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August 8, 2003     Cape Gazette
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August 8, 2003

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92 - CAPE GAZETTE, Friday, Aug. 8 - Aug. 14, 2003 FOOD & DRINK Beef COOKq)ff winners are announced The Delaware Beef Advisory Board awarded prizes for "Delaware's Best Origi- nal Beef Recipes" at the 2003 Delaware Beef Cookoff Contest held July 19 at the Delaware Department of Agriculture's Commodities and Education Building at the Delaware State Fair. Five amateur chefs were chosen as final- ists to prepare their original beef recipes in front of a crowd of fairgoers, eager to sam- ple great beef dishes that offered ease of preparation and great taste. The finalists were judged by a panel of food profession- als, lead by chef/educator David Nolker, chairman of the Culinary Arts Program at Delaware Technical and Community Col- lege in Wilmington. "The beef dishes were outstanding, so the decision of the top beef recipe was especial- ly difficult," shAd Nolker. "All the finalists offered attractive, well-balanced beef dish- es that proved to be real crowd pleasers," he shAd. The first prize, a gift certificate of $300 of beef from Hastings Butcher Shop in Laurel, was awarded to Darla Koff, of Frederica for her "Deelish-Kabobs," delicious grilled kabobs made with strip steak, onion, green pepper, and a special marinade. Loretta Wootten, of Felton, received the second prize of a $200 gift certificate from Sam Yoder & Son Quality Meats in Ellendale for her "Delaware Beef Steak Mesquite Salad," a salad using top round beef steak cut in the shapes of Delaware and diamonds, then marinated with a mesquite grilling blend. Melanie Reyne of Newark prepared "Big Sky Chili" using cubed beef, red-skinned potatoes, chili pepper, and dark beer, and won third iirize and a gift certificate for $100 from Haass' Family Butcher Shop in Dover. Here are the winning recipes: DEELISH-KABOBS (serves four) 2 lb. strip steak, cut into bite-size pieces I large onion I large green pepper 1/4 C steak sauce 1/4 C Italian dressing garlic powder Submitted photos Cookoff winners are (l-r) Darla Koff of Frederica, first prize for "Deelish- Kabobs;" Loretta Wootten of Felton, second prize for "Delaware Beef Steak Mesquite Salad;" Melanie Reynes of Newark, third prize for "Big Sky Chili." onion power salt and pepper In medium bowl, mix steak cubes and steak sauce. Toss to coat. Cover and refrig- erate while cutting onion and green pepper into bite-size pieces. Toss onion and green pepper in medium bowl with Italian dress- ing. Assemble kabobs using metal skewers (meat-pepper-onion-meat, etc.) Sprinkle with garlic powder, onion powder, salt and pepper to taste. Grill over hot heat for 3 to 5 minutes each side, turning to brown evenly. Remove from heat and let rest for 3 min- utes. Enjoy. Meat and vegetables may be prepared the night before and assembled and cooked the next day. DELAWARE BEEF STEAK MESQUITE SALAD 1 1/2 to 2 ibs. top round beef steak (US- DA choice preferred), cut into desired shapes or serving pieces about 1/2 inch thick 1 t Accent (enough to sprinkle or rub on beef) 1 (12 oz.) Mesquite EZ Marinader bag or bottle of Mesquite marinade with lime juice 2 T sesame seeds (optional) 2 T fight ofive oil Mesquite Grilling Blends (enough to sprinkle Hghtly on beef before cooking) Continued on page 93 Verjus: crisp great Soft with acidity and with food I just finished responding to one of you who follow this column, and thank you for writing. The question was concerning wine cellars and which, I thought, was best. Since I can't really give any free ad- vertising in this column, let me just say that most of the better known brands are comparable but a good old Trutemp will generally suit most needs. If you are not planning to move for a while, build your own and buy a tempera- ture and humidity unit, AKA an air condi- tioner. The factors down here, at the shore, in order of importance are: light, temperature and humidity. Remember wine is a living organism. It stores best in no or low light, a cool constant tempera- ture around 55 degrees and 50 - 75 degree humidity. The wine makers make it that way. Beware of wine that has sat too long on the shelves of well-lighted stores. They have a tendency to age more rapidly. Today it's Verjus. Taken literally, the word means green juice. The name is de- rived from the fact that it is squeezed from unripe grapes. Individual grapes are picked to thin the bunches 6-8 weeks prior to the main harvest. This practice is com- mon in premium grapes as the thinning process helps to concentrate the flavors to their fullest extent. These selected grapes Continued on page 94 Dear Prudetice: Don't blame me for your perfect lineage "Thanks a lot, Mom. Thanks very much for telling everyone in the free world, via the Cape Gazette, about my perfect lineage. I know that my blood lines are better than yours since I am not your biological daughter. And I might add, you are not my biolog- ical mother. I also might add that my biological blood lines are much better than yours. I know that I am an expert in hunting ot- ter, badger and fox. You would not know a rabbit if you tripped over fter. [/mow char [ am super/or to you. But did you have to go and tell the world?" Continued Prudence (of AKC and show winner fame), "Now I must wear sunglasses so no'one will recognize me on Rehoboth FOCUS ON FOOD Anne Graham Avenue. Everyone recognizes me. I cannot even go to Thrasher's for some chips and vinegar, as we call them in Wales. And I cannot even walk the boards, but I think that has something to do with being a dog." "You are a dog, Morn. A Heinz 57 variety." "Hey, wait a minute, Prude," said I. "One of my great- great-relatives signed the Consti- tution, but he had slaves, so we don't talk about him. I even had some relatives who were shipped over on the Mayflower. They were shipped out for free. They got a free ride on the Mayflower for civil disobedience, I think. You and I are Lewes Ferry material. On a good day. "Back to the Constitution. Prude, my signee was Pierce But- ler, to be exact. I think he was a butler. More than you can claim, Prude. You always eat all the food, before you serve." Anyway, Heinz 57. Let's Focus on Food. Summer's almost over. Let's have a wonderful backyard dinner. CHILLED WATERC SOUP 3 C (packed) watercress, thick stems trimmed 1/4 stick unsalted butter 1 1/4 ibs. russet potatoes, peeled, sliced into l/4-inch thick rounds 3 large leeks (white and pale green parts only), sliced 6 C canned low-salt chicken broth 112 C whipping cream Blanch watercress in pot of boiling salted water 30 seconds. Drain: set aside. Melt butter in Continued on page 94 Submitted photo Prudence: Forced to lead a life in disguise.