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Home My WebLink AboutThe Goderich Signal-Star, 1969-08-14, Page 3r Barbecue ' cooking can be much mQ.e exciting, than just grilling hamburgers and steaks. Kabobs are a very .simple, but • elaborate looking barbecue food: The home economists of the • Canada Department • of Agriculture provide a delicious kabob recipe. "Marinated -I4ork Kabobs" uses boneless pork loin that is marinated ,for several hours to develop the flavor. • Additional•skewers of vegetables. are a colorful accompaniment to * tie pork kabobs. For .other kabob- recipes send for your copy of » ..the free tooklet, "Barbecue- Cooking"; publication 1294,availab"�e from the Infotmation Division, Canada ti Department of • Agriculture, Ottawa. ' oiob's zesty item for barbecue parties MARINATED PORK KABOBS 11/2 to 2 pounds boneless pork loin 3/4 cup cooking oil 1/4 cup soy sauce 1/2 cup vinegar 2 tablespoons Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon 'sage 1 teaspoon salt 1/2 teaspoon black pepper ▪ 1 clove garlic, crushed Cut pork into 1 -inch cubes and place in shallow dish: Combine remaining ingredients in screw-top jar and shake until well blended. Pour marinade over pork, cover and refrigerate Food outloo PORK - In . keeping with normal seasonal price declines • and with some increases in supply, prices may be moderately lower.. BEEF Prices are expected to remain firm. EGGS -- Grade »A Large egg • prices are expected to advance to relatively high levels. Supplies of small and medium sized eggs will be seasonally large: POULTRY MEAT .- Broiler chicken supplies ° 'will be adequate and prices steady; • prices of turkeys are expected to remain firm. FRUIT AND VEGETABLES - There will be - good supplies generally, at seasonal prices. VEGETABLES ' - Summer potatoes, green beans, beets, corn, field cucumbers and tomatoes in good supply, and with moderating prices. PEACHES - Canadian crop somewhat reduced, with prices fairly strong. . APRICOTS' - Supplies well below normal, ' with higher prices. • ctr . GOPbB`ICB 81INiU4$TAR, T,111)11$ Fish adds new interest to barbecue What To Buy: Halibut Steaks cut l - 11/4 inches thick Salmon Steaks - cut 1 0 11/4 inches thick or Salmon Fillets Cod Fillets Sole Fillets Small whole Trout -- about 1 - 11/2 pounds A . Whole Salmon -- up to about 6 pounds or size that can be accommodated on barbecue -or, almost any fish that appeals Generally allow 6 - 8 ounces per serving Getting The Fire Ready:. For that special outdoor barbecue the home economists of the Canada Department of .Agriculture recommend pork kabobs. These are piepes of pork, marinated in the refrigerator for several hours then packed and taken tothe schosen site. To cbmplete the main course whole mushrooms, pieces of apple, onion and green pepper are threaded on additional skewers, brushed with marinade and then broiled for the last 15 to 20 minutes of cooking. several hours, turning occasionally. Drain meat, pat dry on absorbent towels and thread on skewers: Heat remaining marinade to brush on kabobs during cooking. Broil slowly, 5 inches from coals, 25 to 30 minutes. Turn »skewers frequently and brush with k for August APPLES - Early varieties in good supply at seasonal prices. BLUEBERRIES - Ter' marinade during cooking. 6 servings. Vegetable kabobs may be served with the pork if desired. Thread additional skewers with mushrooms, green peppier squares, apple and onion wedges. Brush with marinade and broil 5 inches from coals, 15 to 20 minutes. crops than last year are expected with high prices moderating seasonally. Fruitkabobs add color and taste to outdoor... meals �j n, r cookie Aftigim and make the job of cleaning up easier by lining the grill with aluminum foil before placing the charcoal. » Foil serves as a grease catcher and reflects extra heat .upward b�.tllo, Build up bed' of coals ,with sand or pebbles, or 'use a comparable commercial product. This • permits the fire to "breathe" and gives eves -heat distribution. Start fire well in advance to. get a good bed of coals going before, beginning to barbecue. , (This usually takes about 30-40 minutes.) It is better to add ,coals than to start with too many. The e re a should be a relatioiithip between the coals and the size of fish to.:..be barbecued, e.g:, if fish is about 6 - 8 inches in circumference, coals should be spread to about 10 - 12 inches in circumference. " "mixed with the outdoor aromas -'T Barbecued • "fruitkabobs, skewered and grilled over your of all the other food is exotic. coals. in the garden this summer "The ' fruitkabobs can be .can add color, aroma and, taste- served as an appetizer before the to your outdoor meals, says meat or as a warm desert after home economist Shirley Brown "...and you should see ' the children go for that fruit!" she said. - "Take banana chunks, fresh h uarters, pineapple �^ the meat... • "Indeed...some children love to 'fry' bananas and eat them with steak or chops...it's a new taste kick," Miss Brown added. p eac `q wedges, big red cherries (or any combination of fruits, colors and/or flavors) and skewer them, "Next, brush the fruit with a sauce of melted butter, brown sugar, cinnamon and allspice." When several skewers of fruitkabobs are readied with the sugar sauce, grill the lot on the open fire. The :..Canadian 4 Sugar» Institute's home economist said the sugar sauce coating turns a delicate brown and the aroma ENJOY THE' FINEST FOOD IN TOWN Chinese Food Our Specialty - AI,.SO TAKE-OUT ORDERS OPEN DAIL 8- a.m. to 10 p.m: Open Fri y and Saturday Unti 2 Midnight The Esquire Restaurant "524-9941" [, Wait until coals. .are grey before, putting on 'the fish. Do not rush the process. t* 'Tap coals every pow and then to prevent too much ash from forming, to keep the heat uniform and allow steady cooking of fish. The ash acts as an insulator and prevents proper heat. If bars on grill are too widely • spaced, and will allow fish to fall through, place "a single layer of greased foil pierced with holes, over the grill. Barbecuing The Fish: St4rtw§.mal!,. Master one way o barbecuing dish Before goring Oil to more complicated recipes. Bring, fish to ": room temperature before barbecuing, Generally: „allow 10 .,�.nninutes e nch o thickness of he fish for cooking time or, fish is cooked when the flesh flakes easily if tested with a fork. Don't -overcook. Fish contains little connective tissue, therefore requires only . a short cooking period. Keep close control of barbecue and heat. Do not leave .barbecue while fish is cooking. Brush grill= or rack with cooking oil to prevent fish from sticking. Re -apply oil after each • turn of fish. The easiest way to place fish on the barbecue is to use an old-fashioned toast rack or hinged, wire barbecue rack (available in many sizes) to hold the steaks or fillets. Oil toast rack or Wire grill well J with cooking oil - place fishifi rack then place rack on barbecue grill. Spit Barbecue: Bank coals in a line a little longer than the fish to be cooked on spit and slightly to the rear of spit. Use rack or basket to enclose fish, if fish is likely to break up during cooking. Build foil up about two inches on back of hood to reflect heat of coals on spit. Place drip pan directly under spit. directly on grew(' 011 t , barbecue. t. rill over low. glowing coals for approXinlately 7.8 minutes. Baste with ,rChlaining marinade. Turn and eook'•other side approximately 5 minutes. Test by flaking fish away from 'bone with fork. Avoid overcooking. Makes 6» servings. Serve with Pilled Mayonnaise. [filled Mayonnaise _ Sauce - Blend , together 1/2 " cup mayonnaise and 1/2 to 3/4 teaspoon dill ( or to taste). Pure delight!, ,Barbecued . Pacific Halibut Steaks with Dilled Mayonnaise Sauce . , . • SEAFOOD MARINADE 1/2 cup olive oil c ove gai1`ic; rh ett- . 1/ teaspoon pepper 1/2 teaspoon oregano 1/2 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon minced parsley Combine all ingredients, blending well. Pour into shallow dish. - To Barbecue: 6 Pacific Halibut Steaks (cut at least 1" thick) or Halibut Fillets. Add fish to marinade. Cover dish. Marinate (refrigerated) in sauce for 3 to 1 hour, or longer. Turn occasionally. (Save sauce.) Place steaks or fillets on well -greased toaster rack or 1965 Chevelle Malibu, 2 -door hardtop, 6 automatic, radio, Lie>; -:: 1r1-7.3861, Only $1,49.9. "Bair" -d us in mind; 524-8311. enomma FLOWER SHOP. Phone„ 524- $132 DAY OR NIGItT Agqint for 24 -hr. FILM DEVELOPING FOR 12 YEARS serving ' the, people - of �-- quality Alcan aluminum - products. EXPERT WORKMANSHIP 20 YEAR GUARANTEE .. ALUMINUM SIDING, WALLS, SOPFITTS AND FACEBOARDS ALSO WINDOWS, DOORS, AWNINGS A&P ATTACKS RISING COST QF !.WING CHECK&COMPARE THESE LOW PRICES CHEESE, CANADIAN, 4c OFF DEAL RAFT, St..I._CES LIQUID -BLEACH. 13c'OI F DEAL ' ,his. SAVE AN EXTRA 6c AT A&P! 16 -OZ PKG SAVE, AN EXTRA 4c AT A&P! 128 -FL -Or CONTAINER KISMET BRAND Soft lillargarine TOMATO OR VEGETABLE oups 101 Victoria St., Goderich 524-8821 'Corn Flakes 12 -oz or Rice Krispies 9 -oz Reg. Price pkg 39c - SAVE 17c 1 -LB PKGS 10 -FL - TINS EXCELLENT FOR BRAISING Canada's Finest. Red. Brand Steer Beef BLADE ROAST SHORTRIBROAST �b CROSS RIB ROAST LB69a BLADE REMOVED NEW ZEALAND, FROZEN, SHOULDER LAMB CHO»P SUPER -RIGHT QUALITY, SLICED LB q�� eeEF COORSH: VIIEINERSLe39` LB' t 494 "Bythe time we have enough money for Baby Jane's braces, she'll be ready for dentures:'.. 1. yc,u ,r,n-r. tn!1, t., r,• A F.. :� r P Because at 4.h bt . e ,n yc. c »c yCur right to 7 bt'ti`• or (1htr,r •r,m(,rr 1V lC ' yourself and for yC.,,• 4omi1y SO we d., n `,1•t, than I;:St .o, 1 yr' r r 'r1 hard Cosh We take the extra hr^e, and rrrke the extra effort to ‘...crk out at' ar'!1rr3<:r- Avco.The Tomorrow People. that s tn,l„r'»cl ss ctl'y ''-r cu Con take Car,» `;{ thosr 1's W tlir»u' hurting. yoi hudvt Atter 711, nnu,ance CC+nil !n,y r Innd yo, n'6,,F,y tc r ghtrgn ut 'r,riay At Avco, ,r.e mCi sire you fare terror• (Owvoth0Srr,le 1 We believe in you. Jane Parker Reg. Price 65c -r– SAVE 10c Rhubarb -Apple Pie FULL 8 -INCH, 24 -OZ SIZE 511 Jane Parke-ri Sliced, Daily Dated RAISIN 'BREAD Reg. Price loaf 20c — SAVE 9c 216 -oz loaves 49 5i ABP BRAND PREPRICED! lnstant10.O JAR Z Ontario Grown New Crop, Yeltaw Cooking. No. 1 Grade ONIONS c? • ALL PRICES SHOWN 1N.THIS AD EFFECTIVE THROUGH SATURDAY, AUGUST 16. 1969. -