Grilled Beer-braised Beef Ribs with Asian Sauces

Ingredients

2 kg beef back ribs
4 (440-mL) cans dark stout beer, about 7 cups
3/4 cup hoisin sauce
3/4 cup Thai sweet chili sauce

Method

  1. Preheat oven to 325ºF.
  2. Trim silverskin membrane and any excess fat off ribs. Slice into 1-rib portions.
  3. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours.
  4. Transfer ribs to a platter. Discard liquid.
  5. Preheat barbecue to medium-low.
  6. Stir hoisin with chili sauce in a bowl.
  7. Brush ribs with sauce.
  8. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 minutes.

Makes 4 servings.

Source: Chatelaine magazine

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Burger with Grilled Thai-flavour Turkey Patty

Ingredients

1/2 cup sugar
1 cup rice wine vinegar
1 cup thin cucumber slices
1 pound ground turkey
1/4 cup vegetable oil
1/2 cup mayonnaise
2-1/4 teaspoons sriracha sauce
4 brioche buns
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves

Seasoning

1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup green onions, chopped
1/4 teaspoon turmeric, ground
1 teaspoon jalapeño, finely chopped
3 teaspoons fish sauce
2 teaspoons lime juice
1 teaspoon sesame oil
1 teaspoon salt

Method

  1. Combine sugar and vinegar in a saucepan and bring to a simmer until sugar dissolves. Cool slightly before adding mixture to cucumber slices to pickle for at least 20 minutes.
  2. Preheat grill and plancha to medium-high heat. Mix turkey with seasoning ingredients in a large bowl. Form four evenly sized patties.
  3. Drizzle vegetable oil over the plancha and grill patties for four minutes per side until fully cooked or until internal temperature reaches 165°F (74°C). Allow to rest for a few minutes.
  4. Mix mayonnaise and sriracha sauce together. Spread one tablespoon of mayonnaise mixture on both top and bottom of each bun. Place pickled cucumber slices on the bottom bun and place burger on top. Top the burger with basil and mint leaves before serving.

Makes 4 servings.

Source: Chef Dale MacKay

Grilled Steak with Cauliflower Rice

Ingredients

4 grilling steaks, about 500 g, at room temperature
1/2 tsp salt
3 garlic cloves
2 Serrano chilies, coarsely chopped
1/2 cup lime juice
2 tbsp fish sauce
2 tbsp brown sugar
1 cup chopped cilantro
1/2 cup fresh mint leaves

Cauliflower Rice

1 small head cauliflower
1 tsp canola oil
1 small onion, finely chopped
1/4 tsp salt

Method

  1. To make the cauliflower rice, cut cauliflower into florets. Pulse florets in a food processor until finely chopped to resemble rice.
  2. Heat a large frying pan over medium-high. Add oil, then onion. Cook until soft, 2 to 3 minutes.
  3. Add cauliflower. Cook until tender, about 2 more minutes. Stir in salt and season with fresh pepper. Set aside.
  4. Preheat barbecue to medium-high.
  5. Sprinkle both sides of steaks with salt and season with fresh pepper.
  6. Whirl garlic and chilies in a food processor until finely chopped. Add lime juice, fish sauce, brown sugar, cilantro and mint. Whirl until finely chopped. Scrape into a small bowl. Set aside.
  7. Oil grill. Barbecue steaks, with lid open, 3 to 5 minutes per side for medium-rare if steak is 1-inch thick.
  8. Transfer steaks to a cutting board. Let stand 5 minutes, then slice into thin strips. Drizzle steak with cilantro sauce and sprinkled with more mint if desired.
  9. Serve steak with cauliflower rice.

Makes 4 servings.

Source: Chatelaine magazine

Grilled Tuna and Eggplant in Kabobs

Ingredients

1 lb fresh tuna steaks, about 1 inch thick, cut into 1-inch cubes
1 long, thin, Japanese-style eggplant

Marinade

grated zest and juice of 1 lime
4 Tbsp olive oil
1 garlic clove, minced
2 Tbsp chopped fresh oregano and parsley
salt and freshly ground black pepper

Method

  1. Place the tuna in a glass bowl, then add all the marinade ingredients. Stir well and leave for at least 1 hour, stirring once or twice.
  2. Half cook the eggplant on the barbecue or under the broiler, until the skin is just starting to wrinkle. Cut into 1/2-inch thick slices.
  3. Thread the tuna and eggplant onto skewers, then brush with the remaining marinade.
  4. Cook over a moderate heat for 5-6 minutes on each side, either on the barbecue or under a broiler, basting with any remaining marinade. Serve with a rice salad.

Makes 4 servings.

Source: Cooking with Garlic

Quick and Easy Dinner with Strip Loin Steak

Ingredients

1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/4 tsp each salt and coarsely ground pepper
1/4 cup olive oil
2 tbsp prepared horseradish
2 beef strip loin grilling steaks (8 oz each), halved crosswise
2 sweet red peppers, quartered
1 large Vidalia onion, cut in 1/2-inch thick rings

Method

  1. In small bowl, combine vinegar, mustard and half each of the salt and pepper. Ggradually drizzle in oil, whisking until emulsified. Stir in horseradish. Remove 2 tbsp and set aside for topping.
  2. Season steaks with remaining salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, brushing often with horseradish mixture and ttirning once, until medium-rare, about 8 minutes.
  3. Remove steaks from grill. Spoon reserved horseradish topping on top. Let stand for 5 minutes.
  4. Add red peppers and onion to grill. Grill, covered, turning occasionally and brushing with horseradish mixture, until softened slightly, about 5 minutes. Serve with steak.

Makes 4 servings.

Source: