Newspaper Page Text
The Lee County Ledger
Wednesday, September 7,2005 - Page 1C
C-Section
Cafe Annie Agua de Melon
Cafe Annie Agua de Melon
1 cantaloupe, cubed
1 cup granulated sugar
3 cups water
Juice of 1 lime
Raspberries to garnish
Mint sprigs to garnish
Combine cantaloupe, sugar, water and lime juice in
blender. Blend until smooth, passing liquid through
sieve to remove any unblended pieces. Chill. Garnish
with raspberries and mint sprigs.
Yield: 6 servings
Biotech cantaloupe varieties have been developed to
resist damaging viruses in order to reduce spoilage
and extend shelf life.
Cafe Annie Poached Shrimp
With Zucchini Salad and
Creamy Pumpkin Seed Dressing
Poached Shrimp
16 large shrimp, shell on
2 teaspoons coarse salt
Zucchini Salad
2 zucchini, cut into 1/4-inch cubes or
julienned
4 red radishes, cut into 1/4-inch cubes or
julienned
1/2 white onion, cut into 1/4-inch cubes
1 serrano chile, minced
1 tablespoon minced fresh cilantro
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
1/4 teaspoon salt
Creamy Pumpkin Seed Dressing
1 cup low-fat buttermilk
1/2 cup mayonnaise
1 cup hulled toasted pumpkin seeds
1 ounce cilantro, chopped
1 to 2 serrano chile(s), chopped with seeds
1 tablespoon fresh lime juice
Salt, to taste
Poached Shrimp: Place shrimp in saucepan, add
water to just cover. Add salt. Bring water to boil, then
remove pan from heat. After 1 minute, drain water.
Allow shrimp to cool in pot. Peel when cool.
Zucchini Salad: Combine cubed vegetables with
serrano chile and cilantro. Toss with olive oil, lime
juice and salt.
Creamy Pumpkin Seed Dressing: Combine all ingre
FAMILY FEATURES EDITORIAL SYNDICATE
A n apple a day might keep the
doctor away, but what about
a tomato that could help fight
cancer? Scientists are using bio
technology in an attempt to create even
healthier foods for the future.
Seventy percent of foods in the super
market already contain biotech ingredients.
Current products of biotechnology help
farmers produce greater yields, help crops
resist pests or weed killers and/or reduce the
environmental impact of agriculture. The
next wave of biotechnology is aimed at
bringing higher quality and more nutritious
foods to American consumers.
For example, through the tools of biotech
nology healthier oils with higher levels of
heart-healthy oleic acids and reduced levels
of trans fats are already on the market. Field
trials are being conducted on cancer-fighting
tomatoes, which contain 3.5 times the usual
amount of the antioxidant lycopene. Addi
tionally, research underway could eliminate
life-threatening allergies to peanuts and
shrimp. Other developments will increase the
vitamin content of foods, help produce stay
fresher longer or protect plants from diseases.
We invite you to “taste the future” by
sampling the following dishes. Each recipe
features biotech ingredients that either are
already available at your local supermarket or
are currently in development.
For more information, visit
www. whybiotech. com.
Cafe Annie Chicken n • I I •
5=2-?“ Biotech crops are changing the way
real people eat, including you!
Chicken Breasts: Rub chicken
breasts with soybean oil and sprinkle
with salt and pepper. Place in pan
coated with cooking spray. Broil until
well browned. Bake at 275°F for 30
to 45 minutes, or until chicken is
cooked through.
Red Chile Sauce: Heat oil in skillet
over medium-high heat until hot. Add
chopped guajillo chiles and saute
until lightly toasted. Add onions,
garlic, tomatoes, tortillas and spices.
Gently saute until onion and tortillas
are golden brown. Add chicken broth.
Bring mixture to boil, lower heat to
simmer. Simmer until tender, about
30 minutes. Remove from heat, cool
to room temperature. Once cool,
blend mixture until smooth. Return to
original skillet, add salt and bring to
simmer.
Already available are varieties of biotech squash
and zucchini that resist damaging diseases. Addi
tionally, researchers have identified the enzymes in
onions that spark tears and are working to provide
tear-free onions. Finally, allergen-free shrimp are
in development.
Cafe Annie Chicken Breasts With
Corn Pudding and Red Chile Sauce
Chicken Breasts
8 boneless, skinless chicken breast halves
2 tablespoons soybean oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Red Chile Sauce
1 tablespoon soybean oil
3/4 ounce guajillo chiles or New Mexico red
chiles, seeded and chopped
Cafe Annie Poached Shrimp With Zucchini
Salad and Creamy Pumpkin Seed Dressing
1
4
1
2
6
1/4
3
1
Corn Pudding
6 ears yellow corn, shucked
2 tablespoons butter
1 teaspoon salt
4 dried corn husks, tied at one end
Papaya-Avocado Relish
1 papaya, diced
1 avocado, diced
1/2 white onion, minced
2 tablespoons minced fresh cilantro
1 serrano chile, minced
1 teaspoon lime juice
1/2 teaspoon salt
Pinch pepper
Queso fresco to garnish
Cilantro springs to garnish
Corn Pudding: Cut kernels from cob.
Process kernels in food processor into
coarse puree. In skillet over medium
heat, melt butter. Add corn puree to
melted butter, slowly heat while stir
ring until corn thickens. Stir in salt.
Spoon corn pudding into cornhusks.
Papaya-Avocado Relish: Gently toss
together relish ingredients.
Warm pudding in corn husks in 350°F
oven. Spoon red chile sauce and
papaya-avocado relish over chicken
breast. Garnish with queso fresco and
cilantro sprigs.
Yield: 8 servings
Biotech corn and sweet corn varieties are available.
Some are tolerant to herbicides, allowing less plow
ing. Others resist damaging insects. New research
also would enhance corn and other produce with
higher levels of vitamin E, as well as other vitamins
and minerals. A biotech papaya already on the
market protects itself from a disease that nearly
wiped out the Hawaiian papaya industry. Healthier
soybean oil with lower levels of trans fats also has
reached the marketplace. In addition to the cancer
fighting tomato, biotech varieties with built-in
insect resistance and delayed-ripening traits are
in development.
Recipes developed by
Chef Robert Del Grande,
Cafe Annie, Houston.
cup chopped yellow onion
garlic cloves, chopped
large tomato, quartered
thick, white corn tortillas, cut into strips
allspice berries
teaspoon cinnamon
cups chicken broth
teaspoon salt
dients in food processor. Process until smooth, about
2 to 3 minutes. Dressing will be pale, flecked green
and lightly thickened.
Yield: 4 servings