Sunday, June 05, 2011

Weekly Recipes #57

Day 1

Smoky Spiced T-bone with Chilean Salsa

Four 1-inch-thick T-bone steaks

4 teaspoons pure chipotle powder

Salt and freshly ground pepper

1 garlic clove, minced

1 large beefsteak tomato, cut into 1/4-inch dice, with seeds and juices

1 small green bell pepper, cut into 1/4-inch dice

1 small sweet onion, finely diced

1 large jalapeño, seeded and very finely chopped

1/4 cup coarsely chopped cilantro leaves

Extra-virgin olive oil, for brushing

Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes.

In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir.

Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa.

Grilled Corn with Lime Chive Butter

4 tablespoons unsalted butter, softened

2 tablespoons snipped chives

1/2 teaspoon finely grated lime zest

Kosher salt

6 ears fresh corn, husked

Light a grill. In a small bowl, combine the butter with the chives, lime zest and a pinch of salt. Grill the corn over moderately high heat, turning, until browned, 7 to 8 minutes. Spread with the lime-chive butter and serve right away.

Mustard & Mayonnaise Glazed Asparagus

1/4 cup mayonnaise

1/4 cup grainy mustard

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 garlic clove, crushed

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 pound thick asparagus, trimmed

Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.

Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature

Day 2

Red Curry Chicken Kebabs with Minty Yogurt Sauce

with your choice of vegie and rice

2 1/2 tablespoons Thai red curry paste

1/2 cup vegetable oil

Kosher salt

2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes

3/4 cup plain low-fat yogurt

1/4 cup low-fat mayonnaise

1 tablespoon honey

1 tablespoon fresh lime juice

1 tablespoon finely chopped mint

In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.

Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.

Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

Day 3

Grilled Salmon with Dill Pickle Butter

4 tablespoons unsalted butter, softened

1/4 cup finely diced dill pickles

1 teaspoon minced tarragon

1/2 teaspoon Dijon mustard

Salt and freshly ground pepper

Four 6-ounce salmon fillets, with skin

Extra-virgin olive oil, for rubbing

Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.

Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.

Serve with:

Grilled Vegetable Panzanella

Grilled zuchinni,eggplant, red onion, and bread with fresh tomatoe and a dressing of olive oil, garlic, dijon, champagne vinegar, capers, salt and pepper

Day 4

The Best Summer Burger redux

1 egg

1 lb lean ground beef

1 c oats

1 c diced onion

1 c chopped spinach

2 Tbsp reduced-fat shredded Mexican-blend cheese

4 whole-grain buns

Salt and pepper to taste


In a large bowl, whisk the egg. Add everything else and mix -- your hands are the best tool -- until well blended. Form the meat into four patties. Place the burgers on a grill pan or nonstick skillet that's heated over medium high. Cook for 6 minutes per side or to the desired level of doneness.

Serve with:

Nuclear Orange Spud Missiles


NTS 2 medium sweet potatoes, uniform in size 2 Tbsp finely chopped pecans 2 Tbsp raisins 2 tsp whipped butter


Pierce the sweet potatoes with a fork. Microwave on high for 6 to 8 minutes, turning once. Cut them open and top each with half of the chopped pecans, raisins, and butter.

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