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Apr. 13th, 2005 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11So I've been experimenting a bit and I have some new recipes. If you can't tell, yes, the weather is nice enough to finally start up the grill, and yes, we seem to have a lot of citrus fruit lying around.
Spicy Orange Beef Kebobs
approx. 4 servings
Hardware:
You will need some barbecue skewers and some kind of grill.
For the skewers:
1lb cubed beef (you can find it already cubed for stews in the grocery store)
Veggies cut for skewers (I used 1/2 large sweet onion, 1 red bell pepper, 1 green bell pepper)
2 oranges
For the marinade:
1 1/2 tbsp grated ginger root
1 1/2 tbsp minced garlic
1 or 2 dried red asian peppers (like the ones that go into szechwan dishes), crushed
2 tbsp frozen orange juice concentrate
zest (ie, grated peel) from your two oranges above
1/3 c rice wine vinegar
1/3 c soy sauce
2 tsp Worcestershire sauce
Directions. Mix the marinade ingredients together. I am guessing on the rice wine vinegar and soy sauce portions... basically add enough in equal parts so you have enough marinade to cover the beef cubes. Or if you don't have that much of either, use equal thirds of vinegar, soy sauce and lightly salted water. (Add the worcestershire sauce at the end to taste.) Pour beef cubes and marinade into a ziplock bag and marinate for at least an hour.
Slice the oranges into 16 sections apiece. This should be about the same number of beef cubes that you have. Put everything onto skewers. When preparing the skewers, situate each of the beef sections next to the meat (not the peel) of one of the orange sections. Grill on high for 10-15 minutes, turning occasionally, until the steak and veggies look done.
Serve kebobs with rice. (Also, I didn't try this yet, but you can probably also use the marinade ingredients for a sauce for everything -- add a little cornstarch and maybe some sugar to taste and just stir it up in a small saucepan until it thickens. Not sure about using the marinade itself -- you probably want to stir-fry the ginger and garlic in some oil before adding the rest of the ingredients. I will report back on this part later... ;))
Tropical Grilled Pork Chops
3 servings
Hardware: Yet again, a grill.
For the grill:
6 medium-sized boneless pork chops
Tropical Salsa:
1 1/2 c mango chutney
1 1/2 c applesauce
1 (~3/4in) fresh pineapple ring
1 fresh jalapeno pepper
1 dash white pepper
Marinade:
2 tbsp of the tropical salsa
equal parts rice wine vinegar, soy sauce and lightly salted water (to cover)
Directions: Slice 1/2 the pineapple into bite size chunks and mince the other half. Mince the jalapeno pepper. Mix together pineapple, jalapeno, applesauce and mango chutney. Add a small dash of white pepper (careful, because too much of this can be very overpowering -- best to add little bits at a time and then taste after stirring it in). Reserve approx. 2 tbsp for the marinade.
Mix together marinade ingredients. Put marinade and pork chops into a ziplock bag and marinate for at least an hour. Then heat the grill and grill pork chops for about 8 minutes a side, or until grill lines start appearing and the chops look done. Warm the salsa in a saucepan and serve pork chops topped with salse. I served this with steamed broccoli and put the pork chops over some white rice.
Fat Free Grilled Pineapple Dessert
4 servings
Hardware:
You will need a grill, and a strainer and some cheesecloth or paper towels.
Ingredients:
1 2-lb container of fat free plain yogurt
4 bananas
4 (3/4in) fresh pineapple rings (sliced from a whole cored pineapple, not canned)
strawberries
honey
1 tsp almond extract
Directions: Strain the yogurt by pouring out the excess liquid from the container, and then pouring the rest of the yogurt into a strainer lined with cheesecloth, situated over a bowl (to catch the excess water). Strain for at least three hours, or until the yogurt is firm and holds its shape -- it's a bit thicker than soft serve ice cream but not as thick as hard ice cream (the more you strain this yogurt, the more the resulting yogurt/banana mix will hold its shape and look kind of like a scoop of ice cream). Mince the bananas and fold them, along with the almond extract, into the yogurt mix. Slice the strawberries into thin slices. Grill the pineapple rings on a hot grill for 8-10 minutes a side, until grill marks start appearing and the pineapple looks kind of dry on the outside. Braise pineapple rings with honey as they are grilling. In each serving bowl place a grilled pineapple ring on the bottom and then a scoop of the banana-yogurt mix. Drizzle liberally with honey, top with strawberries and serve immediately.
Right. Now I'm hungry. And I need to do work. (On that front, I actually got my code running again last night! That scores a big yay!)
Spicy Orange Beef Kebobs
approx. 4 servings
Hardware:
You will need some barbecue skewers and some kind of grill.
For the skewers:
1lb cubed beef (you can find it already cubed for stews in the grocery store)
Veggies cut for skewers (I used 1/2 large sweet onion, 1 red bell pepper, 1 green bell pepper)
2 oranges
For the marinade:
1 1/2 tbsp grated ginger root
1 1/2 tbsp minced garlic
1 or 2 dried red asian peppers (like the ones that go into szechwan dishes), crushed
2 tbsp frozen orange juice concentrate
zest (ie, grated peel) from your two oranges above
1/3 c rice wine vinegar
1/3 c soy sauce
2 tsp Worcestershire sauce
Directions. Mix the marinade ingredients together. I am guessing on the rice wine vinegar and soy sauce portions... basically add enough in equal parts so you have enough marinade to cover the beef cubes. Or if you don't have that much of either, use equal thirds of vinegar, soy sauce and lightly salted water. (Add the worcestershire sauce at the end to taste.) Pour beef cubes and marinade into a ziplock bag and marinate for at least an hour.
Slice the oranges into 16 sections apiece. This should be about the same number of beef cubes that you have. Put everything onto skewers. When preparing the skewers, situate each of the beef sections next to the meat (not the peel) of one of the orange sections. Grill on high for 10-15 minutes, turning occasionally, until the steak and veggies look done.
Serve kebobs with rice. (Also, I didn't try this yet, but you can probably also use the marinade ingredients for a sauce for everything -- add a little cornstarch and maybe some sugar to taste and just stir it up in a small saucepan until it thickens. Not sure about using the marinade itself -- you probably want to stir-fry the ginger and garlic in some oil before adding the rest of the ingredients. I will report back on this part later... ;))
Tropical Grilled Pork Chops
3 servings
Hardware: Yet again, a grill.
For the grill:
6 medium-sized boneless pork chops
Tropical Salsa:
1 1/2 c mango chutney
1 1/2 c applesauce
1 (~3/4in) fresh pineapple ring
1 fresh jalapeno pepper
1 dash white pepper
Marinade:
2 tbsp of the tropical salsa
equal parts rice wine vinegar, soy sauce and lightly salted water (to cover)
Directions: Slice 1/2 the pineapple into bite size chunks and mince the other half. Mince the jalapeno pepper. Mix together pineapple, jalapeno, applesauce and mango chutney. Add a small dash of white pepper (careful, because too much of this can be very overpowering -- best to add little bits at a time and then taste after stirring it in). Reserve approx. 2 tbsp for the marinade.
Mix together marinade ingredients. Put marinade and pork chops into a ziplock bag and marinate for at least an hour. Then heat the grill and grill pork chops for about 8 minutes a side, or until grill lines start appearing and the chops look done. Warm the salsa in a saucepan and serve pork chops topped with salse. I served this with steamed broccoli and put the pork chops over some white rice.
Fat Free Grilled Pineapple Dessert
4 servings
Hardware:
You will need a grill, and a strainer and some cheesecloth or paper towels.
Ingredients:
1 2-lb container of fat free plain yogurt
4 bananas
4 (3/4in) fresh pineapple rings (sliced from a whole cored pineapple, not canned)
strawberries
honey
1 tsp almond extract
Directions: Strain the yogurt by pouring out the excess liquid from the container, and then pouring the rest of the yogurt into a strainer lined with cheesecloth, situated over a bowl (to catch the excess water). Strain for at least three hours, or until the yogurt is firm and holds its shape -- it's a bit thicker than soft serve ice cream but not as thick as hard ice cream (the more you strain this yogurt, the more the resulting yogurt/banana mix will hold its shape and look kind of like a scoop of ice cream). Mince the bananas and fold them, along with the almond extract, into the yogurt mix. Slice the strawberries into thin slices. Grill the pineapple rings on a hot grill for 8-10 minutes a side, until grill marks start appearing and the pineapple looks kind of dry on the outside. Braise pineapple rings with honey as they are grilling. In each serving bowl place a grilled pineapple ring on the bottom and then a scoop of the banana-yogurt mix. Drizzle liberally with honey, top with strawberries and serve immediately.
Right. Now I'm hungry. And I need to do work. (On that front, I actually got my code running again last night! That scores a big yay!)
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dudette, you'se makin me hungry... so I'll give you the one and only recipe I know...
Date: 2005-04-13 05:09 pm (UTC)4 or 5 boneless/skinless chicken breasts...
12-24 oz of Pace or whatever picante you favor [more if you want more 'sauce']
6oz. of apricot preserves or similar [I use all-fruit][use more if you like it sweeter, I do]
mix pace and apricot stuff in a large skillet or pan, start on low heat.
grill [or brown in skillet or broil] the chix, till ALMOST done/ don't overcook! you can brush mixture on while you are doing this...
toss the chicken in the pan w/ the rest of the mixture [should be covered with it...] cover an bring to low/medium, cook till chicken is done [~185deg or pierce and juices run clear] let set for 5 or 10mins.
serve over rice, noddles, diced potatoes, huevos rancheros style w/ eggs... I've even diced the chicken and served it over corn chips...
there are like 10000 ways to do this, I just like the sweet/hot effect with the picante/apricot...and the single pan, 'cuz I'm lazy...
for the ultimate in lazyness... make a big batch sunday night, let it cool in the fridge for a while, and load individual br. in ziploc freexerbags w/ lotsa sauce...and freeze... viola` lunched for the whole week... good on toast too.
hee, all purpose food! :D
Re: dudette, you'se makin me hungry... so I'll give you the one and only recipe I know...
Date: 2005-04-14 01:38 pm (UTC)Re: dudette, you'se makin me hungry... so I'll give you the one and only recipe I know...
Date: 2005-04-14 08:04 pm (UTC)