Northwest NEWS

May 21, 2001

Home & Garden

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Dining In: Grill up a tasty Memorial Day

Grilled Asian Beef Steak and Summer Squash
   1 beef flank or skirt steak (about 1-1/2 lbs.)
   3 medium zucchini or yellow summer squash, cut lengthwise in half
   1 tsp. vegetable oil
   Salt and pepper
   Marinade:
   1/4 c. soy sauce
   1/4 c. finely chopped green onions
   2 Tbsp. water
   2 Tbsp. packed brown sugar
   1-1/2 Tbsp. dark sesame oil
   1 tsp. minced garlic
   1 tsp. minced fresh ginger
   1/4 tsp. pepper
   Combine marinade ingredients in small bowl. Remove and reserve 1/4 c. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
   Remove steak from marinade; discard marinade. Brush squash lightly with oil; sprinkle with salt and pepper, as desired.
   Place steak and squash on grill over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium-rare to medium doneness, turning occasionally.
   Grill squash 15 minutes or until tender, turning occasionally.
   Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.
   Makes 6 servings
  
   Lamb Shish Kebab
   1-1/2 lbs. of boneless lamb (preferably from the leg) cut into 1-inch cubes
   1/2 lb. smoked whole slab bacon cut into 1 inch squares
   2 Tbsp. cumin, ground
   1 tsp. paprika
   1 tsp. black pepper
   2 large cloves garlic, smashed
   1/4 c. olive oil, extra virgin
   8 mushrooms, whole button
   2 medium onions, quartered
   1 each green, red and yellow peppers, cut into 1-inch squares
   Combine herbs and spices with the olive oil to form a paste. Rub the paste on the lamb cubes. Thread the ingredients on the skewers, alternating the lamb and bacon with the onions and peppers, starting and ending with a mushroom.
   Grill for 6-8 minutes, or until the meat reaches 130-135 degrees for medium-rare to medium. Set aside for a few minutes before servings.
   Makes 4 servings.
  
   Jerked Veggie Burgers
   2 Tbsp. canola oil
   1 medium onion, finely chopped
   1 small green bell pepper, seeded and cut in 1/2-inch pieces
   1/2 c. finely chopped scallion, both white and green parts
   2 garlic cloves, finely chopped
   1 tsp. grated fresh ginger
   1/4 tsp. allspice
   1/4 tsp. freshly grated nutmeg
   2 slices whole wheat bread, in 1-inch pieces
   2 c. cooked or 1-15 oz. can black beans, rinsed and drained if canned
   1 c. cooked long grain white rice
   1/2 habanero pepper, or 1 tsp. hot pepper sauce
   Salt and freshly ground pepper
   1 large egg white
   Mustard, iceberg lettuce and sliced tomato, for garnish
   Heat 1 Tbsp. of the oil in a skillet over medium-high heat. Saute the onion, pepper and scallions until very soft, about 5 minutes, but do not let them color. Mix in the spices.
   Reduce the bread to crumbs using a blender or food processor. Add the beans, cooked vegetables, rice and chili pepper or hot sauce. Pulse until the mixture is coarsely chopped. Do not overprocess or the burgers with be mushy. Season the burger mixture with salt and pepper to taste. Add egg white and pulse just to blend.
   Form the mixture into 8 burger patties. (They can be individually wrapped in plastic wrap and frozen or refrigerated up to 24 hours before cooking. Defrost frozen burgers in the refrigerator.)
   Brush a grill with the remaining tablespoon of oil and preheat. (Your can also use a skillet over medium-high heat.) Cook the burgers until they are browned - if grilling, about 1-1/2 minutes. (In a pan cook until the burgers are browned and crisp on the bottom, about 3 minutes.) Carefully turn them to brown the other side, for about 2 minutes, or less if grilling.
   Serve the cooked burger on a toasted whole grain or egg bun whose cut sides have been spread with mustard. Top the burger with some lettuce and tomato slice, then serve. Incidentally, these burgers make delicious leftovers, served at room temperature on a bed of lettuce and tomato.
   Makes 8 servings.
  
   Parsleyed New Potatoes
   1 lb. (about 24) Red Bliss or white skinned creamer potatoes or fingerlings like Russian Banana or Ruby Crescent
   1 tsp. salt
   1 c. cold water
   1 Tbsp. unsalted butter at room temperature
   1/4 c. finely chopped parsley
   Salt and freshly ground pepper to taste, if desired
   4 lemon wedges (optional)
   Scrub potatoes and place in large saucepan. Add salt and cold water to cover. Cover pot tightly and set over high heat. When water boils, reduce heat to medium. Cook 20 to 30 minutes, or until tender when pierced with sharp knife.
   Drain potatoes. Immediately return to hot pot. Add butter, shaking pot to coat potatoes as butter melts. Sprinkle in parsley and shake again.
   Season potatoes to taste with salt and pepper, if desired. Serve immediately, accompanied by lemon wedges, if desired.
   Soft margarine may be used as a substitute for butter.
   Makes 4 servings.
  
   Grilled Asparagus Spears
   1 lb. fresh asparagus (Look for firm stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.)
   4 Tbsp. olive oil
   1 tsp. salt (this may seem like a lot - but it works)
   Trim off the tough bottom of the spear by grasping each end bending it gently until it snaps at its natural point of tenderness - usually two-thirds of the way down the spear. If the spear is less than 6-inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk. Place asparagus on a plate. Drizzle oil overtop and turn spears until they are coated. Sprinkle with salt and turn again.
   Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear one-quarter turn. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
   Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
   Makes 4 servings.
  
   Three-Step Berry Cheesecake
   3 pkg (8 oz. each) fat-free cream cheese, softened
   3/4 c. sugar
   1 tsp. vanilla
   3 eggs
   1/3 c. graham cracker crumbs
   1-1/2 c. sliced strawberries, raspberries, and blueberries
   Mix cream cheese, sugar, and vanilla with electric mixer n medium speed until well blended. Add eggs; mix just until blended. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
   Pour cream cheese mixture into prepared pie plate.
   Bake at 325 for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit.
   Makes 10 servings.
  
   Swordfish Kebabs
   1/2 c. Seven Peaks Chardonnay
   1/4 c. fresh orange juice
   1/4 c. olive oil
   1/4 c. Worcestershire sauce
   2 garlic cloves, minced
   1/4 tsp. Oregano
   1/4 tsp. White pepper
   1 lb. swordfish, cut into 1-inch cubes
   1 zucchini (1-inch pieces)
   1 red pepper (1-inch pieces)
   1 red onion (1-inch pieces)
   12 button mushrooms
   12 bamboo skewers, soaked in water for one hour
   Whisk first 3 ingredients in medium bowl to blend. Add fish and refrigerate 2 to 4 hours.
   Preheat barbecue to medium heat or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with zucchini, red pepper, onion and mushrooms. Arrange skewers on grillGrill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.
   Enjoy with Seven Peaks Chardonnay.
   Makes 3 servings.