Newspapers / The Charlotte Post (Charlotte, … / July 6, 1989, edition 1 / Page 13
Part of The Charlotte Post (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
LIFESTYLES Section B Page One rbcipes For The in: -t.-. I* I*'™- > '4^ ® l^‘ tr Baibecue with wood spices. The delightful taste of hickory-smoked turkey, mesquite-grilled steak (pictured) vegetables cooked with alder, or oak is the latest baibecue innovation. Wood Is Replacing Charcoal Since the beginning of time and the cycle of evolution, every thing 'new' turns out to be old 'hat': and so it is with the present barbecue craze of cooking with wood Instead of charcoal. Cooking with wood is as old as civilization. Neanderthal man did it, the Indians did it, our forebearers did it, the pioneers did it, and we're back to discov ering how wholesome and tasty meat, fish and vegetables can be when barbecued and/or roasted with wood. What can be more inviting than a succulent, juicy steak barbecued in hickory wood, souOiem style. It's best used for steaks, chicken, wild game and even fresh tuna and halibut steaks. Alder is a fragrant wood, with a more delicious aroma, than hickory. Indian tribes in the Northwest used Alder to srnoke their salmon, oysters and other flsh. Alder enhances the natural flavor of foods - pork chops, ham, chicken, Cornish hens-- wlthout being overpowering. Oak is versatile with a mellow outdoor aroma reminiscent of campfires and summer fun, thick steaks, chops, fish and ducklings are enhanced with Oak wood's 'heady' flavor. Historic mesqulte. Of all the 'cooking' woods, mesqulte is most steeped in Americana. Its most avid fans had to be the chuckwagon cooks, who used the wood's sweet, smoky aroma to enhance the flavor of practi cally everything they cooked. Because of the Intense heat it produced, mesqulte chips and chunks can be used to flavor a variety of foods well, from pork to chicken to vegetables. Spice is nice but so are woods and the flavors they bring to barbequlng. Remember wood chips or chunks can be tire sols source of cooking fuel, or ,ict in combina tion with charcoal, /.dd four to six wet chunks to the red-hot, ash covered charcoal; the same Imparts an extra strong smoky flavor to the barbequing food. For the best results soak four to six wood chips or one cup of wood chips in water for about two hours before cooking time; then place them on the hot coals. When the chunks start smoking, begin cooking. The more chips or chunks you use, the more powerful the flavor. For direct cooking heat and product on grill or rack should be in horizontal positions: with Indirect cooking, product is pro tected by foil or roasting bags from the direct heat. Using the wood of your choice here's some delicious recipes for your Memorial Day outdoors event, whether its a barbeque or cookout. Grilled Chicken Pitas 3 whole chicken breasts, halved, skinned and boned 2 tablespoons fresh lime juice 1 /8 teaspoons each, salt, fresh ground pepper, and crushed red pepper 3 tablespoons low-calorie mayonnaise 1/2 teaspoon salt-free dried herb mixture 3 ( l-ounce ) whole wheat pita breads, halved 2 tomatoes , sliced 1-1/2 cups leaf lettuce, washed and dried DIRECTIONS: Use direct' cooking method. Brush chick en breasts with lime juice, sprinkle with salt, pepper and crushed red pepper. Rub into surface and let sit 5 minutes. Mtx together mayonnaise and dried herbs: set aside. Place chicken on grill and cook 8 minutes: turn and continue cooking 5 to 7 minutes or until cooked through. Remove from grill, slice chicken breasts into thin slices. Slit pitas and spread mayonnaise mixture on the Inside. Fill each half with an equal amount of let tuce , tomato and sliced chick en. Grilled Salmon 6-1 inch thick salmon steaks PYeshly ground pepper 2 large red onions, thinly 4 springs each rosemary and thyme sliced or 1 teaspoon each of dried herbs Safflower oil Salt Marinade:. 1 /4 cup olive oil 1 tbsp balsamic vinegar 1 /4 cup red w4ne vinegar Salt Freshly ground pepper DIRECTIONS: To prepare marinade whisk the ingre dients together and pour over onions in a shallow glass pan {or plastic bag). Marinate 2 hours or more, tossing occa sionally to be sure onions are thoroughly coated. To prepare salmon steaks , rub them with safflower oil and sprinkle with salt and pepper to last?. Place 1 sprig rosemary and thyme (or a pinch of dried herbs) on top of each steak. Refrigerate until ready to cook. To barbeque, place salmon on grill and cov er. Cook 6 minutes: turn and cook 6 or 7 miiu tes longer, or until salmon is cooked through. Serve on warm platr ter with marinated onions. Garnish with fresh sprigs of r&semary. Serves 3. Chinese Short Rib Kebabs 1 lb. boneless short ribs per person 3 T. soy sauce 11. ground ginger 2 onions, chopped 1 12-oz. can pineapple chunks 1 4-oz. can mushroom pieces 1 8-oz. can sliced water chestnuts 1 c. sliced celery 2 T. cornstarch Preparation before barbe cuing: Cut short ribs in half. Place in shallow baking dish. Combine soy sauce, ginger, chopped onions, and juices from pineapple chunks, mushrooms and water chestnuts. Pour sauce mixture over short ribs and marinate, covered, over night. Turn occasionally. Barbecue according to di rections given below. Pour sauce mixture into pan. Add cornstarch. Cook over low heat, stirring gently until sauce thickens. Add pineap ple chunks, mushrooms, water chestnuts, and celery. Heat thoroughly. Place ribs in center of large hot platter. Arrange a wreath of rice or noodles around short ribs. Top with sauce. Serves 6-8. Briquet Covered Cook ing, Flat Grill or Gas Method: Thread short ribs on long skewers. Barbecue over medium direct heat for 1-1/2 to 2 hours turning fre quently. Sbrimp Kebabs 1 lb. green shrimp 1 1-lb. can pineapple chunks 1/4 c. soy sauce 4 slices bacon, cut in 2-ln. squares Combine shrimp, pineap ple chunks, and soy sauce in a bowl. Set aside for 30 min utes. Alternate shrimp, pineapple, and bacon on short skewers. Place each skewer in the center of a lightly greased square of aluminum foil. Fold edges together, securing well. Serves about 4. Barbecue Beef Brisket 1 4-lb. boneless beef bris ket 1 medium onion, sliced 1 garlic clove, minced 1 18-oz. bottle Kraft barbe cue sauce Place meat, fat side up, on rack in baking pan. Place on ions and garlic on top of meat. Pour barbecue sauce over meat: cover. Reduce oven tem perature to 300 degrees; con tinuing baking 2 hours or un til meat is tender. Remove meat to serving platter. Skim fat from cooking liquid; serve witfi meat. Makes 12 servings. Grilled Cbickeii 1 fryer chicken, 2 to 3 lb. 1 tbsp. chopped onion cut into queers 1 tbsp. onion, chopped 2 tbsp. lemon juice 1 tsp. dried oregano 2 tbsp. olive oil 1 onion, sliced DIRECTIONS: Remove breastbone from chicken. Place chicken in large glas.3 baking dish; sprinkle wlth lemon juice, oil, 1 tb.sp, chopped onion and the oregn no. Refrigerate covered 2 hours. Remove chicken from marinade: place on grill 6 to 8 lnches:from coals. Cook, turn ing-frequently, until tende.i, about 45 minutes. Garnish with sliced onion. Serves 4. Savory Outdoor Baked Fish Scede and clean flsh, leav ing whole or cut into fillets or steaks. Place flsh on indi vidual sheets of heavy-duty foil and brush with oil or melted butter. Sprinkle with salt, pepper, and lemon juice. Top each flsh with a teaspoonful of chopped to mato or plmiento, garnish with lemon slices. Bring foil up over flsh and seal with a double fold. Seal ends. Briquet Covered Cook ing Method: Place on grate over a medium-high Are and bake 10 minutes per side for a small 1 to 1-1/2 pound flsh, 15 minutes on a side for 2 to 3-pound flsh and about 20 minutes on a side for a 4 to 5-pound flsh. Open foil and test with a fork. Fish is done when it flakes easily. Also serve the juice from the package. O' o :7 r- ^ - «L. » ** •■
The Charlotte Post (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
July 6, 1989, edition 1
13
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75