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Lewes, Delaware
Jim's Towing Service
September 27, 2010     Cape Gazette
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September 27, 2010
 

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I1~ FRIDAY, SEPTEMBER 24, MONDAY, SEPTEMBER 27, 2010 Cape Gazette ate one afternoon last week, I realized I hadn't planned anything for dinner. And it wasn't an evening we could make reserva- tions instead of a meal; dinner had to be at home for some rea- son or other. Has this ever hap- pened to you? As you sit in the car waiting to collect your chil- dren after school, as you lock your desk after the last meeting of the day, or as the final client leaves your office? For me, it's l ually on my drive home after a hectic day when I remember there is nothing thawed, nothing thawing or left over in the refrig- erator and no options in the freezer to defrost in time to pre- pare a meal. Those are the days when I turn into the nearest grocery store parking lot with my emer- gency shopping list in mind: boneless chicken breasts, an easy starch and something reen. With a small sack of gro- Ceries - and a pantry stocked with staples like butter, onions, broth andspices - the following ,et of recipes can be used to cre- ate a complete dinner in about 20 minutes. To make the piccata, start with boneless chicken, prefer- ably thin-sliced breast pieces or tenderloins. If you select stan- dard boneless thighs or breasts, you'll need to add cutting and pounding steps to create uni- form-sized pieces that will cook completely in very little time. Thinly sliced pork medallions are a reasonable substitute, but turkey cutlets are probably too thick. While you begin heating the broth for the couscous, you can quickly soften the sliced onions in melted butter Once they're fragrant, toss in the zucchini or squash and herbs. Let them fun-. ish while you whisk the cous- cous into the boiling broth. Couscous is a handy dish when you're in a hurry, since it takes barely 5 minutes to prepare. Al- though there are commercial va- defies with seasonings already included, you will also be adding lots of salt and artificial ingredi- ents. If you have a well-stocked spice drawer, you can vary the couscous with signature flavors ranging from chili to saffron to garlic and Parmesan: Another starch of choice for a speedy menu is pierogies. If you haven't any in your freezer from the last Polish festival, you can fred boxes of Mrs. T's brand in the grocery store freezers. I like to boll them for the requisite seven minutes, then toss them with olive oil, snipped chives DELICIOUS CHICKEN PICCATA is a tow-calorie winner. and a sprir e of kosher salt. The same preparation works for very thin egg noodles: boll, drain, then toss with butter and poppy seeds. Everything on the speedy menu can tolerate waiting on the stove over a very low heat if you choose to bake dinner rolls. The ones in the photo are a brown-and-serve variety, but I prefer the recipe below - it's a low-cal winner that leaves me enough calorie room to slather on lots of butter. Chicken Piccata 2 skinless, boneless chicken breasts or 1 Ib breast tenderloins 1 T flour I t tarragon salt & pepper, to taste 1 T butter 1 T olive oil 1/2 C chicken broth 1T lemon juice 1/2 t grated lemon zest 1/2 t lemon zest in fine julienne Separate the chicken breasts into 4 halves and pound to a consistent thickness (if needed). Combine the flour with tar- ragon, salt & pepper. Dredge the chicken pieces in flour mix- ture, coating each side evenly. Melt the butter and olive oil in a skillet over a medium heat. Add the chicken in a single layer and saut6 until slightly golden. Turn the pieces when the first side is slightly browned. As the second JACK CLEMONS PHOTO side begins to brown, add the broth, lemon juice and lemon zest. Cover the skillet and hold over a very low heat until ready to serve. Serves 3 to 4. Couscous Parmesan 11/4 C broth 1 C couscous 1/3 C grated Parmesan cheese 1 t olive oil 1 t parsley or italian seasoning salt & pepper totaste Bring the broth to a boil in a small saucepan. Once boiling, remove from the heat, stir in the couscous, cover and let stand for 5 minutes. Mix in the cheese, olive oil and seasonings, fluffing with a fork. Continued on page realize you don't read here for financial advice, but I wish to remind you that, in my humble opinion, the rest of the financial shoes ap- prepared to drop. The gov- ernment is fudging the numbers and the Fed is obfuscating. Who l re believes there is no infla- tion? Raise your hands. Only the US. government would measure inflation without including food fuels. ' / I read the following inthe "Beige Book": "Economic growth at a modest pace was the most common characterization of overall conditions. New York, Philadelphia, Richmond, At- lanta, and Chicago all highlight- ed mixed conditions or deceler- ation in overall economic activi- ty." Folks, do the math. More than half the people in good o1' USA live in these areas plus Florida and California. Those who read, and you are one of them, are probably aware of the disaster in those states. Last November I predicted double dip in a year. Watch out below when the election season is over or the talking heads ca- pitulate to the idea the Boxers, Castles, Christs, Dodds, Reids and Feingolds are done. The change that is already happening may be for the better or worse, depending on your perspective,. but it is coming, Regarding fi- nancial reform, Kung Fu Lu said, ' ,gainst open crimes, punish- ments can oppose a barrier, but secret offences it is diffmult for the laws to reach." Dodd and Rangel may be members of a se- cret Islamic cult named "Bin Steelin?" Please, folks, regardless of your political bent, get in- volved and then vote. D.C .needs to be shaken up. OKhere's the ine. Want to buy a wine fridge? Go here: snooth.com/articles/the-wine- lifestyle/wine-refrigerator- guide/ tm_ campaign=1570&ut m_medium=email&utm_source :all&utm content:3315. I could- n't explain it any better. Black Slate Gratollops Priorat 2007: ready to drink now; will improve three to five years. Pur- ple, pleasant nose of mineral, slate, black cherry and Asian spices, concentrated pure fruit on the palate finishes long and clean. On sale under $130/six I give it 94 (two price points). Jay Miller WA 91 points. BV's Georges de Latour 2007 Private Reserve was expensive at SU6/bottle, but when you buy a six-pack it can be had for $80, no shipping. May be the best from BV ever. Parker 95, IWC 93, McD 95 at $80. Ready to start drinking well in 2013 and will last 30 years if you keep your mitts off it. 2006 Gruve, exceptional selec- tion, is Laurenz V. Charming Gruner Veltliner Kamptal, a 13 percent alcohol flavor bomb. The nose is complex and lovely. White peach, sandy loam, lime, spice, bitter orange and water- cress aromas open on the palate to green peppercorn, green ap- pies, bitter orange and herbs. This combination surprisingly gives the wine the appearance c sweetness on the palate; howev er, it is totally dry. Proper acidir supports a lovely, clean, creamy finish that leaves a subtle orang finish, 90 points. Don't pay mor than $25 or buy a case under $250. Remember Paul Hobbs Richard Dinner Vineyards Sonc ma Mountain 2007 Chardonnav Parker gave it 95; McD said hok your amino. It is a great Chard on sale now at $135 for three, down from $180. If you are a drinker of big, cool-climate, well-oaked Chardonnay with tannic grip and loads of tropicz fruit, pineapple, orange jam an( the acid profile to support then now is the time to buy it. Email John McDonald at chjonmc@yahoo.com.