERT ........... 12.99 CANAD/AN CANADA HOUSE ..... 10.99 BLACK VELVET ...... 11.99 WINDSOR ........... 11.99 CANADIAN LEAF .... 10.99 CROWN ROYAL(750) . .18.99 BOURBON OLD CROW ......... 13.99 KENTUCKY GENT .... 13.99 SOUTHERN COMFORT17.99 EVAN WILLIAMS ..... 18.99 JACK DANIELS (750) ..... 13.99 RUM MCCORMICK ........ 11.49 PALO VIEJO ......... 11.99 BACARDI ........... 14.99 CAPT. MORGAN ..... 18.99 MALIBU ............ 19.99 SUI"FER HOME 1.5 L WHITE ZIN ........... 6.99 GLENN ELLEN 1.5 L WHITE ZIN ............ 6.99 CORBETT CANYON 1.5 L WHITE ZlN ....... 5.99 CARLO ROSSI 4L (Except White Zin & Chardonnay) 7.99 LIVINGSTON CELLARS 3L ................. 6.99 (Except White Zin, Char, & Cab) GALLO 1.5 L WHITE ZlN .................. 5.99 ALMADEN 5L BOX (Except White Zin, Char, & Cab) 8.49 -- DAILY WINE TASTINGS FOR WINES OF THE WEEK-- Featuring This Week: MERIDIAN WINES CABERNET, CHARDONNAY $8 99 BEVERAGE & FOOD DYNAMICS 5% MIXED CASE DISCOUNT (12 Bottles 750's only)