Northwest NEWS

June 10, 2002

Home & Garden

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Dining In: Father's Day: June16

Grilled Tomato Pesto-Stuffed Steak
   Total preparation and cooking time: 40 minutes
   2 boneless beef top loin (strip) steaks, cut 1-1/2 inches thick (about 1 3/4 pounds)
   3 large tomatoes, cut into
   1/2-3/4 inch slices
   1 Tbsp. grated romano cheese
   Salt and pepper to taste
   Pesto:
   1/4 c. prepared basil pesto
   1/4 c. finely chopped (oil-packed) dried tomatoes
   2 Tbsp. finely chopped garlic
   2 tsp. finely chopped fresh rosemary
   Combine pesto ingredients in small nonstick skillet. Cook over medium-low heat, about 4-6 minutes or until garlic is tender but not brown.
   Meanwhile, using a sharp knife, cut a pocket in each beef steak. Make a horizontal cut through the center of each steak, parallel to the surface of the meat, about 1/2 inches from each side. Cut to, but not through, opposite side. Spoon half of the pesto mixture into each steak pocket, spreading evenly. Secure openings with wooden picks.
   Place steaks on grid over medium-low, ash-covered coals. Grill steaks, covered, 16-19 minutes for medium rare to medium doneness, turning frequently. Remove from grill; keep warm. Season with salt and pepper, as desired. Grill with tomato slices about 3 minutes or until heated through, turning once. Sprinkle with cheese and season with salt and pepper as desired.
   Remove wooden picks; carve steaks crosswise into 1/2-inch thick slices. Serve with tomatoes.
   Makes 6 servings.
   Recipe courtesy of Beef Council of Washington
  
   The Best Fried Onion Rings
   3 to 4 large sweet onions
   1 c. all-purpose flour
   1 tsp. salt
   1 1/2 tsp. baking powder
   1 egg, separated
   3/4 c. milk
   1 Tbsp. salad oil
   Slice onions into rings. In one bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk then stir in milk and salad oil. Add contents of bowl two into bowl one, stirring until smooth. In third bowl, beat egg white until soft peaks form then fold into bowl one, stirring until smooth. Dip onion rings into batter and deep fry until golden brown.
   Makes 4 servings.
   Recipe courtesy of Family Features
  
   Garden Pasta Salad
   1/2 pound uncooked small shell macaroni
   1/2 pound fresh green beans, cut diagonally into 1-inch lengths
   1 pound tomatoes, diced
   1 can (15 ounces) red kidney beans, rinsed and drained
   1/4 c. finely chopped red onion
   1/4 c. chopped fresh basil leaves
   3 Tbsp. soy sauce
   3 Tbsp. white wine vinegar
   3 Tbsp. vegetable oil
   1 clove garlic, pressed
   1 tsp. sugar
   1/4 to 1/2 tsp. pepper
   Cook macaroni according to package directions, omitting salt. Drain and rinse immediately under cold water to cool; drain well. Cook green beans in steamer basket over boiling water in covered saucepan about 10 minutes, or until tender. Cool beans under cold water; drain well. Combine macaroni, green beans, tomatoes, kidney beans and onion in large bowl.
   Measure basil, soy sauce, vinegar, oil, garlic, sugar and pepper into jar with screw-top lid. Cover and shake well; pour over macaroni mixture. Toss gently to coat all ingredients well. Cover and refrigerate 1 to 2 hours to blend flavors, tossing occasionally.
   Makes 6 to 8 servings.
   Recipe courtesy of Family Features
  
   Strawberry Splash Punch
   Prep Time: 10 minutes
   Makes 10 servings
   1 1/2 c. fresh whole strawberies
   1/2 c. lemon juice from concentrate, chilled
   1 (14-ounce) can sweetened condensed milk, chilled
   1 (1-liter) bottle of strawberry flavored carbonated beverage, chilled
   Ice cubes, optional
   Mint leaves, fresh, whole straw-berries, citrus slices, optional
   In blender container, combine 1 1/2 c. strawberries and lemon juice. Cover and blend until smooth.
   Add sweetened condensed milk. Cover and blend.
   Pour ito large pitcher. Gradually stir in carbonated beverage. Add ice if desired. Garnish each serving with a whole strawberry and mint leaf if desired
   Recipe courtesy of Family Features
  
   Triple Berry Pie
   Prep: 20 minutes
   Bake: 50 minutes
   2 c. halved strawberries
   1 c. blueberries
   1 c. raspberries
   1 c. sugar
   1/4 c. tapioca
   1 package (15 ounces) refrigerated pie crust
   1Tbsp. butter or margarine
   Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
   Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
   Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits to permit steam to escape.
   Bake at 400F for 45 to 50 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings.
   How to Prepare Lattice Top Crust: Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife.
   Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
   Bake as directed.
   Courtesy of Family Features
  
   Grilled Beef Sirloin Steak and Potato Planks
   Total preparation and cooking time: 50 minutes
   1 beef top sirloin steak, cut 1-1/2 inches thick (about 2 pounds)
   2 tsp. coarse grind black pepper
   2 cloves garlic, minced
   2 pounds medium all-purpose potatoes, cut lengthwise into 1/2-inch thick slices
   1 Tbsp. vegetable oil
   1/2 c. dairy sour cream
   2 Tbsp. prepared basil pesto sauce
   Salt to taste
   2 Tbsp. chopped roasted peppers
   Combine pepper and garlic. Press evenly onto all surfaces of steak. Toss potatoes with oil.
   Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 22-26 minutes for medium rare to medium doneness, turning occasionally. Grill potatoes 20-25 minutes or until tender, turning frequently. Remove steak when instant-read thermometer registers 140 degrees for medium rare; 155 degrees for medium. Tent loosely with aluminum foil and let stand 10 minutes. Temperature will continue to rise to 145 degrees for medium rare and 160 degrees for medium.
   Combine sour cream and pesto. Carve steak across the grain into thin slices. Season steak and potatoes with salt, as desired. Top potato planks with sour cream mixture, sprinkle with red peppers. Serve with beef.
   Makes 6-8 servings.