Northwest NEWS

July 22, 2002

Home & Garden

Dining In: The Great Outdoor Party

Southwest Grilled Chicken
   1 (4-ounce) jar pimientos with liquid
   1/2 c. lime juice
   1/2 c. vegetable oil
   1/4 c. pepper sauce
   3 large cloves garlic, minced
   4 (6-ounce) boneless, skinless chicken breasts
   Prepared salsa
   Heat grill.
   For marinade, combine pimientos, lime juice from concentrate, oil, pepper sauce in a blender. Process until smooth, about 30 seconds. Stir in minced garlic.
   Add marinade and chicken breasts in a resealable plastic bag. Squeeze out excess air, seal bag and refrigerate 3 hours or overnight. Grill chicken over medium heat, 10 to 15 minutes or until cooked through. Decorate chicken breasts with lime wedges and pimiento strips. Garnish with sour cream and serve with salsa.
   Makes 4 servings
  
   Summer Shrimp Kebabs
   3/4 c. olive oil
   1/4 c. lemon juice
   12 peeled shrimp, about 1/2 pound
   1 summer squash, cut into 1/2-inch rounds
   1 small onion, cut into 1-inch squares
   1 red bell pepper, cut into 1-inch squares
   12 mushrooms, medium size
   1 yellow bell pepper, cut into 1-inch squares
   4 cherry tomatoes
   1 green bell pepper, cut into 1-inch squares
   1 zucchini, cut in 1/2-inch rounds
   Combine olive oil and lemon juice from concentrate in a blender. Process at medium speed until smooth and creamy, about 30 seconds. Place mixture in a bowl and set aside. Mixture may be made ahead and refrigerated until ready to use.
   Thread shrimp and vegetables onto four 12-inch skewers (3 shrimp per skewer). Alternate shrimp with groups of vegetables to make an attractive presentation. Top each skewer with a cherry tomato. Brush each kebab lightly and evenly with the olive oil mixture.
   Cook the kebabs on a charcoal grill for 5Š7 minutes or until shrimp are just cooked through and vegetables begin to brown on the edges.. If cooked on a grill, baste with the marinade as they cook.
   Note: Metal skewers are best for this recipe; if wooden skewers are used, soak them in water before using. This will help keep them from charring.Kebabs also make a delicious filling for a wrap. Serve kebabs on hot flour tortillas with a choice of condiments such as salsa, guacamole and sour cream.
   Makes 4 servings
  
   Texas Black Bean Caviar
   3 (16-ounce) cans black beans
   2 (4 ounce) jars sliced pimientos
   1 bunch scallions, sliced, about 1 cup
   1 Tbsp. fresh oregano, chopped
   1/4 c. lemon juice
   2 Tbsp. prepared barbecue seasoning
   1 Tbsp. pepper sauce
   1 Tbsp. Worcestershire sauce
   1/2 bunch parsley, chopped, about 1 cup
   3 jalape–o chilies, chopped
   1 green bell pepper, chopped
   3 cloves garlic, minced
   Drain beans and discard liquid. Combine all ingredients and mix well. Refrigerate for at least 6 hours in sealed container to allow flavors to marinate. When ready to serve, place mixture in a bowl and top with diced pimientos. Accompany with an assortment of crackers, bread or chips.
   Makes 2 cups
  
   Cream Cheese & Ham Tortilla Rolls
   4 ounces cream cheese
   2 Tbsp. lemon juice
   3 Tbsp. seasoned salt
   1/4 c. marinated artichoke hearts, drained and finely chopped
   1 (4 ounce) jar pimientos, drained and finely chopped
   2 10-inch flour tortillas
   6 ounces cooked ham, sliced thin
   4 ounces provolone cheese, sliced thin
   Combine cream cheese, lemon juice from concentrate, seasoning, artichokes and pimientos in a mixing bowl. Layer each tortilla with cream cheese mixture, ham and provolone. Roll tortillas tightly and wrap in plastic wrap to hold the form. Refrigerate at least two hours before serving. To serve, cut rolls into 1-inch thick slices.
   Makes 6 to 8 appetizer servings