European Stars And Stripes (Newspaper) - July 31, 1987, Darmstadt, Hesse                                The thrill of the Grill  new Yolk times Ummer is the Bestol seasons for food preparation. An abundance of herbs fresh thyme tarragon chives Chervil Are ready for picking just outside my Kitchen door. And i find pleasure Loo. In cleaning and firing up my much used outdoor Brills of which i have two one Lor Wood and charcoal the other heated by Gas. For cleaning the Grill 1 have a substantial Metal Brush nearby and put it to use while the Grill is still hot the retained heat eases the Job. Occasionally i Wash the Grill with detergent and water to eliminate any charred bits of meat. The Choice of foods that i Grill depends on what strikes my fancy when i visit the neighbouring poultry farm the meat counter of the supermarket or whatever. On morning i discovered a Fine Batch of Large shrimp at the local fish Market alongside a display of supremely fresh Salmon i decided to regale my guests with a combination of the two. The marinade is easily put together cooking time is five minutes or less. As a Side dish i recommend a Gratin of summer vegetables. Grilled Salmon with shrimp 1 i pounds Boneless fillet of Salmon skin left on 8 Large shrimp about i Pound  Salt to taste if desired freshly ground Pepper to taste 1 Tablespoon chopped fresh thyme i Teaspoon dried hot red Pepper flakes 1 Tablespoon fresh Lemon juice 3 Tatri Espoo j melted butter 2 Tablespoons finely chopped Parsley. Preheat charcoal or Gas Grill or broiler to High. Cut Salmon into 4 pieces of equal size and set aside. Place each shrimp on a Hal surface and Cut through Back of Shell leaving Shell and underside feelers intact open each shrimp Butterfly fashion and Dave in. Pour Oil into a Flat dish and add shrimp and Salmon. Turn pieces to coat on All sides. Sprinkle All Over with Salt Pepper thyme Pepper Hakes and Lemon juice. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes. When ready to Cook remove seafood from marinade. Pour marinade into Small Saucepan. If using a broiler arrange Salmon skin Side up on a baking Sheet. Place under broiler about 4 inches him source of heat leave broiler door partly open. Broil 1 i minutes on one Side and turn arrange shrimp Shell Side Down around Salmon and place under broiler. Cook. 2 minutes and turn shrimp. Leave broiler door totally open. Continue cooking Salmon and shrimp 1 minute. If using a charcoal or Gas Grill place Salmon pieces skin Side Down on Grill and Cook about 1 i minutes. Turn Salmon and place shrimp Shell Side Down. Continue cooking 2 minutes turning shrimp occasionally. Transfer pieces to a heated Platter. Add melted butter to reserved marinade and bring to a Boll. Pour butter mixture Over seafood. Sprinkle with chopped Parsley and serve. Yield 4 Servings. Vegetables a Goa tin 1 Small eggplant about Pound 1 yellow Squash about 14 Pound 1 Small Zucchini about it Pound 7 Tablespoon ouse Oil 1 cup finely chopped onions 1 Teaspoon a Lusty minced garlic 1 Bay Leaf the glory of Goat cheese by Marian Burros new York times Lark Wolf a food and restaurant consultant in new York said he was Selling chevre Goat cheese Al the Oak ills grocery in san Francisco Back at the turn of he culinary  that was sometime in the Early or mid-1970s. Steve Jenkins the expert cheese Vendor at and partner in Fairway fruits and vegetable in Manhattan is also Selling the cheese. And Jenkins for one is thrilled at this turn of events since he harbours nothing but contempt Lor the brie available in the United Stales. Made by machine with dead milk he said giving new meaning to the pasteurization process. To make brie they pasteurized milk to 212 degrees Tor up to 20 minutes which renders every single flavor in the milk Neutral. Brie is the King of cheese but you can t get it  Goat cheese is another Mailer. Ii is much More versatile he said. You can do so much More with it and it s very close to the  it certainly is More versatile. After All what can you do with brie besides wrap it in dough or heal it with toasted almonds on top or put in in a Sandwich with Sun dried tomatoes Goat cheese on the other hand goes into salads soups entrees appetizers Side dishes and yes even desserts . Military families in Central eur Ope and the Mediterranean area generally have the Best of both worlds cheese Wise nol Only Lino brie and other cow milk cheeses but also Goat cheese and sheep cheese in Many varieties Are general / available it nol always Al military outlets then Lor sure in local markets and Lood stores in the United slates no yug goal cheese was at first a form of reverse Chic judging by he comments in completely cheese a 1978 Book by Anita May Par Constance Cuttle and Barbara 6 Deskins cheese purchasers surveyed by the authors made comments like. I cannot politely express my distaste for this cheese and that rancid taste does t Hil my stomach  so How did we gel from then to now when goal cheeses both Domestic and imported Are outselling brie in the United Stales people moved irom brie to Goat because Young hot innovative cheats use Ilas a Star ingredient in the new explosion of american Lood Woll said. When we discovered i hat haute French and burgers could be equally popular Well Goat cheese is the same Way ii is rare a Ondrous and seriously peasant food now Quality Goat cheese can be found in almost very Cullaty pocket irom teas of f pc York from Vei Nons to Florida he said without pausing. Slevo Jenkins can name three american in cases that he a a a Are As Good As any imported French Crest re Gobi Lolk s Tomme. Coach farm stick and Laura Chanel s of Jumpiere. All made irom Goat milk pasteurized by the cheese makers themselves. The boiler French cheeses. Jenkins pointed out. Are made of Page 14 the stars and stripes Friday