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Lewes, Delaware
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August 27, 1999     Cape Gazette
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August 27, 1999

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68 - CAPE GAZETrE, Friday, August 27 - September 2, 1999 Enjoy the year-round thrill of the grill w th sauces and marinades According to a survey by the Barbecue Industry Association, more than half of Americans cook out year round. Grilling year round is more common among gas grill owners (64 percent), but charcoal chefs (41 percent) also brave the ele- ments no matter what the season. Steaks and hamburgers still dominate the list of favorite foods to cook on a grill. Yet, we are expanding our cookout repertoire to include deli- cious cuts of meat made tender and flavorful by marinating in in- teresting mixtures of liquids, herbs and spices. Try this easy marinade. Corn- garlic (peeled and crushed), 1/2 cup fresh chopped parsley, two teaspoons dried rosemary leaves and one tablespoon coarsely ground black pepper. Whisk until marinade is well blended. Marinate meat and marinade in a zippered plastic storage bag for 30 minutes, turning frequently. Grill as desired. T-BONE TOA 'T' 112 C Worcestershire sauce I medium onion, chopped 1 (2 lb.) T-bone steak Marinate Steak and onion in Worcestershire sauce for two hours or overnight in refrigerator. bine one cup dry red wine, 1/2. Discard marinade. Grill or broil cup soy sauce, 1/4 cup Worcester- until done as desired. shire sauce, four large cloves of WORCESTER BURGERS 1 lb. ground beef 1/4 C Worcestershire sauce Mix one pound beef with I/4 cup Worcestershire sauce. Shape into burgers and grill until done as desired. HONEY-WORCESTER BURGERS Glaze tops with mix of two ta- blespoons honey and two tea- spoons Worcestershire sauce. PROVENCALE WORCESTER BURGERS To beef mixture, add 1/4 cup prepared pesto sauce and three oil-packed sun-dried tomatoes, finely chopped. Shape into four patties. Grill or broil until done as desired. Try serving on toasted hamburger buns spread with additional pre- pared pesto sauce. Tips for sauces, marinades - A marinade is a seasoned liq- uid in which foods such as meat, fish, chicken and vegetables are marinated in order to absorb fla- vor, and in some instances, to be tenderized. - Because most marinades con- tain high-acid ingredients such as lemon juice, vinegar or wine, the marinating should be done in a glass, ceramic or stainless steel container, never in aluminum. - Food should be covered and refrigerated while they are mari- nating. - Sauces are designed to ac- company food in order to enhance and bring out its flavor. - If some of your marinade is to be used as a sauce on the cooked food, reserve a portion of the Tasty marinades spice up any meal. Try one of them tonight with your favorite beef or poultry dish. marinade, before raw meat is added, and apply it after the meat is cooked. Wine Continued from page 67 cious, many are on the sweet side. These sweeter wine's generally use residual sugar to compensate for the lack of fruit in the nose. Many are flabby and I don't find them appealing. These sweet wines also don't mar- ry as well with the types of food I enjoy. Enjoy one of the lovely wines of summer. Nectarosa, Lancers and Eye of the Swan are names to look for. I 9an'i talk about summer wines without mentioning Viognier (vee-ohn-yea). If you follow this column, you will have seen sever- al articles on this wine. The latest releases were very good, Chadds Ford, one of our First State wineries, has a very nice wine. If you enjoy wine with big flowery nose, look one of these gems up. I recommend Ar- rowood, Calera, and E Guigal, Condriero, France, as well as the Chadds Ford. You may need to shop around for these, unless of course, you have developed a relationship with a friendly wine merchant. Don't forget champagne prices Deadline looming for Master Food Educator course September 20 is the deadline for registration for this fall's Master Food Educator course. This course is designed for in- dividuals who enjoy and want to learn more about foods, food safety and nutrition. They must also be willing to educate others, using their knowledge gained through train- ing provided by the University of Delawar e Coo..perative Extension System. Master Food Educators receive a handbook, have access to all Extension materials and are given a final exam and a certificate of achievement. There is no cost for the 28-hour training, but upon graduation par- ticipants agree to donate 40 hours to the Cooperative Extension System the following year. Vol- unteer time may consist of work- ing in the Extension office, help ing judge 4-H contests and activi- ties, working with exhibits and displays and giving educational presentations. Individuals who do not wish to volunteer may take the training and pay $75 to cover the cost of materials. The course runs from Sept. 29 to Oct. 27, with five classes meeting from 9 a.m. to 3:30 p.m., every Wednesday. ii THE "LEGEND 4': This full sized gas grill comes fully assembled & factory tested, One touch lighting guaranteed for 2 years. .0000'-u'burba n Propane "Our Business is Customer Satisfaction" 227-2504 Rehoboth Avenue Ext., Rehoboth Beac Classes will be held at the Milford Public Library, 11 SE Front Street. For more information, call Mary Wilcoxon at the Sussex County Ex- tension office, 856-7303. COLLECTIBLE 2oo0 FLUTES What could be more romantic than toasting the millennium at with that special someone? Avallable in 3 styles. Only S5.99 Compare at $28 9 Dishwasher safe. First lot sold out in 1/2 houri 80RI ...... NO RAIN CHECKS Exclusly Available oz... STEELES GUN SHOP 645-8350 Hwy. One - Midway Village Shops are starting to escalate. If you en- joy the bubbly, lay some down for New Year's Eve '99, or pay higher prices. 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