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Archive for the ‘Cooking Beverages’ Category

Makes 4 servings

  • 4-5 lbs beef short ribs, cut into pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 12 oz bottle chili sauce
  • 1/2 cup beer or orange juice
  • 2 tbsp minced onion
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 2 tsp sugar
  1. Sprinkle ribs with salt and pepper. 
  2. Combine remaining ingredients in a medium saucepan.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Set aside. 
  3. Preheat grill to medium-high heat. 
  4. Grill ribs for 20 minutes, turning frequently.  Baste ribs liberally with sauce and continue to cook another 20 minutes.

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Makes 8 servings

  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • 3/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons sugar
  • 1/4 cup chopped green onions
  • 1/4 cup peanut oil
  • 1/4 teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
  1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  2. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

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Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

  • 4 oz rice-flour noodles
  • 1/2 seedless cucumber, cut into 2 inch long julienne sticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 2 scallions, green part only, cut into 2 inch long julienne strips
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1 tsp soy sauce
  • 1/2 tsp Asian sesame oil

For kebabs:

  • olive oil, for grill
  • 1 3/4 lbs sea scallops
  • 1 tbsp fresh lime juice, plus wedges for garnish
  • 1 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
  • 4 oz fresh snow peas, blanched
  • 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 12 (10 inch) bamboo skewers, soaked in water 30 minutes
  1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
  2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
  3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.

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Serves 4

  • 4 boneless, skinless chicken breasts (5 oz each)
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 2 tbsp water
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • lemon slices for garnish
  1. Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4 inch thickness with a rolling pin or meat mallet. 
  2. On a sheet of waxed paper, combine flour, salt and pepper.  In a large shallow bowl, beat together eggs and water. 
  3. Dredge chicken breasts in flour mixture, one at a time, to coat lightly on both sides.  Dip chicken in egg mixture to coat on both sides; let excess drip back into bowl. 
  4. In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat.  Add chicken to skillet, in batches if necessary, using remaining oil if needed.  Cook, turning once, until browned and cooked through, about 6 minutes.  Transfer to a plate; keep warm. 
  5. Just before chicken is done, melt remaining butter in a small skillet.  When butter begins to foam, add lemon juice; swirl to mix.  Pour lemon butter over chicken.  Garnish with lemon slices.

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Serves 6

  • 6 bone-in chicken breasts (about 8 oz each)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14 oz) unsweetened coconut milk
  • 2 tbsp brown sugar
  • 2 tbsp fresh basil leaves, crumbled, or 2 tsp dried basil
  • 1 tbsp curry powder
  • 2 tsp light soy sauce
  • 2 tsp lemon juice
  • 1/4 cup heavy cream
  • 3 tbsp raisins
  1. Preheat oven to 450°F.  Season chicken breasts with salt and pepper. 
  2. Arrange the chicken in a single layer in a shallow baking dish.  Roast until chicken is browned and cooked through, about 30 minutes. 
  3. While chicken is roasting, in a large skillet, combine coconut milk, brown sugar, basil, curry powder, soy sauce and lemon juice.  Bring to a boil over high heat, stirring.  Reduce heat to medium-low; simmer, stirring for 10 minutes.  Whisk in heavy cream. 
  4. Transfer chicken breasts to serving plates.  Spoon sauce over and sprinkle each serving with some raisins.

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Makes 4 servings

  • 1/2 cup A1 Original Steak Sauce
  • 1/2 cup lime juice or orange juice
  • 1 medium tomato, chopped
  • 1 small onion, finely chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp coriander
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1 flank or skirt steak (1 lb)
  1. Combine all ingredients except steak. 
  2. Place steak in resealable plastic bag.  Remove 1/4 cup of the steak sauce mixture; pour remaining steak sauce mixture over steak in bag.  Seal bag, then turn bag over several times to evenly coat steak.  Refrigerate at least 30 minutes to marinate. 
  3. Preheat grill to medium heat.  Remove steak from bag; discard marinade.  Grill flank steak, uncovered, 17-21 minutes (or skirt steak 10-13 minutes) for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup steak sauce mixture. 

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Serves 4

  • 1 pint large strawberries
  • 4 kiwis
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp orange liqueur or orange juice
  • pinch of cinnamon
  • 2 tbsp sliced almonds
  1. Rinse the strawberries and pat dry with paper towel.  Cut or pull out of the leaves as well as the hulls of the strawberries with a paring knife.  Peel kiwis with the knife. 
  2. Cut the strawberries and kiwis into 1/4 inch thick slices.  Arrange the fruit in overlapping layers on a serving dish. 
  3. In a small bowl, mix the lemon juice, honey, liqueur, and cinnamon until blended to make the orange dressing.  Drizzle the fruit with the dressing.  Cover the salad and refrigerate for 1 hour to let the flavors develop. 
  4. Toast the almonds in a dry skillet over medium heat until golden brown.  Set aside.  Before serving, sprinkle the almonds over the fruit. 

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Serves 4

  • 8 oz spinach fettuccine
  • 1 clove garlic, minced
  • 1/3 cup chopped yellow onion
  • 1/2 cup dry white wine or chicken broth
  • 2 jarred roasted red peppers, sliced
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into 1 inch chunks
  • 1/2 cup skim milk
  • 1/2 tsp dried thyme
  1. Cook pasta according to package directions, but do not add salt.  Drain in colander. 
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray.  Heat skillet over medium heat.  Add garlic and onion.  Cook until tender, about 5 minutes.  Add wine and red peppers.  Cook for 2 minutes longer.  Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth. 
  3. Whip out skillet.  Spray with more cooking spray.  Heat skillet over medium heat.  Add chicken.  Cook, stirring frequently, until browned, about 5 minutes.  Add vegetable mixture, milk and thyme.  Bring to a simmer.  Cook, stirring, until sauce thickens slightly, about 5 minutes. 
  4. Divide pasta evenly among individual serving plates.  Spoon chicken mixture on top.  Server immediately. 

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Makes 6 side-dish servings

  • 1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
  • 2 tablespoons cooking oil or olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
  • 1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
  • 1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
  • 6 cherry tomatoes, halved
  • 1/4 cup snipped fresh parsley
  • 1 teaspoon snipped fresh thyme
  • Sprigs of fresh thyme (optional)
  1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into a serving bowl. Sprinkle with the salt and black pepper.
  2. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.
  3. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, cherry tomatoes, parsley, and snipped thyme. Toss gently to mix. Cool.
  4. Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.

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Makes 6 servings

  • 5 plum tomatoes (about 1 pound)
  • 1 dried pasilla pepper
  • 2 tablespoons butter
  • 1/2 of a medium onion, finely chopped
  • 1/2 of a medium yellow sweet pepper, chopped
  • 1 large clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup dry white wine
  • 1 cup chicken broth or reduced-sodium chicken broth
  • 2 tablespoons snipped fresh oregano
  • 1 tablespoon snipped fresh thyme
  • 6 7-ounce beef tenderloin steaks, cut 1 inch thick
  • 2 tablespoons butter
  1. For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.
  2. Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.
  3. In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.
  4. Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.
  5. Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)
  6. Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks.

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