Clinton News-Record, 1984-07-11, Page 39a
Individual foil pickets
make a delicious barbecue
Canadians love the flavor of barbecued
foods — thick, juicy steaks, sizzling ham-
burgers, tantalizing teriyaki chicken
breasts or drumsticks, even succulent
pieces of seafood threaded on long skewers.
However, diehard barbecue fans have
always been forced to keep their fingers
crossed the weather would cooperate with
their plans. Now with a new indoor/outdoor
electric barbecue, the wonderful flavor of
barbecued food may be enjoyed all year
round, regardless of the weather outside.
When a hot, sultry summer day turns into
a thunder storm, your barbecue plans don't
also have to be washed away. Simply move
your barbecue indoors. Apartment and con-
dominium dwellers take note -- indoor/out-
door barbecues are safe and clean, plug into
any 3 -prong A/C outlet and can be safely us-
ed on apartment balconies.
Try some of the tempting ideas below and
enjoy your barbecue whatever the season or
weather.
• Brush perfectly grilled steaks with a wine -
laced imported mustard during the last few
minutes of cooking time — your guests will
think you labored for hours!
• Enhance the flavor of a mundane ham-
burger by adding a combination of fresh
dried herbs, e.g. basil, oregano, summer
savory.
• Turn inexpensive chicken parts into
something special by marinating in the
following mixture and then barbecuing :
250 mL (1 cup) medium soya sauce
. 250 mL (1 cup) dry sherry
2 cloves garlic, minced
15 mL (1 tbsp) ginger root, minced
50 mL (1/4 cup) honey
• For those special occasions splurge and
thread large pieces of seafood; e.g. lobster,
crab, jumbo shrimp, scallops or escargot,
on skewers. Place on barbecue and turn fre-
quently. Brush liberally with the following
flavorful compound butter:
125 mL ('/z cup) unsalted butter
Juice of 2 lemons (approx. 75 mL/1/3 cup)
1 garlic clove, minced
Handful of fresh parsley, minced •
Melt the butter, add the lemon juice and
the remaining ingredients.
• For an economical and time -saving varia-
tion, try grilling an entire meal on the
barbecue in individual foil packets. For
each packet, fold two sheets of foil in half
and place one on top of the other forming a
cross. Brush the foil surfaces lightly with
oil. Fill the packet and fold up each strip of
foil to seal.
Some interesting ideas are:
Potato Packets:
Arrange thinly sliced potatoes and onions
alternately on foil. Sprinkle with fresh or
dried parsley or dill, saltand pepper. Dot
with butter. Seal packets, place on lowest
rack of barbecue and grill at "high" for 10
minutes or until potatoes are tender.
Fish Packets:
Select firm -fleshed white fillets. Sprinkle
with fresh lemon juice, parsley and summer
savory. Seal packets, place on lowest rack
of barbecue and grill at "high" for 15
minutes or until fish flakes easily.
Dessert Packets:
Place a pineapple ring on foil. Lay sliced
banana over top with 15 mL (1 tbsp) maple
syrup. Dot with 15 mL (1 tbsp) butter.
Sprinkle with cinnamon. Seal packet and
cook on lowest rack of barbecue at "high"
for 10 minutes or until the fruit is heated
through.
Food facts
Fresh Test
To see if an egg is stale or fresh, place it in
a glass of water. If the egg floats, it's stale.
If it sinks, the egg is fresh.
Economize
Always use less tender cuts of meat for
casseroles, soups and stews. A. long, slow
cooking time will tenderize the meat.
Say Cheese
If a firm cheese, like cheddar', dries out,
don't throw it out. Grate it, store it in a tight-
ly sealedjar and use it for cooking.
Get the
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More than 600 boats dock at the Bayfield Harbor each summer. Excellent docking
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