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Cape Gazette
Lewes, Delaware
Jim's Towing Service
August 8, 2003     Cape Gazette
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August 8, 2003
 

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Pork chop recipe offers flavorful balance Reminiscent of the old-fash- 1 C water Bring to a boil over high heat. Re- ioned pork and cherry glaze, this 3 T brown sugar duce the heat to low and simmer rich sauce is a delicious balance 1 T Dijon mustard for 1 hour or until the liquid is re- to flavorful pork chops. 2 T butter duced by half and thickened PORK CHOPS WITH 4 pork rib chops slightly. CHERRY PORT SAUCE Place the cloves, peppercorns, Melt the butter in a large skillet 3 whole cloves or 1/2 teaspoon ground doves 3 whole black peppercorns I bay leaf I cinnamon stick 11/2 C dried cherries 1 C ruby port I Cookoff Continued from page 92 2 slices sharp cheese, cut in dia- monds or strips Cut fresh top round beef steaks into shapes of Delaware, dia- monds or strips, to represent de- sired serving pieces. Sprinkle Ac- cent on each piece and put in EZ Marinader bag. Store in refrigera- tor until ready'to cook, at least 15 to 30 minutes. Bottle o,f Mesquite marinade with lime juice in a covered con- tainer may also be used. Prepare tossed salad and cut cheese slices in desired shapes while marinad- ing beef. Sprinkle steak grilling blends and sesame seeds, if desired, on beef pieces. Heat olive oil in skil- let on medium high heat and brown beef on both sides, about 5 to 6 minutes or until desired done- bay leaf and cinnamon stick in cheesecloth or a small gauze bag. Tie with kitchen twine to seal. Place in a medium saucepan along with the cherries, port, wa- ter, brown sugar and mustard. ness. May add a little water and steam a minute or two until ten- der. Arrange cooked beef pieces on prepared salad and garnish with cheese pieces. This recipe is an easy and complete meal for a di- eter's delight. It is also good with stir-fry or potato and steamed veg- etables. BIG SKY CHILI 1 lb. cubed Angus beef 6 oz. diced onion 2 C cubed (unpeeled) red skin potatoes 12 oz. dark beer I can (28 oz.) diced tomatoes 1 can (4.5 oz.) chopped green chiles 1 C diced orange bell pepper 1 t Chipotle chili pepper season- ing powder 3 T flour (to thicken broth to a stew) Coat a large frying pan with olive oil cooking spray. Add beef, over medium-high heat. Add the chops and cook for eight minutes, turning once or un- til a thermometer inserted in the center of a chop registers 160 de- grees and the juices run clear. onions, potatoes and beer. Cook until beef is lightly browned. Once browned, add tomatoes, chilies, orange pepper and chipo- tie seasoning. Allow simmering for 10 min- utes. Remove some of the broth and mix thoroughly with flour. Pour this mixture back into the pan, stirring frequently for 5 min- utes, so that the broth becomes thicker. Broth will also thicken upon standing. Serve with a fa- vorite bread, rice or nacho chips. Yields approximately 6 1-cup servings. For more information on the Delaware Beef Cookoff Contest and the programs of the Delaware Beef Advisory Board and the Delaware Department of Agricul- ture, contact Melanie Rapp, Mar- keting Specialist with the Delaware Department of Agricul- ture at 302-698-4522 or by e-mail at Melanie.Rapp @ state.de.us CAPE GAZETTE, Friday, Aug. 8 -Aug. 14, 2003 - 93 COFFEE PRESS FRESH! FRESH! FRESH! Delicious Soups, Homemade Pastries, Healthy Salads, Great Sandwiches!! LARGE COFFEE MENU Coffee by the pound - your choice of ground. GOOD SELECTION OF SWEETS!! Call ahead orders appreciated. RESTAURANT & BEACH BAR Open Daily 11am - lOpm Come in and try our 100% Certified Black Angus Beef Burgers   10 N. First St. Rehoboth Beach, DE 302 227-8699 Rehoboth Beach 1st Street Station aaUy Lunch Specials from 11 to3 Stop in and enjoy cold & SAM also now available