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Lewes, Delaware
Jim's Towing Service
October 17, 1997     Cape Gazette
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October 17, 1997
 

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Pork month Continued from page 60 the world because it's the most versatile. There's a world of op- portunities for cooking with pork. Pork can be used in virtually any ethnic meat dish - pork strips are a favorite in Chinese and Thai stir- fry dishes; ground pork is great in Mexican tacos, nachos - or as a twist in traditional Italian spaghet- ti sauce; and pork chops can be seasoned with Caribbean spices, Mediterranean seasonings or Provence herb mixtures. The world of seasoning - subtle, fiery, outrageous, sublime - is yours for exploring. The intrepid seasoner who throws in a pinch of this and a pinch of that with reasoned aban- don will discover some exciting new tastes. For the less courageous, here are some combinations that will add international flavoring to your cooking: 4" American style - barbecue sauce / Italian style - tomatoes, oregano, garlic, basil / Mexican style - cilantro, cumin, oregano, garlic, chilies / Greek style - lemon, garlic, rosemary, mint, oregano / French style - white wine, tarragon, thyme, mustard / Russian style - low-fat sour cream, paprika, onion / Oriental style - ginger, sesame seeds, soy sauce, garlic / Indonesian style - peanut, lime, ginger / Caribbean style - lime, rum, allspice, ginger, garlic / Indian style - curry powder, garlic, chili powder, cinnamon Do I have to cook pork well done? Most Americans overcook pork, but it doesn't have to be over- cooked to be safe. Pork is leaner now and since there is less fat, overcooking will cause dryness. When cooked cor- rectly, pork is done to juicy, ten- der perfection with a little pink in the center. The recommended temperature for doneness is 160 F - at this tem- perature pork retains its natural juices (they will run clear when pierced with a fork) which gives it a distinctive flavor, texture and tenderness. Here's a list of the time and temperature needed to cook some favorite pork cuts. For roasting, set the oven to 350 F. Cook a 3-to- 5 pound loin roast with bone-in 20 minutes for each pound. For a 2- to-4 pound boneless rib roast, cook 20 minutes for each pound. Cook a tenderloin (1 1/2 to 2 pounds) for 20 minutes per pound, but raise the temperature to 450 F. For broiling or grilling, keep the meat 4 inches from heat. Cook both boneless and bone-in chops 6 to 8 minutes. Tenderloins between one-half pound and a pound should be cooked 15 to 25 min- utes, kabobs with one-inch pork cubes should have between 10 and 20 minutes of cooking time and lean ground pork patties that are 1/2 inch thick should be cooked 8 to 10 minutes. For pan broiling, use a medium- high setting on the stove top. Cook 3/4-inch chops, both with and without bone, for 6 to 10 min- utes. Cook lean ground 1/2 inch pork patties for 7 to 9 minutes. What can I do to prevent meat from drying out while cooking? Basting the cuts while grilling or broiling will prevent drying out the surface - the liquid can be meat drippings, fruit juice or a spicy sauce. Be sure to discard un- used marinade. Remember that pork doesn't need to cook too long because it is too lean. For tender, juicy pork, cook to 160 F, leaving a slight blush of pink in the center. What can I do with left- overs? Use leftovers in a variety of ways, like adding pork strips to a favorite casserole; cutting into slivers and adding to a vegetable stir-fry for a quick pan-to-plate meal for the family; or reheating ground pork, cheese and tomato sauce and topping an English muffin for a midnight "pizza" snack. GOURHET BY THE SEA A SPECIALTY GOURMET & GIFT SHOP Over 3,000 food items from around the world veVietri & Mariposi serving pieces Gift Baskets made up to order & sent anywhere Fresh pate, mousses & cheeses during the summer 37 BALTIMORE AVENUE REHOBOTH BEACH 302-226-2344 (NEXT DOOR TO THE BLUE MOON) CAPE GAZETYE, Friday, October 17-October 23, 11197 - 61 Trick those goblins with healthier Halloween treats When ghosts and goblins come knocking on your door this Hal- loween shouting "Trick or Treat," you can do both. Offer them a nu- tritious treat that will trick their tastebuds and satisfy even the biggest candy monsters. Single-serving boxes of raisins offer the same individual appeal as miniature candy bars. They're sweet and chewy and packed with natural energy. Several food manufacturers are marketing fruit snacks shaped like your children's favorite cartoon characters. Also available in sin- gle-serving packages, they are easy to distribute to hungry witch- es and warlocks. Dried banana chips and fruit rolls are other sweet alternatives. Small packages of peanuts, trail mix or pumpkin seeds add a little crunch to the Halloween mix, not to mention granola bars. All are readily available at the local gro- cery store. Fall harvests provide an abun- dance of apples and pears. Despite Continued on page 62 LEWES FISHHOUSE & PRODUCE o o oO 0 FILL UP YOUR FREEZER WITH THESE HEAT-N-EAT FAVORITES Eto Chipped Sirloin Steaks $5.79 lb. Froz Chik-O-Phllly ........ $4.39 lb. Chicken Sle.al i Roast BeefAu Ju$ ...$6.79 lb. TiwuOf Meat Balls ...$13.95 ce 15-20 servings DgLI 227-SUBS (7827 Rt. 1 Lighthouse Plaza (behind Mill Outlet) Featuring Lulgf's Dell Mon.-Thurs. 9 -80 Ffl. & Sat. 9-9 Sun. 10 -7 Or visit our other location on RL 24 - Peddlers VRlage 945-8300 Tues.-Thurs. 9 - $. Fri. & Sat. 9.9 p.rn. Sun. 11-7