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Jim's Towing Service
June 9, 2000     Cape Gazette
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June 9, 2000
 
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Make steaks sizzle on the grill this summer Fire up the grill and make your steaks sizzle like never before. Start with a favorite beef steak and add a savory sauce for basting or to serve alongside, and you&apos;re on your way to a succulent, juicy steak dinner. Start with steak sauces (after all, the steakhouses do!). Either Original or bold and spicy can be used straight from the bottle or teamed with other ingredients to create fabulous flavor combos. spicy steak and onions features versatile top sirloin steak rubbed with a mixture of ground peppers, garlic and onion powders, then grilled with thick-sliced onions. A simple blend of original steak sauce and butter does double-du- ty. Part is used as a baste for the steak and part as a sauce. Makes a delicious sandwich, too! Beef steaks with chunky toma- to-onion sauce starts with a big burst of flavor from bold and spicy steak sauce, which is used to baste the tender chuck top blade steaks during grilling. Another portion of steak sauce is teamed with fresh tomatoes, onions and parsley for a simple accompani- ment. Top loin steaks with garlicky steak sauce teams original steak sauce with garlic and green onions to make a savory sauce that deliciously complements grilling favorite, top loin steaks. Add extra zesty flavor to the steaks by brushing them with steak sauce during grilling. Grilling a juicy, delicious beef steak is simple, even for the novice, if you follow a few simple steps. • Make sure the grill is medium temperature. For charcoal grills, coals should be covered with gray ash (allow about 30 minutes). For gas grills, consult the instruction manual to determine the correct temperature. Steaks cooked over too high heat can overcook on the outside before the inside is cooked prop- erly. • Grill steaks at least to medium rare doneness for food safety rea- sons. The best way to determine doneness is with an instant-read thermometer. Insert the thermometer horizon- tally into the steak, past the inden- tation on the thermometer stem. To visually check for doneness, cut a small slit near the center of the steak and look at the color. • Turn steaks with tongs. A fork can pierce the meat, allowing fla- vorful juices to escape, resulting in a less juicy steak. Savory grilled steaks are a snap for summertime meals. • Grilling times in recipes are based on steaks being taken di- rectly from the refrigerator. Steaks partner perfectly with the delicious bastes recommended in the recipes here. Another way to add special flavors to a great steak is with a marinade. Here's how. Remember that tender steaks need only a short marinating time, 15 minutes up to two hours to im- part flavor. Always marinate in the refrigerator, never at room temperature. Never save and reuse a marinade. Wine Continued from page 70 spectable. That really nice wine store operator that you have be- friended is going to have to help you out because you probably won't be able to locate this on your own. As an alternative, you will be able to locate a Ravenswood. Look for either the Big River, the Wood Road or the Teldeschi. The older the better. You may notice that this week's column is rather short. The previous column was cut se- verely, and I really hate to waste my time on research and hunting and pecking. Sorry - one last recommenda- tion. Dry Creek Vineyard also produced a spectacular Fume Blanc in '98 and a very nice re- serve Chardonnayin '97. It might help to order a mixed case to expedite delivery. The distributors in our state have a monopoly and are often unresponsive to the local wine merchants. If they jack you up, call direct- .ly at 800-864-WINE. Do be watchful of the wine police who lurk behind every corner spying on UPS and Federal Express for such illegal deliveries. They confiscate and break the bottles. I wonder what happens to the wine. CAPE GAZETTE;Friday, June-9"-lulI lt, 2000 - 71"- CHEER offers healthy cooking class June 8 The CHEER Community Center in Georgetown will offer a free cooking class titled "Healthy Gourmet Cooking Club" at 10:30 a.m., Thursday, June 8. Those attending will learn how to prepare healthy, gourmet meas for two. Preregistration is required by calling 854- 9500. The class is open to anyone age 50 or older and will meet once a month. Lawry's grilling contest seeks online applicants Lawry's will sponsor a Tasty Tips Website Contest and Sweepstakes and contestants who share a favorite tip or quick recipe using Lawry's marinades with fruit juice can win free groceries, a cookbook and complimentary Lawry's products. To enter, visit <www.lawrys.com> to complete the online entry form. Food Continued from page 70 and refrigerated or frozen, then warmed by covering with a piece of foil and baked in a 350 F oven for 15 to 20 minutes. So the saga with Parker "The Cat" Graham continues. I am still chasing him around the house trying to give him the pills. I look like Groucho Marx. I give him the pills. He scratches me. Now a friend suggested that because my excellent Sealyham terrier is very vocal like all politicians, I should squirt her with a squirt gun every time she barks. I know that every time I try that, Prude will try and bite me. Parker will still be scratching me. Look out Beebe, here I come. Open All Year! LEWES FISHHOUSE & PRODUCE 1130 Highway One • 5 Points, Lewes, Delaware SpeialbtheWeek 1 F.eS"Mako Shark | $5.99 Ib / -- While supplies last -- / HACCP/FDA Certified Retail & Wholesale Sun. 11- 7* Moll.- Thurs 11- 7. Fri. & Sat. 10- 8 644-0708 BOZIE'S PRODUCE - Fine Produce for Fine People- FRESH STKAWEERRIES k ASPARAGUS SWEET WroTE CORN • IUlCY P, ED TOMATOES MELONS & CANTALOUPES -- Open Daily 9 - 6 Highway One, Dewey 227-6370 you're hungry only the original will do. 227-SUBS (7827) Rt. One at Lighthouse Plaza (Behind Mill Outlet) Rehoboth gas Prices at.: