Winnipeg Free Press

Winnipeg Free Press (Newspaper) - June 3, 1981, Winnipeg, Manitoba Saucy alterations Winnipeg free press. Wednesday. June 43 Boston Globe marinades and Barbecue sauces Are flavoursome additions but some of them some times also serve to tenderize the meats on your Grill. Kebab marinade it cup salad Oil it cup chopped onion 14 Teaspoon garlic Salt is Teaspoon Pepper june specials live lobster live crab fresh Lake Winnipeg Whitefish fresh Lake Superior Trout fresh Lake Superior herring fresh halibut fresh Salmon sole cod Pickerel scallops also available 2136 Mcphillips at Coop shopping pm. 632-4035 mom., tues., wed., tmurs., sat. 9-6 Fri. 9-9 2 Tablespoons Lemon juice 1 Teaspoon dry Mustard 14 Teaspoon Salt Combine All ingredients. Pour Over Inch Square cubes of beef cover dish and refrigerate overnight turning frequently. Thread drained beet cubes on skewers alternately with whole Mush rooms cubed Green peppers Small onions and Tomato quarters. Baste again with marinade and Cook slowly Over hot coals. Makes about cup of marinade. Texa Barbecue sauce 4 Pound butter or Margarine 1 cup vinegar 1 cup water cup Tomato Ketchup 2 Tablespoons Worcestershire sauce juice of 1 Lemon 1 Tablespoon dry Mustard 2 Tablespoons Chili powder i4 Teaspoon Cayenne 1 Teaspoon Black Pepper 1 Teaspoon Salt 4 cup sugar 2 crushed Bay leaves 2 cloves garlic minced 1 Large onion grated melt butter. Add vinegar water Tomato Ketchup Worcestershire and Lemon juice. Mix Mustard Chili powder Cayenne Pepper Salt sugar and Bay leaves add to other mixture. Add garlic and onion. Cook together for about 10 minutes. Makes about 2 cups enough to swab 4 to 5 pounds of meat. Teriyaki marinade for Chicken and Steak cup vegetable Oil 1 cup soy sauce 3 Tablespoons Brown sugar 3 mashed cloves garlic 1 Tablespoon grated fresh Ginger Root 2 Tablespoons Sherry Combine and mix All ingredients Well. Marinate the meat 4 to 12 hours refrigerated. Baste with the marinade during cooking. Makes about cups. If you prefer your Steak simply broiled grilled sea soned whole onions will complement it perfectly. Peel onions and Dot with butter or Margarine. Sprinkle with Salt Pepper and paprika. Seal individually in foil. Cook onion packets for 30 to 35 minutes on the Grill. No matter what you Barbecue on or what you Cook on the Barbecue there Are rules to follow. Barbecue behaviour Sears All in Stock evergreens the value store 10 99 a. Sex Reg. 21.99 whether your planting area is Large or limited your favorite varieties of evergreens will complement your landscape choose from Sears group of Container grown Trees All with Well established Root systems. And All at Price right now personal shopping Only please. Value Weed feed is priced to Clear or 10.99 a. 12-3-6 Lawn food with Weed killer helps control upright and creeping weeds that choke out healthy grass growth slow release nitrogen with Salt keeps Lawn Green longer. 22-lb bag. Pet and Garden supplies 12-3-6 Simpsons Sears Ltd. All Price references and comparisons Are our own. Garden shop Polo Park and Garden City Only mature evergreens shown Polo Park 775-7011 1515 Pori ice great stores Kildonan place Garden City 668-9470 338-4621 it in gift hot int air 23 1 1 my Philllps your shopping convenience now open monday to Friday . To . Sat. Til . By Gail Perrin Boston Globe Ever since the Caveman discovered How to make fire and found that meat tasted better warm than Faw Man has been into grilling food. Now the 1981 Barbecue season has begun. Outdoor Cooks have a variety of grills at their disposal simplest bucket barbecues and Hibachi to elaborate covered kettles and cast Iron grills Complete with rotisseries. There Are Gas and electric grills and even Oriental inspired earthenware pots with a Grill and cover. Whichever you prefer Here Are some general tips to keep in mind d before setting up the Grill Check the direction of the wind. Be sure the Grill is some place where smoke won t bother you or your guests. D no matter what kind of Grill you use remember it s important to have a Good draft for the fire especially when getting it started. D try spreading a shallow layer of Sand or gravel in the Bottom of the Grill before putting in the briquet to allow a better draft and let the fire breathe. The Sand or gravel also catches drip Ping fat reducing smoking and flare ups. D for easier cleaning line the Grill with heavy aluminium foil before build ing the fire. But do not line Gas barbecues d when using briquet the Hardwood charcoal Type is preferable because it gives off less smoke. D pile briquet in a Pyramid in the Centre of the Grill base. Use Only the number you need depending on the size of the Grill and food to be cooked. D usually 20 to 25 briquet Are enough to make a Good fire for grilling a few steaks chops or burgers for two to four people. For a Small Hibachi use 12 to 15 briquet for a larger Grill use 30 to 40 briquet. O when cooking with a rotisserie pile briquet in a deep layer covering the Back half of the unit. During Cook ing you will need to add briquet to keep heat constant. Q Start the fire 30 to 60 minutes before beginning to Barbecue. It s important to allow plenty of time to form a Good bed of coals. D to Start the fire choose one of the following methods 1. Pour liquid starter Over briquet and allow to penetrate a minute or two then Light. Or pres Oak 10 to 12 briquet in some starter 20 minutes or until they Stop bubbling. A Coffee can is a Good Container for pre soaking. Then place them around the outer Edge of the briquet Pyramid arid Light. Never squirt starter on an already lighted fire. And never never use gasoline. 2. Arrange crushed paper and Small pieces of dry kindling in Centre of Grill. Add a few briquet. Light kindling and paper. When it begins to Burn Well and the first briquet Start to glow carefully add More briquet. 3. If using an electric starter after plugging the line Cord into nearest outlet follow manufacturer s direct ions or place the hot Coil on briquet until they begin to glow. D the briquet Are ready when they Are veiled in a Grey Ash with a Reddish glow underneath. During the Day they will look Grey and at night they will glow red. There should be no flame. D test the temperature of the fire by cautiously holding hand Palm Side Down a few inches above the coals. If you can hold your hand Only two seconds the fire is hot 3 seconds Means medium hot 4 seconds Means medium 5 seconds Means a Low fire. D arrange the coals in an open layer using Long handled tongs. The heat of the fire will depend upon the space Between briquet. They May be just touching or up to one Inch apart. For even cooking the coals should be spread to extend a Little beyond the area of the food to be cooked. D to reduce heat you May raise the Grill spread the coals farther apart or move the coals out from under the food to form a Circle around instead of under it. O to increase heat do one or More of the following lower the Grill open All drafts to increase the flow of air move the coals closer together add More briquet around the Edge of the fire then move them into the Centre. Do not put cold briquet on top of coals or they will reduce the temperature and result in uneven heating d be sure to gather All the pieces of equipment you la be needing ahead of time. N before cooking Oil Grill or Spray with nonstick coating to help make cleanup easier. D use Long handled tongs instead of Forks to handle meats and poultry so they won t lose any juices. D slash edges of steaks chops or Ham slices so they won t curl. D trim excess fat from meat to pre vent flare ups. D use a Spray gun filled with water to put out flames. The finer the Spray the better. When dousing a flare up be careful not to Sprinkle the water Over a wide cooking area or it will lower the temperature of the coals and May cause steaming of the food. It could even put the fire out. D a Small clean Paintbrush is Good for brushing on sauces and marinades. D if using skewers try to get Long sturdy ones that will reach completely across the Grill. If using Bamboo ones soak first in water. When thread ing skewers leave a Small Gap Between pieces of food to allow for Good Basting and heat penetration if at All possible leave at least 4 inches Between the food and the skewer handle. D Cherry tomatoes onions Green Pep pers and Squash Don t have the same cooking times As meats so you will do better to thread them on separate skew ers for better c control. D thread meats on to rotisserie spit so the weight is balanced for even turning and uniform cooking. D whether foods Are basted during the entire cooking time or during the last 15 to 30 minutes depends upon the sauce ingredients. Those High in sugar Toma to sauce or other ingredients that Burn readily should be brushed on toward the end of cooking. D to make wonderful smelling bar Becue fires toss in an Herb such As Bay thyme fennel Dill or Marjoram near the end of cooking time. D Hickory Apple or Cherry Wood chips May be added to the charcoal during the last part of cooking for Spe Cial flavor. Soak the chips in water if you want to increase the smoke. D hot coals not burned away during cooking May be saved. If your Grill has a Hood and Damper close them tightly. If not carefully Transfer the hot coals to a heavy Iron pot or bucket. Cover tightly to smother fire. D store briquet in a dry place be cause they absorb moisture easily. Damp briquet kindle very slowly. Open Grill changes food s personality Boston Globe meat Chicken and fish take on new personalities when cooked on the open Grill. Here Are a few ideas South Pacific pork kebabs Pound pork Cut in 1-Inch cubes cup soy sauce y4 cup water 14 cup sliced Green onion 3 Tablespoons sugar 1 Tablespoon Lemon juice 1 Teaspoon grated fresh Ginger Root 1 Clove garlic minced Teaspoon Pepper 3 Tablespoons Peanut butter 1 Teaspoon cornstarch cup milk y3 cup Chicken Broth 2 Tablespoons sliced Green onion Teaspoon garlic Salt dash Pepper in Small bowl Combine soy sauce water y4 cup onion sugar Lemon juice Ginger Root garlic and Pepper. Add pork cubes tossing to coat. Cover marinate 8 hours or overnight in refrigerator. Thread pork on skewers. Cook on Grill Over Low heat until done about 8 to 10 minutes on each Side. Mean while in Small Saucepan blend Peanut butter and cornstarch. Stir i milk Chicken Broth 2 Tablespoons onion garlic Salt and dash Pepper. Cook stirring constantly Over moderate heat until mixture thickens and bubbles. Cook 1 minute longer. Serve Peanut butter sauce with pork. Serves 2. Beer basted Beefsteak 1 Pound beef top round Steak Cut inches thick 14 cup Brown sugar 2 Tablespoons prepared German style Mustard 1 Tablespoon vinegar 2 Teaspoons Salt 14 Teaspoon coarsely ground Pepper 1 cup Beer 1 medium onion chopped 1 Bay Lea Combine Brown sugar Mustard Vin Egar Salt and Pepper in Saucepan slowly stir in Beer. Add onion and Bay Leaf Cook slowly 10 minutes stir ring occasionally. Cool. Place Steak in Utility dish or plastic bag add Marin Ade turning to cover. Cover dish or tie bag securely and marinate in refrigerator 6 to 8 hours or overnight turning at least once. Drain marinade from heat. Put Steak on Grill Over Ash covered coals or in rack in broiler pan so surface of meat is 4 to 5 inches from heat Broil to rare or medium 25 to 35 turning and brushing with marinade. Carve thinly. Serves 4. Rosy glow Chicken cup 1 stick butter melted cup fresh Lemon juice 2 Tablespoons minced Green onion iy2 Teaspoons crushed Rosemary Teaspoon Salt is Teaspoon Pepper 2 broiler Fryer chickens 2y2 to 3 pounds Cut into quarters paprika Combine butter Lemon juice Green onion Rosemary Salt and Pepper. Rub Chicken generously with paprika. For outdoor cooking place Chicken pieces skin Side up Over medium hot coals. Brush with butter sauce. Grill Chicken about 25 minutes. Turn skin Side Down and Grill until done about 15 to 20 minutes longer. Brush Chicken frequently with butter sauce during Cook ing. For broiling indoors place Chick in skin Side Down on broiler pan. Broil 5 w6 inches from source of heat for 15 to 20 minutes per Side Baste frequently with butter serves 6. Tangy halibut 2 pounds halibut steaks or other fish steaks fresh or Frozen cup Ketchup cup melted fat or Oil 3 Tablespoons Lemon juice 2 Tablespoons vinegar 1 Teaspoon Salt 1 Teaspoon Worcestershire sauce Teaspoon powdered Mustard 1 Teaspoon grated onion it Teaspoon paprika 1 Clove garlic finely chopped 3 drops liquid hot Pepper sauce if steaks Are Frozen thaw. Cut into 6 serving size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce Over fish and let stand for 30 minutes turning once. Remove fish Sav ing sauce for Basting. Place fish in Well greased hinged wire grills. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce. Turn and Cook for 7 to 10 minutes longer or until fish flakes easily when tested with a Fork. Serves 6 ;