INSIDER
•
insider
www.wcfcourier.com
TUESDAY | JUNE 3, 2014
TUESDAY, JUNE 3, 2014
•
PAGE 1
Branded edition of the
A PRODUCT OF COURIER COMMUNICATIONS
www.wcfcourier.com
BERRY SURPRISING
Strawberry Brandy Barbecue Ribs & Sauce Strawberry Brandy BBQ Sauce:
(Source: California Strawberries)
TO C
KP
HO TO
Strawberry Salsa and Cinnamon Chips
Turn heat down; cook slowly for 30 to 45 minutes until strawberries are broken down and flavors have started to combine. Once combined, remove from heat and use an immersion stick blender or blender to blend until smooth. Use more water to adjust
RS
Strawberries — in pies, toppling off shortcakes and studding ice cream — have long been a favorite dessert ingredient. The superfruit is applauded for its health benefits and low calories. A one-cup serving (unsweetened) has just 45 calories, and one serving of eight strawberries contains more vitamin C than an orange. Each berry is packed with antioxidants and nutrients, including potassium, folate and fiber. And this sweet-tart berry is surprisingly versatile in savory dishes. A strawberry can stand in for a tomato in salsa, salads or on sandwiches. Pureed berries instead of vinegar is a fresh twist on vinaigrette for salad toppings, too, and play well with cured and smoked foods.
TE
melody.parker@wcfcourier.com
evenly with salt and pepper. Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist. After about 1 ½ hours, start basting on Strawberry Brandy BBQ sauce every 15 minutes. If it starts to burn from the sugar content, cover meat with aluminum foil. Continue cooking for another 30 or so minutes until the meat is tender and falling off the bone.
consistency, if needed. Good for up to 1 week in the refrigerator or up to 3 months in the UT
MELODY PARKER
1 tablespoon olive oil 2 shallots, chopped 2 garlic cloves, crushed 1 jalapeno, seeds removed and chopped 2 pounds strawberries, stems removed, cleaned and halved 1 cup brandy 2 tablespoon brown sugar 1 cup ketchup 1/3 cup strawberry jam ½ teaspoon Worcestershire sauce 1 cup water Salt and pepper, to taste Barbecue ribs: 2 to 4 racks baby back ribs, skinned, extra fat removed Salt and pepper to taste ½ cup apple juice (place in squirt bottle) Strawberry Brandy BBQ Sauce (recipe above) Sauce: In a large sauce pot over medium heat add the olive oil, shallots, garlic and jalapeno. Cook until they just start to caramelize. Add strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up. Cook until alcohol has reduced by half; add remaining ingredients.
SH
Strawberries perfect for savory, smoky dishes
freezer. For ribs, preheat grill, smoker or oven to about 225 F. Place ribs on a rack and sprinkle both sides
Strawberry Salsa: 1 cup chopped strawberries ½ cup chopped kiwi ½ cup chopped seeded cucumber 1 tablespoon honey 2 teaspoons lime juice ½ teaspoon ground cinnamon ¼ teaspoon ground ginger Cinnamon Tortilla Chips: 2 tablespoons sugar 1 teaspoon ground cinnamon 6 6-inch flour tortillas For salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to
blend flavors. For chips, preheat oven to 375 F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture. Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa. Makes about 6 servings. (Source: McCormick)
Lemon Pepper Spinach Salad with Strawberries and Chicken
¼ cup plus 1 tablespoon olive oil 1 tablespoon lemon juice or white wine vinegar 2 teaspoons sugar 1½ teaspoons McCormick Perfect Pinch Lemon & Pepper Seasoning 1 pound boneless skinless chicken breast halves, cut into 1-inch cubes 1 package (5 to 6 ounces) baby spinach leaves 1 cup sliced strawberries ¼ cup toasted sliced almonds ¼ cup bacon-flavored bits Mix ¼ cup of the oil, lemon juice, sugar and ½ teaspoon of the seasoning in small bowl with wire whisk until well blended. Set aside. Heat remaining 1 tablespoon oil in large skillet on mediumhigh heat. Sprinkle chicken with remaining 1 teaspoon seasoning. Add to skillet; cook and stir until chicken is cooked through. Cool slightly. Toss spinach with dressing in large bowl. Top with chicken, strawberries, almonds and bacon pieces. Serves 4.
HONORING EIGHT LIFETIME ACCOMPLISHMENTS ...
THuRSdAy, juNE 19, 2014 Sunnyside County Club, 1600 Olympic Drive,Waterloo, Iowa Noon - 1:30 p.m.
Toss veggies on the grill MICHELE KAYAL Associated Press
Farmers’ markets will soon be overflowing with fresh vegetables. The number of farmers markets has more than doubled during the past decade, topping more than 8,000 in 2013. Matching that proliferation is equally wild growth in the variety of produce sold at them. Heirloom tomatoes and carrots in funky colors? That’s just the start. Think rainbow-spectrum radishes, unusual peas, beans and legumes; gooseberries and quince. Then there are the Why not take your favorite veggies for a spin in a new direction? For eggplant, we turn
Announcing
AP PHOTO
Grilled Eggplant Bruschetta
it into a bruschetta topping that packs tons of flavor. The eggplant mixture also is delicious over grilled chicken or haddock. For zucchini, we’ve given you a simple, but delicious recipe for grilling.
Grilled Eggplant Bruschetta Makes 8 servings 1 large eggplant, sliced into ½-inch-thick slices 4 tablespoons olive oil, divided Kosher salt and ground black pepper 2 medium tomatoes, seeds removed, diced 2 ribs celery, diced
See GRILL, page 2
THIS YEAR’S ELITE EIGHT dr. Jim mccutcHeon donna miller
Patricia HarPer Judy Finkelstein BoB Hellman
roger Pease gale Quirk mary k Williams
TICKET REQUEST FORM Please detach and mail to the address listed below or stop by the Courier office located at 100 E. Fourth Street in Waterloo to order and pick up your tickets. Orders must be received by June 13, 2014.
Your Name:
Phone:
# of tickets requested: _________ x $20 each = $ ______________ total o Check enclosed
Please bill my: o Visa
o Mastercard
o Discover
Card Number: ______________________________________________________________________________________________ 3 Digit Code (on back of card) __________________ Expiration Date: ______________________ o I can pick up my tickets at The Courier Business Office (100 E. Fourth Street, Waterloo) o Please mail my tickets to the address provided below: Address City
State
Zip
Mail to: Courier Communications, ATTN: 8 Over 80 Reception P.O. Box 540 | Waterloo, IA 50704 • Call Lisa Boleyn with questions 319-291-1478