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THE HOUSTON HOME JOURNAL Grilling with a Mediterranean flair Special to the HHJ Most health-conscious cooks already know that olive oil is a good choice for health. Studies have shown that people living around the Mediterranean, where olives and their oil have been plen tiful since ancient times, tend to have few heart prob lems. The food is based on fresh ness with plenty of good sea sonings, like lemon, oregano, onions and garlic. If you’d rather let some body else do the cooking, check out page 6 of this food section, and learn about the Metropolis Diner. But if you’re ready for some cook ing adventures of your own, here are some recipes from the North American Olive Oil Association. Mediterranean Shrimp Kabobs, Roasted Marinade 1/4 cup olive oil 2 teaspoons grated lemon peel 1/4 cup fresh lemon juice 1 teaspoon Greek sea soning 1/2 teaspoon oregano 1/2 teaspoon salt Kabobs 3-4 lbs large raw shrimp, shelled and de-veined. 1/2 canned extra small artichoke hearts or arti choke heart quarters 12 large pitted kalama ta olives 2 tablespoons crumbled feta cheese Combine olive oil, lemon peel, Greek seasoning, oreg ano and salt in large plastic food storage bag. Flex to mix well. Add shrimp and seal. Toss to coat. Marinate in refrigerator at least 4 hours or overnight, turning occa sionally. Heat grill to medium direct heat. Meanwhile, add artichoke pieces and olives to marinate. Toss to coat. Thread shrimp, artichokes and olives on 4 12-inch to 14-inc skewers, or place in grill basket. Dispose of mari nade. Grill covered 5 to 8 min utes or until shrimp are opaque, turning once or twice. Remove to serving and sprinkle with feta cheese. Variation: If desired you can use three boneless, skin less chicken breast halves Know your olive oils To maintain interna tional standards for olive oil, the International Olive Oil Council has established the following classifications. These classifications, or grades as they are called, are also useful in helping Did you know? Health People living in the Mediterranean area who use olive oil as their main source of fat have the world’s lowest mortality rate due to cardio-vascular illness. Finland and the United States, where people con sume the highest amounts of saturated fat, have the highest. Statistics There are over 800 mil lion olive trees now planted worldwide. Recipes You can fry with olive oil. When used in frying, olive oil coats food instead of it being absorbed. It also contains anti-oxi dants and can be reused instead of shrimp. Cut chicke in 1/2 inch pieces. Marinate and grill as directed for shrimp.v Corn Salad An American standard with a Mediterranean twist 1 1/2 cup frozen kernel corn 5 tablespoons extra vir gin olive oil; 1 (15-oz.) an balk beans or dark red kidney beans, rinsed and drained 1/3 cup finely chopped radishes 3 medium green onions, sliced 2 tablespoons red wine vinegar 1/2 teaspoon cumin 1/2 teaspoon dry thyme leaves 1/4 teaspoon garlic pep per seasoning Heat grill to high direct heat. Combine corn and 2 tablespoons olive oil in medium bow, mix well to coat thoroughly. Spread corn in single layer on foil or in disposable foil pan. Place on grill. Grill single layer 6 to 9 minutes or until corn is golden brown, stirring care fully, and being careful not to rip the foil. Remove from heat. Combine corn and remain ing ingedients, inlcuding remaining tablespoon oil. Toss to mix well. This can also be prepared in a large nonstick skillet over medium high heat. Lemon Olive Oil Garlic Marinade A good, all-purpose mari nade to use before grilling. 1 tablespoon grated lemon peel 1/4 cup fresh lemon juice 1/4 cup pure or extra virgin olive oil 2 tablespoons finely chopped green onion 1 teaspoon brown sugar 1/2 teaspoon lemon pep per seasoning 2 cloves garlic, minced Blend all ingredients in a large plastic food storage bag. Add 4 to 6 servings of chicken, pork, fish or shell fish. Seal and toss to coat evenly. Let marinate at least 4 hours or overnight, turn ing occasionally. Remove consumers distinguish the major differences in flavors, colors and aromas of olive oil available on the market today. EXTRA VIRGIN OLIVE OIL four-five times before being discarded. In contrast, other fats and oils can only be used twice. Recipes 2 You can bake with olive oil. Just substitute the same amount for the fat called for in the recipe. The result is moist, even textured cake with a tender crumb. '•PEACHES •PLUMS •SHELLED PEAS 3801 HWY 41M. Byron, 88 31008 ,478-953-3820, jMSlhu. JK • 0. jjffw x, ' £% % y Imß _$J A ju '.•> ... "• • >. : ' v T V; .... -m jfHH ■—-***** M HRUa. - meat or seafood from mari nade, discarding marinade. Grill or broil as usual. Simple Summer Antipasto 12 cup large Greek, ripe or kalamata olives 1/2 cup large stuffed Derived from the cold pressing of olives without any refining, Extra Virgin Olive Oil has a distinctive aroma and taste all its own, as well as an intense fruity flavor. It’s also low in acidity (less than 0.8 percent). PLACE YOUR AD IN THE MIDDLE GEORGIA LABOR LISTINGS.... Pi reach Ix 2 every Wed., Saturday 1 Month ONLY SIOO Call Amanda or Betty at 987-1823 or fax 988-9194 •»ll »Q» mult b» pr«pmd FOOD •SHELLED SUTTER BEAKS •SEASOHAL VEGETABLES Ownnrs: Burl Sasnntt In Sasnntt Spanish green olives 1/2 medium red bell pepper, cut into 16 piec es 1/2 cup small peeled pearl onions 4 oz. whole milk moz zarella cheese, cut into 16 pieces 4 medium mushroom caps, quartered VIRGIN OLIVE OIL Virgin Olive Oil is also derived solely from the press ing of olives and requires no refining. With a mild taste and odor and a fruity flavor that var ies in intensity, it has an acidity level of less than 2 percent. OU VE OIL Vi tv “BEST KEPT SECRET IN HOUSTON COUNTV" “Fresh From The Farm” Pork, Beef, Chicken, Goat, Lamb TRY OUR FRESH FRO2EN VEGETABLES Budget Neal Deal - I Otbs of: PORK (Sficrt StMfcei Picnic, Slket Sa*fcH Ixoe. P#ft Rsast «r Sfeii Pot dOfKS) BEEF (Pit Rswt, Cluck Ml Stater State. Rmtaftri PORK fUgtaartof) 1321 Green Street • Warner Robins. C 8 31093 3SO=OOGXDOBO _ Rt. I. Box 1145 • Cochran. GA 310l*/^fy^ /7^7? fl H 1 S 1 ir V U PC U • VAn‘l 1/3 cup extra virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons thinly sliced fresh basil 1/2 teaspoon garlic pep per 1/4 teaspoon sugar Combine all ingredients Usually described as “pure” or “100 percent pure,” Olive Oil is a blend of refined olive oil and extra virgin or virgin olive oil. Because the refined oil is neutral, it must be blended with extra virgin or virgin olive oil to enhance its fla vor. Olive oil has an acidity level of less than 1 per cent. THIS WEEKS SPECIAL WEDNESDAY, JULY 5, 2006 in a large food storage bag. Seal and toss to mix and coat evenly. Refrigerate at least 4 hours or overnight to blend flavors, turning or stirring frequently. With slotted spoon, remove pieces and pile into bowl or onto serv ing platter. Serve with small toothpicks. OUVE-POMACE 01 Olive-Pomace Oil is a blend of refined olive pomace oil and virgin olive oil. Pomace is the crushed olive material that remains after pressing. Oil is extracted with the use of solvents. After refining, the oil is blended with virgin olive oil to produce olive-pomace oil. 5C Contributed NAOOA Contributed NAOOA IMMI it.