Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

April 15, 2009
Recipes for grapes and weekend grilling

It was a little windy in the Shop Cheap kitchen this week but that didn't stop chief chef and recipe researcher Sheila Kern from coming up with ideas for the grapes, London broil and sweet corn that's on sale this week.

Walnut Grape Salad


Makes 4-1/2 cups


1/2 cup Miracle Whip salad dressing

2 Tablespoons Kraft Orange Marmalade

2 Cups seedless red grapes

1 Cup seedless green grapes

1 cup celery slices

3/4 cup chopped walnuts, toasted


Combine salad dressing & marmalade, mixing until well blended.

Add grapes & celery; mix lightly. Cover; chill.

Stir in Walnuts just before serving.

Variations: For main-dish salad, add 2 cups chopped ham. Substitute Miracle Whip Light reduced calorie salad dressing for regular salad dressing.

Green Apple, Red Grape & Toasted Walnut



3 unpeeled green apples, cored & diced

1/4 cup fresh lemon juice

2 cups seedless red grapes, halved

1 cup walnut pieces, toasted

1 cup crumbled blue cheese

1 tbsp sweet-hot mustard

1/4 cup walnut oil

leaves from 1 head butter lettuce


Toss the apples with 1/8 cup of the lemon juice in a medium sized bowl.

Mix in the walnuts, grapes and cheese. Whisk the mustard, oil and the remaining lemon juice together in a small bowl. Toss this with the apple mixture.

Use the lettuce leaves to line your plates and spoon the fruit mixture into the center.

Chicken Salad with Grapes and Walnuts


Gourmet | June 2003

Yield: Makes 4 to 6 servings


4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)

1 cup walnuts, toasted and chopped

1 celery rib, cut into 1/4-inch-thick slices (1 cup)

2 tablespoons finely chopped shallot

2 cups halved seedless red grapes

3/4 cup mayonnaise

3 tablespoons tarragon vinegar

2 tablespoons finely chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper


Toss together all ingredients in a large bowl until combined well.


For London Broil, we have two recipes that have slightly different variations on the marinade.

Grilled Marinated London Broil


Gourmet | May 1994

Yield: Serves 6

Can be prepared in 45 minutes or less but requires additional unattended time.


For marinade

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

 2-to-2 1/2 pound London broil


Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Grilled Marinated London Broil



For marinade:

5 large garlic cloves

1 teaspoon salt

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 tablespoon soy sauce

1 teaspoon honey

A 1 1/2 pound top-round London broil (about 1 1/4 inches thick)

Accompaniment: Sliced vine-ripened tomatoes


Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.

In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Prepare grill.

Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at 45 degrees angle, cut steak across grain into thin slices and serve with tomatoes.


Basil Lime Butter for Corn on the Cob


Serves 8


1/4 cup basil leaves, lightly packed

2 garlic cloves

1/2 cup unsalted butter, softened

1 tablespoon fresh lime juice

1 teaspoon kosher salt

1 pinch sugar


Pulse basil and garlic in a food processor until chopped.

Add butter, lime juice, salt and sugar; process until smooth.

Transfer to a container and refrigerate.

Enough for 8 ears of corn.

Grilled Corn on the Cob


Servings: 8


8 medium ears sweet corn

1/2 cup butter, softened

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1/2 teaspoon salt


Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.

Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks.

Fresh Corn Salad


Show: Barefoot Contessa Episode: All American


5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

About Comments

Reader comments on are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "report abuse" button below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.

What You Should Know About Comments on is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)

Here are some rules of the road:

• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "report abuse" button to notify the moderators. Responding to the comment will only encourage bad behavior.

• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.

• Do not attack other users; focus your comments on issues, not individuals.

• Stay on topic. Only post comments relevant to the article at hand. If you want to discuss an issue with a specific user, click on his profile name and send him a direct message.

• Do not copy and paste outside material into the comment box.

• Don't repeat the same comment over and over. We heard you the first time.

• Do not use the commenting system for advertising. That's spam and it isn't allowed.

• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.

You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "report abuse" button to submit those comments for moderator review. You also may notify us via email at Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.

If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them, but you may ask our staff to retract one of your comments by sending an email to Again, make sure you note the headline on which the comment is made and tell us your profile name.

hide comments

On October 14, The Sacramento Bee will temporarily remove commenting from While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.

About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31