European Stars and Stripes (Newspaper) - September 3, 1994, Darmstadt, Hesse                                By Marty Meitus Scripps Howard news service generally the idea of a picnic is exciting a something about Good weather and friends and an array of food and drink. But somehow expectations Are often greater than the delivery. Either people 1 Don t know what to make and they re frantically running through their recipe boxes or they run to the nearest convenience store. A for the labor Day weekend we asked culinary experts for the one dish they always take to a picnic. A selection of their choices appear below. A As usual when it comes to picnics food safety is the primary concern. Here Are some tips from Pat Kendall food safety expert of Colorado state University Extension and the United states department of agriculture meat and poultry hot line a take Only what you la need so that you Don t have to _ worry about storing  items that Don t require refrigeration include fruits vegetables hard cheese canned meat or fish chips bread crackers Peanut butter Jelly Mustard and pickles. You Don t need to pack them in a cooler. A keep prepared salads in a cooler. Return to the cooler after you serve them. The Mayonnaise in t the Issue it s the handling and the preparation that s a concern and the High protein ingredients such As eggs Chicken Ham neat tuna that Are the risk Factor. When you buy prepared salads at the Deli counters Check for signs of freshness. If it looks As if it s been sitting there for a while choose something else. A keep hot foods hot and cold foods cold. If you buy a hot food like Fried Chicken pick it up no More than two hours ahead of the picnic. Otherwise buy i earlier and Cool it in the refrigerator bring it to a picnic in a cooler. And eat it cold. For hot Side dishes including baked Beans pick up just before the picnic or keep refrigerated and eat cold or heat on site. Charbroiled Curry Chicken salad on greens. 3 Chicken breasts pounded thin 3 Tablespoons Curry powder i cup Mayonnaise. 2 Tablespoons Honey 1 Tablespoon fresh Lemon 2 Teaspoons Champagne vinegar Salt a 2 Green onions a1 red Bell Pepper i Small red onion a a a Pound roasted peanuts. Mixture of various baby greens 8 Cherry tomatoes charbroil Chicken breasts on a hot Grill on both sides until done. Put aside. Place Curry powder in a dry saute pan and Cook on High heat until it turns slightly Browner a constantly stirring. Remove from pan. Place half of the Curry powder in a mixing bowl add the Mayonnaise Honey Lemon vinegar and Salt to taste. Blend Well and add More Curry powder until a desired taste is achieved. All Curry powders Are different in heat and flavor a it May be necessary to prepare More Curry powder than the 3 Tablespoons called for Here. Julienne Cut the Chicken breasts the Bell Pepper and the red onion and Dice the Green onion on a Bias Cut. Add to the Curry along with half of the peanuts and mix Well. Place some of the mixed greens on each plate and top with equal amounts of the Curry salad. Garnish each with the remaining peanuts and halved Cherry tomatoes. A Quot Kevin Taylor Zenith american Grill Denver marinated shrimp Pearl onions and Capers 3 pounds medium Large fresh shrimp 12 Small White Pearl onions a pint Box 1v cups vegetable Oil 1 cup cider yen Egirt in  2 Tablespoons celery seed 1 3 to 4-ounce Jar of Capers and their juice 12 Bay leaves try something a Little different brightness and smoothness. Add tarragon and season to taste if necessary. A when the potatoes Are still warm add the wine a Tablespoon at a time making sure the potatoes will absorb the liquid. Only add More wine if it will continue to soak into the potatoes. Add tarragon Mustard Vinaigrette. Add fresh minced herbs of your Choice and serve at room temperature. Serves 6 to 8. Joan Brett cooking school. Of the Rockies Boulder Colo. To Devin make a Cut about one eighth Inch deep Down the outside curve. Cook Dezeih and Shell shrimp leaving on their tails. Slice Pearl onions in very thin rings. Combine other ingredients and pour Over prepared shrimp and onions. Toss to coat cover and stir occasionally. Marinate overnight Drain and serve chilled with toothpicks. This recipe travels Well and May be stored in the refrigerator for up to three Days. Add crusty French bread and cheeses for a picnic Antipasto Platter. Sarah Leffen the seasoned chef cooking school Denver French potato salad 2 pounds red skinned potatoes peeling optional 2 Teaspoons Dijon Mustard 2 Tablespoons Good Quality White wine vinegar or Champagne vinegar. 6 to 8 Tablespoons canola or safflower Oil 2 Teaspoons chopped tarragon a a to v2 cup dry White wine Salt and freshly ground Pepper to taste Cut potatoes into v2 to 3/4-Inch Dice. Place in cold water and simmer until just tender. Drain and Reserve potatoes uncovered. While the potatoes Are cooking make a Vinaigrette. Place the Mustard vinegar Salt and Pepper in a Small mixing bowl. Whisk until blended. Add the Oil drop by drop while whisking. When the Vinaigrette begins to thicken the Oil can be added in a slow careful Stream while whisking constantly. Taste for a balance of then Remote the vein with the Point of a Sharp paring knife. The shrimp Are ready for next step banana bread with Nutmeg butter 3 bananas a cup Buttermilk a 1 Teaspoon Vanilla 2 cups cake flour 1 Teaspoon baking powder 1 Teaspoon baking soda a Pinch of Salt 6 ounces unsalted butter a i cups sugar 2 Large eggs i cup chopped walnuts Nutmeg butter _ i Pound butter a i Tablespoons Nutmeg _ 2 Tablespoons Brown sugar Combine bananas Buttermilk and Vanilla and Mash together. Sift together the cake flour baking powder baking soda and Salt. Cream together the unsalted butter and sugar. Add eggs to creamed butter and sugar one at a time. To mix Batter add to the creamed butter sugar and eggs the dry ingredients and banana mixture alternately starting and ending with dry ingredients. Finish with chopped walnuts. Bake in a greased and floured loaf pan at 325 degrees for approximately 25 to 30 minutes. Nutmeg butter mix softened butter with the rest of the ingredients and chill. / Robert Mancuso Normandy _ French restaurant Denver a army staff sgt. Eugene Morrison and sgt. Robert f. Bixenstein keep watch Over a Grill in Heidelberg Germany. Barbecues will be out in Force this weekend a some of them trying new dishes. A amps Dave Casey ribs perfect for the Grill two keys to Good ribs Grill the meat slowly and add sauce near the end. By Suzanne Martinson Pittsburgh Post Gazette ibs Are a Grill favorite they bring out our baser instincts they re fat they re Rich they re Messy. They re wonderful they also bring out our Baster instincts. If we believe big George the Barbecue expert in the movie Fried Creen tomatoes the secret s in the sauce. Or is it Quot i think the secret is in slow roasting Quot says Robin Kline of the National a pork producers Council. Actually Kline stresses two secrets. The other Quot not Sauying too  she tells horror stories of ribs gone amok Quot i be watched too Many people throw them on the fire put the sauce right on and try to Cook them too  her simple recipe requires patience. She advises roasting the ribs for one to two hours Over indirect heat on a covered Grill at medium temperature. To Cook by indirect heat put the charcoal around the edges of the Grill and place the ribs in the Middle of the grate. You can make a drip pan out of aluminium foil to place directly under the ribs to catch fat. Quot you Don t want to Cook them directly Over the coals Quot she says. Patience will be rewarded she adds. Quot they la be Nice and tender and the Stow cooking renders any  Cooks with Gas Grilis should Light one Side of the Grill and roast the ribs on the unlighted half. The Grill should be covered. Always sauce Only in the last 10 to 20 minutes. Another option is to roast the ribs in a 300-to 350-degree oven then Quot finish Over direct heat on the Grill to kind of Crisp them up Kline says. Darrell Borghi the new executive chef at Penn brewery in Pittsburgh takes slow roasting to the nth degree. Quot the Best thing you can do with Barbecue is slow and intentional a with a purpose. Just take your time. You can t Rush it my ribs Cook for to  although some Cooks a especially texans a dote on beef ribs pork is traditional. There Are three kinds All coming from different parts of the pork carcass a a spareribs. These hand held chewable come from the Side of the hog s belly. They have the least amount of meat per Bone. A Back ribs also called baby Back ribs. These Are what s left when the Boneless pork loin Cut is removed. A country style ribs. These Are from the rib end of the loin and Are the meat est a a knife and Fork rib. When purchasing ribs allow 1 Pound per person for spareribs and Back ribs but Only a half Pound for country style ribs. But warned Kline Quot i be seen plenty of Guys my husband included who can eat More than a Pound of Back  Here is a recipe with a sauce that s spicy but not too hot _ Texas barbecued ribs 1 slab pork spareribs or 4 pounds beef spareribs Olive Oil for coating Salt and freshly ground Black Pepper to taste sauce 3 Tablespoons butter 1 onion chopped 4 garlic cloves minced 2 tomatoes chopped 1 6-ounce can Tomato paste a Teaspoon Tabasco sauce serve extra on the Side for people who want additional heat 1 Teaspoon Worcestershire sauce i cup Brown sugar 1 Tablespoon Dijon Mustard dash of paprika Salt to taste Cayenne Pepper to taste about a Teaspoon i cup dry red wine juice of 1 Lemon rub spareribs with Olive Oil and Sprinkle on both sides with Salt and Pepper. Roast in oven for one hour and then set aside. / to make sauce in Large saute pan or Skillet heat butter until it bubbles. Add onion and garlic and saute until translucent about 3 minutes. Add All remaining ingredients stir to blend and Cook Over medium Low heat for 20 to 30 minutes or until mixture is slightly thickened and flavors have ripened. Adjust seasoning. Prepare indirect charcoal fire in Grill. When coals Are medium hot place ribs fat Side Down in Center of cooking rack. Cover Grill partially open vents and Cook ribs for 1 hour turning every 15 minutes. From the american Grill by David Barich and Thomas Ingalls Scripps Howard news service 16 the stars and stripes saturday september 3,1994 the stars and stripes 17