Added delivery service in the Mid-Ohio Valley
During these hot summer days I am sure you have thought about having delivery service to your door and I am sure many of you have. Nothing wrong with calling for delivery and today many different establishments like restaurants, fast food establishments, grocery stores and so on. (DoorDash and Grubhub to mention a couple of the pioneers this type delivery services.)
For the many people that hate going grocery shopping, these various delivery services is ideal for them, for you just call or use your phone app and for a fee, your order is ready to be picked up or delivered. As long as I can get around, I prefer going to grocery stores and selecting the items that I want to purchase. Of course, I may change my mind on a bad winter day with icy roads or as I get older.
When my mother was visiting here from Greece, she always remarked about how many remarkable things and ideas that the American people have, how creative and looking to improve living, and how the world admires all the qualities that can be found in America.
I am sure that most of you who have lived in another country for an extended time knows exactly what I am talking about, even if not everyone. There is a big difference in living in a country or just visiting a country, even on an extended vacation.
There is still time to purchase: TAKE A SEAT WITH THE PARKERSBURG HIGH SCHOOL FOUNDATION and purchase your chair for the High School Auditorium renovation.
Choose your option: Go to Parkerburghighschoolfoundation.org and complete the online form or email PHSFoundation1867@gmail.com or call 304-916-0592.
2 1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
2 eggs, slightly beaten
1 1/4 cups buttermilk, divided
4 beef cubed steaks
oil for frying
1 1/2 cups 2 percent milk
In a shallow bowl, combine 2 cups flour, baking powder and seasonings. In another shallow bowl, combine the eggs and 1 cup of buttermilk. Dip each cubed steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes. In a large skillet, heat 1/2 inch of oil on medium-high. Fry the steaks for 5-7 minutes. Turn carefully; cook 5 minutes longer or until coating is crisp and meat is no longer pink. Remove steaks and keep warm. Drain, reserving 1/3 cup drippings; stir the remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and buttermilk. Bring to a boil, cook and stir for 2 minutes until thickened. Serve with steaks.
Barbecued Beef Short Ribs
3-4 pounds bone-in beef short ribs
1 tablespoon canola oil
2 1/3 cups water, divided
1 6-ounce can tomato paste
1 cup ketchup
1 garlic clove, minced
1/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup white vinegar
2 tablespoons prepared mustard
1 1/2 teaspoons salt
hot cooked noodles
In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1 1/2 hours. Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.
Sizzling Tex-Mex Fajitas
1/2 cup beef broth
1/4 cup lime juice
3 tablespoons olive oil, divided
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 envelope savory herb with garlic soup mix, divided
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon Cayenne pepper
1/2 teaspoon liquid smoke
2 pounds beef skirt steak, cut into 4-6-inch pieces
2 large onions, sliced
1 medium green pepper, sliced
1 medium sweet yellow pepper, sliced
12 flour tortillas
salsa, shredded cheese, guacamole and sour cream
In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thickness heavy-duty foil. Fold foil around vegetables and seal tightly. Drain beef and discard marinade. Grill steaks and vegetables packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness and vegetables are tender, turning steaks once. Open foil packets carefully to allow steam to escape. Thinly slice steaks, place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.
Spicy Shrimp Skewers
1/4 cup canola oil
1 medium onion, finely chopped
2 tablespoons Cajun seasoning
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 pounds uncooked large shrimp, peeled and deveined
1 cup butter, cubed
1 teaspoon minced fresh basil
1 teaspoon minced fresh tarragon
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
3 drops hot pepper sauce
In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting. In a small saucepan, combine the spicy butter ingredients; heat until butter is melted. Keep warm. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with spicy butter.
Pacific Rim Salmon
1/2 cup unsweetened pineapple juice
1/2 cup reduced-sodium soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely ground pepper
8 salmon fillets
5 green onions, coarsely chopped
In a small bowl, combine pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add salmon and green onions. Seal the bag and turn to coat; refrigerate for 1-1 1/2 hours, turning occasionally. Add the remaining sesame oil to the remaining marinade. Cover and refrigerate for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon skin side down, covered, over medium heat or broil 4 inches from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Grilled Huli Huli Chicken
1 cup packed brown sugar
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
1/2 cup sherry or chicken broth
2 1/2 teaspoons minced fresh gingerroot
1 1/4 teaspoons minced garlic
24 boneless skinless chicken thighs
In a small bowl, mix first six ingredients. Reserve 1 1/2 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinate during the last 5 minutes.
Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.