Show BIO — The Herald Journal Logan Utah Tuesday September 3 2002 Cornmeal chicken charms with fresh peach salsa By The Associated Press This dish of cnmmeal-coatc- d chicken served with fresh peach salsa is ideal for the season when fresh" peaches and tomatoes are not only abundant they're at their delectable best The recipe has another advantage: Since it calls for 10 minutes of preparation and 20 minutes of skillet cooking dinner can be on the table in about half an hour The recipe is from the varied selection of about 10 dishes featured in “Betty Crocker’s Best Chicken Cookbook" (Wiley 1999 $2193) Recipes are written clearly each has preparation times and nutri- Cornmeal Chicken With Fresh Peach Salsa (Preparation 30 minutes) Fresh Peach Salsa 12 cup yellow cornmeal 12 teaspoon salt 14 teaspoon pepper 4 boneless skinless chicken breast halves (about 1 14 pounds) 2 tablespoons vegetable oil 1 tion information included Mix cornmeal salt and pepper fat) 85 mg chol 520 mg sodium 31 Coat chicken with cornmeal mixture ' g carbo 33 g pro Heat oil in skillet over mediumFresh Peach Salsa heat Cook chicken in oil 15 -high 3 cups chopped peeled peaches to 20 minutes turning once until 1 large tomato chopped (1 cup) juice is no longer pink when centers 14 cup fresh cilantro of thickest pieces are cut Save with 3 tablespoons vegetable oil the peach salsa Makes 4 servings 2 tablespoons white vinegar Nutrition information per serving: 14 teaspoon salt 405 cal 5 g total fat (3 g saturated M all ingredients 10-in- ch Salmon a winning dish in foil is NEW YORK(AP) — David Crump from Birmingham Ala recently cooked his way to top honors at the final stage of a national search for the best grilling recipes Crump prepared grilled salmon and sweet onion compote with a creamy lemon-di- ll dressing working out on a deck beside a held at a lake at the cook-of- f in Central Park His restaurant recipe calls for grilling the fish in foil keeping it succulent and tasty The event was organized by EpiCirriouscom Bon Appetit ' and Gourmet magazines and Turning Leaf Vineyards Sara Moulton executive chef of Gourmet magazine and food-sho- w television host led the team that tested and tasted all the recipes in the preliminary rounds She was also a judge of the final cook-o- ff from which Crump emerged victorious The winning recipe: sun-dappl- ed —iBfflSBaEJ t l®li S) ODl Cards are merchants Grilled Salmon and Sweet Onion Compote With Creamy Lemon Dill Dressing FREE at participating You begin accumulating KickBack points with your first For the onion compote: 6 ounces ( 34 cup) white wine vinegar 3 tablespoons fresh lemon purchase juice 4 tablespoons sugar 112 tablespoons minced fresh dill 12 cup water 2 sweet onions (such as Vidalia or Walla Walla) sliced thin For the lemon dill dressing: 1 large egg yolk 1 teaspoon water 12 cup vegetable oil 4 tablespoons white wine vinegar" 1 cup sour cream 2 tablespoons fresh lemon Present card to earn points with every purchase Earn to 5 1 and be entered in the monthly and annual prize drawings with every purchase ’3' f “ ‘‘J juice 1 12 teaspoons minced fresh dill For the salmon: One piece salmon filet 2 tablespoons olive oil 1 tablespoon fresh lemon MGflDSCfts rasOn juice 12 teaspoon kosher salt Capers and dill sprigs for garnish To make the sweet onion compote: Whisk together the vinegar lemon juice sugar dill and 12 cup water until the sugar is dissolved add the onions and chill covered for at least 3 hours Prepare a medium hot grill To make the lemon dill dressing: Beat the egg yolk t with I teaspoon water in a blender until light yellow With the motor running add half the oil in a steady stream With the motor still running add first the vinegar and the remaining oil in a stream then the sour cream lemon juice and salt and pepper to taste Transfer the mixture to a bowl stir in the dill and chill covered until ready to serve Place fish on a aluminum piec of heavy-dut- y foil Drizzle the oil and lemon juice over the fish and season with the salt Wrap the foil securely around the fish and put the fish on the grill Cover the grill and cook the fish for 20 to 30 miniates or until the fish is just cooked through Drain die onions and serve each portion of salmon topped with some of the sauce and a t mound of onions Makes 6 servings If you wish to offer wine with this dish a chardonnay would be an appropriate choice (Recipe created by David Crump of Birmingham Ala) Present card to redeem points Spend points just like cash i t Whatever points you have accumulated can be used to purchase any product or service from any participating merchant Card must be registered to redeem points and win prizes: : 24-irt- ch 1 i LW'i Conoco Truck Stop LWas Chevron Food Mart 295 EastO South Malad ID & Longhorn Deli r Bell's Chevron Food Mart 398 N Main Logan UT i Chevron Food Mart Blimple Subs and Salads 1095 South 500 East LW-'- s 1020 West 200 North Logan UT t -- Brigham City UT i LW'sTexaco 970 ‘i 1 N Main Logan 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