Grilled Beef with Peanut Sauce Friday, Dec 13 2013 

3 tablespoons Thai red curry paste
2 tablespoons vegetable oil
1 tablespoon soy sauce, PLUS
1 teaspoon soy sauce
1 (2-lb) flank steak, trimmed
3 tablespoons packed dark brown sugar
2 cloves garlic, minced
1 cup canned coconut milk
1/3 cup chunky peanut butter
1 tablespoon fish sauce
1 tablespoon lime juice

Combine 2 tablespoons curry paste, 1 tablespoon oil, and 1 tablespoon soy sauce in bowl and rub all over steak. Let sit for 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small saucepan over medium heat until shimmering. Add sugar, garlic, and remaining 1 tablespoon curry paste and cook until fragrant, about 30 seconds. Add coconut milk and bring to boil. Whisk in peanut butter, fish sauce, lime juice, and remaining 1 teaspoon soy sauce until combined. Remove from heat; set aside.

Grill steak over hot fire until medium-rare (125°F), about 6 minutes per side. Transfer to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice thin against grain. Serve with peanut sauce.

Serves 4

Cook’s Country, August/September 2013, recipe card

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Skillet Teriyaki Beef and Vegetables Friday, Oct 11 2013 

1/2 cup teriyaki sauce
1/2 cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 1/2-lb) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced 1/8-inch-thick on bias
8 ounces snow peas, strings removed
1 clove garlic, minced

Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125°F (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.

Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.

Serves 4

Cook’s Country #48, Recipe Card, December/January 2012

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Grilled Meatloaf Burgers Friday, Oct 11 2013 

1 1/2 pounds meatloaf mix
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme
Salt
Pepper
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons cider vinegar
4 hamburger buns

Combine meatloaf mix, egg, Worcestershire, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Shape mixture into four 3/4-inch-thick patties. Whisk ketchup, sugar, and vinegar together in bowl until combined. Reserve 5 tablespoons glaze for serving.

Grill burgers over medium-hot fire until well browned on first side, 5 to 7 minutes. Flip burgers and brush with remaining glaze. Cook until meat registers 160°F, about 7 minutes. Transfer burgers to plate and tent loosely with aluminum foil; let rest for 5 minutes. Serve burgers on buns with reserved glaze.

Serves 4

Cook’s Country #51, recipe card, June/July 2013

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Caribbean Chicken Salad Friday, Oct 11 2013 

2 (8-inch) pita breads
1/2 cup mayonnaise
1/4 cup lime juice
1 tablespoon Jamaican jerk paste
1 (2 1/2-lb) rotisserie chicken, skin and bones discarded, meat, shredded into bite-size pieces, (3 cups)
2 romaine lettuce hearts, chopped, (12 ozs)
1 mango, peeled, pitted and cut into 1/2-inch pieces
1 small jícama, peeled and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1/4 red onion, thinly sliced

Adjust oven rack to middle position and heat oven to 425°F. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12~15 minutes.

Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.

Serves 4

Cook’s Country #52, recipe card, August/September 2013

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Grilled Steak Tips with Red Potato Skewers Monday, Jun 17 2013 

2 pounds sirloin steak tips, trimmed and cut into 2 1/2 inch pieces
Salt and Pepper
1/2 cup olive oil
6 garlic cloves, minced
1 Tablespoon chopped fresh rosemary
1 1/2 pounds small red potatoes, unpeeled, halved
9 wooden skewers
2 Tablespoons minced fresh chives

Pat beef dry with paper towels and season with salt and pepper. Combine oil, garlic and 1/2 teaspoon salt in small bowl. Microwave until garlic is golden brown, about 2 minutes. Stir in rosemary.

Thread potatoes onto skewers. Place in single layer on large plate, brush all over with 1/4 cup oil mixture and season liberally with salt. Microwave until potatoes after slight resistance when pierced with tip of paring knife, flipping halfway through microwaving, about 8 minutes.

Grill beef over hotter side of 2-level fire, until well browned all over and temperature registers 125 degrees (for medium rare), 8 to 10 minutes. Transfer to platter, brush with 2 tablespoons oil mixture, tent loosely with aluminum foil, and let rest while potatoes cook.

Meanwhile, grill potatoes, cover, over hotter part of grill until marked on both sides, about 2 minutes per side. Move potatoes to cooler part of grill and continue to cook, covered, until tender, 5 to minutes longer. Transfer to platter with beef, brush with remaining oil mixture, and sprinkle with chives. Serve.

Cook’s Country, June/July 2012, insert card

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Grilled Chicken Parmesan Friday, Jun 7 2013 

1 tablespoon unsalted butter
2 tablespoons finely chopped onion
Salt and pepper
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
6 (3- to 4-ounce) chicken cutlets, 1/2 inch thick, trimmed
4 ounces mozzarella cheese, shredded (1 cup)

Melt butter in medium saucepan over medium-low heat. Add onion and 1/2 teaspoon salt and cook until onion is golden brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and their juice and mash with potato masher until coarsely ground. Increase heat to high and bring to boil, about 10 minutes. Off heat, stir in Parmesan, basil and oil. Season with salt and pepper to taste.

Pat chicken dry with paper towels and season with salt and pepper. Grill chicken over hot fire until well browned on first side, about 3 minutes.

Flip chicken over and top each cutlet with 2 tablespoons tomato sauce. Divide mozzarella among cutlets. Cover and cook until mozzarella starts to melt and chicken registers 160 degrees, about 3 minutes.

Transfer chicken to plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve, passing any remaining tomato sauce separately.

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Grilled Turkey-Mango Chutney Burgers Tuesday, Jun 4 2013 

Serves 4

1/2 cup mayonnaise
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
salt and pepper
1 1/2 pounds ground turkey
1 cup panko bread crumbs
1/2 cup mango chutney
4 hamburger rolls
4 leaves Bibb lettuce

Whisk mayonnaise, 1 garlic clove and cayenne together in a small bowl. Season with salt and pepper to taste; set aside.

Combine turkey, panko, mango chutney and remaining 2 garlic cloves together in large bowl. Pat turkey mixture into four 3/4-inch-thick patties. Season with salt and pepper. Grill over medium-hot fire until burgers register 160 degrees, 7 to 10 minutes, flipping halfway. Transfer burgers to rolls and top with mayonnaise mixture and lettuce. Serve.

Cooks Country, April/May 2012 insert card

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Grilled Ribeye with Roasted Red Pepper Butter Friday, Apr 5 2013 

4 tablespoons unsalted butter, softened
2 tablespoons finely chopped roasted red pepper, patted dry
1 clove garlic, minced
Salt and pepper
1/8 teaspoon cayenne pepper
4 (12-ounce) rib-eye steaks, about 1 1/2 inches thick, trimmed

Combine butter, roasted pepper, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in bowl; set aside.

Pat steaks dry with paper towels and season with salt and pepper. Grill steaks over hot fire until well browned and register 120 to 125°F (for medium-rare), about 4 minutes per side. Transfer to platter, top with roasted red pepper butter, tent loosely with foil, and rest for 5 minutes.

Yield: Serves 4
Cook’s Country #39 Jun/Jul 2011

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Thai Pork Tenderloin with Cucumber Salad Monday, Jun 11 2012 

1 seedless English cucumber, halved lengthwise and sliced thin
1/4 cup thinly sliced red onion
3 Tbs rice vinegar
1 Tbs plus 1 1/4 cups unsweetened coconut milk
5 Tbs minced cilantro
2 (12 oz) pork tenderloins
1 Tbs vegetable oil
1 Tbs grated ginger
1 Tsp chili paste or hot sauce

Combine cucumber, onion, vinegar, 1 Tbs coconut milk, 1 Tbs cilantro, 1/2 tsp salt and 1/4 tsp pepper in bowl. Refrigerate until chilled, about 15 minutes. Meanwhile, pat pork dry and season with salt and pepper. Heat oil in 12 inch skillet over medium high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to the skillet and cook over medium heat for 30 seconds. Stir in remaining 1 1/4 cups coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce it thickened and meat is cooked through, 8 to 10 minutes. Transfer pork to a carving board, tent with foil and let rest for 5 minutes. Off heat stir remaining 1/4 cup cilantro into sauce. Season with salt and pepper. Slice pork and serve with sauce, rice and cucumber salad.

Serves 4

Cook’s Country, July 2011, Recipe card

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Mediterranean Grilled Chicken with Tomato-Feta Salad Thursday, Jun 7 2012 

1 teaspoon grated lemon zest plus 3 tablespoons juice
3 garlic cloves, minced
1 tablespoon minced fresh oregano
Salt and pepper
4 tablespoons olive oil
1 lb. cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¼ cup thinly sliced red onion
¼ cup plain yogurt
1 ½ lbs. boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces

Whisk lemon juice, garlic, oregano, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in oil until thoroughly incorporated. Reserve half of dressing. Add tomatoes, feta, and onion to remaining dressing and toss to coat. Season with salt and pepper to taste.

Whisk yogurt into reserved dressing. Reserve half of yogurt dressing. Add chicken to remaining yogurt dressing and toss to coat. Thread chicken onto four 12-inch skewers. Grill chicken over hot fire, turning occasionally, until lightly charred and registers 160 degrees, about 10 minutes. Transfer skewers to platter and brush with reserved yogurt dressing. Tent loosely with foil and rest for 5 minutes. Serve with tomato salad.

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