CUISINE SCENE

START YOUR engines! ‘The
great race is on this week-end
as the Molson Indy comes to
Vancouver once again. Great
names like Unser, Tracy,
Fittipaldi, Andretti, Mansell,
Luyendyk, Rahal, Johansson,
Villeneuve and the like wili all
be here.

If you've bought your ticket to
the pre-race qualifications, or the big
race itself (Sunday, Sept. 4) then get
out the ear plugs and have a great
time.

If you've opted. instead, to stay at
home with friends and watch the
event on your own big screen, then
some great food is in order.

That's what this week's column is
all about. Chill lots of Molson espe-
cially their new Red Dog entry in
honor of the named event, dring out
the chips, pretzels, corn nuts and

pcom.

But to add to the day’s menu,
here are a few great recipes to offer
friends who drop by te cheer their
favorite driver on to his final lap vic-
tery (I’ve got my own favorite!).

I've got a great guacamole for
you to serve with assorted crispy
corn chips. Goes great with ice cold
beer! Then fire up the coals on the
barbecue for the main event.

There's beer-basted barbecued
chicken and spicy honey-glazed
prawns to serve with grilled fresh
com on the cob (peak season right
now) slathered in herb butter. Sure to
bring raves all ‘round.

Have a great Labor Day weck-
end. Good luck to all the drivers!
Enjoy.

GREAT GUACAMOLE

Avocados are in season right
now, and a bargain to boot!
Everyone loves this Mexican avoca-
do dip - guacamule.

Buy some of the excellent crisp
tortilla chips on the market. and toss
in a bag of the blue-corn varieties for
fun.

Serve the chips with this great
guacamole for serious Indy weekend
race watching on TV.

Recipe may be doubled.

EDGEMONT VILLAGE. °

Corner of Edgemont’ Blvd. & Quéens

2 very large ripe avocados, peeled
and seeded

2 Thsp. 30 mL) minced onion

1 small clove gartic, peeled and
pressed

Juice from 1 fresh line

4 tsp. (2 mil.) salt

6-8 drops Tabasco sauce

“tsp. mL) chili powder

2 Thsp. (30 mi) finely minced
fresh cilantro

Fresh ground black pepper, to
taste

Using a fork. mash the avocado ip
ahowd, (Do not use a food processor.
as this recipe is best whea not finels
purged) It should be slightly chanks.

Stir in remaining ingredients.
Seasan with pepper to taste,

Serve at once, or cover dghtls
with phistie wrap and chill up to
three hours.

BEER-BASTED
BARBECUED CHICKEN

In honor of the Molson Indy
Race, here's a super-simple recipe
for great grilled chicken. Marinate
the night tefore then pop onte a hot
gill. Add some fresh corn on the
cob, a crusty loaf of garlic bread
(done on the grill, 2 leafy green
salad — and lots of cold beer!

Serves four to eight.

2 large fryer chickens, cut up or
quartered

12 oz. (375 mi) bottle beer or ale
12 02. (375 mL) bottle hickory-fa-
vored barbecue sauce

% tsp (2 mL) liquid hickory smoke
flavoring (optional)

Rinse cut-up or quartered chicken
under ¢ .id water. Pat completely dry.
Place in crockery or glass bow! or
dish,

Whisk together the beer (or ale),
barbecue sauce, and smoke favoring
(if using).

Pour sauce over chicken evenly,
tuming to coat. Cover and refrigerate
overnight.

Light barbecue to medium-hot
coals. Place grill rack 6° (15 em)
above hot coals. Have chicken
brought to room temperature while
heating coals, about 20 minutes.

Brush grill with oi] to prevent
sticking. Place chicken skin-side
down onto oiled grill. Cook about 15
minutes until golden and nicely
charred at the edges. Brush with
marinade.

Turn chicken with tongs aud con-
tinue to cook 15-20 minutes or until
cooked through and tender, brushing
several Ume near end of cooking
time with marinade.

Remove from grill, and pile
chicken onto 4 large wooden or
crockery platter. Allow to cool 10
minutes before serving.

SPICY HONEY-GLAZED
PRAWNS

Marinate large prawns just 30
minutes in this wonderful sauce then
pop them onto a heated grill until
golden brown. Pile them onto a
wooden platter and serve sizzling
hot. Finger food at it’s best!

Serves six to eight, along with
other great foods.

983-9330

Wo reserva the right to Hmit quantitias. Prices In effect Wad, Aug.31, to Tues. Sept. 6, 1994
I

} i¢
NEWS photo Paul McGrath

START YOUR engines! It's Moison Indy weekend in Vancouver. This week we've got great food
for all you television spectators out there. When the green flag comes down, bring out the grub!

2% Ibs. (1.5 kg) large or jumbo

prawns

ic. (250 mi) tomato-based bottled

chili sauce (hamburger topping)

4c. (125 mL) honey

} tsp. (5 mL) dry English mustard

1 Tbsp (15 mL) prepared horse-

radish

4e. (50 mL) vegetable oil

1 tsp. (5 ml) chili powder

tsp. (5 mL) dried thyme leaves
Peel and de-vein each prawn,

leaving the tails attached. Whisk

together the remaining ingredients.
Pour marinade over prawns, and

Jet stand 30 minutes.

Heat coals to medium hot. Set
grill over coals, and brush grill with
oil to prevent sticking.

Place prawns onto hot grill. Brush
with marinade, and cook about two
minutes per side, turniag once.
Prawns should be golden brown, just
firm to the touch and slightly charred
at the edges. Do not overcook!

Remove from grill and serve boi.

FRESH CORN ON THE COB

WITH GARLIC AND HERB

LEMON BUTTER

Our summer corn is at peak
sweetness now, and it's great done
on the grill. Fiovide two ears per per-

son, and remember that freshness is
the key! Cook corn as soon as you

See Feast page 38

WALLY’S
SEAFOOD

Wally's back on Lonsdale’y
-offering the freshest seafood®

Come in and say “Hi”
1410 Lensdale Ave.
984-4571