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♦ WEDNESDAY, NOVEMBER 8, 2006
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FALL FLAVORS
FAMILY FEATURES
There's a chill in the air. Fall is here. As the clays grow shorter and the weather gets
cooler, savory courses and rich, delectable sauces replace the lighter meals of summer.
Soon it will be time to entertain friends and family at special holiday meals.
A delicious, juicy New York strip steak from Allen Brothers crowned with a sweet sauce of
California Raisins and red wine makes a special meal, anytime. Crunchy, roasted USA-Grown
Peanuts add depth and flare to a green bean salad for a generous reminder that fall brings a
multitude of new flavor options. Combinations of familiar ingredients like USA-Grown Peanuts.
California Raisins and Alien Brothers prime meats with the bounty of fall's harvest increase
flavor options to unbelievable levels.
Consider serving up the best pairings of ingredients, as showcased in the following
dishes. Bach recipe serves six. or can be doubled, tripled or increased even more for larger
crowds. For more information on the additional side dishes shown in the photos, visit
www.LoveYourßaisins.com.
Order The Great Steakhouse Steaks, the very Finest selections of USDA prime beef,
from Allen Brothers at www.abstcaks.com or call ROO-957-0111. Then, serve
your choice with one of these tasty recipes or one of many others found
at www.LoveYourßaisins.com and www.nationalpeanutboard.org.
Wise Choices Sweepstakes
What's the wisest choice you've ever made?.
Go to www.LoveYourßaisins.com to
enter the Wise Choices Sweepstakes
for a chance to win a trip to a
luxurious California spa. Enter _
and receive a Wise Choices
On-the-Go bag Filled with spa
items as well as healthy snack- Wr
ing options with California
Raisins. Supply is limited
so enter now. Contest ends
January IS. 2007.
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Spicy California Raisin-Wine Sauced New York Strip With Warm Green Bean—USA-Grown Peanut Salad
Spicy California Raisin-Wine Sauced
New York Strip With Warm Green Bean—
USA-Grown Peanut Salad
Seri es: 6
New York Strip
2 tablespoons chopped garlic
2 tablespoons cumin
2 tablespoons ground coriander
I 1/2 tablespoons salt
1/4 cup olive oil
6 New York strip steaks (about 12 ounces
each)
Spicy Raisin-Wine Sauce
1/2 cup red wine
1/4 cup California raisins
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon chopped fresh oregano
1/2 tablespoon chopped cilantro
1 teaspoon chipotle peppers canned in
adobo sauce
1/2 tablespoon chopped shallot
Salt and pepper to taste
Warm Green Bean Salad
2 tablespoons olive oil
1 1/2 pounds fresh green beans, trimmed and
blanched
2 tablespoons chopped shallot
1/2 cup roasted red peppers, cut into
matchstick-size pieces (julienne)
1 cup roasted USA-grown peanuts
2 tablespoons chopped fresh parsley
1/4 cup balsamic vinegar
Salt and pepper to taste
Combine garlic, cumin, coriander, salt and olive oil
in small bowl and mix together. Rub onto steaks and
arrange in shallow dish; refrigerate 1 to 2 hours.
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In small saucepan, heat wine just to boiling for
sauce. Measure raisins into small bowl and pour wine
over; let stand 10 to 15 minutes until raisins are soft.
Add remaining ingredients and puree in food proces
sor or blender; set aside.
For salad, heat oil in large skillet and saute shallot
over medium-high heat 2 to 3 minutes. Add remain
ing ingredients; cook until heated through and beans
are tender-crisp.
To serve, remove steak from refrigerator; drain
and grill over high heat for 4 minutes per side until
preferred doneness (145°F for medium rare). Remove
from grill and drizzle with raisin wine sauce. Serve
with green bean—peanut salad.
Grilled Veal Chop With California Raisin
Pilaf and Toasted USA-Grown Peanuts
Sen es: 6
Veal
6 veal chops (about 10 ounces each)
1 12-ounce bottle garlic-olive oil marinade
Salt and pepper, to taste
Rice Pilaf
1 5.9-ounce package rice pilaf mix
1/2 cup California raisins
1 cup USA-grown peanuts, toasted
1/4 cup chopped parsley
Combine chops and marinade in shallow pan; let stand
1 to 2 hours in refrigerator, turning occasionally.
Cook pilaf according to package directions. Add
remaining ingredients to hot pilaf and mix together.
Keep hot.
Remove chops from marinade. Discard used mari
nade and grill chops over high heat 5 to 6 minutes per
side until done (145°F for medium rare). Spoon 1/4
cup pilaf onto each serving plate; arrange grilled veal
chop on top. Serve immediately.
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Grilled Veal Chop With California Raisin Pilaf With USA-Grown Toasted Peanuts
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Grilled Filet Mignon With California Raisin-Onion Jam
and USA-Grown Peanut Garden Saute
Serves: 6
Raisin-Onion Jam
1/2 tablespoon olive oil
1/4 medium yellow onion, thinly sliced
(julienne)
1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/4 cup California raisins
1 small sprig fresh thyme
1/2 teaspoon fresh lemon zest
Salt and pepper to taste
Blue Cheese Glaze
1/2 cup crumbled Gorgonzola cheese
2 tablespoons mayonnaise
1/2 tablespoon chopped parsley
1/2 tablespoon chopped chives
1/4 teaspoon black pepper
Garden Saute
3 ounces steak-cut bacon, diced
2 1/4 teaspoons chopped garlic
1 1/2 tablespoons chopped shallot
6 cups fresh chopped Swiss cliard
leaves or beet greens, stems and
ribs removed
3/4 cup roasted USA-grown peanuts
Salt and pepper to taste
Filet
6 filet mignon (about 6 ounces each) •
Olive oil
Salt and pepper, to taste
HOUSTON DAILY JOURNAL
For jam. heat oil in 12-inch skillet over
medium heat. Add onions and cook until
soft. Stir in vinegar and honey; cook 1
minute. Add raisins, thyme and lemon zest;
cook over medium heat until reduced.
Remove thyme sprig and divide mixture in
half. Add half to food processor or blender
and pulse until smooth. Combine with
remaining mixture in skillet and mix well.
Season to taste and set aside.
In a small bowl, combine ingredients for
blue cheese glaze; mix well and set aside.
Cook bacon in large saucepan over
medium-high heat for 6 to 7 minutes,
until almost crispy. Add garlic and shallot;
cook 2 to 3 minutes more until soft. Stir
in Swiss chard; cook and toss until wilted,
3 to 4 minutes. Stir in peanuts and season
to taste.
To serve, brush steaks with oil and
season with salt and pepper. Spoon 1 to 2
tablespoons of glaze onto each steak. Grill
steaks over high heat for 4 to 5 minutes
per side until they reach preferred done
ness (145°F for medium rare) and glaze
is golden brown. Remove from grill and
add a heaping dollop of jam. Serve with
garden saute.
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