Grilled Chicken w/ Arugula Salad

 Ingredients:

• 2 bone-in whole chicken breasts, halved
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 2 cups fresh corn kernels (about 3 ears)
• 3 cups packed arugula
• 1 1/2 tsp. coarsely chopped fresh oregano
• About 1/2 cup Whole Citrus Vinaigrette
• 1 1/2 oz. Pecorino cheese

Directions:


1. Prepare grill and let burn down to medium-hot coals. Brush chicken breasts on both sides with olive oil; season well with salt and pepper. Grill over coals, skin side down, until well browned, about 2 minutes. Move to edge of grill, away from direct heat; cover grill loosely and cook, turning once or twice, until opaque throughout, about 20 minutes.

2. While chicken is cooking, make salad. Combine corn kernels, arugula, and oregano in a bowl. Add vinaigrette, toss, and season with salt and pepper. With vegetable peeler, shave cheese onto salad. Toss lightly.

3. To serve, arrange chicken on plates and pile salad alongside.

Grilled Potato Skins

You Will Need


2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream



What to Do


1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Tom Yum Goong

Tom Yum is a Thai hot and sour soup very similar to a spicy Sinigang.

Ingredients:

• 2 lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup)
• 6 lime leaves (about 1 tablespoon), torn with center vein removed
• 2 tablespoons fresh turmeric (luyang dilaw), sliced thin
• 1 tablespoon coriander roots, about 2 roots
• 1 tablespoon shallots, whole with skin removed (1 to 2 shallots)
• 1 cup tomato (medium tomato), sliced into 6-8 pieces lengthwise
• 2 cups broth (pork, chicken)
• 1/2 cup straw mushrooms, ends removed and halved
• 2 tablespoons red medium-sized chilies, smashed
• 4 or 5 medium-sized saltwater shrimp, whole and uncleaned, make sure they’re fresh
• a pinch of salt
• 1 1/4 teaspoon fish sauce (patis)
• 1 1/2 teaspoons roasted chili paste
• 1 tablespoon lime juice (add more if you like)
• 3 tablespoons fresh cow’s milk (optional)
• 3 small dried chilies, roasted (optional – use only if adding milk)
• 1 tablespoon coriander, chopped.

Procedure:

1)  Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2? pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your fresh turmeric into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat.

2)  Wash the shrimp then set aside. Boil the broth on high until it comes to a rapid boil.  Add the lime leaves, lemongrass, coriander root, turmeric, shallots and tomato. Boil for 4-5 minutes. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.

3)  After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.

4)  Add the fish sauce and remove from heat. You will now season the soup.

5)  Add lime juice, chili paste, smashed fresh chilies.

6)  If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.

7)  Garnish with fresh cilantro leaves and serve.

Grilled Salmon Steaks //Asian Style

 

 

 

Ingredients:

• 4 salmon steaks (about 6 ounces each)
• 1 cup cucumber, diced
• 3 tablespoons sesame oil
• 2 tablespoons lime juice
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon fish sauce ( or oyster sauce)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper

Preparation:

Combine all ingredients except, salmon steaks, black pepper, and sesame oil, in a medium mixing bowl for make relish. Let mixture sit for 1 hour at room temperature. Preheat grill. Brush salmon steaks with oil and season with salt and black pepper. Grill steaks on direct high heat for 8 to 10 minutes. Remove from grill and top with relish.

**Tip.. I set steaks skin side down diagonal (2 o'clock) for 2-3 minutes, then rotate (same side down to 10 o'clock... gives the crisscrossed grill marks..).. and then do the same for the other side..

**Tip.. Use a GOOD spatula, and NOT tongs, to avoid it falling apart.

**Tip.. Used a oiled rag on grill to oil the grill first, and help keep salmon from sticking and coming apart on ya

Turkey Kabobs w/Red pepper Relish

You Will Need

TURKEY KABOBS
8 sprigs fresh rosemary or 8 wooden skewers
1 pound boneless, skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds, lightly crushed
2 tablespoons extra virgin olive oil
16 small white onions, peeled

RED-PEPPER RELISH
2 large red bell peppers
1/2 fennel bulb, trimmed
1/3 cup pitted black olives (preferably kalamata)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
Cooked couscous or wild rice (optional)







What to Do


1. If using rosemary stalks, pull off and reserve leaves from the bottom end of each stalk, keeping a cluster of about 2 1/2 inches of leaves at the top. Soak rosemary stalks (or wooden skewers) in water while you marinate the turkey.

2. Make Turkey Kabobs: Cut turkey into 24 1 1/2-inch cubes. Sprinkle with the salt and pepper and spread in a single layer in a shallow baking dish. Whisk wine, lemon juice, garlic, rosemary, sage, thyme, and fennel seeds together in a small bowl; whisk in the oil. Drizzle the marinade over the turkey and toss until all of the pieces are coated. Cover with plastic wrap and marinate in the refrigerator 30 minutes, turning once halfway through.

3. Make Red-Pepper Relish: Meanwhile, seed red peppers and cut into 1/4-inch dice. Trim fennel bulb and cut into 1/4-inch dice. Cut olives into 1/4-inch dice. Mix diced peppers, fennel, and olives with the lemon juice, oil, garlic, and black pepper in a medium bowl.

4. Heat grill or broiler to high. Thread marinated turkey and onions onto soaked rosemary stalks or skewers. Bring remaining marinade to a boil in a small saucepan over high heat.

5. Grill or broil kabobs about 12 minutes, basting often with the marinade, until turkey is cooked through and golden brown. Serve with relish and couscous or wild rice, if desired.