Pied

C8 - Sunday, August 7, 1983 - North Shore News

FOR TENDER MEAT
Marinade can make a meal

AS FOR BARBECUING steak,
performance,
house, you'll just season it, let it stand at room
temperature, and fire it each side for precise
minutes. And the eating is easy.

If you've a lesser cut of
meat, as a sirloin or rib eye,
a blade or piece of round,
you will still have a fine din-
ner but it will take more
preparation. These cuts pro-

pe
the
kitchen

ranger

by Eleanor
Godley

fit from marinating, for as
long as 24 hours, both for the

Oscarsson's

it’s the classic

is it not? If you’ve got a Porter-

tenderness it contributes as
well as the flavour. First stab
the meat all over, both sides,
with the tines of a fork or the
point of a paring knife, then
either lay the meat in a dish
and pour the marinade over
it, or put the meat and
marinade into a plastic bag.
Refrigerate, in any case, and

think to tum the meat
several times during the
soak.

A marinade can make you
famous. Experiment, and
make notes of ingredients
and their success -— be
cautious, though, you don’t
want to ruin it. Remember
that you must have some-
thing acid as the base; lemon
or lime juice, tomato juice,
beer or liguor, singly or in
combination; this is your
tenderizer. Then the season-
ings, which can be as vanous
as your taste, and, if you
aren't involved in a calorie
war, oil equal to the amount
of acid. The oil helps the
marinade cling to the meat.

We have a branch of the
Beef Information Centre,
here in North Vancouver,
which distributes booklets,
one of which offers these
suggestions for seasoning

Fine Pastry &
Bread Shoppe

288 Pemberton Ave, 980-7031

OVER 100 PLATES
TO ._ - FROM

Vy

ON ALL
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your marinade:

onion
basil marjoram soy sauce ketchup
oregano celery seed chilisauce Worchester-
rosemary dry mustard shire
thyme Dijion-style sauce
mustard .

paprika chili powder I would add vinegars and
garlic garlic brown sugar as possible con-

cloves powder tributors, too, but your best
pepper bay leaf guide is your own palate.

horseradish chopped Taste, taste as you go along.

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DINNER .... . 9.95

Home Delivery Starting Aug. 22

Now you can enjoy your favorite Chinese food
made popular by the original Marco Polo (90 E.
Pender, which will be closing its doors Aug.

83 Chesterfield Avenue
North Vancouver, B.C. V7M 2L5

986-1155

THE RETURN OF THE

WHITE SALE

FEATURING

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Focus on Fieldcrest Fashion and Quality. With “The
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Sunday Brunch
TRADER VI<'s

What makes Trader Vic's the place for Sunday
Brunch? Ham and eggs Hawaiian, perhaps. Steak
Malagasy or the other delectable entrees. Our 7
delicious omelettes. The assortment of muffins or
sweet rolis. Or the choice of soup or salad. And
let's not forget the unforgettable view. A better
question. What makes Sunday? Brunch at Trader |
Vic’s. From 11 a.m. Call The Westin Bayshore at
682-3377 for reservations.

THIS SUNDAY
Designer
Omelettes!

The Keg Boathouse invented designer
omelettes — a nifty name for omelettes
you design yourself from goodies we
conveniently place before you.

Fresh mushrooms, cheddar cheese,
green onions, shrimp, sour cream —
designed by you and made in our chaf-
ing dishes before your hungry eyes. One
small part of the best brunch in town.

By the Bayshore, by the sea, come
Sunday for the view, the food, the fun.

THE BOATHOUSE BRUNCH

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