February 5, 1999 - Gay Gourmet

LETTERS From CAMP Rehoboth

The Gay Gourmet

Honey, it may be cold outside but one of the hottest holidays of the year happens this monthValentines Day. Surely youve known that it was quickly approachingWal-Mart has been decorated in pink and red and white hearts ever since the beginning of the year. True, you cannot go wrong with flowers, and diamonds are a girls best friend (even if you are just a girl in spirit.) The Gay Gourmet has never been known to turn down a big box of chocolate, so why not take a little time to make your honey-bunny a special dinner? Turn down the lights, put on some Johnny Mathis, light a few candles, and coupled with these menu suggestions, your special someone is sure to have a heart-on. But if things dont work out, I highly suggest the Beets in Ginger-Orange Sauce as ammunition in a food fight.

MENU

• Spinach Salad with Homemade Dressing
• Beets in Ginger-Orange Sauce
• Chicken Marsala
• Godiva Chocolate

SPINACH SALAD

Salad Ingredients

2 hard-boiled eggs, chopped

5 slices bacon, cooked crisp & crumbled

1 bunch fresh spinach

1 head red leaf lettuce

1can water chestnuts, drained well

handful of fresh bean sprouts

Method of Preparation

1. Clean and toss greens. Toss chestnuts and bean sprouts in with greens.

2. Sprinkle eggs and bacon on top of greens. Serve with homemade dressing

Dressing Ingredients

1 cup canola oil

2/3 cup granulated sugar

1/3 cup white vinegar

1/3 cup ketchup

1/2 cup finely chopped onions

2 teaspoons Worcestershire sauce

Method of Preparation

1. In a mixing bowl, combine ingredients and stir to incorporate well

2. Pour into blender and pulse until emulsified

BEETS IN GINGER-ORANGE SAUCE

Ingredients

1 bunch beets (five or six, medium size)

1 teaspoon canola oil

cup chicken broth

1 teaspoon grated orange peel

1/3 cup freshly squeezed orange juice

1/8 cup packed dark brown sugar

3 tablespoons fresh chopped parsley

teaspoon ground ginger

Method of Preparation

1. Preheat oven to 400 degrees.

2. Throughly wash beets; cut into quarters. Place in 3-quart casserole. Mix oil and broth; pour over top.

3. Cover and bake 30 minutes, stirring occasionally, until beets are tender.

Remove from oven and transfer to a large saucepan.

4. Stir in orange peel, orange juice, brown sugar. Cook over medium-high heat 7 minutes, stir constantly.

5. When sauce is reduced and beets are covered with glaze, stir in the parsley and ginger

CHICKEN MARSALA

Doesnt the Italian language just sound so damn romantic? Why, even profanity is raised to a higher level when spoken in Italian. Marsala is a rich, fortified wine from Sicily, and used in the famous dessert Zabaglione. If you cant find Marsala, you have The Gay Gourmets permission to bastardize the recipe and use a rich red wine instead

Ingredients

2 boneless, skinless chicken breasts

1/8 pounds unsalted butter, melted

1 clove garlic, minced

1/2 cup Marsala wine

2 green onions, white parts only, chopped

Unbleached flour

Method of Preparation

1. Cut chicken into large pieces. Dip into melted butter, then flour.

2. Brown in butter along with minced garlic and onions in a shallow skillet. Add chicken. Add Marsala wine, cover, and cook 45 minutes, checking occasionally for sticking

3. When tender, remove to a serving platter and garnish with radish roses.

And for a perfect, simple, and understated dessert, have a few wonderful Godiva chocolate truffles waiting on the pillow. Many gourmet shops sell upscale chocolates, or order online at www.godiva.com.

ASK THE GAY GOURMET

Dear GG:

What is zest? I see recipes with orange zest, lemon zest, lime zest, well, you get the picture. I thought it was soapboy, I was wrong, as my dinner guests can attest. Can you shower some knowledge on me?

Scratching my Head in Salisbury

Dear Scratching Maryland,

Zest is the fragrant outer skin of citrus fruit, like the oranges, lemons, and limes you mentioned. You can buy a citrus zester from many department stores, or simply use a vegetable peeler to cut off only the colored part of the skin. Zest adds a wonderful aroma to sweet and savory dishes alike. G

Chef Patrick, The Gay Gourmet, is a caterer, food writer, and member of the American Culinary Federation. Submit any questions, comments or recipes to share c/o LETTERS or via e-mail, askChefPat@aol.com.

A Meal to Die For (Or, Im just dying to taste that!)

Murder, Mystery, Mayhem! Sounds more like a seamy, summertime novel than Rehoboth Beach in February. But dont be fooled. It does take place on Delaware Avenue in Rehoboth Beach, February 26 and 27, 1999.

The Murder Mystery Weekend, titled A Meal to Die For, begins Saturday afternoon at the Sea Voice Inn, 14 Delaware Avenue, where guests will be served cocktails and scrumptious hors doeuvres. From there, the group moves up to At Melissas Bed & Breakfast, 36 Delaware Ave., for a fiendishly delicious gourmet Italian entree. The conclusion of the murder mystery will take place at the Delaware Inn, 55 Delaware Ave., where guests will be treated to decadent desserts.

If youre an aspiring Nancy Drew or one of the Hardy Boys, youve already determined that the theme of the mystery is a cooking competition between world renown chefs. At stake is a significant cash prize. But who dies and how? Is it one of the chefs or the judge? Led by a group of professional actors, this "whodunit" will "kill" you with delight.

To make the mystery even more scintillating, the three inns are each giving away a Saturday night stay to the individual who solves the mystery first.

Dont miss out on the fun and the intrigue.

For information on the weekend, call Melissa Clink at At Melissas, 800-396-8090 or 302-227-7504; Ron Baird or Tom Peters at Delaware Inn, 800-246-4244 or 302-227-6031, or Jeff or Susie Bond at Sea Voice Inn, 800-637-2862 or 302-226-9435.

LETTERS From CAMP Rehoboth, Vol. 9, No. 1, February 5, 1999