Beer Cookery Recipt
Heat oil in a large pot and saute ofiion and pepper until
limp but not brown, about 3 minutes. Add the rest of the
ingredients, bring to a boil, lower heat, cover and simmer
30 minutes. Let cool to room temperature and serve with
beer batter fish. Makes about 1 .quart. Keeps 2 weeks or
more the refrigerator.
4 servings.
GRILLED BEER BASTED SALMON STEAKS
WITH TARRAGON-BEER SAUCE
*
Salmon:
4 salmon steaks
1 cup beer
Tarragon-beer sauce:
2 tablespoons butter
2 tablespoons flour
Vi cup rich chicken stock
l/i cup beer
XA teaspoon tarragon leaves, crushed
Vi cup heavy cream
pinch salt
pinch sugar . * .
freshly ground pepper (to taste)
1 tablespoon butter
Marinate salmon steaks in beer (room temperature) for
about an hour, turning once. Grill over charcoal or under
broiler, basting frequently with beer. (Grilling time
depends on thickness of fish. For a 1" steak, grill approximately
3 minutes on one side, 5 minutes on the other
?Poultry ? Birds Are Go<
Chicken, turkey and other poultry are often a bargain,
but read the label to discover the best way to prepare it.
"Young means tender. The label will have words that
show the age of the poultry. Use young poultry for frying,
broiling, roasting or barbecuing. Stew older birds,"
says Rachel Kinlaw, foods and nutrition specialist at
North Carolina State University.
Young chickens are labeled "fryer," "broiler,"
"roaster," "young chicken," "capon" or "Rock CorKeep
'Just Caught' Taste
To enjoy the "just caught" freshness of fish at home,
carefully pack fish in ice as soon as it is removed from the
hook, suggests Dr. Robert Brackett, food safety
specialist, North Carolina State University.
"Nearly any fish can be safely transported over a long
distance if certain precautions are taken. The most important
thing to remember is that fish must be kept
cold," Dr. Brackett says.
The fastest and most convenient method for storing
r.^.L x:.t> . i ! ? ?-"??
tiTOii ii?n is ? icvuiuwuc Know as supcrcniiung. 10 SUpcrchill,
you need an iiuulated ice chest with a lid. Line the
bottom with 3 to 4tnAI^ onflKMad or crushed i<?."fWlaL
layer the fish in a mixture of rock or table salt and flaked
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es From Page C2
side). Yield: 4 servings.
To make sauce, melt butter without burning, over a low
flame in a non-aluminum pot. Whisk in flour, and when
smooth, add stock and beer. Cook 5 minutes over a low
flame. Stir in tarragon, heavy cream, seasonings, and
whisk well to blend. Cook 3 minutes over a low flame and
add 1 tablespoon butter, cut into small pieces. Stir until
butter is melted, then serve at once.
Yield: l'/i cups.
SAVORY BEANS
4 tablespoons butter
1 medium onion, coarsely chopped ('/i cup)
% teaspoon garlic powder
Va teaspoon dill weed
1/8 teaspoon hot pepper flakes
Va teaspoon salt
1 12 ounce bottle beer
1 pound green beans (fresh or frozen) cut into 2" lengths
Vi cup parsley, chopped
Melt butter over a low flame in a pan and saute onion until
golden, about 5 minutes. Add herbs and spices and
beer, bring to a boil and boil briskly, about 3 minutes.
Add beans and cook, uncovered, over medium flame
about 20 minutes or until liquid has almost evaporated.
Sprinkle with chopped parsley and serve at once.
4 Servings.
)d Bargains
nish game hen." Young turkeys are labeled "young
hen," "young torn," "young turkey" or
"fryer-roaster."
Older chickens are called stewing chickens, hen or
fowl.
Use refrigerated chicken within one to two days, and
cook frozen poultry right after thawing. Refrigerate leftovers
promptly, and freeze them if they won't be used
within one or two days, says the extension soecialist.
i In Fish
/
ice. Generally, about a half pound of salt should be used
for every 5 pounds of ice*.
Whole fish should be layered, unwrapped, in the ice.
Dressed fish and shucked shellfish should be individually
wrapped in hcavjr, clear plastic before layering.
When the cooler is filled, top it with a generous layer of
ice and securely close the lid. Don't put the loaded cooler
in the car trunk ? that is probably the warmest part of
the car.
"Occasionally, fish will spqjidespiteall your .efforts to
keep them fresh. When this happens there is only one
SBttig to do ? throw the fish away, bad fish-will'smell
fishy,M Dr. Brackett says.
- ?"~ A
9 Football Action In...
IPCCT1 REVIEW
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