Show B2 — The Herald Journal Logan Utah Tuesday September 3 2002 seafood ©asoinied By The Associated Press sioMBme t until shrimp are opaque turning and basting once with mustaid mixture (Discard any remaining marinade) Makes 4 servings ' (Recipe from Frank's RedHot sauce) The appeal of seafood is perennial In late summer as the season changes it keeps the flavors of the shore in mind — and it's blissfully easy to make dishes Seafood Salad ( Preparation 30 minutes cook time 3 minutes chill 1 hour) 1 pound calamari salad (see note) 2 tablespoons hot cayenne pepper sauce ' 2 tablespoons orange juice I tablespoon olive oil 18 teaspoon sugar 12 pound raw baby scallops 1 red or yellow bell pepper seeded and cut into thin strips 14 cup chopped fresh basil 1 tablespoon grated orange peel - Lettuce leaves (optional) Drain calamari salad reserve dressing Combine reserved dressing hot sauce juice oil and sugar in medium skillet Add scallops and bell pepper Bring to a boil over medium-hig- h heat Reduce heat to low Cook covered 3 to 3 minutes or until scallops are opaque and bell pepper Cool slightly is crips-tendCombine calamari salad scallop mixture basil and orange peel in large bowl toss to coat evenly Cover refrigerate 1 hour stirring occasionally Serve on let- tuce-line- d plates if desired such as the following in which the seafood is given an extra lift with lively combinations of seasonings including orange juice and peel and hot pepper sauce South Seas Shrimp and Mango (Preparation IS minutes marinate 20 minutes cook time 7 minutes) 1 pound raw jumbo shrimp' 3 tablespoons Dijon mustard 2 tablespoons olive oil 2 tablespoons fresh orange juice 1 tablespoon hot cayenne pepper sauce 1 teaspoon grated orange peel 1 large ripe mango peeled cut into pieces 4 green onions cut jnto 1 12-inc- h pieces Place shrimp in large resealable plastic food-storabag Combine mustard oil and orange peel in small hot sauce juice bowl pour over shrimp Seal bag marinate in refrigerator 20 minutes Alternately thread shrimp mango bell JO-inpepper and onions onto four metal skewers Place skewers on oiled grid Grill over high heat 7 minutes or - ge er ch Makes 6 servings Note: Prepared calamari salad can be found in the seafood section of most supermarkets or seafood markets (Recipe from Frank’s RedHot sauce) Coconut-Orang- e Shrimp (Preparation 30 minutes marinate 1 hour cook time 6 minutes) 2 12 cups flaked coconut 1 medium ripe banana 14 cup hot cayenne pepper sauce ' 14 cup orange juice 1 tablespoon olive oil 1 tablespoon grated orange peel 1 pound raw large shrimp shelled and deveined Combine 12 cup coconut banana hot sauce orange juice oil and orange peel in blender or food processor process until pureed Pour into resealable plastic food storage bag Add shrimp toss to coat Seal bag Refrigerate 1 hour Preheat oven to 450 F Line baking pan with foil grease foil Sprinkle remaining coconut onto sheet of waxed paper Dip shrimp into coconut pressing firmly to coat (Do not shake off excess marinade from shrimp) Place shrimp on prepared baking pan Bake 6 to 8 minutes or until shrimp are opaque Makes 6 servings (Recipe from Frank’s RedHot sauce) AP photo South Seas Shrimp and Mango is quickly made on the time for marinading the shrimp grill allowing Harvest is a great time for cooks to get busy By The Associated Prase Cooking” by Irma S Rombauer Marion Rombauer Becker and Ethan Becker A foreword explains that most of the recipes were prepared for the 1997 edition of “Joy of Cook- Seasonal bushels of produce present the home cook with challenges After the harvesting after the generous gift exchanges from gardener to gardener and the avid purchasing at colorful stands in farmers markets there’s a basic question: What to do with all that wonderful stuff? To ease problems of seasonal plenty here are a few new entries to add to the reserves of classic cookbooks " packed with practical guidance “ Joy of Cooking: All About Canning & Preserving” (Scribner 2002 $1593) is a new title in the series based on the classic “Joy of $1895 paperback) by Carol W Costenbader is a revision of a help- ful down-to-ear1997 publication It has plenty of basic information with details shown in neat line drawings and ” 150 recipes for freezing canning drying and pickling fruits th ing” were not used for reasons of space and are now in print for the first time ' " General information and'specific recipes are grouped in chapters on canning and preserving canning ' fruits and vegetables jaims jellies and preserves pickling (hying and condiments main attractions of the design is the profusion and vegetables” “The Classic Zucchini Cookbook: 225 Recipes for AU Kinds of Squash” (Storey Books 2002 ' $1495 paperback) by Nancy C Ralston Marynor Jordan and Andrea Chesman should help take care of the backyard1 bounty of squash that and salting One of the Volume’s of fine color sometimes strains kitchen capacity at this time of year The book is a new edition of a 1997 original updated to include photos “The Big Book of Preserving the Harvest” (Storey Books 2002 Lemon lamb is easy tasty By The Assorted fass Steamed green beans snap peas or asparagus and grijled tomato — all would be good company for this easy lamb dish besides sharing its lpw- fat advantages' A splash of balsamic vinegar would be a great finishing touch for the lamb The recipe for the lamb loin is among 100 “fabulous recipes” in Sally cookJames book “Fresh & Healthy” (Ten Speed Press 2001 $2495 paperback) The book is heart-healt- hy award-winni- ng large-form- at pleasingly illustrated with plenty of color photos and recipes range from nibbles and starters through meat fish and vegetables to baking — which includes orange and pecan biscotti and pistachio and carrot cake James is an Australian cookbook writer who's worked with the Australian national heart foundation ' Preheat oven to 350 F' Trim excess fat and sinew off lamb and pound lamb to flatten slightly between sheets of parchment paper Lay with ' the rough interior ride facing up on a work surface In a food processor combine 1 tablespoon of the oil with the rosemary thyme half the lemon juice and the lemon rind Process into a coarse paste Reserve 1 to 2 tablespoons of the mixture and combine the remainder with the remaining lemon juice the cheese bread crumbs and parsley and mix well Set aside Spread the reserved 2 tablespoons of herb mixture over the rough surface of the lamb border leaving a around the edges Roll lamb up and tie securely with string at regular intervals Rub remaining oil over surfaces and season with freshly Lemon and Roast Lamb Loin Cheese-Encrust- cheese 12 cup coarse fresh bread crumbs 14 cup fresh chopped parsley Freshly ground pepper 1 tablespoon Dijon mustard 44K)M0 BlueChgh 60 Wm( Smonepe-- WM5P2 STAR f 7S6 ATTACK OF IK CUlMS pa 65636 456 7: 15 40 Itttn MINORITY REPORT 5 Pally Matt Damon SHE BOURNE M0 atirwAll Set ' S3 430 Master Of Disguise ra 705 925 CACHE (VALLE ' 1 300 Norih Main BaMhd Serving Sara vo-u- i Signs 1230220 m I MONDAY WftmpWMvf Y3 1 Mol ro-t- a 4:30 700 WO 1215236 STUART UTTLE 2 Dr 4(0 606 noun 1206200 ATURDAY n 4:25 7:10 935 - ro-t-a 430 700 925 64530 P0 9 Spy Kids 2 ‘ SGOOBYDOOra D MUNKNI Dally Q lOO North i 4:30 700 9:30' NIBJUA(MMINUMVMnlH BOURNE IDENTITY O 7:00 PM Tickets $3600tax Available Lee’s Herald Journal & USU Ticket Office Dinner JJ33EH5E Tbs stars Dtr MO-M- u 4X700 M0 WW&aoMimuisxio Walt Disney's fO-1- 3 Austin Powers: Goldmember ro-- MRDfflKp Duftr lltl America has a brand new holiday and Cache County Is celebrating In a BIQ amyl It’s a musical " celebration of the American spirit! 4X705 EX' ULO AND STITCH r ULO AND STITCH 4X700 M0 Fear Dot Com h 4X705 ftX NbMr T handling Buffet Dinner September 6 & 7 USU Ballroom rc-- n Wading w 753-64- ' The writer a professional cookbook author and food journalist includes an introduction to bom and its history with tips on storage and WESTATES THEATRES My Big Fat Greek 2217 N Main simmered plus more” Here are ways of using com fresh canned frozen and ground all year round The recipes' draw from a variety of cuisines — they include Romanian mamaglia huevos rancheros com frittata and tradition? al succotash Nutrition information'per 2450 North Main (MOVIE HOTLINE “Corn” (Storey Books 2002 ' $1295) by Olwen Woodier offers 140 recipes — “roasted creamed serving: 225 cal 95 total fat (3 g saturated fat) 275 mg sodium iipteX 2 tablespoons olive oil 2 tablespoons fresh rosemary leaves 2 tablespoons fresh thyme leaves i Juice and coarsely grated rind of 1 lemon 12 cup loosely packed crumbled reduced-f- at feta to Hpsy Apple and Dried Cranberry Pie With Grand Marnier year-roun- III ground pepper Heat a deep baking dish or nonstick frying pan over high heat and brown the lamb on all sides Transfer to a wire rack inside the bak-in-g dish and roast for 30 minutes Transfer the lamb to a cutting board and carefully remove string Brush with mustard and carefully press cheese mixture onto the top and sides of lamb pressing firmly to hold in place Return' to the oven and bake for 15 minutes for medium rare Remove from oven cover loosely with foil and leave in a warm place for 10 minutes Carve into thick slices and serve with vegetables Makes 8 servings ed 2 pounds boned lamb loins or boned leg of lamb butter-flie- d recipes from a wide range' of ethnic cuisines “Apple Pie Perfect” (Harvard Common Press 2002 $1595 paperback) by Ken Haedrich is clearly designed to leave no excuse for wasting a single jpood apple It features ” 100 Delicious ana Decidedly Different Recipes for America's Favorite Pie” Haedrich is a respected baking professional and food writer who hardly leaves any ahgle on apple pie unexplored Pastry crusts seasonings and comd binations for bakftg are described in mouthwateriiif'variety with recipes ranging from My Mom and Dad’s Brown Sugar Apple Pie Man In Black 2 ro-t-a 4 2S 70S 925 1 REELlTIME M Mhi feNya II M 795 North Main M iMktl Star Wars: Attack oif The Clones rq7X a Special Tribute to Firefighters & Veterans! |