It's time to think about grilling, pasta salad and bowls of fruit. When recipe researcher Sheila Kern headed into the Shop Cheap kitchen, she found a taste of spring. You will find lots of the ingredients on sale this week. Check it out:
Raleys: Corn on the cob, tri tip, Lindsay olives
Save Mart: Pillsbury crescent rolls, blackberries
Safeway: Braeburns and blueberries.
Tasty BBQ Corn on the Cob
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
1. Preheat grill for medium-high heat.
2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Pasta Twist Salad with Olives
Makes about 9 cups salad
12 oz. fusilli, penne or bow tie pasta, uncooked
1 (6 oz.) can Lindsay Ripe Pitted Olives, drained, coarsely chopped
1 (7 oz.) jar roasted red bell peppers, drained, cut into strips
1 (6-1/2 oz.) jar marinated artichoke hearts, drained, coarsely chopped
1 cup (4 oz.) diced provolone or mozzarella cheese
1 cup (4 oz.) diced salami
1/2 cup light or regular Caesar or Italian salad dressing
1/4 cup sliced fresh basil or chopped Italian parsley
Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain pasta; add to bowl, tossing well. Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired.
Crescent Caramel Swirl
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup packed brown sugar
1 tablespoon water
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
Heat oven to 350Â°F. In 1-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.
Apple and Blackberry Crisp
2 1/2 lb Tart apples, such as Granny Smith
2 pt Blackberries
1 c Raisins
1/2 c Light brown sugar
1/2 c Sugar
1 tsp Cinnamon
1/2 c Water
1 1/2 Sticks butter
1/2 c Light brown sugar
1/4 c Sugar
1 1/2 c All-purpose flour
1 tsp Cinnamon
1 tsp Baking powder
1 c Chopped pecans
For the apple mixture, peel, halve, core and slice the apples into wedges. Combine apples, blackberries and remaining ingredients and place in a 9 by 13 by 2-inch baking dish. For the topping, melt the butter and pour into a bowl. Stir in sugars. Combine flour with cinnamon and baking powder and stir to mix; stir into butter and sugar mixture. Stir in pecans. Separate the topping mixture into large crumbs and distribute over the top of the apple mixture. Bake at 375 degrees about 45 minutes, until bubbling and well browned. Serve warm or at room temperature.
Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans
Makes 6 servings
2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper
2 tablespoons seasoned rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 ounces)
Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
Lime 'N Pepper Tri-Tip
From www.orbeef.org (Oregon Beef Council)
1 1/2 to 2 lbs beef tri-tip, trimmed of fat
Approximately 3/4 cup juice of 6 limes
1/4 cup olive oil
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. coarse grind black pepper
1 tbsp. kosher salt
Combine marinade ingredients. Place meat and marinade in covered glass dish or plastic bag. Refrigerate 1 1/2 to 2 hours. Remove meat from marinade, discarding marinade. Combine rub ingredients and press into all surfaces of meat. Seasoned meat may be refrigerated for one hour to enhance flavor or grilled immediately.
Grill roast to desired doneness over medium coals for 30 - 40 minutes, turning occasionally. Remove from heat and tent with foil for 10 minutes before carving across the grain into thin slices. Garnish with lime wedges, if desired.
Tip: Before grilling, coat rack with cooking spray or brush with oil to prevent rub from sticking.