Northwest NEWS

July 27, 1998

Home & Garden

DINING IN: Savory summer suppers

   Grilled Marinated London Broil
   1 15 oz. lean London broil, 1" thick
   1/2 c. finely chopped onion
   1/4 c. sherry vinegar
   1/4 c. red wine vinegar
   1/4 c. dry red wine
   2 Tbsp. reduced-sodium soy sauce
   2 Tbsp. balsamic vinegar
   6 medium garlic cloves, coarsely chopped
   2 tsp. olive oil
   1 Tbsp. of sugar substitute or 1 tsp. sugar
   1 tsp. grated fresh ginger root or 1 tsp. ground ginger
   Freshly ground black pepper to taste
  
   Let steak stand, covered, at room temperature for 30 minutes.
   Combine onion, sherry and red wine vinegars, wine, soy sauce, balsamic vinegar, garlic, oil, sugar, ginger and black pepper and marinate the steak in the refrigerator for 4 hours, turning after 2 hours. Remove steak with tongs, reserving marinade.
   In small saucepan over high heat, bring marinade to rolling boil for 1 minute, stirring constantly. Remove from heat and set aside.
   Barbecue steak, basting with marinade, 5-7 minutes on each side, checking for doneness.
   Remove from heat; let stand 5 minutes before slicing. Serve.
  
   Grilled Tomatoes & Vegetables
   8-10 medium garlic cloves, minced
   2 Tbsp. minced fresh basil or 1 1/2 tsp. dried basil, oregano, or thyme
   4 Tbsp. olive oil
   Pinch of salt
   4 medium beefsteak tomatoes or 8 large plum tomatoes, halved lengthwise
   1 grilled eggplant, sliced lengthwise
   3 green peppers, cut lengthwise in half
   3 yellow squash, sliced lengthwise
   In a small bowl, combine garlic, basil, oil, and salt.
  
   If using beefsteak tomatoes, cut stems out to make a 1/2" cavity, then cut thin slice from bottoms so they will stand level on grill.
   Fill each cavity with one fourth of the garlic mixture. If using plum tomatoes, halve lengthwise, then spoon garlic mixture evenly onto cut sides.
   Let stand at room temperature 1 hour.
   Slice eggplant, peppers and squash and brush with mixture.
   Preheat barbecue. Grill beefsteak tomatoes about 15-20 minutes, until hot.
   If using plum tomatoes, thread onto four 12" metal skewers and grill along edges of grill about 5 minutes, until hot.
   Grill eggplant, pepper and yellow squash for 10 minutes, turning occasionally, until cooked through.
   Serve hot or let cool to room temperature.
  
   Classic Greek Salad
   1 pkg. (10 oz.) salad greens
   1 c. ripe olives or Greek olives
   3 plum tomatoes, cut into wedges
   1/2 c. thinly sliced red onion
   1/2 medium cucumber, peeled, cut into wedges
   3/4 c. Greek Vinaigrette
   1 pkg. (4 oz.) crumbled Feta cheese
  
   Toss greens, olives, tomatoes, onion and cucumber in large bowl. Drizzle with dressing. Sprinkle with cheese.
  
   Garden Gazpacho with Mediterranean Muffins
   Gazpacho
   1 clove garlic, peeled
   3 c. tomato, peeled, coarsely chopped
   1 green pepper, coarsely chopped (about 1 c.)
   1 c. bloody mary mix
   1/2 English Muffin, top preferred, torn into pieces
   1 Tbsp. olive oil
   1 Tbsp. red wine vinegar
   1/4 tsp. salt
  
   Chopped tomato, peeled cucumber, green onion, red or green pepper for finish
   In blender container, chop garlic. Add tomato, green pepper and bloody mary mix; cover and blend until pureed. Add torn muffin, olive oil, vinegar and salt; blend to combine. Chill thoroughly. Serve with chopped vegetables sprinkled on top.
  
   Mediterranean Muffins
   4 English muffins, split and lightly toasted
   1 clove garlic, crushed
   1 1/2 Tbsp. butter
   4 Tbsp. grated Asiago cheese
  
   Combine garlic and butter; spread on muffins. Evenly sprinkle muffins with Asiago cheese; broil until cheese is melted and muffins are golden brown, 1 to 2 minutes.
  
   A Better Taco Salad
   1 lb. beef sirloin, cut into 1" strips
   2 tsp. bottled hot pepper sauce
   1 tsp. ground cumin
   1/2 tsp. salt
   1 bag (10 or 12 oz.) ready-to-eat romaine lettuce
   1 medium onion, chopped
   2 tomatoes, chopped
   1 can (15 oz.) kidney beans, rinsed and drained
   2 c. (8 oz.) finely shredded Cheddar cheese
   1/2 c. picante sauce
   1/2 c. sour cream
   1 bag (8 oz.) corn chips
  
   Cook and stir beef with hot pepper sauce, cumin and salt until beef is no longer pink. Drain and cool. Toss with lettuce, onion, tomatoes, beans and cheese.
   Refrigerate until serving time.
   Meanwhile, combine picante sauce and sour cream. When ready to serve, toss salad with dressing and corn chips.