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Cape Gazette
Lewes, Delaware
Jim's Towing Service
August 14, 1998     Cape Gazette
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August 14, 1998
 

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CAPE GAZETTE, Friday, August 14 - August 20, 1998 - 59 FOOD & DRINK Dogfish Head, Grotto join forces with ale Dogfish Head Craft Brewery has an- nounced that it is now official brewer of "Grotto Golden Ale," for Grotto Pizza restaurants. "As Delaware's brewery, it is only fitting that we pair up with restaurants known for Delaware's pizza," said Dogfish Head own- er Sam Calagione. Calagione and Dogfish Head brewers George Amenta and Jason Kennedy worked together to formulate the recipe for Grotto Golden Ale. The beer is a light golden ale, lightly hopped and with a hint of oregano. The beer recipe was specif- ically formulated to complement the taste of Grotto pizza. The Dogfish Head-Grotto partnership is just the latest for the brewery. Since open- ing, Dogfish Head has forged partnerships with a number of local businesses, includ- ing Oby Lee Coffee Roastery, blacksmith John Ellsworth of Preservation Forge and soapmaker Michelle Hardy of Sweet Noth- ings. "As a small business owner, I feel it's very important to work well with other lo- cal businesses. We're asking the communi- ty to support us, so we strongly believe it's necessary to do the same. This partnership with Grotto Pizza is just another step in that direction." Calagione and Grotto Pizza owner Do- minick Pulieri have both been honored in recent years by the U.S. Small Business Administration. Pulieri was named Delaware's Small Business Person of the Year in 1995, and Calagione was named Delaware's Young Entrepreneur of the Year in 1998. Dogfish Head Craft Brewery opened in Nassau Commons near Lewes in July of 1997. It's the only microbrewery in the state of Delaware. Dogfish Head beers are now distributed in nine states from Virginia to Massachusetts. Grotto Golden Ale is available on draft at Grotto Pizza Restau- rants. The logo above announces the new Grotto Golden Ale brewed by Dogfish Head Craft Brewery. n search of wine to match the tuna Last week I had the opportunity to enjoy some fresh tuna salad. One of our local fishmongers, "Chuck," had some just caught albacore and I couldn't resist buying it for the restaurant. Albacore has two prize properties: It is the least oily of the tuna family and lends itself to many different cooking styles. Tuna shows a lovely purple center sur- rounded by a clean white, flaky outer ring, with a seared crust, when it is pan-seared. If poached, it will separate into lovely white sections. Both styles of cooking lend them- selves to tuna salad. Searing is preferred for European or Oriental cuisine; poaching is more for domestic use. I couldn't come up with a wine for tuna on rye, so I decided on a Mediterranean sal- ad. As most of the other ingredients were growing in the garden, I knew I would have a great meal for a hot summer day. While Dave, our head waiter, busied himself making a fresh yellow tomato and banana pepper salsa, Eddie prepared the tomato, caper, red onion and basil for a salad. We used extra-virgin olive oil and Continued on page 60 More highlights from 'South Coastal Cuisine' Some bumper stickers sighted recently on Route 1 : "Cover Me - I'm Changing Lanes," "Give Me Ambiguity or Give Me Something Else," "Honk If You Love Peace and Quiet," and "You're Just Jeal- ous Because the Voices Are Talk- ing to Me." One day, I was wait- ing at a red light and the green light guy came carefully, albeit slowly, turning into the right lane. The driver behind him started honking furiously and when she pulled around him, I saw her bumper sticker. "Another Mother for Peace." Sometimes this time of year, af- ter a grueling day at the beach, a cold drink and some fancy appe- tizers make a great dinner. Here "are some recipes from the "South Coastal Cuisine" cook- book. But first, here are some tips on cooking. Always try to be modest. And be proud of the fact that you are! Plan to be spontaneous tomorrow. And remember: a fool and his money are soon partying. ..... %= 'ii ii: 2i. FOCUS ON FOOD Anne Graham CAVIAR PIE 6 hardboiled eggs 3 T mayonnaise 1/2 C chopped onion 8 oz. cream cheese 2/3 C sour cream 4 oz. lumpfish caviar lemon wedges parsley for garnish Chop eggs; mix with mayo. Place in springform pan. Chill at least 1 hour. Layer with onions. Mix sour Cream and cream cheese; layer. Chill overnight. (In the morning, go to the beach). Re- move sides of pan; place on plate, egg side up. Spread with caviar. Squeeze lemon on top. Garnish with parsley Serve with crackers. BROILED CRAB MELTAWAYS 1 pkg. (6) English muffins 1/2 lb. crabmeat 1 stick margarine 1 (6 oz.) jar Old English sharp cheese 2 T mayonnaise 1/2 t seasoned salt, 1/2 t garlic salt 1/2 t Old Bay (to taste) Slice English muffins in halves, then cut each half into quarters and arrange on cookie sheet. Mix remaining ingredients well in bowl or your mixer at medium speed. Spread on the English muf- fin quarters. Freeze at least 30 minutes. (They may be kept frozen for weeks). Broil approximately 8 minutes until they puff up, are bubbly, and slightly golden brown. Serve hot. Makes 48 canapes. ARTICHOKE DIP 2 cans Progresso artichoke hearts 2 C mayonnaise 1.1/2 C Parmesan cheese I clove garlic, minced I t Dijon mustard 1/2 t Worcestershire sauce In blender, mix all ingredients together. Bake 20 minutes at 350 F in ovenproof serving bowl. Serve with crackers. Excellent ap- petizer for a crowd. TACO DIP 1 can refried beans 1/2 pkg. taco seasoning mix 1 (6 oz.) ctn. avocado dip (frozen) 1 (8 oz.) sour cream 1 (4 1/2 oz.) can chopped ripe olives 2 tomatoes, diced I small onion, chopped 1 (4 oz.) can chopped green chilies 6 oz. shredded Monterey Jack cheese Mix beans and taco seasoning. Put in 12-by-8-by-2-inch dish and layer remaining ingredients in or- der listed. Serve with Tostito chips. STUFFED CLAM SHELLS 1/2 C chopped onion 4 T butter 1/2 C chopped celery 2 T flour (if needed) 1 T grated Parmesan cheese 1/4 t salt dash of Worcestershire sauce 1 3/4 C Ritz crackers 2 cans chopped clams and juice 1 small green pepper Place Ritz crackers in plastic bag; roll with rolling pin until crushed. Simmer onions, celery and green pepper. Add flour, if needed, cheese and crackers and cook till thick. Fill clam shells; sprinkle with paprika. Bake at 350 F for 20 minutes. Yields approxi- mately 18 medium shells. Were I writing "Focus on Secu- rity," I would parlay Elayne Continued on page 60