~ 36 — Wednesday, June 17, 1998 — North Shore News north shore news ( FOOD Slap some steaks on the barbie for ASK any cook, it takes teamwork to run a good kitchen. This is truc for kitchens large and small. Mothers and fathers are part of an all- important team that produces “A nurturing family enterprise. The third Sunday of June belongs to the fathers Since 1946 in the US., children have been encour: aged ro wear a red rose to honor father and a white rose ifthe father passed away. Father's Day is a tradition which began on the West Coast, in Spokane Washington in 1906. According to contemporary folklore, one Mrs. Dodd wanted to have a special time of recognition of her father. He was a widower and brought up his children asa single father — nor by choice. ‘The Father’s Day celebra- tions did not become a mass movement right away. Vancouver Washington, = -€hicago, Portland were cen- ters OF observance. Methodist Churches held special services and like-minded Lions Clubs devoted time to fathers. In 1924 then-U.S. President Coolidge wrote in a letter to a Chicago Lions Club execu- tive: “the widespread obser- vance of this occasion is cal- culated to establish more inti- mate relations between fathers and their children.” Gifts for fathers used to be cencered around tobac- conists and haberdashery pre- sents, cigars, pipes, imported cigarettes, neckties, and such. We suggest a culinary gift from the heart: a great barbe- cue meal, Just recently, the rask of choosing a suitabic cut of “Beef for grilling has been made easier. In the meat dis- play cases, there are cuts of beef identified by cooking method, instead af only by their anatomical name. This week, we will be using grilling steaks, marinat- ing, steaks, and ribs. Barbecue Beef Ribs This is an all-time favorite, a moist wonderfil meal. Bur, it must be done with care, and it will rake time. The barbecue temperature must be low-to- medium,otherwise there will be flare ups. to 44 Ib. beef ribs (not too atty if possible — this cut does not qualify as a lean cut.) 8 oz. finely diced onions 4-5 cloves garlic crushed 4 oz. butter 4 c. red wine vinegar “Yc. ketchup lc. beef stock or consomme 1 Tbsp. dark brown sugar 1 Tbsp. Worcestershire sauce Tbsp. liquid B.C. honey Tbsp. Dijon mustard Method: Prepare the bar- becue grill — preheat to medium heat (abouc 325 F). Saute the onions and the gar- fic until glossy and all the other sauce ingredients. Simmer for about 15 min- ” iffes. Place the ribs on pans and pour the hot sauce over then, turning once. Place ribs on the barbecue, cover with lid, or heavy foil. Grill about 40 minutes or so on cach side, or until the ribs are done — the meat is tender. Brush with the sauce every 10 minutes. Serve at once with potatoes, tossed salad and garlic bread. Oriental Flank Steak Rouladen with Mushrooms The new naming of beef cuts places the flank steak into the marinating category. Lets try this next fine recipe on Father and the rest of the family. 2 tb. flank steak in one piece. (Discuss this particu- lar recipe with your butch- er, he'll give you the right cut. All the butchers I know are friendly and heipful.) 4 c. canola oil % c. dark soy sauce sc. red wine or dry sherry salt and crushed black pep- per to taste 4 c. of brown B.C. mush- rooms sliced thin % c. finely chopped green onions 2 Tbsp. butter Method: Prepare the mari- nade. Pour over the flank steak, cover and refrigerate 3 hours. Turn once. Saute the mushrooms and the ereen onions. When the meat is just about ready take our a little of the marinade liquid and add to the mushrooms. Simmer the mushrooms a few min- utes. Remove the steak from the refrigerator. Fold in two like a pancake and place in the filling, fasten with metal skew- ers. Place on the preheated grill, medium hot, abour 10 minutes on cach side. Remove the steak place on a serving platter and keep hor for about 5 minutes. This cut of meat is more tender if it “relaxes” a fittle after cooking. Slice thin like a rouladen. Serve with whipped potato and a tomato vinai- gretre salad. T-bone Steaks with Chanterelles Finally, the best known steak of them all, the classic T-bone. For two people buy a 1” thick T-bone steak. For this recipe you'll need two 10- oz. steaks. 2 tsp. crushed black pepper 2 tsp. lemon pepper 2 Tbsp. good olive oil 2 c. chanterelles or other special mushrooms % c. butter 1 oc. julienne cut purple onions Method: Brush the steaks with oil, sprinkle with the black pepper and lemon pep- per. Saute the onions until glassy in the butter, add the chanterelles, Set aside. Preheat grill to medium hot temperature. Prepare all the other items served with the steaks, they will not take bag to grill. Grill the steaks on - te side until on the other side for half the time, you cid the first side, Place steaks on warm a YOU can't go wrong on Father's Day if you serve him some tasty Barbecue Beef Ribs, with a potato, tossed salad and garlic toast. STRAWBERRY - RHUBARB PIE special $2 OB ea. . : ” regular price $4.95 ea, feasts tor special events. i Father’s Day is such an 1 Westlynn Bakery occasion. Ls LYNN VALLEY RD., LYNN VALLEY cena” 985-1622 Valid June 18-24/98 plarter spoon over the mush- rooms, Serve ar once. These are not everyday meals, but From, “Home p liane that Redefit Superior ity From KITCHENAID you can always expect a little more style... a little more substance. KITCHENAID has designed its whole line of home appliances with the express purpose of bringing you truly superior performance, unmatched quality and simple yet elegant design in every appliance. 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