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October 17, 1997     Cape Gazette
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October 17, 1997

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FC,()D & DRINK Try a tasty Oktobe00Ffest dish during pork month Whether it's appetizers, salads or main-dish menu items, there's always plenty of great pork recipes to be found. This recipe for traditional bratwurst offers a taste of Oktoberfest for the whole fami- ly. German-style Bratwurst and Sauerkraut 6 slices bacon I small onion, chopped I clove garlic, minced 1 32-oz. can sauerkraut, rinsed and well drained 2 medium potatoes, peeled and sliced 1 cup water 1/2 cup dry white wine or apple juice I tablespoon brown sugar 1 teaspoon instant chicken bouillon granules I teaspoon caraway seed I bay leaf 1 pound bratwurst (5 links) I large apple, cored and sliced In a large skillet, cook bacon over medium-high heat until crisp. Crumble and set aside. Reserve two tablespoons drippings in skil- let. Cook onion and garlic in reserved drippings over medium heat until tender, stirring occa- sionally. Stir in sauerkraut, pota- toes, water, white wine or apple juice, brown sugar, bouillon gran- ules, caraway seed and bay leaf. Add up to 112 cup more water, if necessary, to cover potatoes. Bring to a boil. Score bratwurst; add to sauer- kraut mixture and reduce heat. Cover and simmer for 20 to 30 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple; cover and cook for 5-10 minutes more or until apples are just tender. Remove bay leaf. Makes five servings. Prepara- tion time: 20 minutes. Cooking time: 30 minutes. Nutrient infor- mation per serving: calories - 460; protein - 17 g.; sodium - 1,177; cholesterol - 64 mg.; fat - 31 g. Now let's get the answers to fre- quently asked questions about pork preparation. What's the best way to pre- pare different pork cuts? Stewing is best for smaller pieces, such as shoulder cubes, and braising for large or small, but traditionally less-tender cuts. For thin, small pork cuts, such as thin chops, pounded cutlets, thin strips or ground pork, sauteing is the way to go. Panbroiling is good for small cuts that are one-inch thick or less - chops, tenderloin medallions, ham slices, bacon'and ground pork patties; for chops at least one-inch thick, boneless fibs, and pork patties, it's best to broil or grill. Roasting is best for large pork cuts, including loin roasts, shoulder roasts, ham, and leg roasts. How should I season pork dishes? Pork has a great flavor that goes with a multitude of seasonings - use rubs, marinades or sauces to top favorite cuts. "Rubs" are mixtures of your favorite herbs and spices rubbed right onto the surface of the meat - or season with salt and pepper, garlic or lemon pepper. Marinades are another way to bring out the flavor in pork. Create a marinade out of a mixture of I)()IN'I'EIS I:()I' I)EII:I:(71 ' I)()I1 Approximate Cooking Time Thickness/eight (minutes) Loin roast, bone-in Rib roast, boneless Tenderloin (450 F in oven) 3 - 5 pounds 20/lb. 2 - 4 pounds 20/lb. !/2- l pound 20/lb. Chops, bone-in Chops, boneless Tenderloin Kabobs Lean, ground-pork patties 3/4 inch 6 - 8 3/4 inch 6 - 8 1/2- 1 pound 15 - 25 1-inch cubes 10 - 20 l/2-inch thick 8-10 Chops, bone-in Chops, boneless Lean, ground-pork patties 3/4 inch 6 - 10 3/4 inch 6 - 10 1/2 inch 7 - 9 To prevent meat from drying out while cooking, baste the cuts while grilling or broiling - the liquid can be meat drippings, fruit juice or a spicy sauce. Be sure to discard unused marinade and remember that pork doesn't need to cook too long because it's lean. your favorite spices, an oil and acid component like fruit juice. Marinate cuts in a freezer bag or glass container in the fridge for at least 30 minutes, or up to 3 days, so the flavor can be absorbed. Make sure to discard the marinade before the meat is prepared. Sauces like creamy mushroom and hot-and-spicy or low-fat sauces like fruit chutney, also complement the great taste of pork. What flavors go best with pork? Different preparations give pork a variety of flavors and character- istics. Flavor cuts with rubs and marinades, saute with flavorful sauces, top with chutney or salsas and spice up spring cuts with hot flavors like chipotle, jalapeno pep- pers and hot sauces. Anything goes - be creative and find a taste you like by experimenting...your cupboard is full of ideas. In what ethnic dishes can I use pork? Pork is the number one meat in Continued on page 61 Eating healthy shouldn't be such a pain The infamous Internet, which can be worthless, worse than worthless or valuable (you choose the selection for this one), has published a list of How to Sing the Blues. Since you may want to sing the blues while cooking, Focus on Food must report a few of the instructions. Most blues begin: "Woke up this morning." Or, "The blues are not about limitless choice." You are further advised, "You can have the blues in New York City, but not Brooklyn or Queens. Hard times in Vermont or North Dakota are just depression." Wonder where we fall. About those who are qualified to sing the blues: "People with names like Sierra or Sequoia will not be permitted to sing the blues no matter how many men they shoot in Memphis." And, "neither Julio Iglesias nor Barbara Streisand is capable of singing the blues." My favorite: "Blues are simple. After you have the first line, repeat FOCUS ON FOOD Anne Graham it. Then find something that rhymes. Sort of: Got a good woman With the meanest dog in town He got teeth like Margaret Thatcher And he weighs 500 pounds." "Singing the blues by cowboys at the beach. There has to be a segue here. I know. You bought salsa made in New York City?" "New York City?xxx!!!" Well, we have some pretty excellent salsa here in Dewey and Beach. Gary Cannon, whose slogan is "Build a Betty Burger," is from Rehoboth, and the QVC cable sta- tion sold 1,200 bottles of his salsa in five minutes. Macho, nacho man, he is not. Actually, he is into health food and invented his salsas because he thinks we should "eat healthy, but that should not be a pain." Cannon's story is one of success and contribution to others. At the University of Delaware, he majored in economics and minored in nutrition. Now he has two restaurants - one in Dewey and one in Bethany Beach. Both focus on low-fat menus. Gary's Surf Spray in Dewey opened in 1991. Beach Cafe in Bethany opened this summer and will stay open on weekends at least until Christmas. His claim to fame is grilled turkey burgers, but he also boasts turkey meat loaf and pasta with his salsa. When you read the labels on his salsa, you know he's serious about eating healthy food. Total fat, 0. Saturated fat, 0. Cholesterol, 0. When you eat his salsa, yo.u know he is right that it makes turkey (I would not bet the ranch on tofu, but if you have had tofu, you get my drift) taste great. Gary says you can use his salsa on almost anything. Here are some of his tips: 1. Ground turkey: Gary's sea- sonings taste best with ground turkey made from dark meat. If using 99 percent lean ground white breast meat, you must fol- low tip number 4. 2. Seasoning amounts: Use a heaping tablespoon per quarter pound of meat. Don't be afraid of using too much seasoning. Experi- ment! 3. Making patties: If it's diffi- cult to form patties after blending in the seasoning, simply refriger- ate the mixture. When it's cold, patties will form easily. 4. Cooking: To make extra-juicy burgers, add a little splash of water on top of each burger just before they're finished cooking. Once the water has been absorbed, remove and serve - always use a nonstick spray, especially when using the grill. 5. Other uses: turkey loaf, turkey meatballs...anything ground turkey can be used with Gary's seasonings. You can buy his salsa made with fresh vegetables at his restaurants, the Company Store and local loca- tions. He also sells frozen turkey patties so you can take them with you anywhere you go. So while you are putting togeth- er a dinner to try to make you thin- ner, try singing these blues (with feeling): This is my reasoning, for trying the seasoning: I will just put Thatcher on a leash, And go to the beach. Happy trails to you...