1/2 cup (1 stick) unsalted butter, softened
1 fresh jalapeno chile, seeded and finely chopped
1 garlic, minced
1 porterhouse steak, (2 1/2 pounds, 1 1/2 inches thick), room temperature
Coarse salt and freshly ground pepper
Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeño, and garlic in a bowl; set aside.
Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeño butter.
Thursday, August 9, 2007
Grilled Chicken & Avacado Salad
Vegetable oil, for grill pan
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving
Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.
Cilantro-Lime Vinaigrette
1/2 bunch cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper
6 skinless, boneless chicken breast halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups cooked chickpeas
3 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices, for serving
4 sprigs fresh cilantro, for serving
Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.
Cilantro-Lime Vinaigrette
1/2 bunch cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper
Balsamic Marinated Skirt Steak
1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil for grates
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil for grates
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
Pacific Pork Kababs with Pineapple Rice
1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving
Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving
Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
Rustic Guacamole
1 small onion, finely chopped
2 to 3 serrano chiles, finely chopped
1 teaspoon coarse salt
2 ripe avocados, (preferably Hass), halved, pitted, and peeled
3 tablespoons fresh cilantro, coarsely chopped
1 small green zebra tomato, (or any small ripe red tomato), seeded and chopped
Tortilla chips, for serving
Stir together onion, chiles, and salt in a medium bowl. Roughly mash avocados into onion mixture, leaving the avocados very chunky. Stir in cilantro and tomato. Serve with tortilla chips.
2 to 3 serrano chiles, finely chopped
1 teaspoon coarse salt
2 ripe avocados, (preferably Hass), halved, pitted, and peeled
3 tablespoons fresh cilantro, coarsely chopped
1 small green zebra tomato, (or any small ripe red tomato), seeded and chopped
Tortilla chips, for serving
Stir together onion, chiles, and salt in a medium bowl. Roughly mash avocados into onion mixture, leaving the avocados very chunky. Stir in cilantro and tomato. Serve with tortilla chips.
Mango Guacamole
2 garlic cloves, minced
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup freshly squeezed lime juice, (about 2 limes)
1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
Coarse salt
To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.
With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).
Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup freshly squeezed lime juice, (about 2 limes)
1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
Coarse salt
To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.
With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).
Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.
Three Garlic Pasta
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating
Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating
Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.
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