Wednesday, August 24, 2011

Grilled Asian Pork Chops

Print Friendly and PDF
These pork chops have a yummy Korean barbeque flavor, similar to kalbi short ribs.  You can marinate thinly sliced short ribs, chicken, pork tenderloin, steak, pork chops, jumbo shrimp - whatever you wish.  The pork chops turned out moist, juicy and tender.  The marinade permeated every bite, so full of flavor.  You will love it! 

Ingredients:
4, one-inch thick pork chops
1/4 cup soy sauce
3 T sesame oil
2 T sake (rice wine)
2 T sugar
3 cloves garlic, minced
1 green onion, finely chopped
2 tsp. ginger, finely chopped
Red pepper flakes, to taste

Combine and mix the marinade ingredients together.  Add the marinade to the pork chops in a Ziploc bag and refrigerate for 4 hours or overnight. 
On your gas grill, sear the pork chops 1-2 min. a side on high heat - 450 degrees.  Then reduce the heat to low and cook for 8-10 min. (do not overcook).  Temperature of the pork chops should be 150 degrees when they are done.  Let rest for 5-10 min. before serving.

Phyllis' Orange Basil Green Beans

Print Friendly and PDF
 
Here's a great-tasting, super easy recipe for green beans from Phyllis Hays-Martin, pictured here (on the right) with Val Kane, enjoying happy hour at Oceanside Marina. The green beans are so flavorful as the orange zest brightens up the dish and complements the fresh basil.

Ingredients:
Fresh green beans
2-3 T fresh chopped basil
1 tsp orange zest

In a pan of boiling water, cook the green beans for 10-12 min. until they are fork tender. Drain. Season with salt and pepper. Add the orange zest and fresh chopped basil. That's it! Super easy.

Tuesday, August 23, 2011

Salmon with Puff Pastry and Pesto

Print Friendly and PDF
Here's a main dish that will surely please your guests.  It is so colorful, and each bite has a variety of flavors and textures.  I will definitely make this dish again.

Ingredients:
1 box frozen puff pastry, thawed
4 salmon fillets
1/4 cup pesto
2 tomatoes, sliced
1/4 cup sliced almonds, toasted

Cut the puff pastry into rectangular pieces the same size as your salmon fillets.  Bake the puff pastry at 400 degrees for 10 minutes.  Set aside.  Season each piece of salmon with salt and pepper.  Bake at 425 degrees for 10-12 min. until done.

For each serving, place one puff pastry on the plate, top with 1 tablespoon of pesto, then 2 slices of tomatoes, top with the salmon, then the toasted almonds.   I drizzled balsamic syrup for added color, but that is optional.  Simply delicious. 


Tuesday, August 9, 2011

Artichoke Jalapeno Spread

Print Friendly and PDF
This is a yummy appetizer that comes together quickly.  Make it the night before, so that the flavors have a chance to blend together.  It is simply delicious!


Ingredients:
3/4 cup sour cream
1/3 cup mayonnaise
1 cup grated parmesan cheese (fresh)
14 oz. can Trader Joe's artichoke hearts, drained
1 tsp jalapeno, finely chopped
2 tsp lemon juice
Salt and pepper to taste

Mix all ingredients together.  Refrigerate overnight.  Spread on your favorite crackers or baguette slices.


Thursday, August 4, 2011

Cabbage Ramen Salad

Print Friendly and PDF
This is a classic recipe from the 70's.  It resembles Chinese Chicken Salad, but is easier to make.  I make the salad the night before, so that the dressing softens the dry ramen noodles.  I love the sesame oil flavoring in the dressing.


Ingredients:
1/2 head of cabbage, thinly sliced
1/4 head of red cabbage, thinly sliced
1-1/2 chicken breasts, cooked and cut into thin strips
1/4 cup slivered almonds
3T sesame seeds
1 pkg Top Ramen, broken into bite-size pieces (discard the instant soup seasoning packet)
1 green onion, chopped fine for garnish

Salad dressing:
1/2 cup oil
6T white vinegar (can use cider or red wine vinegar)
5T sugar
1 tsp salt
1/4 tsp pepper
1T sesame oil

Mix the salad ingredients together, then add the dressing and toss.  Top with the chopped green onions.  Let set in the refrigerate 4 to 6 hours or overnight, so that the noodles soften and absorb the dressing. 

Julie's Tequila Lime Chicken

Print Friendly and PDF
Cousin Kenny says this is his favorite marinade of all time and loves it when Julie makes this dish for him.  The chicken turns out moist and tender with a prominent lime flavor, a perfect dish for entertaining.  You can  leave the skin on the chicken for this recipe, if you wish, as it absorbs the marinade.  Pictured here are Julie Bainbridge, Scott Shimomura and his dad, Kenny.


Ingredients:
1/2 cup gold tequila
1 cup lime juice, freshly squeezed (5-6 limes)
1/2 cup orange juice (2 oranges)
1 T chili powder
1 T minced fresh jalapeno pepper (seeds removed)
3 cloves garlic, minced
2 tsp kosher salt
1 tsp pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine tequila, lime and orange juice, chili powder, jalapeno and garlic; add the chicken breasts and marinate overnight in refrigerator.  Remove the chicken from the marinade, sprinkle well with salt and pepper, and grill them skin side down for 5 min until browned.  Turn the chicken and grill for another 10 min, until cooked through.  Remove from gill to a plate and cover tightly.  Allow to rest 5 min.  Serve hot or at room temperature.

Note:  I used a panini maker and cooked the chicken breast for 5-6 min.