Grilled Asian Chicken Thighs with Citrus Salsa
4 bone-in, skinless chicken thighs
2/3 cup coconut milk
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon lemongrass paste
1 tablespoon Korean hot sauce (gochujang) or your favorite Asian hot sauce
1/2 teaspoon kosher salt
Half a navel orange
One red grapefruit
Zest of ½ a lemon
Zest of half an orange
1 large spring onion or 2 scallions, finely chopped
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
Pinch of salt
Combine all of the marinade ingredients in a large plastic bag and add the chicken thighs.
Coat the chicken in the marinade then seal the bag and refrigerate for 1-2 hours or up to 6-8 hours.
To make the salsa: Using a grapefruit knife, remove the fruit segments over a colander placed over a bowl. Let the fruit drain. Use the juice for another recipe.
Combine the fruit segments with the remaining salsa ingredients. Set aside while the chicken cooks.
Remove the chicken from the refrigerator 30 minutes before grilling.
Preheat an outdoor grill and oil the grill grates.
Drain the chicken and discard the marinade in the bag. Place the chicken pieces skin-side down on the hot grill, and cook them for 7-8 minutes.
Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook the thighs for another 7-8 minutes.
Place an instant-read thermometer in the thickest part of the meat. Chicken thighs and drumsticks are cooked when the temperature reaches 180 degrees Fahrenheit.
Remove the chicken to a platter and place the Citrus Salsa on the side of the chicken.
Spring Strawberry Salad with Warm Mozzarella Cheese
1 green onion, roughly chopped
1/2 avocado, peeled
1 small garlic clove, peeled
1/4 cup orange juice
1/4 cup red grapefruit juice
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 teaspoons honey, according to taste
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 ounces leaf lettuce
1 1/2 cups sliced fresh strawberries
1/4 pound cooked asparagus, cut into 2-inch lengths
2 slices fresh mozzarella cheese, each cut ½ inch thick
1 oz chopped pecans
1 large egg white, beaten with 1/2 tablespoon water
1 tablespoon butter
Purée the dressing ingredients in a blender or food processor until smooth to make a dressing. Place in a covered container and refrigerate until needed.
For the cheese: Dip each cheese slice into the egg wash and then into the chopped pecans, pressing on the nuts to help them stick to the cheese.
Place the slices on a baking rack set on a sheet pan or large plate and chill in the refrigerator for at least 15 minutes.
Arrange the greens, strawberries, and asparagus on Individual salad plates,
Heat the butter in a medium saute pan over medium-high heat. Add the chilled cheese slices and cook until softened but not melting, about 2 minutes.
With a wide spatula carefully turn the cheese slices over. If some of the nuts fall off, just scoop them up and place them back on the cheese
Place a cheese slice on top of each salad. If any nuts fall off into the pan, just sprinkle them on the salad. Drizzle the salad with some of the dressing and serve.
Grilled Asian Flavored Scallops
½ lb medium sea scallops
2 tablespoons soy sauce or coconut aminos
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger
1 garlic clove, grated
Combine all the ingredients in a medium-sized bowl. Allow the scallops to marinate for 15 minutes.
Skewer the scallops on soaked wooden or metal skewers and cook on a preheated indoor grill or broiler for 2-3 minutes per side.
They should be slightly firm, Serve with the Spring Vegetable Stir-fry.
Spring Vegetable Stir-fry
Stir Fry Sauce
1/3 cup coconut aminos or soy sauce
2 tablespoons unseasoned (unsweetened) rice vinegar
2 tablespoons honey or a low-carb sweetener
1 tablespoon sesame oil
1 garlic clove, minced
1 medium spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper
1 tablespoon peanut oil
1 cup small broccoli florets
1 small head baby bok choy, sliced into 1-inch strips
4 scallions, sliced
1 cup bean sprouts
1/4 teaspoon red pepper flakes
1/3 cup cashews, toasted and chopped
Preheat the oven to 400 degrees F.
Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes or until you can poke the squash easily with a fork.
Let cool until you can handle it safely. Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.
Reserve the remaining squash for another recipe.
Prepare the stir-fry sauce.
In a small bowl, combine the ingredients for the stir-fry sauce in a small bowl and set aside.
Heat the peanut oil in a skillet over medium heat. Add the scallions and broccoli and sauté for 8-10 minutes, until just tender.
Then stir in the bok choy and bean sprouts; cook for 3-4 minutes until wilted. Add the stir-fry sauce and then stir in the cooked spaghetti squash and red pepper flakes.
To serve: Sprinkle the vegetable stir-fry with the cashews and serve.
It is that time of year! Sports and more sports. We love to invite friends over to watch some of our favorite teams and small bite appetizers are the best foods to have on hand. Folks love them. Here are a few of our big hits.
To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.
For the Meatballs
1 lb organic ground chicken or pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
For the Sauce
1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions
To make the meatballs:
Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.
Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.
To make the sauce:
Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.
Whisk until combined and bring to a boil.
Simmer for five minutes until thickened.
Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.
Spinach Stuffed Mushrooms
This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.
15 large mushrooms cleaned and stems removed
1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Hollow out the mushrooms and reserve the mushroom stems for another use.
Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.
Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.
Bake for 20 minutes or until golden brown.Place on a serving platter.
If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.
They may need to be baked a little longer.
Mini Crab Puffs with Remoulade Sauce
The crab puffs can be baked ahead, refrigerated and reheated just before game time.
1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all purpose flour
Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.
Cover the bowl and chill the mixture until ready to bake.
Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.
Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.
Cool in the pan for 10 minutes and remove to a serving platter.
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper
Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.
I know my kitchen is primarily Italian but every once in a while other cuisines find their way there.
I was inspired to consider making a Korean dish after reading a recipe for BBQ Korean Steak on a blog I follow, Back Road Journal. I decided on BBQ pork ribs and a stir fry noodle dish after assessing the ingredients I had in the pantry and freezer.
To make a Korean BBQ sauce, you need gochujang. Gochujang or red chili paste is a fermented sweet and spicy sauce made from red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt. Traditionally, it has been naturally fermented over years in an earthenware pot on an elevated stone platform, called jangdokdae, in a Korean family’s backyard. The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets, just like we can.
Korean Spicy Glazed Pork Ribs
1/4 cup gochujang (Korean hot pepper paste)
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoons toasted sesame oil
1 1/2 pounds baby back pork ribs
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a glass dish until smooth.
Cut the ribs into smaller pieces, about two bones per piece.
Toss the ribs in the marinade. Cover the dish and chill at least 4 hours or up to 1 day ahead.
Place ribs in a baking dish to fit that has been lined with heavy-duty foil (for easy cleanup). Cover with foil.
Reserve any marinade in the glass dish.
Preheat the oven to 350°F. Bake ribs, covered, for 1 hour. Uncover and increase oven temperature to 450°F.
Roast, turning occasionally and brushing with reserved marinade, until the ribs are deeply browned, glazed and fork-tender, 30 – 35 minutes longer.
Stir Fried Noodles with Vegetables
1 tablespoon vegetable or peanut oil
1 clove garlic, minced
10 oz package frozen broccoli florets, thawed
2 cups fresh Asian noodles
2 cups thinly shredded cabbage
Stir Fry Sauce (recipe below)
4 scallions, chopped
Heat oil in a wok or skillet over high heat. When the oil is hot, add the garlic and stir fry for about 10 seconds.
Add the broccoli and stir fry for 3 to 4 minutes. Remove the pan from the heat, add the cabbage, the noodles and the Stir Fry Sauce.
Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Sprinkle with scallions and serve.
Stir Fry Sauce
This sauce is fantastic and very authentic tasting in stir fry dishes. Make a double batch and keep it in the refrigerator for a quick dinner.
2 tablespoons regular soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese wine (or sherry)
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/4 teaspoon ground white pepper
Combine ingredients in a small jar and shake to combine.