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122
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DIRECTORY
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ood
GREEN from page 120
liquid has evaporated. Remove from
heat and stir in lemon juice. Season
with salt and pepper to taste. Serve
sprinkled with peanuts. Serves 4.
ASPARAGUS PESTO PIZZA
3/4 lb. asparagus cut into 3/4 inch
lengths
1 tablespoon oil
1 tablespoon pine nuts
1 cup fresh basil leaves
1 clove garlic, chopped
2 tablespoon Parmesan cheese, grated
1 tablespoon oil
1 large baked cheese pizza crust
1 red bell pepper, seeded and
chopped
1/2 lb. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Place
asparagus in a steamer basket over boil-
ing water. Cover pan and steam 5 min-
utes, or until bright green and almost
tender. Drain, rinse under cold water
and rinse again.
Heat oil in a heavy saucepan over
medium high heat. Saute pine nuts 3-5
minutes, stirring constantly, until lightly
browned. Transfer pine nuts in oil and
the basil leaves, garlic, 2 tablespoons
Parmesan cheese and 1 tablespoon oil to
a blender or food processor and process
until smooth. Spread pesto over crust
and top with asparagus, pepper, moz-
zarella and Parmesan. Place pizza on an
oven tray and bake 15 minutes, or until
topping is golden brown. ❑
`Hot' Marinades
For The Barbecue
EILEEN GOLTZ
Special to The Jewish
T
News
he barbecue industry as a
whole is on a full upswing
worldwide with sales of grills
(both gas and charcoal)
going through the roof. With the cor-
ner warm weather with us, it might be
a good idea to brush up on what's hot
on the grilling scene.
Trends and styles of favorite barbe-
cue sauces seem to change from year to
year with some (sometimes very
strange) regional differences thrown in
just for fun. Ten years ago, everywhere
you looked it was Mexican spices and
everything was HOT, HOT, HOT!
Words like cumin and cilantro were on
everyone's shopping list and the south-
western craze was swept the nation's
barbecue pits (and grills).
Then, five years ago, the trend made
a slight detour and took on the influ-
ences the Louisiana style of seasonings
c a lled Cajun and suddenly in order to
be chic everything was charred (or
blackened if we want to be polite). So
much effort for the stuff we just used
to say was REALLY well done.
Well, once again the wheels of culi-
nary change are turning again. I'm pre-
dicting that the newest trend in barbe-
cue is going to be the Pacific Northwest
'Asian" flavor. Look for new products
and recipes using a lot of ginger, soy
sauce, hosin sauce, garlic, and rice wine
vinegar.
The following recipes are 1-2-3 easy
and can usually be thrown together
with things you have at home.
SPICY FISH MARINADE
1 small onion, minced
1 tablespoon olive oil
2 tablespoon Brown sugar
1/2 cup rice wine vinegar
3 tablespoons ketchup
3 tablespoons dry mustard
2 teaspoon Worcestershire sauce
1/4 teaspoon ground doves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
In a pan saute the onion in the oil until
translucent. Combine the other ingre-
dients with the onion in the saucepan
and boil until reduced by half. Pure
sauce in blender.
This can be doubled or tripled.
Makes 2/3 cup. Recommended for:
white fish or salmon.
THREE CITRUS MARINADE
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 cup peanut oil
4 garlic cloves, minced
2 teaspoon black pepper coarsely
ground
3 tablespoons cilantro, chopped
In a large bowl combine all the ingredi-
ents. Marinate meat for no less than 1/
2 hour and no more than 2 hours. Rec-
ommended for: chicken.
DRAGON'S BREATH SAUCE
6 oz pineapple juice concentrate
1/2 cup chili sauce
1 1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
In a large glass bowl combine all the
ingredients and mix well. Cover and
microwave for 2 minutes. Let cool
and then marinate chicken for no less
MARINADES on page 124