nwnews-now : local news in your e-mail box as it happens

Home & Garden

Dining In: Memorial Day food celebrations

recipes by Karen Diefendorf
Rain or shine, barbecue season traditionally begins with Memorial Day. If you'd like to add to your favorite recipes, try some of these.

Drunken Barbecue Sauce
   1 c. ketchup
   1/2 c. beer
   1/3 c. light or dark molasses
   1/3 c. chopped green onions
   1/4 c. chopped cilantro
   2 Tbsp. Worcestershire sauce
   1 Tbsp. lemon juice
   2 cloves garlic, minced
   1 tsp. chili powder
   1 tsp. ground cumin
   1/2 to 1 tsp. liquid hot pepper seasoning
   4 thin lemon slices
   In small saucepan, combine ketchup, beer, and molasses; stir in remaining ingredients. Over medium heat, heat to a boil, stirring constantly. Reduce heat; cover and simmer for 10 to 15 minutes. Remove and discard lemon slices. Use as a baste while grilling poultry or pork. Makes 2 1/2 cups.

Black Bean Chili Olé
   1 c. chopped onions
   2 cloves garlic, minced
   1 Tbsp. vegetable oil
   2 pounds lean ground beef
   1 (28-ounce) can whole peeled tomatoes in puree, chopped and puree reserved
   1 (4-ounce) can diced green chiles
   1/3 c. light or dark molasses
   2 Tbsp. chili powder
   1 tsp. ground cumin
   1/4 tsp. ground red pepper
   1 (19-ounce) can black beans, rinsed and drained
   1 c. frozen corn tortilla chips, optional
   In 6-quart heavy pot, over medium heat, saute onions and garlic in oil until tender. Add beef; cook until brown, stirring occasionally to break up meat. Drain. Stir in tomatoes with puree, chiles, molasses, chili powder, cumin, and ground red pepper. Heat to a boil; reduce heat. Cover; simmer for 30 minutes. Stir in beans and corn; cook, uncovered, for 10 minutes. Serve hot with tortilla chips, if desired. Makes 8 servings.

Texas Style Beef Chili

Texas Style Beef Chili    1 1/2 c. chopped onions
   1 1/2 c. chopped, green peppers
   6 slices bacon, chopped
   2 cloves garlic, minced
   2 pounds beef round, cut into 1/2 inch cubes
   1 (28-ounce) can whole peeled tomates in puree, chopped and puree reserved
   1/4 c. light or dark molasses
   2 Tbsp. chili powder
   1 tsp. ground cumin
   1 to 2 tsp. liquid hot pepper seasoning
   In 6-quart heavy pot, over medium heat, saute onions, green peppers, bacon, and garlic until vegetables are tender, about 3 minutes. Add beef cubes; cook until brown, about 5 minutes. Drain. Stir in tomatoes with puree, molasses, chili powder, cumin, and hot pepper seasoning; heat to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender, stirring often. Serve hot. Serves six.

Peppered Halibut Steaks
   1 lemon
   1 pound halibut steaks
   1 onion, thinly sliced
   Seasoned Pepper
   Garlic Salt
   Thinly slice half of the lemon and place in single layer in center of a large sheet of heavy-duty aluminum foil. Cut remaining lemon into wedges and reserve. Generously sprinkle both sides of swordfish steaks with seasoned pepper and garlic salt. Place steaks on top of lemon slices. Top with sliced onion. Wrap foil around steaks and fold to seal in juices. Cook on grill 10 to 12 minutes per side or until fish flakes easily. Serve with lemon wedges. Serves 4.
   Tips: Salmon may also be used. For a complementary side dish, sprinkle seasoned pepper over corn on the cob or grilled vegetables; or add to cole slaw, potato salad, or salad dressing.

Buffalo Chicken Wings
   1 1/2 lb. chicken wings, split, tips
   1/2 c. Cayenne Pepper Sauce (or to taste)
   1/3 c. butter or margarine, melted
   Celery sticks
   Blue Cheese dressing
   Prepare wings. For crispy wings: Chicken can be grilled over medium hot coals, turning frequently, about 30 minutes. Or, bake at 425 degrees F. about 30 minutes, turn and bake 30 min. longer. For original fry recipe: Deep-fry wing pieces, a few at a time, at 400 degrees F. until crispy, about 10 min. Drain on paper towels.
   In large bowl, combine pepper sauce and butter. Add cooked wing pieces and toss to coat. Serve with celery and dressing. Serves eight.

Barbecued Chicken
   From American Institute for Cancer Research
   1 3-lb. broiler chicken, cut into serving pieces and skinned
   1/2 c. red wine vinegar
   2 Tbsp. Worcestershire sauce
   1/4 c. dark brown sugar, firmly packed
   1/4 c. catsup
   1/2 tsp. pepper
   1 1/4 Tbsp. dry mustard
   1 tsp. paprika
   1 dash Tobasco sauce
   1/2 c. onion, thinly sliced
   Simmer chicken pieces in 1 inch of water, covered, for 15-20 minutes. In a 13X9X2 baking dish, mix together all the ingredients except the chicken and onion. Stir in the onion. Drain the chicken and place it in a single layer in the baking dish. Spoon the sauce over the chicken. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight. Drain the chicken from the marinade and cook on a grill using the marinade for a basting sauce. Each of the four servings has 256 calories and 7 grams of fat.

Mouth of Fire Rub
   Not for the meek and mild!
   1/4 c. chopped parsley
   2 Tbsp. coarsely ground black pepper
   2 Tbsp. minced garlic
   1 Tbsp. paprika
   2 bay leaves, finely crumbled
   1 tsp. cayenne pepper
   1 tsp. dry mustard
   Cooking Spray
   3 pounds London broil
   Combine first seven ingredients. Spray surface of meat with Pam no-stick cooking spray. Rub both sides of meat with spice mixture. Allow to sit 30 minutes before grilling. Grill as usual. Makes about 1/2 c. (enough for three pounds meat).

Honey Mustard Steaks with Grilled Onions

Honey Mustard Steaks    4 boneless beef top loin steaks, cut 1 inch thick
   1/3 c. coarse-grain Dijon-style mustard
   1 Tbsp. chopped parsley
   1-1/2 Tbsp. honey
   1 Tbsp. each cider vinegar and water
   1/4 tsp. hot pepper sauce
   1/8 tsp. coarse grind black pepper
   1 large red onion, cut into 1/2-inch thick slices
   Combine mustard, parsley, honey, vinegar, water, pepper sauce, and pepper. Place beef steaks and onion on grid over medium coals; generously brush both with glaze. Grill approx. 9 to 12 minutes for medium-rare to medium doneness, turning once. Makes 4 servings.
   Cook's tip: Recipe may also be prepared using beef rib eye steaks, cut 1 inch thick.
   Serving suggestion: Mixed green salad with asparagus, yellow pear tomatoes.

Sweet and Sour Chicken
   1 1/2 lbs. boneless, skinned chicken cut into 1-inch strips
   2 Tbsp. vegetable oil
   Several long strips fresh ginger (about 2 Tbsp.) grilled
   2 Tbsp. cider vinegar
   2 Tbsp. brown sugar
   1 Tbsp. light soy sauce
   1 Tbsp. catsup
   1 tsp. sesame oil
   1/2 fresh pineapple, grilled and cubed
   1 red bell pepper, grilled and cut into 1-inch squares
   1 green bell pepper, grilled and cut into 1-inch squared
   1 onion, sliced, grilled and coarsely chopped
   2 scallions, cut on an angle into 2-inch pieces.
   Preheat the grill. Brush chicken strips with vegetable oil and sear on all sides on the grill for 2 to 3 minutes. Remove just before fully cooked. Heat a wok over high heat on the grill or side burner. Add ginger, vinegar, brown sugar, soy sauce, catsup, and sesame oil. Bring to boil and cook 2 minutes. Toss in grilled pineapple, peppers, onion, and scallions, mixing well. Add chicken strips and cook until done, about 1 minute. Makes 4 servings.