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♦ WEDNESDAY, JUNE 11, 2008
2C
Talking turkey - recipes tor the grill
without a lot of work, it’s
easy to see why turkey and
grilling are a good combina
tion.
Grilled Turkey, Portabella
Mushroom and Vegetable
Kebabs
1-1/2 to 2 pounds turkey
thighs, skinned, boned &
cut into 1-inch cubes
2 whole portabella mush
rooms, stemmed & quar
tered
1/2 cup green onions,
chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Worcester
shire sauce
2 teaspoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1/2 medium red bell pep
per, seeded & cut into 1-
inch cubes
1 small yellow squash, cut
into 1/2-inch rounds
1 small zucchini, cut into
1/2-inch rounds
Place turkey cubes and
mushroom quarters in a
large, self-closing, plastic
bag.
In small bowl, combine
green onions, oil, vinegar,
Worcestershire sauce, gar
lic, rosemary and tarragon.
Pour over turkey and mush
rooms. Seal bag and refrig
erate 2 hours or overnight.
Spray rack with non-stick
vegetable oil spray. Prepare
grill for direct heat cooking.
Drain turkey and mush
rooms from marinade and
Food for thought: Copycat coffee and a fish recipe from lish
Farmer's Market news
Fresh local blueberries are
expected this Saturday, and
Tim Lewis
will be
offering
garden
ing tips.
Roland
Everett
Fall is still
playing
and sing
ing every
Saturday
morning
and it’s
|
Charlotte
Perkins
Staff w riter
like going to a party to be
there.
Coffee house copy-cat
Starbucks came up with a
nice product about a decade
ago - a tasty cold cof
fee and milk drink called
“Frappuccino ” sold in 9 oz.
bottles by the 4-pack. A -
pack costs $6.99, which basi
cally means that these little
drinks cost over $1.70 each.
They’re also around 200 cal
ories each. You can save by
buying a store brand, but
you’re still paying a ridicu
lous price for something you
can make at home. Also,
you can make yours sugar
free and caffeine-free if you
like.
Here’s what I’ve learned
by trial and error. I’m only
making mine for me, so I
make it in a glass jar that
I can drink from. Also it
needs shaking up, so a good
tight lid is helpful.
You need equal portions of
coffee and milk. (This can
be the still-fresh coffee from
the pot that you made at
breakfast, or you can make
some decaf.) Mix the cof
fee and milk in a container
with a tight lid. Doctor it
up, according to your pref
erence, with the sweetener
of your choice. If you want
“mocha” add a little choc
olate syrup. (I use sugar
free Hershey’s). Add a little
vanilla extract , lets say a
teaspoon to every four cups.
Cover, shake well and chill.
The two key points here are
to use the vanilla (whether
you use the chocolate or not)
and to let it get cold enough
so that no ice is necessary.
One Potato, Itoo Potato
My Swedish grandmother,
Hulda Soderquist, cooked a
lot of potatoes - most often
boiling a big potful and
discard marinade.
On 10 or 12-inch skew
ers, alternating ingredients,
arrange drained turkey
cubes, mushrooms, peppers,
yellow squash and zucchini.
Grill over medium flame
or coals 10 to 12 minutes
or until turkey is no longer
pink in center, turning once.
Cook thighs to an internal
temperature of 110 degrees
F.
Grilled Turkey Salad with
Raspberry Vinaigrette
Vinaigrette
2 Tablespoons olive oil
2 Tablespoons raspberry
vinegar
1 Teaspoon honey
1/2 Teaspoon minced gar
lic
1/4 Teaspoon Dijon-style
mustard
1/8 Teaspoon each salt and
black pepper
In small bowl whisk togeth
er oil, vinegar, honey, garlic,
mustard, salt and pepper.
Cover vinaigrette and refrig
erate several hours.
Salad
Vegetable cooking spray
1 Pound Turkey Tenderloins,
butterflied
1 Tablespoon + 2 teaspoons
Chinese five-spice powder
8 Cups spinach leaves,
cleaned and drained
1 Cup fresh raspberries,
washed and drained
1/4 Cup green onion, thinly
sliced
1 Can (8 ounces) water
chestnuts, drained and cut
using them in different ways
all through the week. I grew
up with my southern grand
mother, Adrienne Moore, in
Montezuma and she grew
potatoes in the garden and
kept them in potato “hills.”
Potatoes, for both of them,
were good, cheap food that
could be used in countless
I 4; V- ’ ■’ m
Tish Chase, DDA director, helps Dianne Scruggs at the Farmers Market
Fish by ash (sounds delish)
Tish Chase sent me an e-mail about cooking some fish her boyfriend, caught. I
can’t improve on Tish’s ebullient style, so I’m just going to print it as she wrote
it:
Hey - thought I’d share this one with you....it’s worth it. Boyfriend went deep
sea Fishing over Mother’s Day weekend and brought back some fish I’d never
heard of, called them “bee-liners”. Looked them up on the internet and they’re
also called Mingo or Vermillion Snapper. So, the artist in me decided that “ver
million” and “red” were close enough and I went looking for red snapper recipes.
What I found was sooooooo much better.
Found an internet deep sea fishing chat room, hosted by a charter boat captain
named Ken. They were all clammoring for his “pecan crusted snapper recipe”,
so he posted it. WOW! Here’s what you do, and it works with any light, mild,
flaky fish.
Soak the fish in buttermilk for 2-3 hours (I didn’t have buttermilk, but some
one told me that adding vinegar to milk would get the same result, also didn’t
have any vinegar, so checked the label on the worchestershire sauce and guess
what? it worked)
Prepare the batter, 2/3 crushed pecans to 1/3 flour (and cornmeal won’t be as
good according to Captain Ken, use the flour) Add paprika fairly liberally to the
mixture. If it suits your taste add cilantro (I did not)
Take the fish from the buttermilk and coat with pecan mixture, fry on each
side about 4 minutes. Serve with honey mustard sauce (I used Diane Cosey’s
homemade champagne mustard and Mr. Jesse McCurdy’s honey, melted togeth
er on stovetop and drizzled over fish).
OH MY GOSH! it was the best fish I’ve ever had. Had tomatoes and corn and
zipper peas from the Farmer’s Market and a slice of Marilyn Yoder’s pound cake
with homemade whipped cream for dessert....everything on the table was grown,
made or caught by someone I knew...l can die happy now.
FOODKHOME
K V
iff I
iL v . Hr 1
*¥
National Turkey Federation
Grilled Turkey, Portabella Mushroom and Vegetable
Kebabs make a good party dish.
into 1/8-inch slices
Spray grill rack with vege
table cooking spray. Prepare
grill for direct heat cooking.
Sprinkle both sides of
turkey tenderloins with
Chinese five-spice powder.
Place tenderloins on grill
rack and grill over hot coals
different ways. My Swedish
grandmother even saved the
water she boiled them in to
make yeast bread.
I wonder what either of
those penny-pinching ladies
would have thought of pay
ing more money to buy fewer
potatoes
Here’s what I mean. In
5 minutes; turn and con
tinue cooking 4 to 5 minutes
or until turkey is no longer
pink in center. The internal
temperature should register
165 degrees F.
To serve, on each of 4
plates, arrange 2 cups spin
ach. Slice turkey into thin
slices and place over spin-
the same store on Saturday,
you could buy:
One russett baking pota
to wrapped in some kind
of plastic for microwaving,
weighing 8 oz., for 99 cents.
OR a package of three
russett baking potatoes for
$2.49. (They’re about the
same size as the one that
ach. Top each with 1/4 cup
raspberries, 1 tablespoon
green onions, 2 tablespoons
water chestnuts and 1 table
spoon vinaigrette.
Note: To make your own
Chinese Five Spice, blend
1 teaspoon each of the fol
lowing: ground Szechwan
(or black) pepper, ground
star anise (or anise), ground
cinnamon and ground fen
nel seeds and 1/4 teaspoon
ground cloves.
Recipe Source: Recipe
by The National Turkey
Federation
Grilled Tbrkey Salad with
Raspberry Vinaigrette
Yield: 4
Vinaigrette
2 Tablespoons olive oil
2 Tablespoons raspberry
vinegar
1 Teaspoon honey
1/2 Teaspoon minced gar
lic
1/4 Teaspoon Dijon-style
mustard
1/8 Teaspoon each salt and
black pepper
In small bowl whisk togeth
er oil, vinegar, honey, garlic,
mustard, salt and pepper.
Cover vinaigrette and refrig
erate several hours.
Salad
Vegetable cooking spray
1 Pound turkey tenderloins,
butterflied
1 Tablespoon + 2 teaspoons
Chinese five-spice powder
8 Cups spinach leaves,
cleaned and drained
costs 99 cents)
OR a 5-lb bag of russett
baking potatoes for $2.89.
(It has about a dozen baking
potatoes in it - these being a
little smaller than the ones
above, though still a pretty
good potato serving)
OR you can buy a 15-lb
bag of the same potatoes for
$4.49.
In short, we pay exorbi
tant prices sometimes to get
the exact amount we want
for just one meal.
Imagine yourself explain
ing THAT to your grand
mother.
Fathers Dat Special
■UBjL jmmrnm.
MW ALL MEN’S SHOES
Thursday, Friday & Saturday ONLY
_____
Ist Pair Reg. Price. 9 C
2nd Pair Of Equal CFUfliPtV** *
Value y 2 Price. Shoes
Stanton Plaza • 923-8851
DIETS DON'T WORK.
MEETINGS DO.
Weight Watchers is not about deprivation. Our meetings teach you how
to eat right and live healthy, so you can lose weight and keep it off.
Weight Watchers is moving to a new
location on June 1, 2008
Warner Robins Weight
Watchers Center
109 Russell Parkway
(Formerly located at 1109 Russell Parkway, Suite D-1)
Sunday 3:3opm
Mondays 12:00pm & 6:oopm
Tuesdays 9:3oam & 6:3opm
Wednesdays s:3opm
Thursdays 9:3oam, 12:00pm, s:oopm & 6:3opm
Fridays 12:30pm
Saturdays 7:3oam, 9:ooam, and 10:30am
Weigh-in and Registration begin 30 minutes prior to meeting
timeQ
Check Out a Meeting for FREE
Join if you like it, simply pay the fees in effect
and get the first week’s Program materials.
1 800 379-5757 -
WelghtWatchers.com seop »•<*>» snore LMng.
Weigh-in begins 30 minutes prior to meeting time.
A Free mwfcg visit is svaiatte year-fa«nt» Free roaring does nrt incAjde materials.
»you decide to jdh, you in* get fte trst week's Prtgrant mataWs and
pay tie fees t»n h elect to join. Awiable In partdpaSng areas only.
02008 VWgpt Vfcfctws rnnvtonM Inc., oarer of tie mf* AWUws registered ndenurt. NlngMeteserwd
HOUSTON HOME JOURNAL
1 Cup fresh raspberries,
washed and drained
1/4 Cup green onion, thinly
sliced
1 Can (8 ounces) water
chestnuts, drained and cut
into 1/8-inch slices
Spray grill rack with
vegetable cooking spray.
Prepare grill for direct
heat cooking.
Sprinkle both sides of
turkey tenderloins with
Chinese Five-spice pow
der. Place tenderloins on
grill rack and grill over
hot coals 5 minutes; turn
and continue cooking 4 to
5 minutes or until turkey
is no longer pink in cen
ter. The internal tempera
ture should register 165
degrees F.
To serve, on each of 4
plates, arrange 2 cups
spinach. Slice turkey into
thin slices and place over
spinach. Top each with
1/4 cup raspberries, 1
tablespoon green onions,
2 tablespoons water chest
nuts and 1 tablespoon vin
aigrette.
Note: To make your
own Chinese Five Spice,
blend 1, teaspoon each
of the following: ground
Szechwan (or black) pep
per, ground star anise (or
anise), ground cinnamon
and ground fennel seeds
and 1/4 teaspoon ground
cloves.
Recipe Source: Recipe
by The National Turkey
Federation
I WE BUY I
GOLD&
SILVER
Need
Extra Cash?
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Warner Robins
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