Grilling dishes, including recipes for chicken breasts, pork tenderloin and salmon patties.
Saturday, June 8, 2013
COCONUT-MARINATED PORK TENDERLOIN with GREEN ONIONS, PEANUTS
Prep: 25 minutes
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6
Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.
1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce
1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.
3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.
4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.
5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.
6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.
Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.
Marinate: 3 to 8 hours
Cook: 20 minutes
Servings: 4 to 6
Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" {Clarkson Potter, $35}, by Bobby Flay with Stephanie Banyas and Sally Jackson.
1 can {14 ounces} unsweetened coconut milk
Grated zest of 2 limes
Juice of 2 limes
1 heaping tablespoon mild curry powder
2 teaspoons mild Spanish paprika
6 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce
1/4 teaspoon coarsely ground black pepper
2 pork tenderloins, 1 pound each, trimmed of excess fat
2 tablespoons oil
1/2 teaspoon salt
4 green onions, halved lengthwise, finely chopped
1/2 cup coarsely chopped roasted unsalted peanuts
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon ground allspice
Hot sauce
1. Combine the coconut milk. lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.
2. Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.
3. Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill {indirect heat}; cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.
4. Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.
5. Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.
6. Slice the pork across the grain into 1/4-inch slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.
Nutrition information: Per serving {for 6 servings}: 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.
SPICY SALMON BURGERS
Prep: 15 minutes
Chill: 1 hour
Cook: 4 minutes
Servings:
2 to 4 burgers
Note:
A recipe from "Everyday Barbecue" {Ballantine, $24}, by Myron Mixon with Kelly Alexander. Mixon, billed as the "winningest man in competitive barbecue" and a judge on the reality television series, "BBQ Pitmasters," recommends chilling the salmon patties for one hour before grilling for easier handling. "Take special care not to overcook them: Juiciness is the key to a good salmon burger," he notes.
1 pound skinless salmon fillet, cut into 1-inch pieces
1 egg, lightly beaten
1 tablespoon each: fresh lemon juice, Dijon mustard
1/4 cup chopped green onions
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper
1/2 cup prepared tarter sauce
1 tablespoon fresh dill
1 teaspoon grated lemon zest, {optional}
2 to 4 sesame seed rolls, split
Red onion slices
4 to 8 Bibb lettuce leaves
1. Place the salmon, egg, lemon juice and mustard in a food processor; pulse until coarsely ground. Transfer the mixture to a bowl; mix in the green onions, garlic, salt and pepper. Gently form into two to four 1/2-inch thick patties. Cover, refrigerate, at least 1 hour and up to 4 hours.
2. Heat a charcoal or gas grill to medium-high heat. Meanwhile, whisk together the tarter sauce, dill and lemon zest in a bowl.
3. Grill the rolls until toasted; transfer to plates. Spread the bottom halves generously with the enhanced tarter sauce. Grill the salmon patties uncovered until the fish is cooked through, about 2 minutes per side. Place the burgers atop the sauce on the rolls. Top each with onion slices, 2 lettuce leaves and the top half of each roll.
Nutrition information:
Per serving {for 4 servings}; 609 calories, 27 g fat, 9 g saturated fat, 188 mg cholesterol, 57 g carbohydrates, 31 g protein, 832 mg sodium, 1 g fiber.
Chill: 1 hour
Cook: 4 minutes
Servings:
2 to 4 burgers
Note:
A recipe from "Everyday Barbecue" {Ballantine, $24}, by Myron Mixon with Kelly Alexander. Mixon, billed as the "winningest man in competitive barbecue" and a judge on the reality television series, "BBQ Pitmasters," recommends chilling the salmon patties for one hour before grilling for easier handling. "Take special care not to overcook them: Juiciness is the key to a good salmon burger," he notes.
1 pound skinless salmon fillet, cut into 1-inch pieces
1 egg, lightly beaten
1 tablespoon each: fresh lemon juice, Dijon mustard
1/4 cup chopped green onions
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper
1/2 cup prepared tarter sauce
1 tablespoon fresh dill
1 teaspoon grated lemon zest, {optional}
2 to 4 sesame seed rolls, split
Red onion slices
4 to 8 Bibb lettuce leaves
1. Place the salmon, egg, lemon juice and mustard in a food processor; pulse until coarsely ground. Transfer the mixture to a bowl; mix in the green onions, garlic, salt and pepper. Gently form into two to four 1/2-inch thick patties. Cover, refrigerate, at least 1 hour and up to 4 hours.
2. Heat a charcoal or gas grill to medium-high heat. Meanwhile, whisk together the tarter sauce, dill and lemon zest in a bowl.
3. Grill the rolls until toasted; transfer to plates. Spread the bottom halves generously with the enhanced tarter sauce. Grill the salmon patties uncovered until the fish is cooked through, about 2 minutes per side. Place the burgers atop the sauce on the rolls. Top each with onion slices, 2 lettuce leaves and the top half of each roll.
Nutrition information:
Per serving {for 4 servings}; 609 calories, 27 g fat, 9 g saturated fat, 188 mg cholesterol, 57 g carbohydrates, 31 g protein, 832 mg sodium, 1 g fiber.
Saturday, June 1, 2013
AVOCADOS PERFECT FOR SUMMER FARE
If you are looking for a way to add flavor and adventure to your summer meals, try creamy, buttery avocados! They are incredibly versatile with many cuisines.
Power Packed Fruit:
Not only do avocados add flavor to any dish, they also are nutrient-dense.
Avocados include monounsaturated fats {3g}, potassium {142 mg}, fiber {2g}, vitamins E {0.5 mg}, B-6 {0.08 mg} and C {2.5 mg} and folate {25 micrograms}.
They are only 50 calories per serving {1/5 of an avocado}, plus they are naturally cholesterol and sodium free.
For resources: http://www.avocadosfromperu.com
Power Packed Fruit:
Not only do avocados add flavor to any dish, they also are nutrient-dense.
Avocados include monounsaturated fats {3g}, potassium {142 mg}, fiber {2g}, vitamins E {0.5 mg}, B-6 {0.08 mg} and C {2.5 mg} and folate {25 micrograms}.
They are only 50 calories per serving {1/5 of an avocado}, plus they are naturally cholesterol and sodium free.
For resources: http://www.avocadosfromperu.com
QUINOA-STUFFED PERUVIAN AVCOCADOS
Quinoa Salad:
1 cup water
3/4 cup quinoa
1/4 cup cooked fresh corn kernels
1/4 cup diced tomato
1/4 cup cooked, diced yams
3 tablespoons minced red onion
Lime-Jalapeno Dressing:
1/4 cup olive oil
3 tablespoons lime juice
3 tablespoons fresh cilantro leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 jalapeno pepper, stemmed and seeded
2 ripe avocados
Fresh cilantro leaves
Bring water to a boil in a small saucepan. Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
Add corn, tomato, yams and onion to bowl and mix well. Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.
Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.
Serves 4.
1 cup water
3/4 cup quinoa
1/4 cup cooked fresh corn kernels
1/4 cup diced tomato
1/4 cup cooked, diced yams
3 tablespoons minced red onion
Lime-Jalapeno Dressing:
1/4 cup olive oil
3 tablespoons lime juice
3 tablespoons fresh cilantro leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 jalapeno pepper, stemmed and seeded
2 ripe avocados
Fresh cilantro leaves
Bring water to a boil in a small saucepan. Rinse quinoa in a fine mesh sieve and add to pot. Cook, covered, over low heat for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
Add corn, tomato, yams and onion to bowl and mix well. Puree all dressing ingredients in a small food processor or blender and stir into salad. Cover and chill for at least 1 hour.
Cut avocados in half and remove pits. Place avocado halves on 4 small plates and top with quinoa salad. Garnish with cilantro leaves.
Serves 4.
BEEF and POTATO SALAD with SMOKY CHIPOTLE
In central Mexico, this dish is a standard-served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips.
12 ounces stew beef {preferably from the chuck}, cut into 1-inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned chipotle chili in adobe sauce *
1 ripe medium avocado, cut into 1/4-inch pieces
Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon: let cool.
Add potatoes to the meat broth-if there isn't enough to cover them, add water-and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chopotle, to taste. Let cool to room temperature. Stir in avocado just before serving. Serves 6.
* Chipotle chilies in adobo sauce are smoked jalapenos packed in a spicy, flavorful sauce. Look for small cans with the Mexican foods in large supermarkets. Once opened, they will keep at least two weeks in the refrigerator or six months in the freezer.
12 ounces stew beef {preferably from the chuck}, cut into 1-inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned chipotle chili in adobe sauce *
1 ripe medium avocado, cut into 1/4-inch pieces
Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon: let cool.
Add potatoes to the meat broth-if there isn't enough to cover them, add water-and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chopotle, to taste. Let cool to room temperature. Stir in avocado just before serving. Serves 6.
* Chipotle chilies in adobo sauce are smoked jalapenos packed in a spicy, flavorful sauce. Look for small cans with the Mexican foods in large supermarkets. Once opened, they will keep at least two weeks in the refrigerator or six months in the freezer.
Thursday, May 30, 2013
VINAIGRETTE'S
An assortment of useful vinaigrette's!
WALNUT VINAIGRETTE
1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the oils, vinegar, garlic, salt, and pepper. Mix well.
BASIL VINAIGRETTE
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar {recipe follows}
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt Dash freshly ground pepper
Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
SOY DRESSING
1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
Combine the above ingredients and mix well. Makes about 3/4 cup dressing.
WALNUT VINAIGRETTE
1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the oils, vinegar, garlic, salt, and pepper. Mix well.
BASIL VINAIGRETTE
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar {recipe follows}
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt Dash freshly ground pepper
Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
SOY DRESSING
1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root
Combine the above ingredients and mix well. Makes about 3/4 cup dressing.
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