Northwest NEWS

July 5, 1999

Home & Garden

Dining In: Summer Delights

Strawberry Smoothie

   1 c. strawberry soda
   1 c. whole strawberries, hulled
   1 c. lemon sherbet
   Whipped cream
   Ground cinnamon
   Strawberries (garnish)
   Lemon (garnish)

   In a blender, combine the first three ingredients; blend until smooth. Pour into two glasses. Top with whipped cream. Sprinkle with ground cinnamon. Garnish with strawberries and lemons. Makes 2 servings.

Oriental Salad

   1 lb. pork stir-fry strips
   2 c. coarsely chopped leaf spinach
   1 1/2 c. fresh bean sprouts
   1 1/2 c. fresh pea pods, cut in bite-sized pieces
   1 c. coarsely chopped red cabbage
   3 green onions, chopped
   1 package ramen oriental noodles
   1/4 c. sliced almonds
   2/3 c. unsweetened pineapple juice
   1 1/2 tsp. grated ginger root Sesame seeds

   Stir-fry pork strips in non-stick hot skillet until thoroughly cooked. Toss spinach, bean sprouts, pea pods, red cabbage, green onion, and almonds in large bowl. Break nooodles into small pieces and add to vegetables, tossing to blend. Mix seasoning packet from noodles with pineapple juice and ginger for dressing. Arrange pork strips in circular pattern on vegetable mixture. Sprinkle with sesame seeds. Serve with dressing as desired.

Tiger Prawns With Mint and Chile

   1/3 c. teriyaki baste and glaze, divided
   2 Tbsp. lime juice
   1 lb. fresh or thawed tiger prawns (21 to 25 count), peeled and deveined
   2 cloves garlic, minced
   1 tsp. sugar
   3 Tbsp. vegetable oil. divided
   1 medium carrot, cut diagonally into thin slices
   1 medium green bell pepper, cut into 3/4-inch squares
   1 small onion, cut into 1/2- inch squares
   1 serrano chili pepper, seeded and minced
   1/4 c. sliced fresh mint leaves
   Hot cooked rice

   Blend 1/3 c. teriyaki baste and glaze, lime juice, 1/4 c. water; set aside. Combine prawns, remaining 1 Tbsp. teriyaki baste and glaze, garlic, and sugar. Heat 2 Tbsp. oil in hot wok or large skillet over high heat. Add prawns and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in the same pan. Add carrot; stir-fry 1 minute. Add bell pepper, onion, and serrano chili; stir-fry 2 minutes. Add lime juice mixture and prawns. Cook stirring, until prawns are coated with sauce. Just before serving, stir in mint. Serve over hot rice. Makes 4 servings.

Seafood Burritos

   8 8-inch flour tortillas
   1 10 oz. jar taco sauce
   2 tsp. chili powder
   1 lb. crab-flavored surimi seafood, flake or chopped chunk style
   1 large ripe tomato, diced
   1/2 c. green pepper, finely diced
   2 green onions, finely diced
   8 oz. Monterey Jack cheese
   Shredded lettuce
   Sour Cream

   Preheat oven to 350 degrees. Wrap tortillas in foil and heat 10 minutes to soften. Meanwhile, mix half of taco sauce with chili powder; toss with surimi seafood, tomato, green pepper, and green onion to make filling. Remove tortillas from oven; spread 1/8 of filling just below center of each tortilla and sprinkle with a heaping Tbsp. of cheese. Fold bottom of tortilla up to partially cover filling; fold in sides to almost meet; roll top over to close. Place, seamside down, in baking pan. Cover with foil and bake 10 minutes, or until heated through. Top burritos with remaining taco sauce, shredded lettuce, guacamole, and sour cream. Makes 4 servings.

Peppered Tuna Steak

   4 tsp. whole black peppercorns
   1 Tbsp. olive oil
   1 large onion, thinly sliced
   16 oz. tuna steak, cut into four 4-oz. pieces
   1/2 tsp. salt

   Place the peppercorns in a plastic bag, laying it flat on a cutting board. With a rolling pin, pound the peppercorns until they are coarsely crushed. Set aside. In a medium, non-stick skillet, heat the oil over medium-high heat. Sauté the onion until it is soft and lightly browned, about 5 minutes. Transfer the onion to a plate and cover it with a paper towel to keep it warm while the fish cooks. Wipe out the pan and set it aside. Sprinkle the fish with the salt, seasoning it on both sides. Sprinkle 1/2 tsp. of the peppercorns over one of the pieces of tuna. Distribute the pepper evenly, but don't worry if the surface of fish is not coated entirely. With your fingers, gently but firmly press the pepper into the fish. Turn and repeat on the other side. Coat the remaining fish with pepper. Spray the skillet with cooking spray and place over medium-high heat. Add the seasoned tuna and sear the fish until it is lightly browned, 1-2 minutes. Turn and sear the other side, about 2 minutes. Cover the pan and reduce the heat to medium, and cook 1 minute longer for rare tuna, 2-3 minutes for medium-rare, and 4 minutes for fish cooked all the way through. Place the tuna on a warm platter. Top with onions. Makes 4 servings.