Broiled Beef Ribs

Ingredients

4 lb beef ribs
6 tbsp rice wine
5 tbsp sugar
lettuce leaves, green onion strips, round onion, pine nuts to serve

Seasoning

9 tbsp chopped green onion
3 tbsp soy sauce
1 tbsp chopped garlic
6 tbsp sesame salt
6 tbsp sesame oil

Method

  1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
  2. Sprinkle the ribs with the sugar and rice wine and mix well.
  3. Mix the seasoning ingredients in a bowl.
  4. Add the seasoning to the ribs. Mix well and set aside for 1 hour.
  5. Place the ribs on a hot grill and broil until done, turning them several times.

Source: Healthful Korean Cooking


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Grilled Cheese Sandwiches with Sage Sausage and Jack Cheese

Ingredients

2 sage/herbed sausages (about 14 ounces), either pork, turkey, or vegetarian
6 ounces shredded Jack or medium Asiago cheese
1-2 tablespoons (about 2 ounces) freshly grated aged cheese such as Parmesan, locatelli Romano, or dry Jack
2 green onions, thinly sliced
2-3 teaspoons sour cream
pinch of cumin seeds
tiny pinch of turmeric
dab of brown mustard
pinch of cayenne pepper or a few drops hot pepper sauce
8 thin slices whole-grain (such as wheatberry, sunflower seed, or sprouted wheat) bread
2-3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1-2 Moroccan-style preserved lemons, rinsed well and sliced into slivers or chopped
1-2 teaspoons finely chopped fresh flat-leaf parsley

Method

  1. Roughly dice the sausages, then brown them quickly over medium heat in a small nonstick skillet. Remove from the pan, place on paper towels, and leave to cool. Leave the pan on the stove and turn off the heat.
  2. In a medium bowl, mix together the 2 cheeses with the green onions, sour cream, cumin seeds, turmeric, mustard, and cayenne pepper. When the sausage is cool, mix it into the cheese.
  3. Pile 4 slices of the bread with the cheese-and-sausage mixture, then top with a second piece of bread. Pat down well and press lightly but firmly so that the sandwich will hold together.
  4. Reheat the pan over medium-high heat and add about half the olive oil and garlic, then push the garlic to one side and add 1 or 2 sandwiches, however many the pan will hold. Cook until lightly crisped on one side and the cheese begins to melt. Turn over and cook the second side until it is golden brown. Remove to a plate and repeat with the other sandwiches, garlic, and oil. You may either discard the lightly browned garlic or nibble on it; whichever you do, remove it from the pan before it blackens as it will give a bitter flavor to the oil if it burns.
  5. Serve the sandwiches right away, piping hot, cut into triangles, and sprinkled with the preserved lemon and chopped parsley.

Makes 4 servings.

Source: Greilled Cheese


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Ginger Soy Chicken Skewers

Ingredients

1/4 cup sodium-reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
3 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs (about 675 g), quartered
1 onion
8 green onions (white and light green parts only), cut in 1-1/2-inch pieces

Method

  1. In large bowl, whisk together 1/4 cup water, soy sauce, sugar, sesame oil, garlic. ginger and hot pepper flakes until sugar is dissolved.
  2. Add chicken and toss to coat. Let stand for 15 minutes, turning several times.
  3. Cut onion into quarters. Separate into pieces three layers thick.
  4. Reserving marinade, alternately thread chicken, onion and green onions onto four metal or soaked wooden skewers.
  5. Place on greased grill over medium heat. Close lid and grill, turning once and brushing with marinade halfway through, until juices run clear when chicken is pierced, 12 to 15 minutes.

Makes 4 servings.

Source: The Complete Chicken Cookbook


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Grilled Steaks with Onion Sauce

Ingredients

2 tablespoons cracked black pepper
2 dry bay leaves, crumbled
1 tablespoon Asian fish sauce
1/4 cup extra-virgin olive oil
Six 12- to 14-ounce rib eye steaks (about 3/4 inch thick)
4 tablespoons unsalted butter
1 pound red onions, thinly sliced
2 pickled jalapenos, seeded
1 tablespoon dry red wine
2 tablespoons red wine vinegar
salt and freshly ground pepper
1/2 cup drained cocktail onions, coarsely chopped
1/4 cup oil-cured Moroccan olives, pitted and chopped
1/4 cup torn mint leaves

Method

  1. In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
  2. In a saucepan, melt the butter. Add the red onions and jalapenos and cook over moderate heat until the onions are just softened, 5 minutes.
  3. Add the wine and 1 tablespoon of the vinegar and season with salt and ground pepper. Add 2 cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes.
  4. Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes.
  5. Transfer the onions to a blender. Add the remaining 1 tablespoon of vinegar and puree until very smooth. Season the onion sauce with salt and ground pepper.
  6. In a medium bowl, toss the cocktail onions, olives and mint leaves with the remaining 2 tablespoons of olive oil.
  7. Light a grill or preheat a grill pan. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, then serve with the onion sauce and pickled-onion relish.
  8. Serve with French fries.

Makes 6 servings.

Source: Chef Jonathon Sawyer


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Marmalade-glazed Chicken Thighs

Ingredients

2 tbsp lemon juice
1 tbsp extra-virgin olive oil
2 tsp chopped fresh rosemary
1 clove garlic, minced
1/4 tsp each salt and pepper
8 boneless skinless chicken thighs (about 675 g)
2 tbsp orange marmalade, melted

Method

  1. In bowl, whisk together lemon juice, oil, rosemary, garlic, salt and pepper; set aside.
  2. Cut chicken thighs in half crosswise. Add to marinade, tossing to coat. Let stand for 15 minutes.
  3. Thread chicken onto eight pairs of soaked wooden skewers. Place on greased grill over medium heat. Brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.
  4. Brush with marmalade. Grill, turning, until glazed, about 1 minute.
  5. Serve with whole wheat couscous (see recipe below).

Makes 4 servings.


Whole Wheat Couscous With Parsley

  1. In heatproof bowl, pour 1-1/2 cups boiling water over 1 cup whole wheat couscous. Cover and let stand for 5 minutes. Fluff with fork.
  2. Whisk together 1 tbsp each lemon juice and extra-virgin olive oil, and 1/4 tsp each salt and pepper. Stir into couscous.
  3. Stir in 1/4 cup finely chopped fresh parsley before serving.

Source: The Complete Chicken Cookbook


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