Entertaining Idea: Add Fashionable Spanish
OUvts And Olive 6tl To The Menu!
When it comes to easy and so
phisticated entertaining, olives and
olive oil from Spain should definitely
be on the menu, gourmet cooks agree.
In the same way that a certain wine
is selected for each dish, the best
cooks now tend to select a certain
kind of olive oil for each cooking
preparation. The choicest olive oils,
many agree, are those that come from
Spain, the world’s leading olive oil
producer. Spain grows more than 60
different varieties of table olives and
its fine olive oils are wonderfully ver
aatile. These include the mild, smooth
and sweet oils from the Catalonia
region, excellent for dressing salads,
vegetables and boiled fish dishes; and
the aromatic, fruity oils from the
Andalusia region, best for improving
the taste of fried dishes, for preparing
sautes, making marinades and much
more.
If you’re planning a dinner party
for friends, family—or just a special
treat for yourself—why not try this
delightful, easy to make meal that’s
subtly, but wonderfully, enhanced
with flavorful olives and olive oils
from Spain?
JUMBO SHRIMP RAGOUT*
3 tablespoons Extra Virgin
Olive Oil from Spain
3 cloves garlic, finely chopped
24 escarole leaves, well washed,
cut crosswise in 1 inch strips
1 cup stuffed Manzanilla
Olives from Spain, (rinsed
in water)
3/4 cup defatted chicken broth
1 cup coarsely chopped fresh
basil leaves
salt and black pepper,
to taste
18 jumbo shrimp, peeled and
deveined
C ripe plum tomatoes, seeded '
and chopped into 1 inch
pieces
1/4 cup thinly sliced scallions,
garnish
Place oil in a large round heavy
pot. Add garlic and cook over low
heat for 1 minute. Add escarole and
Olives from Spain. Stir constantly,
cooking for 1 minute until escarole
begins to wilt.
Add broth and basil and cook
over low heat another 2 minutes.
Season with salt and pepper.
Toss in shrimp and tomatoes.
Cook covered over low heat for 3
4 minutes, stirring once until
shrimp is cooked through. Do not
overcook.
Divide shrimp between 6 low flat
soup bowls. Spoon sauce and veg
etables over top equally. Garnish
with scallions and serve immedi
ately with hot crusty bread for dip
ping.
Yield: serves 6
•This recipe was developed ex
clusively for Olives and Olive Oil
from Spain by Sheila Lukins, au
thor of The Silver Palate Cookbooks,
and The New Basics Cookbook.
Crawfish: Out of Shrimp's Shadow
Crawfish has crawled out of
shrimp’s shadow and is making its
way into the hearts of seafood lovers
across the nation. Crawfish are not
only healthy and delicious, they’re
versatile, and can be used in any
way that you might use shrimp,
including stuffing, salads, or as a
topping for other fish. Today 50% of
the crawfish from Louisiana is
packed in convenient 1 pound packs
of frozen tailmeat. Look in your fresh
seafood department or in the frozen
food case at your local supermarket.
Here’s a tasty recipe that may re
mind you of Ctgun country, but it
can be cooked wherever your kitchen
may be:
Quick Crawfish Jambalaya
2 tablespoons butter or
margarine
1 cup each chopped green
peppers and sliced celery
1 cup sliced green onions,
including tops
1 can (141/2 ounces) peeled
whole tomatoes, chopped
1 cup uncooked rice
1 teaspoon each salt and
poultry seasoning
1 clove garlic, minced "
1/3-1/4 teaspoon ground red
pepper
1 1/2 cups chicken broth
Crawfish can be purchased live
or cooked, whole or peeled, fresh
or frozen.
1 pound (21/2 cups) peeled
cooked crawfish tails
Melt butter in large skillet.
Add green peppers, celery, and
onions; cook over medium heat
until tender but not brown, Stir
in remaining ingredients except
crawfish. Bring to a boil. Stir
once or twice; reduce heat,
cover, and simmer 25 to 30 min
utes or until rice is tender. Mix
ture should be slightly moist.
Stir in crawfish and cook until
thoroughly heated, about 2
minutes.
For more nutritional information
and great recipes contact: The Loui
siana Seafood Promotion and Mar
keting Board, P.O. Box 70648, New
Orleans, LA 70172-0648.
COMTEMPOItAIIY STYLE- Preparing meals doesn’t have to be an elaborate
Bn roammlng event. It’s a> in the preparation method selected. Pambrailing, lor
example, Is Ught on time and heavy on stylo. This contemporary and simple
ceektag technique Is perfect for quick meals with lean, fresh pork. PanbroMng Is
|est whet It sounds Ike: cooking by direct heat (broilng) In a pan. Since the heat
eeeree(the pen surface) Is so dose to the meat, panbroHing generally takes about
bed the Smalt takes to broH the same piece of meat.
SAUSAGE AND CHEESE STRATA- Tha cook who
Invontod strata certainly had tho right Idea: turning
braakfaat into a make-haad entree terrific enough tor
family and company. This Ingenious creation hat all tha
Ingredient* for a hearty breakfast, with none of the fust.
Bated on bread chucks, beaten eggs, and cheese, e
strata Is the. moet convenient Invention since frozen
waffles* and many timet more delicious!
Tips On Seafood, Better Eating Habits
WASHINGTON, D.C. (AP)—,
Here are some tips for buying, cook
ing and eating seafood from Con
sumer Reports and others who are
experts in the field:
•Think twice before eating raw
fin fish. Don’t eat raw shellfish.
•Cook fish until it is opaque and
flakes easily with a fork.
•Buy whole fish with bright,
clear, bulging eyes to assure fresh
new.
• Look for moist flesh with a trans
lucent sheen on seaks and filets as a
sign of freshness.
•Beware of how fish is displayed.
Avoid fish that’s been under hot
lights or piled high in open cases.
•Store specials may be a way to
move older fish. Beware.
•Don’t eat fresh salmon, sword
fish or lake whitefish more than
once a week. Pregnant wome
should avoid them altogether.
•Fresh fish smell like the sea, but
have no strong odor. Freshwate;
fish in good condition sometime?
smell like cucumbers. Strong odors
usually indicate spoilage.
•At home, refrigerate the fish
immediately in the coolest part of
your refrigerator and use it within a
dayL
USDA Choice Beef
We Reserve
The Right
To Limit
Quantities.
OUR
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Prices in this ad good Wednesday, Jan. 22 thru
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