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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Oct 10, 2001
Page
17
A Spanish Asturian dish features sea bass cooked in cider served over saffron rice. The Asturias coast offers rich gastronomy including hard cider, cheeses, and fish, with cider pouring flair described. Each serving delivers 569 calories with 20 percent from fat.
A shopping plan lists 4 pound sea bass, parsley, two medium tomatoes, a bottle of hard cider, and a small saffron packet. Staples include olive oil, long grain white rice, flour, garlic, salt, and black peppercorns.
Shrimp marinated with vinegar and paprika, then grilled with onions and peppers. Pineapple juice sauce thickened with cornstarch coats shrimp and vegetables, served over rice.
Cooks embrace indoor grills amid crowded countertops and promotional chatter. A week with a friend's unit produced easy fast cooking for four meals, with meat done and nicely marked. Marinades boost flavor, but strong aromas require ventilation.
Practical guidance suggests Bijol or turmeric as saffron substitutes and beer or apple juice as replacements for hard cider. The note emphasizes choosing accessible, pantry-friendly alternatives without altering the dish’s core profile.
The cider brings sweetness that would harmonize with a slightly off dry chen in blanc giving balance to the dish.
Sea bass coated in seasoned flour browned in olive oil then simmered with garlic tomatoes and cider. The fish returns to the skillet to finish in the sauce and is served over saffron rice with parsley. Each serving yields about 358 calories.
Heat olive oil in a skillet then toast rice for one minute. Add two cups water and saffron, simmer covered for fifteen minutes. Season with salt and pepper. Yields two servings with about 210 calories, 4.7 grams fat, and 37.2 grams carbohydrates each.
Grill buns and heat them briefly. Mix thyme salt garlic and pepper with beef to form four patties. Cook patties on grill, then prepare a sauce from mayonnaise ketchup and pickle relish and serve on buns.
Marinated pork chops grilled to brown on the outside with a maple glaze made from maple syrup cider vinegar thyme and salt. Apples are grilled alongside and served with a sugar nutmeg sprinkle for a warm fruit accompaniment.
Cooking times follow a 4 to 5 minute preheat. All foods except shrimp are turned once. Hamburgers five minutes. Filet mignon cut 1% inches thick five minutes for medium rare. Pork loin chops inch thick eight minutes. Chicken breast halves boneless skinless seven minutes. Salmon fillet inch thick seven to eight minutes. Shrimp one to two minutes. Source Indoor Grilling for Dummies.
A vegetarian paella recipe from Miyoko Nishimoto Schinner features olive oil saffron red wine garlic and a mix of seasonal vegetables. The dish blends rich flavors with rice and vegetable stock for a hearty fall meal serving up to eight.
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