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Cooking with the chef
Chef Audrey George has a
new Cox Cable cooking
show in progress. It will be
called “Now, We’re
Cooking!” and the chef is
looking for cooks to join her
on the show.
If you get to be one of her
special guests, she’ll be
teaching you how to cook
the dish (or dessert) of your
choice in a segment taped at
her restaurant in Warner
Robins. If you’d like to be
on the show, don’t be shy.
Beginning cooks are wel
come. Write to Chef
Audrey’s Bistro & Bakery,
EO. Box 8151, Warner
Robins, GA 31093, and
explain what you would like
to learn and why you should
be on the show. (Letters
only. No phone calls.)
In the fast lane
Having seen the commer
cial for the Chicken Salad
sandwich at Arby’s, I really
wanted to tiy one. The taste
was really good. Besides
chicken, there are grapes,
apples and pecans. I like
something different and
this fit the bill.
After opening the wrap
per, I was a little disappoint
ed by the amount of chicken
salad on the sandwich.
Thick bread needs a lot in
the middle to make you feel
like you’re not just eating
bread. Charlotte tried one
however, and it had plenty
of chicken salad, so you
might want to remind them
at Arby’s to fill it up.
- Stacey Shy
Lunch in a box:
Michelina’s Lean
Gourmet Garden Bistro
Greek Style
This is something differ
ent from the frozen section
- vegetable salads you can
serve cool or warm.
Michelina’s has a line of
these called “Garden
Bistro,” and if the others
are as good as this, it’s a
winner.
It’s kind of a miracle meal
for dieters - low-carb, low
cal and low-fat. Veggie here
in include cauliflower, red
potatoes, tomatoes, spinach,
roasted red onions, bell pep
pers and black olives. It’s all
brought together with a
mild dressing and feta
cheese.
Overall, this dish is
exploding with delicious
medley of flavors. Only
drawbacks are that it’s too
salty, and there’s a little too
much cauliflower for my
taste (so if you like cauli
flower, you’d probably give
this meal a half-point more
on the rating).
Calories: 190
Total fat: 7g (11% DV)
Saturated fat: 2g (9% DV)
Total Carbs: 28g (9% DV)
Net wt.: 9 oz.
Overall rating: 4 (out of 5)
- Rex Gambill
See A LA CARTE, page 9A
WEDNESDAY,
JULY 21, 2004
For better and wurstl
Brats, chops or tenderloin -
pork is great for summer grilling
By Charlotte Perkins
HHJ Lifestyle Editor
If you love grilling, but
you’re ready for a little
variety, maybe it’s time to
pig out.
The beauty of the “other
white meat” is that it
comes in so many forms,
from sausages to rips, to
steaks and chops to tender
loin, and it always goes will
with those great picnic
standbys - baked beans,
potato salad and slaw.
Just be sure to follow the
instructions for thorough
cooking, and remember
that pork should never be
pink. The following recipes
are provided by the
National Pork Board.
Grilled Bratwurst with
Onions Braised hi Beer
and Mustard
Great with potato salad,
German or otherwise.
4 4-oz. fresh bratwurst
(or cooked or smoked
varieties)
2 tablespoons bacon
fat, lard or olive oil
3 cups thinly sliced
onion, about 12 oz., 2
medium yellow onions
1/8 teaspoon sugar
12 ounces dark or
amber beer
2 bay leaves
2 tablespoons coarse
ground country-style
mustard
4 crusty hoagie or
Italian rolls, split
Heat fat in 12-inch, deep
skillet over medium heat.
Add onions and sugar, stir
well to coat with fat. Saute
onions, stirring frequently,
for 10 minutes, or until
starting to turn golden
brown. Add beer, scraping
up any browned bits from
bottom of pan. Add bay
leaves, lower heat and sim
mer for about 10 minutes.
Stir mustard into onions,
remove from heat and set
aside, discarding bay
leaves.
Weight Watchers get a break at Applebee's
By Charlotte Perkins
HHJ Lifetyle Editor
With food trends being
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HHJ/ Charlotte Perkins
Keeping it light - Tim Sizemore, manager of the Perry Applebee’s, and waitress
Michele Seymour present a selection of the Weight Watchers entrees on the
menu.
Food&Style
Grill bratwurst over
medium-hot fire, turning to
brown evenly, until nicely
browned and internal tem
perature reaches 160
degrees F. on an instant
read meat thermometer.
Remove from grill and add
to skillet with onions. Over
medium heat, cook and stir
until sauce becomes syrupy.
Serve bratwurst in rolls,
generously, smothered with
mustardy onions.
Grilled Honey-Soy
Pork Chops
4 pork chops, cut 1-
inch thick
2 small cloves garlic,
minced
2 tablespoons finely
chopped onion
2 tablespoon lemon
juice
2 tablespoon soy sauce
1 tablespoon honey
Combine all ingredients
in a self-sealing plastic bag;
seal bag and place in refrig
erator 4-24 hours. Remove
chops from marinade, dis
carding marinade. Grill
over medium-hot coals, 7
minutes per side, turning
once.
Asian Grilled Pork
Tenderloin with
Pineapple
2 pork tenderloins (12-
16 oz. each)
Marinade
1 can (6-oz.) pineapple
juice (3/4 cup)
3 tablespoons soy
sauce
2 tablespoons minced
fresh garlic
2 tablespoons minced
fresh ginger
1 1/2 teaspoons coarse
salt (kosher)
1 teaspoon ground
cumin
1 teaspoon chili pow
der
1/2 teaspoon ground
black pepper
2 cups peeled and
what they are, it’s getting
to be easy enough to find
low carbohydrate fare at
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Grilled Bratwurst with Onions % V*jg
Braised in Beer and Mustard
cubed fresh pineapple
(1-inch pieces)
6 to 8 wooden or metal
skewers
Place pork tenderloins in
resealable plastic bag; set
aside. In small bowl, com
bine marinade ingredients;
pour over pork. Seal bag;
refrigerate for at least 1
hour to marinate, or up to
24 hours to enhance flavor.
Preheat grill to medium
hot. When ready to grill,
remove pork from mari
nade and place on grill.
Cook, covered, for about 10
minutes per side or until
the internal temperature of
pork is 160 degrees F.
Meanwhile, place the
pineapple chunks on the
skewer; place on grill dur
ing the last 6 minutes of
grilling time, turning after
3 minutes. To serve, slice
pork into 1/2-inch slices
(medallions) and serve with
grilled pineapple.
popular restaurants, and
those who want to avoid
fats know to avoid the but
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ter, the dressings and every
thing fried.
But what about those
who just want a balanced
healthy diet that’s low in
calories, and what about
those who are on Weight
Watchers and are trying to
stick with the plan?
At Applebee’s restuarants
across the country, there’s
an easy way to accomplish
that.
Acording to Windy
Dehem, Applebee’s
Regional Marketing
Manager (and a graduate of
Westfield Schools, by the
way), the restaurant chain
has entered an exclusive
agreement with Weight
Watcher’s International,
with special menu items
being tested for over a year.
Now, they’re ready to tell
the world about the special
section of the menu that is
made to order for people on
the Weight Watcher’s plan,
1
submitted
Applebee’s desserts, on the whole, are extravaganzas
with calories to match, but this 230 calorie Berry Lemon
Cheesecake offers a light finish that even non-dieters
will appreciate.
8A
and a good deal for anybody
interested in healthful light
meals.
The Weight Watcher’s
items on the menu, which
are actually prepared in a
separate area of the
kitchen, include a Tortilla
Chicken Melt, Onion Soup
au Gratin, Grilled Citrus
Chicken Salad, Grilled
Tilapia with Mango Salsa,
Sizzling Chicken Skillet,
Teriyaki Shrimp Skewers,
Baja Chicken Rollup,
Mesquite Chicken Salad,
Chocalate Raspberry Layer
Cake and Berry Lemon
Cheesecake, each with a
calorie count, a listing of fat
grams and fiber.
The dishes are light on fat
and high on fresh veggies
and fruit. Tim Sizemore,
manager of the Perry
Applebee’s says that cus
tomer response has been
enthusiatic.