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Home & Garden


Dining In: Honor a dad or a grad with a tasty barbecue supper

Steak and Potatoes
steak & potatoes    1 beef Porterhouse or T-bone steak, cut 1" thick (approx.1 pound)
   1 package (10 oz.) frozen twice-baked potatoes, any variety
   1/2 tsp. garlic salt
   1/4 tsp. seasoned pepper
   Cook potatoes according to package directions; keep warm. Meanwhile, combine seasoning ingredients; press evenly into both sides of beef steak. Heat large nonstick skillet over medium heat until hot.
   Place steak in skillet; cook approx. 10 to 14 minutes for medium-rare to medium doneness, turning once. Trim fat from steak. Remove bone; carve steak crosswise into slices. Serve with potatoes. Makes 2 servings.

Lobster & Steak Combo
   4 frozen medium lobster tails, thawed
   1-lb. beef sirloin steak, 1" thick
   2 tomatoes, halved
   Melted butter or margarine
   1 lemon, cut into wedges
   Set oven control at broil and/or 550 degrees. Cut away thin undershell of lobster tails with kitchen scissors. Bend each tail backward toward shell to crack (this prevents tails from curling while they broil). Place lobster tails shell side up on broiler rack. Diagonally slash outer edge of fat on steak at 1-inch intervals. Place steak on rack with lobster. Broil 3 inches from heat for 7 minutes. Season steak with salt and pepper; turn steak and lobster tails.
   Place tomato halves on broiler rack; brush lobster and tomatoes with butter. Broil 7 minutes longer. Season steak with salt and pepper. Serve with melted butter and lemon wedges. Four servings.

   3 c. cubed egg plant
   2 c. sliced zucchini
   1 green pepper, chopped
   1 onion, chopped
   1 clove garlic, minced
   1/2 tsp sea salt
   2 tbsp chopped fresh parsley
   2 tomatoes, chopped
   1/4 c. olive oil
   Combine all ingredients except parsley and tomatoes in skillet. Add oil to skillet and saute over medium heat for five minutes. Add parsley and tomatoes. Cover and cook over low heat for 15 minutes until vegetables are tender. Serve hot or cold. Serves 6.

Health Nut Brown Rice
   1/3 c. sliced almonds
   1/3 c. sunflower kernels
   1/3 c. julienned carrots
   1/4 tsp. red pepper flakes (optional)
   1 tbsp. margarine
   3 c. cooked brown rice (cooked in chicken broth)
   2 tbsp. chopped fresh parsley
   Cook almonds, sunflower kernels, carrots, and pepper flakes in margarine in large skillet over medium-high heat until almonds are lightly browned. Add rice and parsley; stir until thoroughly heated. Makes 6 servings.

Onion Rings
   1 onion (14 to 16 oz.) cut into 1/2-inch slices and separated into rings
   2 c. whole milk
   1 c. all-purpose flour
   1 c. beer
   1/2 tsp. salt
   4 to 8 c. vegetable oil for deep-frying
   All purpose flour for dredging
   In medium bowl, cover onion rings with milk; cover with plastic wrap and refrigerate for 3 hours.
   Meanwhile, combine flour, beer, and salt in large mixing bowl; whisk until smooth. Cover with plastic wrap and let stand at room temperature for 3 hours.
   In a large, heavy frying pan, preheat oil to 375 degrees F. Preheat oven to warm (250 degrees F.). Drain milk from onion rings. Stir batter.
   Working in batches of 2 or 3, dredge onion rings in flour, then dip into batter. With tongs, place battered onion rings into oil; fry until golden brown, about 3 minutes, turning if necessary. Drain on baking sheets lined with paper towels to absorb excess oil; keep warm in oven. Repeat until all onion rings are fried. Makes 2 to 4 appetizer servings.

Chocolate Espresso Pudding Cake
   1 c. sifted cake flour
   1-1/2 tsp. baking powder
   1/2 tsp. baking soda
   1/3 c. sugar
   2 Tbsp. unsweetened cocoa
   1 Tbsp. instant espresso powder
   1/2 c. evaporated skimmed milk
   1/4 c. vegetable oil
   1 tsp. vanilla extract
   1/2 c. firmly packed dark brown sugar
   3 Tbsp. unsweetened cocoa
   2 tsp. instant expresso powder
   1 c. boiling water
   Combine first 6 ingredients in a bowl; stir well. Combine milk, oil, and vanilla; add to dry ingredients, and stir. Spoon into an 8-inch square pan.
   Combine brown sugar, cocoa, and espresso powder. Sprinkle over batter. Pour water over batter (do not stir). Bake at 350 degrees for 30 minutes or until cake springs back when touched. Serve warm. 12 servings (161 calories per serving).