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Show JULY 1996 Bor f Chill With the Grill « ° e ¢ ¢ ¢ e ¢ e Fresh Seafood Chicken Picatta Raspberry Chicken Cajun Chicken Pasta Greek Pasta Chicken Cashew Salad Erik’s Pepper Steak Shrimp Rosemary Freshly Made Desserts Serving Dinner Monday & Tuesday 4 p.m. —9 p.m. Wednesday — Saturday 4 p.m. — 10 p.m. Closed Sunday private party room available for up to 60 guests 572-6123 Alta View Shopping Center 10263 South 1300 East Sandy, UT 84094 eA & COUNTRY tab STORE Beef and Turkey Jerky Utah Smoked Trout sory experience. Ready? Here’s a favorite recipe for a special-occasion grilled leg of lamb, plus a few ideas for grilling foods for every day. Fruits and Vegetables on the Grill You can grill just about any fruit or vegetable with good results. They make a delicious accompaniment to meat or fish, or a meal in themselves when served with grilled polenta. Some of my favorite non-meat items for grilling are fresh pineapple, papaya, nectarines, peaches, fresh figs, bell peppers, small squash, red onions, green onion, leeks and Japanese eggplant. Simply cut the fruit into manageable pieces or wedges (so they don’t slide through the grill). You can leave most vegetables whole. Brush liberally with olive oil mixed with chopped garlic and fresh lemon juice, or your favorite oil-based marinade. Place on hot grill and turn occasionally, grilling to desired degree of doneness. Generally, you'll want to add these from Entertaining with Chef Louis Ferretti 3/4 cup dry red wine 1/4 cup vegetable oil 1/4 cup tomato puree 1/2 cup cold strong coffee 1 tablespoon minced garlic 2 tablespoons fresh rosemary leaves, chopped or 2 teaspoons dried rosemary 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground pepper Dash Tabasco sauce 1 leg of lamb (about 6 pounds), boned and butterflied (ask the butcher to prepare it) @ Creativity in Dining Featuring: GRILLED BUTTERFLIED LAMB WITH ROSEMARY & OREGANO ee Erik’s Virginia Rainey e* By Grilling — it’s the original cooking method and it has survived the ages, satisfying the primitive urge to stand around a fire, socialize, salivate and sip a good chilled chardonnay or a tasty microbrew. The unmistakable aromas of a charcoal or wood-burning fire wafting through the air and the sizzle of marinades, oils and juices as foods hit the hot grill, all add up to a delicious sen- — Inmedium-size bowl, whisk together wine, oil tomato puree and coffee. Stir in garlic, mary, oregano, salt, pepper and Tabasco sauce. Place lamb in a heavy self-sealing plastic bag. Pour marinade over meat. Seal Refrigerate for 4-to-6 hours or overnight, turning bag occasionally. Light charcoal in an open grill and grease grill rack. When coals are evenly covered gray ashes, lift meat from marinade and drain briefly; save marinade. Place meat on tack 4-to-6 inches above coals. Cook uncovered, turning and basting frequently reserved marinade To serve, cut meat Springtime at the Park. thermometer inserted Park City’s Fastest Finest, Quality Photofinishing It’s springtime at the Park Cafe. That means a number of things. We invite you to come enjoy springtime at the Park! 523 Main Street * One-hour Photo * Two-hour Slide Processing (E-6) * KODAK Create-A-Print™ * Black & White For the first time...or again. 604 East 1300 South 487-1670 PAGE in thickest sturdy sticks of rosemary (usually available at Liberty Heights Fresh in Salt Lake, or, if you are lucky, in your own garden) and use as skewers for grilling lamb or chicken kabobs. Remove the rosemary needles and crush them in your marinade or save for another use. Soak the bare skewers in water for 30 minutes (so they don’t burn on the grill), then thread with marinated meat and vegetables and place on the grill. The flavor and fragrance of the rosemary will permeate the food. @ A NEW DINNER MENU! As tradition would have it, the Park Cafe has changed it’s dinner menu to offer you a delightful variety of refreshing meals indicative of springtime. Open daily for breakfast, lunch and dinner, the Park Cafe continues to offer, seasonally, innovative and diverse menus of exquisite cuisine. Photographer 649-6465 or until a meat in thin slices. THE PATIO IS OPEN! Having achieved a reputation as one of Salt.Lake City’s finest restaurants, the “quaint”, open-air atmosphere of The Park Cafe patio, offers you an impressive backdrop of delightful Liberty Park. Main Street * Unique Photo Frames & Accessories across grain items to the grill at least 10 minutes before serving. Corn on the cobb: Carefully peel back the husks of fresh corn, but do not detach. Remove and discard the silk. Rub each ear with softened butter and sprinkle with salt and pepper. Pull husks back up around the corn and tie snugly at top with heavy kitchen string that has been soaked in water. Grill, turning frequently until the husks are blackened in spots, about 10-12 minutes. Rosemary skewers: Find long, 1937 E. Mirror Lake Highway Kamas, Utah 84036 (801) 783OPEN SEVEN DAYS A WEEK * Portrait & Commercial Studio * Passport Photos 50 minutes, bag. with grill with part registers 140 degrees F. — Hand prepared with no chemicals or preservatives Processing * Custom Enlarging, Negatives or Slides for about rose- 16 A private room is available for meetings, special occasions and festive celebrations. The Park Cafe can, also, cater private parties at your home or office. |