Star-Herald Summer Cookout 2011

2 June 25, 2011

Star-Herald

The Best Steaks of the Summer

By DELLA SERENE

S

ummertime is a great time to grill. Steaks are a great choice to grill because they are tasty and versatile. In addition to these fine steak recipes, recipes for accompanying dishes are listed as well.

Bulgogi (Fire Beef) — A Korean Recipe Ingredients: · 1 pound Beef flank steak · 2 tablespoons Soy sauce · 1 tablespoon Sesame oil · 1 tablespoon Sesame seeds · 1/8 teaspoon Pepper · 2 1/2 tablespoons Green onion tops [sliced] · 1 1/2 tablespoons Sugar · 1 tablespoon Rice vinegar · 1 1/2 teaspoons Garlic [minced] Directions: Slice the flank steak into 1/8 inch slices and place in a one-quart saucepan. Add the remaining ingredients.

Using your fingers, mix the preparation thoroughly. Cover and refrigerate 12 to 24 hours, mixing occasionally.

Remove from the refrigerator at least one hour before cooking and replace the lid with waxed paper (this will hold the heat but release the steam). Microwave on high for six minutes, stirring after half the time or until the meat is no longer pink.

Drain the beef before cooking (reserving the marinade), being careful not to squeeze the juices from the meat, and barbecue the strips on a hot grill for 25 to 40 seconds per side or until they are no longer pink. (slices should not touch each other)

Scottsbluff, NE • 308-632-4440

Serve hot, over hot cooked rice with the remaining marinade warmed and spooned over rice as well.

This recipe serves two people. It is an ethnic breakfast delight.

Grilled Beef Blade Steaks with Spicy Orange Marinade Ingredients: · 6 - 1" Boneless Beef Blade steaks · pierced all over 2 large Bell pepper — quartered · 2 zest of navel oranges · 1 cup orange juice · 1/3 cup vegetable oil · 2 cloves garlic · 1 tablespoon soy sauce · 1 teaspoon cider vinegar · 1/2 teaspoon salt · 1 teaspoon red pepper flakes Directions: In a large shallow pan arrange the blade steaks in one layer and add the bell peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauce, red pepper flakes, vinegar, and the salt until the marinade is smooth, pour over the steaks and the peppers coating them thoroughly and letting the mixture marinate, covered and chilled overnight. Discard the marinade. Grill the steaks and the peppers on an oiled rack five to six inches over the coals for eight minutes on each side for a medium-rare steak. Transfer the steaks to a platter and let the steaks stand for five minutes.

This recipe serves six people.

Chile Marinated Skirt Steak with Onion Relish Ingredients: · Onion Cilantro Relish

Torrington, WY • 307-532-7071

· 1 Small white onion — peel/mince · 1 Serrano chile — stemmed — seeded and minced · 2 Bunches cilantro leaves — leaves only chopped · 1 Teaspoon salt · Juice of 1 lime · 1 Tablespoon olive oil · 4 dried Pasilla chiles · 4 Arbol chiles · 2 Teaspoons cumin seeds · 1 garlic clove — minced · 1 Jalapeno chile — stemmed — seeded and coarsely chopped · 1/2 Cup red wine vinegar · 1/2 Cup olive oil · 1 1/2 Teaspoons salt · 2 Pounds trimmed skirt steak Directions: To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to two hours. To make the marinade, remove stems of the dried California and Arbol chiles and shake out and discard

Continued on Page 3

Star-Herald

June 25, 2011 3

Best Steaks of the Summer · 1/4 cup shallots — chopped 2 teaspoons · Garlic — minced · 3 tablespoons Worcestershire sauce · 2 tablespoons dry mustard · 2 tablespoons fresh chives · 4 10- to 12-ounce T-bone steaks

Continued from Page 2 seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water. In a small frying pan over moderate heat, toast the cumin seeds for two to three minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, Jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed. Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for one hour.

To cook, preheat a grill. Grill steaks quickly, about three to four minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

This recipe serves four people.

Pirate Steak Recipe Ingredients: · 1 can (12 ounces) Beer · 1/2 cup Chili sauce · 1/4 cup Salad oil · 2 tablespoons Soy sauce · 1 Tablespoon Dijon-style mustard · 1/2 teaspoon Red pepper sauce · 1/8 teaspoon Liquid Smoke flavoring · 1/2 cup Onion, coarsely chopped · 2 cloves Garlic, crushed · 3 pounds Beef sirloin steak cut into strips 1 1/2-2 inches thick · 1 teaspoon Salt · 1/2 teaspoon Pepper Directions: Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce. Place steaks on grill four inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce.

This recipe serves eight people.

Tequila Barbequed Beef Steaks Ingredients: · 4 New York strip steaks — (each to 10 oz.

-- cut 1 to 1-1/2 thick) — fat trimmed · 1/2 cup Tequila · 2 tablespoons Olive oil · 1 tablespoon Pepper · 2 teaspoons Grated lemon peel · 1 Clove garlic — minced to taste Directions: With a damp paper towel, wipe steaks. Put meat in a one-gallon plastic food bag. Add Tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl.

Chill at least one hour or up to one day; turning bag over occasionally. Drain steaks and place on a grill four to six inches above a solid bed of hot coals (you can hold your hand at grill level only two to three seconds, or set gas barbecue at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer meat to plates; season to taste with salt.

This recipe serves four people.

Barbecued Honey Steak Ingredients: · 5 pounds Beef Sirloin Steak · 2 tablespoons red pepper — crushed · 1 teaspoon black pepper · 2 garlic cloves — crushed · 1 large onion, sliced thinly · cup honey Directions: Combine all ingredients well.

Marinate steak for 7-8 hours. Remove meat from marinade and grill over very hot fire. To serve, heat leftover marinade and pour over grilled meat.

This recipe serves six people.

Beer Basted Steaks Ingredients: · 6 Sirloin steaks · 1/4 cup brown sugar · 1 1/2 tablespoons grainy mustard · 1 tablespoon white vinegar · 1 onion — finely chopped · 1 bay leaf · 1 cup beer Directions: Combine all ingredients in a pan. Bring to boil, reduce heat, simmer for 10 minutes, cool. Pour mixture over steaks. Let stand one to two hours, turning steaks occasionally. Barbecue until golden brown on both sides.

This recipe serves six people.

Directions: Melt one tablespoon of butter in heavy small skillet over medium heat.

Add shallots and garlic; sauté until transparent, about one minute. Transfer shallot mixture to bowl. Add remaining seven tablespoons butter, one-tablespoon Worcestershire sauce, one-tablespoon dry mustard and two tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into five-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. Whisk remaining two tablespoons Worcestershire sauce and one-tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour. Prepare barbecue (medium-high heat). Cut butter log into eight slices. Season steaks with salt and pepper.

Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve.

This recipe serves four people.

Grilled T-Bone Steaks with Worcestershire Sauce

■ Some of the recipes in this article are from the website, All About Food, Grilled Steak Recipes. Ruth Burkhardt compiled the recipes.

Ingredients: · 8 tablespoons Butter — room temperature

Copyright © Publishers-Edge

4 June 25, 2011

Star-Herald

Zesty Marinades and Sauces

By DELLA SERENE

Beer Marinade for Beef (Cajun Style)

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Ingredients: · 2 cans Beer (12 oz or 10 oz cans) · 2 teaspoons Salt 1/2 cup Olive oil · 1 teaspoon Ground cayenne pepper · 1 tablespoon Wine vinegar · 1 tablespoon Prepared Horseradish · 1 teaspoon Onion Powder · 2 tablespoons Lemon Juice · 1 teaspoon Garlic Powder

arinades help to make delicious foods with a zesty flavor. They tenderize and flavor meat, and even cut calories if they are substituted for higher calorie sauces.

When using a marinade, never use an aluminum container because the high acid content in marinades can cause a reaction. Use stainless steel, plastic or enamel bowls. Never marinate food longer than 24 hours because the meat may turn to mush.

Directions: Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.

Many of the marinade recipes were excerpted from MasterCook.

Fish Marinade Ingredients: · 3 tablespoons Extra Virgin Olive Oil · 2 tablespoons Freshly Grated Ginger · 1 teaspoon Sesame Oil · 2 teaspoons Chives — minced (fresh) · Juice of one Lime · 1 tablespoon Soy Sauce · 1 small Clove Garlic — pressed Mix well.

West Indian Marinade Ingredients: · 1 White Onion — Finely Chopped · 1 Green Pepper — Seeded and Chopped · 1 Scotch Bonnet Pepper — Seeded Finely Chopped · 2 Cloves Garlic — Minced · 1 teaspoon Salt · 1 teaspoon Freshly Ground Black Pepper · 1/2 cup Chicken Stock · 1/2 cup White Wine Vinegar · Juice of One Lime · 1 teaspoon Sweet Paprika · 1 teaspoon Dried Oregano · 2 Sprigs Fresh Coriander — Finely Chopped ·2 Sprigs Fresh Parsley — Finely Directions: In a large bowl, combine all the ingredients to form a paste. Cover and refrigerate. This recipe serves two people.

All Purpose Marinade Ingredients: · 3 cups Dry White Wine · 1/2 teaspoon Cayenne Pepper · 1 teaspoon Onion Powder · 1/2 cup Soy Sauce · 1/2 teaspoon Garlic Powder Directions: Mix all ingredients together. Marinate the meat (beef, pork, chicken, or for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. This recipe serves six people.

Apple Soy Marinade Ingredients: · 2 1/2 cups Apple Juice · 1/4 cup Oil 2 Garlic Clove — minced

· · · ·

1/2 teaspoon Ginger 1/2 cup Soy Sauce 3 Bay leaf 1 Onion, large — chopped 1/4 teaspoon Pepper

Directions: Combine ingredients, add meat and chill 12 to 24 hours before cooking. Makes enough for a four to five pound roast or brisket.

Argentine Marinade Ingredients: · 1/2 teaspoon Saffron threads · 1/2 cup Virgin Olive Oil (1 20ml) · 1/2 cup White Wine Vinegar (1 20 ml) · 1 Spanish Onion — diced · 2 Garlic Cloves — pressed · 1/4 cup Parsley — chopped · 1 teaspoon Thyme · 1 tablespoon Lemon juice · Salt & pepper Directions: An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. it is similar to a multi-spiced vinaigrette and is given an earthier tone with the addition of saffron. serve this with poultry or shellfish and brush it on top of garlic bread before toasting. Powder threads and steep in lemon juice for 20 minutes. Combine all ingredients with whisk and store in covered jar.

Directions Put fish in glass container. Pour mixture over fish . Baste fish several times and turn it over twice. Cover with plastic wrap and store in fridge for 30-60 minutes. Grill fish until it turns opaque.

Marinade for Lamb Ingredients: · 4 Cups Chablis Wine · 1 Cup Green Creme De Menthe · 1 Tablespoon Onion powder · 1 Teaspoon Dried Mint (crushed) · 2 Tablespoons Louisiana Hot Sauce · 1 Cup Soy Sauce · 1 Cup Water · 2 Tablespoons Olive Oil Directions: Mix all ingredients. Marinade lamb six to 12 hours, and then use the marinade as a basting sauce as it cooks.

Sauces poured over a main or side dish add flavor and sparkle to any meal. The good thing about sauces is that they're so versatile. They can be served on meat, poultry or fish and vegetables.

Stove Top Sparerib Barbecue Sauce Ingredients: · 2 cups Tomato Juice · 1 cup water · 1/2 cup Ketchup · 1/2 cup Cider Vinegar

Continued on Page 10

Star-Herald

TEXAS STYLE BBQ 075

Jazz Up Your Summer Grilling

By FAMILY FEATURES

T

he weather is heating up and that means it’s time to fire up the grill. Whether it’s a graduation celebration or just a simple summer gettogether in the backyard, make sure to bring the fun and flavor of New Orleans to the picnic table.

The whole family looks forward to enjoying traditional fare like hot dogs and hamburgers. Amp up the fun and flavors of the grill even more with jambalaya, a new take on group-friendly meals that’s easy to prepare.

The traditional New Orleans-Style meal offers an ideal solution for everyone, as it can be customized for each person’s taste preferences and is ready in less than 30 minutes. Start with a large batch of original jambalaya - it’s easy to do with Zatarain’s Jambalaya Mix. Then create a bar of mix-in options for people to select from. Here's what to include: ■ Offer up Hillshire Farm Smoked Sausage from the grill, which only take a few minutes to prepare, for a hearty meat-based jambalaya.

■ Make sure there are lots of vegetables to choose from, like bell peppers, onions, zucchini and eggplant, for a

vegetarian option.

■ Seafood lovers can add in shrimp as well or a combo of shrimp, sausage and veggies for the ultimate flavor experience.

■ Top it all off with a sprinkle of green onions or hot sauce for an extra kick.

Now everyone, including the cook, can let the good times roll.

No “Bubba Grill” (Texas Grill) ever looked this good!

Fashioned after the old well casing style wood cookers, our Texas Style features a fully automatic auger fed burner, electronic Autostart solid state “smoke-medium-high” control system, E-Z drain grease system, a large hopper with a bronze powder coated textured finish on the hopper lid and grill door.

LIL’ TEX BBQ 070 This classic “smoker” design has become our most popular model. Fashioned after the traditional “Texas” well casing design, there is nothing traditional about the food that comes off this baby. The 418 sq. inches of cooking surface is more than enough for the average size family.

For more information on how to jazz up your summer meals, visit www.facebook.com/zatarains. Access exclusive recipes, download free jazz music to keep the party rocking and learn more about bringing the fun and flavor of New Orleans to anywhere in the country.

DELUXE BBQ 300

The new Deluxe adds an exciting new contemporary design to legendary Traeger performance. This new model features 418 sq. in. of cooking space. This grill does it all with style!

With digital thermostat control, it is now easier than ever to grill.

Jambalaya with Smoked Sausage Ingredients: · 1 package Zatarain’s Jambalaya Mix · 1 package Hillshire Farm Smoked Sausage Directions: Prepare jambalaya mix as directed on package. Meanwhile, place sausage on grill until brown (approx. 1214 minutes, turning regularly). Cut sausage into desired bite-size pieces and mix into prepared jambalaya.

Let stand 5 minutes before serving.

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303 Highway 26 West • Scottsbluff, NE • 308-635-2035

8 June 25, 2011

Star-Herald

Chicken a la Grill

By FAMILY FEATURES

· 1 carrot, peeled and cut into 1-inch chunks · 1 English cucumber, skin on and cut into 1-inch chunks · 2 radishes, halved · 1 red onion, quartered · 1 clove garlic, minced · 1/4 cup lime juice · 1/4 cup olive oil · 2 tablespoons cilantro, chopped · 2 tablespoons parsley, chopped

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here’s nothing wrong with lipsmacking good barbecued chicken — but there are a lot of other tasty ways to enjoy chicken hot off the grill. These recipes from the National Chicken Council bring flame-kissed flavor to your plate in the form of sweet and spicy wings, summer-fresh kabobs, and a gorgeous entrée salad.

Quick Grilling Tips ■ When cooking chicken outdoors, keep it refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.

■ Keep food from sticking to the grate by rubbing with vegetable oil or non-stick cooking spray.

■ Keep a spray bottle filled with water close by so that you can spray down flare-ups, which can blacken your food.

For more tips and recipes, visit www.eatchicken.org.

Apricot Glazed Grilled Chicken Wings Ingredients: · 4 pounds chicken wings, tips removed, and cut at the joint · 1 teaspoon kosher salt · 3/4 cup apricot preserves · 2 garlic cloves, mashed · 1 tablespoon chopped fresh ginger · 1/4 cup soy sauce · 1/2 teaspoon red pepper flakes · Juice from one lime, about 2 tablespoons · 1 tablespoon balsamic vinegar · 1/2 teaspoon cumin · 2 tablespoons chopped chives · Fresh lime wedges for garnish Directions: Season wings with salt.

Heat grill to medium high. In bowl of food processor combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar and cumin; process until smooth. Add chives.

and turn. Repeat on other side of wings.

Cook for another 1 minute. Wings should register 170°F when tested with an instant read thermometer.

Serve wings garnished with lime wedges.

Grilled Chicken and Peach Kabobs Ingredients: · 4 boneless, skinless chicken breast halves · 2 small zucchini, cut into 1/2-inch rounds · 16 cremini mushrooms · 3 ripe peaches, cut into eighths (may use frozen if fresh not available) · 8 wooden or metal skewers Marinade: · 1/4 cup olive oil · 1/4 cup coarse grainy mustard · 2 tablespoons red wine vinegar · 2 teaspoons chopped fresh thyme · 1 teaspoon salt · 1/2 teaspoon freshly ground pepper · 1 tablespoon orange zest Directions: If using wooden skewers, place in water and soak for at least one hour.

marinade over, turning skewers to distribute marinade.

Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes or overnight.

Heat grill on high heat. Place skewers on grill and cook, turning, for about 10 minutes. Serve over rice.

Pan-Asian Chicken Escabeche From the Illinois Institute of Art Cooking School, Chicago Ingredients: · 6 chicken thighs, boneless and skinless · 1 tablespoon Chinese five spice powder · 1 tablespoon olive oil · 1 teaspoon salt, divided · 1 teaspoon black pepper, divided · 1 red bell pepper, seeded and quartered · 1 yellow bell pepper, seeded and quartered · 1 jalapeño pepper, seeded · 2 cans water chestnuts (5 ounces each)

Directions: In large plastic zipper bag, combine Chinese five spice powder, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add thighs to bag, seal well and turn to coat.

Marinate in refrigerator for one hour, or up to overnight.

While chicken is marinating, place red pepper, yellow pepper, jalapeño pepper pieces, water chestnuts, carrot, cucumber, radishes and red onion in bowl of food processor. Rough chop by pulsing the blade. If food processor is not available, vegetables may be julienned by hand.

Place chopped vegetables in large bowl.

Add garlic, lime juice, 1/4 cup olive oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place bowl in refrigerator and allow to sit for one hour or up to overnight.

Prepare gas or charcoal grill. Place chicken on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely.

Add chicken to vegetable salad mixture.

Add cilantro and parsley; stir well to combine.

Cut chicken into 1-inch dice. In small bowl, whisk together mustard, vinegar, thyme, salt, pepper and zest. Slowly whisk in olive oil to combine.

Place wings on grill and cook for 8 to 10 minutes. Turn and grill for another 5 to 6 minutes.

Thread chicken, zucchini rounds, mushrooms and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.

With a pastry brush or spoon, brush sauce on wings. Cook for about 1 minute,

Place skewers in a single layer on a sheet pan or baking dish and pour

308-641-4018

Star-Herald

June 25, 2011 9

Welcome Bright Flavors of Summer Salads

By FAMILY FEATURES

S

lip into the freedom of flipflops and retune your mood to the joys of fresh summertime suppers. And does any dish sing “summer” with more gusto than salad?

Savvy cooks look for ways to serve summer-on-a-plate — which means a harmony of color, bursting flavors and seasonal favorites. Robust lettuce blends from the refrigerated salad section of your local market offer inspiring jump-starts to spirited, satisfying meals. The superior freshness, quality, taste and variety of signature Fresh Express salad blends make summertime meals “in the bag.”

A zesty combo of green and red leaf lettuces, butter lettuce, romaine and radicchio, the 5-Lettuce Mix is sure to delight those who love variety, color and exceptional taste. Fancy Greens is a gourmet blend of special romaine, green tango lettuce, radicchio and shredded carrots, delivering interesting textures, color and bold flavor.

Your choice of colorful ready-to-serve fancy lettuce blends, hearty greens and tender baby lettuce varieties becomes the inspiration for warm weather eating.

Spectacular seasonal additions could include: ■ Grill goodies: Seared shrimp, sliced grilled steak, sausage kabobs, grill-roasted vegetables, diced marinated pork chops, grilled salmon or chicken skewers.

■ Farmer’s market favorites: Fresh spring peas, roasted asparagus spears, spring onions, local tomato wedges, sliced radishes, sweet corn, minced garden-fresh herbs, diced cucumber, steamed green beans, sliced peppers.

■ Deli delights: Thinly sliced hard salami, shredded rotisserie chicken, olive bar offerings, roasted turkey, cold crabmeat, diced honey baked ham.

■ Pantry possibilities: Toasted almonds or other nuts, canned tuna, cannellini or black beans, marinated artichoke hearts, chickpeas, roasted red peppers, garlic croutons, artisan vinegars, extra virgin olive oil.

■ From the fridge: Hard cooked eggs, crumbled feta or blue cheese, diced crisp bacon, shredded cheddar.

■ Fruit fancies: Cubed watermelon, avocado wedges, diced cantaloupe, juicy grapes, sliced kiwifruit, fresh blueberries, peach or plum wedges.

Turn up the volume on your salad imagination with fresh ideas for salads and dressings at www.FreshExpress.com.

Citrus-Ginger Grilled Steak Salad with Kiwifruit Ingredients: · 1 package Fresh Express Fancy Greens · 1/2 cucumber, peeled and diced · 1/2 red bell pepper, seeded and diced · 2 ripe kiwifruit, peeled and sliced · 1 boneless strip steak, marinated in Citrus-Ginger Marinade, grilled Ginger Vinaigrette (recipe below) Directions: Place greens, cucumber, bell pepper and kiwifruit in large shallow bowl.

Drizzle Ginger Vinaigrette over and toss gently. Divide salad among four dinner plates; arrange sliced steak atop each salad and serve immediately.

Ginger Vinaigrette: In medium jar with tight fitting lid place 5 tablespoons olive oil, 1 teaspoon grated fresh ginger root, 1 tablespoon white wine vinegar, 1 tablespoon orange juice, 1 teaspoon honey, 1/4 teaspoon salt and pinch of black pepper; secure lid and shake jar well to blend.

Citrus-Ginger Marinade: Makes about 1 1/3 cups, enough for 1 pound of strip steak, or other beef loin steak · 2/3 cup fresh orange juice · Grated zest of one orange · 2 tablespoons freshly grated ginger root · 2 tablespoons soy sauce · 2 tablespoons balsamic vinegar · 1 teaspoon dry mustard · 1 tablespoon coarsely grated black pepper · 1/4 cup vegetable or peanut oil In small bowl whisk together orange juice, zest, grated ginger, soy sauce, vinegar, mustard and pepper. Slowly add oil, whisking to blend well. Use immediately to marinate steak before grilling: Place one strip steak in large self-sealing bag,

pour marinade over and refrigerate for 6 to 8 hours, or overnight. Remove steak from marinade, pat dry with paper towels and grill over direct heat to desired doneness. Allow steak to rest 5 minutes before slicing thinly to arrange atop salad.

Mediterranean Salad with Feta and Watermelon Ingredients: · 1 package Fresh Express 5-Lettuce Mix · 4 to 5 cups cubed watermelon, from one small seedless melon · 1/4 medium onion, sliced 1/4 inch thick · 6 small radishes, trimmed and thinly sliced · 12 pitted ripe, dry-cured olives, such as kalamata · 1 1/4 cups (5 ounces) feta cheese crumbles · Honey Garlic Vinaigrette (recipe below) Directions: Place lettuce, melon, onion, radishes and olives in large salad bowl;

drizzle with vinaigrette and toss gently but thoroughly. Portion salad onto six salad plates; top each salad with feta.

Honey Garlic Vinaigrette: In medium jar with tight-fitting lid place 1/2 cup olive oil, 3 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon white balsamic vinegar, 1 minced garlic clove, 1 minced shallot, 2 tablespoons chopped parsley, 1 teaspoon salt and 1 teaspoon freshly ground black pepper; secure lid and shake jar well to blend.

3000 Red Barn Drive E., Gering • 308-635-7605

10 June 25, 2011

Star-Herald

Zesty Marinades and Sauces Continued from Page 4 · · · · · · · ·

1/4 cup Worcestershire Sauce 1/4 cup Brown Sugar 2 tablespoons Paprika 2 teaspoons Salt 2 teaspoons Dry Mustard 2 Bay Leaves 1/2 teaspoon Chili Powder 1/4 teaspoon Cayenne Pepper

Directions: Place all ingredients in a large saucepan; bring to a boil over high heat. Reduce heat and simmer until slightly thickened, about 30 minutes. Remove from heat; discard bay leaves. Let cool before storing in plastic container or jar. Keep refrigerated.

This recipe makes about five cups and serves 20 people.

Mediterranean Dressing This creamy dressing tastes great on salads and wonderful with grilled fish.

Ingredients: · 1/2 cup Olive Oil · 2 tablespoons Tarragon, chopped · 2 tablespoons Vinegar · 1 clove of Garlic, crushed · 1/2 teaspoon Salt · 1/2 teaspoon grated Lemon Peel · 1/4 teaspoon Paprika · 1/4 teaspoon Pepper · 2 tablespoons Sour Cream Directions: In a bowl combine olive oil, tarragon, vinegar, garlic, salt, lemon peel, paprika and pepper.

Mix well. Slowly add the sour cream making sure to blend well. Use immediately or refrigerate.

Makes about 3/4 cup. This recipe serves 12 people.

Directions: Combine ketchup, coffee, molasses, orange juice, vinegar, Worcestershire sauce, brown mustard and whole Jalapenos. Cook over low heat until slightly thickened, about 15 minutes, stirring frequently. Discard Jalapenos and season with hot pepper sauce; refrigerate until ready to use. This recipe makes about two cups.

Tomatillo-Avocado Sauce Make this delicious Mexican sauce for your next party. Serve it with tortilla chips or use it as a dip with vegetables or taquitos.

Ingredients: · 3 Green Tomatoes, chopped · 4 Tomatillos, hulled, washed and chopped · 2 Jalapeño Peppers, seeded and chopped · 3 cloves Garlic, peeled and chopped · 3 Avocados, peeled and sliced · 4 teaspoons chopped fresh Cilantro · 1 teaspoon Salt · 1 1/2 cups Sour Cream Directions: In a medium saucepan combine tomatoes, tomatillos and garlic. Bring to a boil, reduce heat, and simmer 10 to 15 minutes, or until tomatoes are soft. Remove from heat and cool slightly.

Blend tomato mixture with avocado, cilantro and salt in a blender or food processor until smooth.

Pour into a bowl; stir in sour cream.

Keep refrigerated until served. This recipe serves six people.

Coffee-Scented Barbecue Sauce

Sensational Strawberry Avocado Salsa

Ingredients: · 1 cup Ketchup · 3/4 cup Instant Coffee · 1/4 cup Molasses · 2 tablespoons Orange Juice · 2 tablespoons Cider Vinegar · 1 tablespoon Worcestershire Sauce · 2 teaspoons Brown Mustard · 2 Jalapeño Pepper, pierced with fork · 1/8 teaspoon Hot Pepper Sauce

This recipe is an original from Driscoll Strawberry Associates.

Ingredients: · 1 can (8-oz.) Pineapple chunks or tidbits · 1 small Avocado, pitted, peeled and diced · 1 pound Strawberries, cut into ¾inch cubes · 1 small Jalapeño Chile Pepper, seeded and finely chopped

· 1 tablespoon Balsamic Vinegar · 1/2 teaspoon Onion Salt Directions: Drain and reserve 2 tablespoons pineapple juice. In non-reactive bowl, combine pineapple, reserved juice, avocado, strawberries, Jalapeño, balsamic vinegar and onion salt. Let stand 5 to 10 minutes to allow flavors to blend.

Serve with chips or over grilled fish or chicken.

For a simple marinade, combine remaining juice from pineapple, 2 tablespoons soy sauce and ½ teaspoon sesame oil. Pour marinade over 2 large fish steaks or fillets or chicken breasts. Marinate 20 to 30 minutes; drain. Cook on the grill or in the oven. This recipe serves 14 people.

Ingredients: · 1 can (15-oz.) crushed Pineapple · 1 tablespoon grated fresh Gingerroot · 2 cloves Garlic, peeled and minced · 1 teaspoon grated Orange Peel · 1/2 teaspoon ground Allspice · 1/8 teaspoon crushed Red Pepper Flakes, or more to taste · 1 can (8-oz.) Whole-Berry Cranberry Sauce · 1/3 cup sliced Green Onions, optional · 2 teaspoons fresh Lime Juice Directions: Drain pineapple, reserving juice. Pour juice into saucepan; add ginger, garlic, orange peel, allspice and red pepper flakes. Cook over medium-high heat 8 minutes; remove from heat. Stir in pineapple, cranberry sauce, onions and lime juice. Serve warm or at room temperature over sliced turkey.

Pineapple Cranberry Salsa

This recipe serves eight people.

This is a great salsa recipe you can use any time of the year.

Copyright © Publishers-Edge

Star-Herald

June 25, 2011 11

Chill Out with Cool Watermelon Treats

By FAMILY FEATURES

T

here’s nothing quite like juicy, fresh watermelon to cool you off on a hot summer day.

Whether you want to give the kids a refreshing, healthy snack or wow guests with a watermelon showpiece at a backyard barbecue, these recipes serve up great taste and good nutrition all summer long.

For more tasty ways to make a summer splash, visit www.watermelon.org.

Beach Bucket Ingredients: · 1 watermelon — can be seeded or seedless · Cutting board · Kitchen and paring knives · Green dry erase marker · Large bowl and spoon · Melon baller · Beach theme cookie cutters · Light-colored cake mix Directions: Wash watermelon under cool running water and pat dry.

Placing watermelon on its side, cut off the bottom end 1/4- to 1/2-inch so it can stand flat on its end. Be careful not to cut too deep into the white part of the rind — this would allow liquid to leak from bottom of carving.

Stand watermelon on cut end. With dry erase marker, draw a line about 1/3 of the way down from the top, around the whole watermelon.

Pick a point on the line and find the corresponding point on the exact opposite side of the watermelon. From those points measure 1 inch to the right and to the left.

Connect those points by drawing two parallel lines across the top forming the shape of the handle.

Use paring knife to cut along lines, being careful to not break or crack handle. For best results, hold paring knife like a pen, but only cut half way into rind. Once you complete that first cut all the way around, go back and cut the rest of the way through the rind. Doing the cut in two steps will ensure a cleaner line and smoother cuts.

Carefully remove trimmed rind and flesh. Try to remove as much as possible in large portions that can later be sliced and used with the cookie cutters.

Scoop out remaining flesh from base, trying to leave as much flesh intact. Remove it in larger pieces that can be used for making watermelon balls or bite-sized chunks.

Take knife and carve a channel about 1 to 2 inches from top edge, creating rim of bucket.

Take the large removed pieces and trim off rind.

From flesh, cut rectangles about 1/2 inch thick.

Using cookie cutters, cut shapes from watermelon.

To create light colored shapes, use slices of honeydew melons, or cut decorative pieces from white part of watermelon rind. Set aside and drain on paper towel.

With remaining fruit, make either cubes or balls and drain.

Toss with other cut fruit and berries and fill bucket.

Decorate top of bucket with cut watermelon shapes and new, clean toys and shovels. Use light colored cake mix to resemble sand.

Watermelon Beach Party Ingredients: · 1 watermelon — can be seeded or seedless · Cutting board · Kitchen and paring knives · Pencil or thin marker · Large bowl and spoon or ice cream scoop · Blue gelatin · Small plastic container · Small beach themed items · Gummy fish Directions: Using an oblong seedless water - melon, cut a 1/4-inch slice off the bottom to provide a stable base.

Draw lines in a wave design with a sharp pencil or thin marker approximately one half of the way up and all the way around the watermelon.

Scoop out the flesh with an ice cream scoop or a large spoon, and reserve for salad.

Chill gelatin in a small plastic container to make a pool of “water” and place in the watermelon bowl. Fill in around the “water” with fruit salad cut into fun shapes and balls.

Arrange toys toward the edge of the watermelon bowl.

Garnish sides with drink umbrellas and plastic palm tree swizzle sticks, and add gummy fish to complete the scene.

Watermelon Raspberry Ingredients: · Lemonade · 6 cups watermelon cubes (seeds removed) · 1/4 cup raspberries · 1 cup water · 1/3 cup sugar · 1/2 cup lemon juice Directions: Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher.

Stir in sugar and lemon juice until sugar dissolves.

Refrigerate until chilled, about 1 hour.

1542 South Main Street

Scottsbluff, NE • 308-632-5303

Torrington, WY • 307-532-3401

Hours: Open Daily 6:00AM-10:00PM

Hours: Open Daily 6:00AM-10:00PM

Boneless Beef

Shurfresh

Red Ripe Top Sirloin Watermelon Steak

Hot Dogs

89

401 South Beltline Hwy. W.

3

$ 89

¢ 12 Oz.

Bone-In

Pork Country Shurfine Shurfine Style Ribs Ketchup Salad Dressing

1

$ 99 Lb.

69¢

24 Oz. Squeeze Bottle

1

$ 99 30 Oz.

39¢

Lb.

Lb.

“Buy a 12 Pack, Help Fill a Backpack!”

The Pepsi Refresh project will benefit the Backpack Food Program.

50¢ from each 12 pack sold, will go toward MATCHING a $5,000 donation from Pepsi.

Campaign runs through August 17, 2011

Limit 4 Per Customer

Safe Grilling Tips When lighting a grill, keep the top open.

Do not use matches or light to check for leaks

Before connecting the cylinder to a propane gas grill burner for the first time use a leak-detection solution (a 50/50/ mixture of water & liquid soap to check connections for tightness.)

Do not allow children to tamper with the cylinder or grill.

Do not smoke while handling a propane cylinder.

Prices good through June 28, 2011

Fill your propane tank for the BBQ grill at one of these Panhandle Coop locations:

Plaza Cenex & Plaza West

Torrington Station

Bridgeport Station

401 S. Beltline Hwy West Scottsbluff, NE

Hwy 26 West Torrington, WY

702 Main Bridgeport, NE

When a grill is not in use, cover disconnected hose-end fitting with plastic bags or protective caps to keep clean.

Always follow grill manufacturer’s instructions and keep written materials accessible.

Never pour an accelerant such as lighter fluid or gasoline on the grill. When finished grilling, turn off the burner controls and close the cylinder.