Newspaper Page Text
Houston IBaily
WEDNESDAY,
OCTOBER 4, 2006
The Home Journal’s
DINNER
TABLE
L i*
■La 1 .'..
Want the best fresh
lobsters?
Head for the rocky
coast of Maine. This
week’s featured state
in the “Sea to Shining
Sea” feature is Maine,
and we’re not just giv
ing you recipes for lob
ster. We’re letting you
know how to order them
for overnight shipping,
page 2B
■
Soup for the fall
Jean Rea remembers
the last “scrapin’s” from
her mother’s vegetable
garden and writes about
the joy of making soup.
See Page 38.
Wine this weekend
Check out the news
about the All America
Wine Festival to be
held in Dahlonega this
weekend. You can see
the fall leaves, hear
some live music and
buy some apples on the
way. See Page 38.
I
'
Kitchen tour
The Centerville United
Methodist Women
welcome guests to
their luncheon, which
followed the Tour of
Kitchens fund-raisers.
Get some ideas about
simple, but eye-catch
ing decorations, plus
a yummy recipe for
Million Dollar Pie. See
Page 68.
Flavor boast
Getting bored with
the same-old, same
old? Try some new
approaches with an
emphasis on creative
seasoning. See Page
58.
Wes't a’Dfi - -With Style
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Food trends come and
go, but some things never
go out of style. This week
we present the old familiar
“meat and potatoes” in high
style, with an emphasis on
roast beef and potatoes with
special flair.
For awesome dinner par
ties or special family meals,
you can’t beat roast beef.'
Try these recipes with a big
green salad and hot rolls.
Wind up with apple pie a la
mode.
How can you miss with
such an All-American
extravaganza?
A tip for new cooks: Any
good beef roast is going to
be expensive.
A good meat thermom
eter isn’t expensive, and
will prevent disasters. The
thermometer will tell you
what’s going on inside that
roast.
Is it red? Is it pink? Is it
done?
Also, it won’t help to have
to wonder if that precious
cut of beef is completely
thawed, so buy your roast
the day or the day before
you’re going to cook it, and
don’t freeze it.
Who wants to worry about
whether a S2O roast is still
an iceberg in the center?
These tips will also
help you with pork roast,
roast chicken, and that
Thanksgiving turkey. If
you’re seeking perfection
with oven roasting, it’s good
to start with never-frozen
or thoroughly defrosted
meat or poultry.
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Au Gratin potatoes
Cooking shows, competitions draw crowds at the fair
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
The Georgia National Fair
opens Thursday and cake
bakers all over Georgia are
pondering the final touches
for their frosted creations.
Casserole cooks are
wondering if they’ll get a
blue ribbon this year, and
a chance to participate in
national competitions.
There’s big money at
stake
Guys are getting ready
for the “men only” barbe
cue competition, and moms
are coaching kids in how to
make a really fine sandwich
with Iron Kids bread.
Teens are practicing their
omelet flipping and wild
game cooking skills.
If you’d rather see a cook
ing show than ride any ride
in the Midway, the Miller-
Murphy-Howard Building
is the place to go, not just
for culinary competitions
and classes, but also for
antiques, hobbies and col
lectibles, fine arts, food
preservation, horticulture,
textiles, artists-in-residence
and more.
Food
And now, some recipes:
Beef Ribeye
1 beef ribeye roast,
small end, (about 4 to 6
pounds)
2 tablespoons vegeta
ble oil
3 to 4 medium baking
potatoes, cut into quar
ters (about 4-1/2 cups)
2 large sweet potatoes,
cut in half, then cut into
quarters (about 4-1/2
cups)
4 to 5 small onions, cut
in half (about 3 cups)
Seasoning:
3 tablespoons minced
fresh rosemary or 1
tablespoon dried rose
mary
6 cloves garlic, minced
1 1/2 teaspoons salt
1 l/2teaspoons dry
mustard
11/2 teaspoons cracked
black pepper
Heat oven to 350 degrees.
Combine seasoning ingre
dients; press 3 tablespoons
mixture evenly onto all sur
faces of beef roast. Combine
remaining seasoning mix
ture with oil in large bowl;
set aside.
Place roast, fat side up,
on rack in shallow roast
ing pan. Insert ovenproof
meat thermometer so tip
is centered in thickest part
of beef, not resting in fat.
Do not add water or cover.
Roast in 350 degree oven
1-3/4 to 2 hours for medium
rare; 2 to 2-1/2 hours for
medium doneness.
Meanwhile add vegeta
bles to seasoning mixture in
bowl; toss to coat. Transfer
vegetables to metal baking
Idaho Potato Commission hours or until vegetables
are tender, stirring once.
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Journal/Charlotte Perkins
Home canners have already turned their masterpieces
in to the Georgia National Fair’s Georgia Living compe
tition. Other dishes in competition are brought in on
after the fair begins, or on the day of the competition.
All cooking events listed
below are in the Miller-
Murphy-Howard Building.
All are free.
Friday
2 p.m., and again at 3:30
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Beef Ribeye.
pan. Place in oven with beef
roast and roast 1-1/2 to 2
p.m. “Put Your Tastebuds
in Motion.” Jewell Hutto
and Holly Hidell of the
Georgia Egg Commission
will keep you laughing while
you learn. This popular duo
Remove roast when meat
thermometer registers 135
degrees (Fahrenheit) for
medium rare; 150 degrees
for medium. Transfer roast
to carving board; tent loose
ly with aluminum foil. Let
stand 15 to 20 minutes.
(Temperature will continue
to rise about 10 degrees to
reach 145 degrees for medi
um rare; 160 degrees for
medium.)
Carve roast into slices.
Serve with vegetables.
Source: Cattlemen’s Beef
Board
Ancho
Chilcßubbed
Sirloin Tip
1 beef round (sirloin)
tip roast (about 3 to 4
pounds)
Ancho Rub:
2 tablespoons ground
ancho chili powder
1 tablespoon minced
garlic
puts on an egg cooking show
to remember.
'4:30 p.m.: I Love Eggs
“Dreamy Breakfast”
Contest
Saturday
10:30 a.m.: Senior 4-H
Omelet Contest
1:30 p.m., 3 p.m., 4:30
p.m.: “Put Your’ Tastebuds
in Motion,” Jewell Hutto,
Holly Hidell, Georgia Egg
Commission
Sunday
12 p.m.: Senior 4-H
Chicken BBQ Contest,
outside, southwest corner
1:30 p.m.: 4-H Wild Game
Dish Contest
1:30 p.m.: 4-H
Cloverleaf Peanut Contest
4:30 p.m.: KC Masterpiece
Memorable Meals Contest
Monday
4 p.m.: “Cluckin’ Good”
Chicken Recipe Contest
Tuesday
10a.m.: Grits Anytime “A
Southern Thing” Contest
4 p.m.: Cooking Lite and
Healthy Recipes
Oct. 11
10 a.m.: “Yammy Good”
Sweet Potatoes Contest
4 p.m.: Family Favorite
Vegetable Casserole Contest
Oct. 12
SECTION
B
Cattlemen.’* Beef Board
2 teaspoons unsweet
ened cocoa powder
1 teaspoon ground cin
namon
1 tablespoon vegetable
oil
2-1/2 pounds sweet
potatoes, peeled, cut
into 1-inch pieces
Salt
Heat oven to 325 degrees.
Combine Ancho Rub
ingredients in small bowl.
Reserve 2 tablespoons rub
for potatoes. Press remain
ing rub mixture evenly onto
beef roast.
Place roast on rack in
shallow roasting pan. Insert
ovenproof meat thermom
eter so tip is centered in
thickest part of beef, not
resting in fat. Do not add
water or cover. Roast in 325
degree oven 1-3/4 to 2 hours
for medium rare; 2-1/4 to 2-
1/2 hours for medium done
ness.
Remove roast when meat
thermometer registers 140
See MEA T, page jB
10 a.m.: Sweet
Georgia Peach Contes,t,
2 p.m.: Nutritious Snacks
with Georgia Peanuts, Joy
Carter, Don Koehler, Georgia
Peanut Commission
4 p.m.: Georgia
Peanut Recipe Contest
4:30 p.m.: Nutritious Snacks
with Georgia Peanuts,
Joy Carter, Don Koehler,
Georgia Peanut Commission
Oct. 13
4 p.m.: Georgia Apple
Recipe Contest
Oct. 14
9 a.m.: 4-H Egg
Preparation Contest
10 a.m.: 4-H Homemade
Ice Cream Contest, outside
11 a.m.: Hidden Valley
The Original Ranch
Salad Dressing &
Seasoning Mix “Family
Friendly Food” Contest
I p.m.: Eagle Brand Cookie
Bar Bonanza
October 15
11 a.m.: Cloverleaf
4-H Pizza Contest,
II a.m.: Junior 4-H Pizza
Contest.
1 p.m.: Senior 4-H Pizza
Contest.
3 p.m.: Colonial Bread
Iron Kids Awesome
Sandwich Contest.