PAGE 14, WEDNESDAY, MAY 5, 1982, WHITBY FREE PRESS YOUR DININGPLEASURE Some new suggestions for this year's barbeque season By ROXANNE REVELER Free Press Staff Everyone loves a bar- beque. It's easy. It's fun. And there is some- thing about cooking and dining alfresco that heightens the taste of even the humblest food. So even though we might prefer to regale our guests with gorgeous fork-tender steaks, we know that even the lowly frank- furter is magically transformed by outdoor cooking. I enjoy steaks, and hot dogs, but I've also found a wonderful alternative to both: some of those less tender budget cuts of beef, the ones we were talking about last week, make absolutely marvelous barbeque Happy Open from 2 to 11 on Mother's Day. Flowers for all moms! Special Dinners 922 Simcoe St. N., Oshawa 579-2369 fare. Blade and arm steaks from the chuck, top round steak, flank steak, and short ribs all can be done to sizzling perfection on an outdoor grill with just a little help from a tenderizer or marinade, or both. A marinade tender- izes and adds flavour. Meat to be barbequed should be marinated at leastovernight, and pre- ferably for 24-48 hours. The longer the marinat- ing time, the more ten- der the results. Some commercial tenderizers add a bit of flavour, though not as much as a marinade. All reduce the necessary cooking tine by one fourth, so be. guided ac- cordingly. The last two weekends have been absolutely delightful, and hopefully there will be many more. It is time to get the barbeque out and prepare for a summer of outdoor living. To help you with your culinary delights, I have rum- maged around through my recipes and come up with a few favourites that will keep your table quality high and your budget down ... try and enjoy. BARBEQUE BEEF WITH SAVORY SAUCE (6-8 servings)-. 3-4 lb. beef chuck blade roast, boneless 1/4 C. catsup 2 tbs. Worcestershire sauce 2 tbs. wine vinegar 1 tbs. prepared mustard 2 tbs. brown sugar 1 pkg. onion soup mix (less 3 tbs.) ¼c. flour unseasoned meat tenderizer (not Accent) Take meat from- the fridge and let stand at room temperature not more than one hour. Add tenderizer using manufacturer's direc- tions and let stand at room temperature for 30 minutes. Do not add salt. Meanwhile in a bowl combine the remaining ingredients. Brown the meat on the barbeque grill or on top of the stove. Tear off a five- foot length of aluminum foil (18" heavy duty) and fold it over double. Spoon half the sauce into the centre, place meat on top and spoon the remaining sauce over the meat. Foldthe foil over the meat and secure well. Cut a double thickness of ex- tra foil to place under the meat on the grill. Cook slowly for 1½ to 2 hours or unitl done. Do not tur-n the meat. This dish makes its own sauce to use as gravy. Now here is what you kept that 3 tbs of soup mix for. Goes great as an accompaniment to the roast. Dining Guide THE GREAT WALL, 116 Dundas Street West, Whitby 668-7021. A favourite eating spot for Chinese food lovers. A large selec-. tion of Canadian dishes also served. Prices range from $2.70 and up for lunch, and $3.80 and up for dinner. Open from 11 a.m. to 1 a.m. weekdays, Friday and Saturday open till 2:30 a.m. We are now fully licensed. ONION BREAD 3 tbs. onion soup mix 6 tbs. softened butter or marg. ¼ tsp. garlic powder 1loaf (1lb.) Italian bread Preheat oven to 375. Combine ail ingredients in a small bowl, cover and let stand for a half hour to let the flavours blend. Slice the bread without cutting through the bottom crust (this wiil make an accor- dian). Spread mixture generously betwéen the slices of bread. Wrap Mi foil leaving the top par- tially open. Bake for 15- 20 minutes. CHUCK STEAK IN BEER MARINADE (4-5 servings) 1 chuck blade steak cut ¾" thick and weighing about 2/2 lbs. ½ c. salad oil 2 tbs. honey 1 c. beer 1 tsp. oregano ½ tsp. paprika 1 tsp. onion powder /2 tsp. garlic powder Remove meat from fridge and let it warm up for ½ hour. Tender- ize meat following manufacturer's direc- tions, do not add salt, and allow meat to stand on the counter another ½2hour. Meanwhile combine all other ingredients to form the marinade and let stand for ½ hour to blend the flavours. Pour half the marinade in a shallow dish, place meat in the marinade and pour the remainder over the top of the meat. Cover the dish with foil, place in the refrigerator for 24 hours turning oc- casionally. When you are ready to barbeque, drain the meat, and cook as you would any other steak basting with the re- served marinade. BARBEQUE FLANK STEAK 1flank steak 1½to 1%Ibs. unseasoned meat tenderizer V4c. salad oil 2 tbs. lemon juice ½ c. burgundy or other red wine -1 tsp. onion powder ½ tsp. garlic powder Y tsp. dry mustard 6-8 peppercorns 1small bay leaf Allow meat to warm to room temperature for ½/ hour. Tenderize meat and allow to sit for another ½ hour. Mean- while combine all other ingredients to form marinade and allow to sit at room temperature for ½ hour to blend the flavours. Stir several times. Pour half the mari- nade in a shallow baking *dish, place meat on top, then cover the- meat with the remaining marinade. Cover the dish with foil and refri- gerate for at least 24 hours turning occasion- ally. Drain steak and bar- beque at moderate tem- perature to desired doneness basting with the reserved marinade. To serve, carve thin diagonal slices across the grain as you would when french cutting a green bean. HAWAIIAN SHORT RIBS (4-5 servings) 4Ibs. beef short ribs unseasoned meat tenderizer' 2 tbs. saladoil 3 tbs. honey 20 oz. can sliced pineapple, drained ¾ c. pineapple juice (from the can) 1 tbs. brown sugar ¼c. soy sauce ¼ c. sherry wine 1 tsp. powdered ginger ¼ tsp. garlic powder Remove meat from the fridge and let stand at room temperature 1 hour. Tenderize meat following manu- facturer's directions and let stand another half hour. Meanwhile combine remaining in- gredients to form mari- nade and let stand at room temperature for half hour to blend ingre- dients, stirring occ- asionally. Pour half the mari- nade in a baking dish, add the ribs, and pour the remaining marinade over the top. Cover withj aluminum foil and refri- gerate at least 24 hours turning occasionally. Drain ribs and bar- beque to desired done- ness over moderate coals basting with the reserved marinade. Serve ribs with the spiced pineapple pieces which have been dipped n the marinade and lightly browned in but- ter in the frying pan. Have a happy sum-. ner, just you and your 'arbeque ... bon apetit. TÙD IN Pub and Banquet Hall We cater for up to 160 people. Try Our Mother's Day Special 25 Item Salad Bar Roast Beef B-B-Q Ribs ALL YOU CAN EAT $5.95 Children ½ price (under 11 yrs.) 668-8822 173 Brock St. N. Whitby f / zmpm uu