Grilled Short Ribs with Parsley Sauce and Hearts of Palm Salad Friday, Feb 8 2013 

SERVES 4

1/2 cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra-virgin olive oil
1/2 cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon water
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into 1/2-inch pieces
1 pint cherry tomatoes, halved
1 1/2 pounds boneless beef short ribs

Whisk parsley, 1/3 cup oil, 1/4 cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, 1/2 teaspoon salt, red pepper flakes, and water together in medium bowl.

Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.

Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts o£ palm salad.

30-MINUTE SUPPERS, Summer 2011, Page 20

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Caribbean Grilled Chicken with Tropical Rice Pilaf Friday, Feb 8 2013 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (largest pieces). Place  marinated mango pieces onto four 1/4—inch skewers. Transfer chicken halves and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.

Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

Caribbean Grilled Chicken with Tropical Rice Pilaf Wednesday, Jan 25 2012 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (citing largest pieces). Thread marinated mango pieces onto four 14—inch metal skewers. Transfer chicken breasts and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

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Asian Noodles With Shrimp and Vegetables Friday, Nov 4 2011 

SERVES 4

4 slices bacon
1 pound large shrimp, peeled and deveined, shells reserved (optional)
6 scallions, white parts halved lengthwise, green parts sliced thin
1 (2-inch) piece fresh ginger, peeled, sliced into 1/4-inch rounds, and smashed
3 garlic cloves, peeled and smashed
1/4 teaspoon red pepper flakes
8 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 (3-ounce) packages ramen noodles, flavoring packets discarded
1 (16-ounce) bag frozen Asian vegetable mix

Cook bacon, shrimp shells (if using), scallion whites, ginger, garlic, and red pepper flakes in large saucepan over medium-high heat until browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium and simmer until broth is reduced to about 6 cups, 15 to 20 minutes. Strain broth and return to empty saucepan. Stir in soy sauce, 1 teaspoon sesame oil, and shrimp. Cover and keep warm.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until nearly tender, about 2 minutes. Add vegetables to pot and cook until vegetables are heated through and noodles are completely tender, about 1 minute longer. Drain well, then divide noodle mixture between 4 large bowls.

Return broth mixture to simmer over medium heat. Stir in remaining sesame oil. Ladle broth mixture over individual bowls of noodles. Top with scallion greens. Serve.

Page 56 30-MINUTE SUPPERS Summer 2011

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