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AUGUST 25, 1997

Home & Garden

Recipes

  Labor Day Weekend
  
   Fruit Platter with Peanut-Orange Dressing
  
   3/4 c. frozen orange juice concentrate, thawed
   1/3 c. creamy peanut butter spread
   2 Tbsp. water
   1 Tbsp. honey
   3 c. shredded fresh spinach
   3 c. shredded romaine lettuce
   3 oranges, peeled, halved, and sliced
   1 small cantaloupe, peeled, seeded, quartered, and cut into thin slices
   1 c. seedless green grapes, halved
   1 c. strawberries, halved
  
   For dressing, in a bowl use a wire whisk to gradually stir concentrate into peanut butter, whisking until smooth. Stir in water and honey.
   Line a serving platter with spinach and romaine; arrange oranges, cantaloupe, grapes, and strawberries on greens. Pass dressing with salad.
  
   California Salad
  
   2 c. hot cooked rice
   3 Tbsp. vinaigrette dressing
   1/2 c. sliced mushrooms
   1/4 c. each red pepper strips and sliced ripe olives
   3 Tbsp. sliced green onion, including tops
   2 tsp. snipped fresh basil leaves
   Salt and ground black pepper to taste
   Curly Endive
   Watercress
   Belgian Endive
   3/4 lb. cooked crab meat
   Lemon wedges for garnish
   Basil leaves for garnish
   Crab legs for garnish
  
   Toss rice with dressing in large mixing bowl; cool. Add mushrooms, red pepper, olives, onion, snipped basil leaves, salt, and ground black pepper; toss lightly. Arrange chives, curly endive, watercress, and Belgian endive on serving plate; top with rice salad, then with crab meat. Garnish with remaining ingredients.
  
   Chicken Salad with Fruit
  
   3 chicken breasts split, skinned and deboned
   1/2 c. chicken broth
   1 tsp. tarragon
   1 Tbsp. lemon juice
   1/4 tsp. salt
   1/4 tsp. pepper
   1 romaine lettuce head, washed and dried
   1 c. toasted cashews
   2 celery ribs, finely sliced
   4 green onions, finely sliced
   1/2 c. seedless green grapes, halved
   1 c. fresh orange segments
   1 c. fresh strawberries, hulled and sliced.
  
   In microwavable dish, arrange chicken in triangle shape. Combine broth, tarragon and lemon juice; pour over chicken. Cover with plastic wrap; turn back one corner to vent. Cook 9 minutes at 100% power. Let stand 5 minutes. Season with salt and pepper. Cool and cut into cubes.
   In a large salad bowl, tear lettuce in bite-sized pieces. Add nuts, vegetables, fruit and chicken. Toss with mayonnaise dressing (follows). Serve well chilled.
  
   Mayonnaise Dressing
  
   2 egg yolks
   1 cloves garlic, minced
   2 Tbsp. lemon juice
   1/2 tsp. salt
   1/4 tsp. white pepper
   1 tsp. curry powder
   1/4 c. fresh parsley, chopped
   1-1/2 c. canola oil
  
   Whisk all ingredients except canola oil until foamy; add oil in slow steady stream. Refrigerate until ready to use.
  
   Salmon En Papillotte
  
   1 lb. salmon filet, in one piece
   1 tsp. salt
   Freshly ground pepper
   4 slices orange, 1/2-inch thick
   2 tomatoes, cut in 8 thick slices
   1 1/2-inch piece fresh ginger
   2 small leeks, white part only, thinly sliced
   1 Tbsp. olive oil
  
   Preheat the oven to 450 F. Let the salmon sit at room temperature for 20 minutes.
  
   Place a 24-inch piece of heavy aluminum foil on a large baking sheet set with one of its long sides closest to you. Place the salmon on the foil, parallel to the short side of the pan and in the center of the right half of the rectangle. Sprinkle the fish with salt and pepper.
  
   Cover the fish with the orange slices. Arrange the tomato slices in a single layer over the oranges. Finely grate the ginger and squeeze it over the tomatoes. Sprinkle on the remaining salt and more pepper. Cover the tomatoes completely with the sliced leeks and drizzle the olive oil over the entire length of the fish.
  
   Seal the packet by folding the foil so the 2 ends parallel to the length of the fish meet, making a long, narrow rectangle perpendicular to you. With your fingers, roll up the edge os the short side nearest to you, sealing it tightly. Roll and seal the long side. Insert a drinking straw in the remaining short side at the back, near the fold. Roll up the foil, leaving the straw sticking out of the pocket. Blow through the straw until the foil puffs up into a pillow. (Warning: Do not inhale through the straw!) Pinching the foil together to keep the air from escaping, and with your finger over the tip of the straw, withdraw the straw and seal the packet completely.
  
   Bake the fish in its packet for 15-18 minutes, depending on the thickness of the fish.
  
   To serve, slide the foil packet onto a large serving platter. At the table, use a knife to cut a cross in the top of the foil, taking care not to let the scaping steam burn you. With a fork, turn back the foil. Cut the salmon into 4 pieces and serve with steamed new potatoes with fresh herbs.
  
   Roasted Corn with Cumin and Lime
   From American Institute for Cancer Research
  
   6 ears fresh corn, in the husk
   1 Tbsp. fresh lime juice
   1 tsp. ground cumin
   1 tsp. salt
   2 tsp. olive oil
   Freshly ground pepper
   2 limes, cut lengthwise into wedges
  
   Heat the grill, or preheat the oven to 500 F. Meanwhile, in a small bowl, whisk together the lime juice, cumin, salt and olive oil. Season to taste with pepper.
  
   Clean the corn, preferably one ear at a time, to preserve its moisture: Pull off and discard the 2 to 3 dark, tough outer leaves. Carefully pull back the remaining leaves, one at a time, exposing as much of the ear of corn as possible. It is better to uncover only half the ear than to tear the husks. Pull off all the silk.
  
   Brush the kernels with the lime juice-oil mixture, using just enough to coat the corn lightly, about 1/2 tsp. One by one, smooth the folded leaves back into place, until the ear is enveloped in its husk. Clean and season each remaining ear of corn.
  
   Arrange the corn on the grill or place it in the oven. Roast the corn for 15 minutes. If using the grill, turn the ears 2-3 times; this is not necessary if roasting the corn in the oven. Serve the roasted corn immediately, accompained by the wedges of lime. Squeeze the lime over the corn as you eat it.
  
   Grilled Fish Steaks
  
   2 tsp. dry mustard
   1 tsp. lemon juice
   3 Tbsp. Soy sauce
   1 clove garlic, pressed
   1/2 tsp. dried thyme leaves, crushed
   1 1/2 lbs. firm white fish steaks (swordfish, halibut, or sea bass)
  
   Combine mustard and lemon juice until smooth; gradually stir in lite soy sauce until blended. Add garlic and thyme; let stand 10 minutes. Pour mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Refrigerate 30 minutes, turning bag over once. Reserving marinade, remove fish and place on grill 8 to 10 inches from hot coals. Cook 5 minutes. Turn fish over; brush with reserved marinade. Cook 4 to 5 minutes longer, or until fish flakes easily wtih fork, turning over occasionally.
  
   Barbecued Island Chicken
  
   3/4 c. firmly packed dark brown sugar
   1/2 c. Italian dressing
   1/2 c. pineapple juice
   2 Tbsp. chopped fresh mint
   1 1/2 tsp. grated fresh ginger
   6 boneless, skinless chicken breast halves (about 2 lbs.)
  
   For marinade, in small bowl, combine all ingredients except chicken. In large, shallow nonaluminum baking dish or plastic bag, pour 1 cup marinade over chicken; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 1/2 c. marinade.
   Remove chicken from marinade, discarding marinade.
   Grill or broil chicken, brushing with refrigerated marinade until chicken is no longer pink. Serve, if desired, with grilled pineapple wedges.
  
   Sharon's Pineapple Cake
   This is a rerun of a light, refreshing dessert from Sharon Cushmau of Woodinville.
  
   1 yellow cake mix (make as directed)
   1 8 oz. package cream cheese
   1 small instant package vanilla pudding (follow directions) using 1/2 c. milk, blend together till smooth, spread on cooled cake.
   1 can drained crushed pineapples. Top pudding mixture with pineapple.
   1 container whipped cream. Frost entire cake with whipped cream and top with toasted coconut. Store refrigerated.
   For best results, bake cake in extra large pan, 10x14.
  
   This week's delicious recipes.