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Real sport at the barbecueBy MILDRED K. KLANARYToday's Chef of the Week, Robert J. Brown, M.D., started out to be a football coach and came full circle to become a doctor, specializing in eye, ear, nose and throat.Though born in Dubuque, Iowa, that stale was only permitted to claim him for five years. It was then that his family moved to Chicago, where he attended elementary and high school, lettering in football, wrestling, boxing, track and 8-man crew.World War II interrupted and Brown joined the Air Corps as a carrier-ba.scd pilot. He was stationed aboard five different sh.ps, including the British carrier HMS Rajah in the South Pacific.Upon discharge. Brown enrolled in Cornell College, Mt. Vernon, Iowa, from which he received a B.S. degree, played football and wrestled. His combined major was in physical education and biological science. His goal was to coach football.The family’s physician was probably the person most responsible for Brown's switch to pre-med. He enrolled at California College of Medicine where he earned his M.D. degree, and took specialty training at Los Angeles General Hospital, including a preecp-torship.He is on staff at both Community and Pacific Hospitals of Long Beach.THOUGH BUSY with medicine, Brown hasn’t forgotten Ills interest in sports. He is on the board of Long Beach Trojan Club, is a charter member of the 49er Athletic Support Group and a member of the Poly High Boosters Club. He also has coached Little League baseball.A past member of the vestry at St. Luke's Episcopal Church, he has been its captain of ushers for the past 15 years.He and his wife, May, are the parents of a daughter, Nancy, mother of their three grandsons,ROBERT J. BROWN, M.D.and three sons: Bill, 23, a student at LBSU; Bob, 21, Long Beach City College and Larry, 16, a student at Poly High.As for his hobbies, Brown enjoys golfing, fishing, cooking and all spectator sports, especially at USC and Poly High May says, “He’s a nut on giving me a card for just most anything — places we visit, sights we’ve seen.” As for his cooking, she calls it ‘puttering around.”There’s nothing puttery about our “Chef’s” recipe for Barbecued Shrimp, we assure you!BARBECUED SHRIMPFresh jumbo shrimp, peeled and deveined. (Allow four large shrimp per person).Wrap each shrimp in Vz slice bacon. Secure with toothpicks.Grill shrimp over charcoal or barbecue or hi-b3chi for a total of 15 minutes, turning frequently and basting with lemon butter four ur five times.Serve with garlic butter, cocktail sauce or hot mustard sauce for dipping.
Newspaper Details
Independent Press Telegram
Long Beach, California, US
Sun, Sep 16, 1973
Page 46
Full Page
Clipped by
Anonymous
USA 03 Sep 2018
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