2 ounces queso fresco or Cotija cheese, crumbled (1/2 cup)
1/2 cup mayonnaise
3 tbsp sour cream
3 tbsp minced fresh cilantro
4 tsp lime juice
1 garlic clove, minced
3/4 tsp chili powder
1/4 tsp pepper
1/4 tsp cayenne pepper (optional)
4 tsp vegetable oil
1/4 tsp salt
6 large ears corn, husks and silk removed
1. Combine queso fresco, mayonnaise, sour cream, cilantro, lime juice, garlic, 1/4 tsp chili powder, pepper, and cayenne, if using, in large bowl. In second large bowl, combine oil, salt, and remaining 1/2 tsp chili powder, then add corn and toss to coat.
2. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place corn on grill (on hotter side if using charcoal). Cook (covered if using gas), turnong as needed, until corn is lightly charred on all sides, 7 to 12 minutes. Transfer corn to bowl with mayonnaise mixture. Using tongs, toss to coat. SERVE.
Anchovies add depth to the peppers, but you can omit them if you like.
1 tbsp canola oil
1 pound pork tenderloin, trimmed
5/8 tsp black pepper,divided
1/2 tsp kosher salt,divided
1/2 cup unsalted chicken stock
1/2 tsp cornstarch
1/2 tsp cider vinegar
1 tbsp canola oil
2 tsp chopped fresh thyme,divided
4 garlic cloves,crushed
4 anchovy fillets,drained and finely minced
3 small multicolored bell peppers,cut into 1 1/2 inch strips
2 tbsp fresh flat-leaf parsley
- Preheat oven to 425*.
- To prepare pork, heat a large ovenproof skillet over medium high heat. Add 1 tbsp oil to pan; swirl to coat. Sprinkle pork with 1/2 tsp black pepper and 3/8 tsp salt. Add pork to pan; cook 4 minutes.Turn pork over, cook 1 minute.Cover pan with foil; bake at 425* for 5 minutes. Remove and discard foil.Bake pork an additional 5 minutes or until a thermometer registers 145*. Place pork on a cutting board; let stand 10 minutes. Cut across the grain into slices.
- Return pan to medium high heat. Combine remaining 1/8 tsp black pepper, remaining 1/8 tsp salt, stock, cornstarch, and vinegar in a small bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. Remove sauce from pan; keep warm.
- To prepare peppers, return pan to medium high heat. Add 1 tbsp oil to pan; swirl to coat. Add 1 tsp thyme garlic, anchovies, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently. Place pan in oven; bake at 425* for 5 minutes.
- Arrange pork and bell pepper mixture on a platter; sprinkle with remaining 1 tsp thyme and parsley. Drizzle with sauce.
GRILLED CHICKEN TANDOORI
Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender.
Marinate the chicken for a day or two in the fridge for the most flavorful results.
Chipotle powder, not typically used in tandoori rcipes, adds a welcome touch of heat
and smokiness. For a well- rounded meal, serve the chicken with grilled peppers and onions
and steamed basmati rice.
4 lb bone- in, skinless chicken parts, rinsed and patted dry
1 cup plain yogurt
2 tbsp tomato paste
2 tbsp minced fresh ginger
2 medium cloves garlic, minced
1 1/2 tbsp curry powder
1 tsp chipotle powder
Kosher salt and freshly ground black pepper
Vegetable oil for the grill
2 tbsp chopped fresh cilantro
1 lime, cut into wedges
Put the chicken in a large bowl. In a small bowl, mix the yogurt, with the tomato paste
ginger, garlic, curry powder, chipotle powder,1 1/2tsp salt, and 1/2 tsp pepper. Toss
with the chicken.Cover and refrigerate for up to 2 days, or let sit at room temperature
while the grill heats.
Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the
chicken, covered, until it has good gill marks, aboutd 5 minutes. Turn and continue
cooking until the chicken is browned all over and cooked through (make a nick in a couple
of the thicker pieces wit a paring knife), about 15 to 20 minutes total. Set on a platter
, sprinkle with the cilantro, and serve with the lime wedges for squeezing.
ISLAND-SPICED, PINEAPPLE GLAZED GRILLED CHICKEN BREASTS
Here’s a twist on tradional American barbecued chicken.
The seasoning is a rub similar to Jamaica’s jerk, and the “sauce” is a rum and pineapple glaze.
FOR THE RUB AND CHICKEN
1 tbsp packed dark brown sugar
1 1/2 tsp kosher salt
1 tsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp cayenne
4 boneless skinless chicken breast halves( 6 to 8 oz. each), trimmed, rinsed, and patted dry
1 1/2 tbsp vegetable oil, plus more for the grill
2 cloves garlic, minced
2 scallions (white and green parts), minced
FOR THE PINEAPPLE SAUCE
1/4 cup salted butter
1/4 cup packed dark brown sugar
1/4 cu dark rum
1/4 cup pineapple juice
MAKE THE RUB AND PREPARE THE CHICKEN
Combine the brown sugar, salt, coriander, pepper ,thyme, onion powder, alspice, cinnamon and cayenne
in a small bowl and stir to mix. Set the breasts in a baking dish and drizzle with the oil rubbing
it over the meat on both sides. Sprinkle the rub, garlic, and scallions on both sides of the chicken,
patting the seasonings into the meat with your fingers. Refrigerate for one hour while you make the glazed
and prepare the grill.
MAKE THE GLAZE
Combine the butter, brown sugar, rum, and pineapple juice in a heavy saucepan. Boil until syrupy, 7 to 10 minutes
over medium- high heat. Don’t worry if the mixtures starts t
separate. Whisk it vigorously to combine.
GRILL THE CHICKEN
Heat a gas grill to high or prepare a hot chrcoal fire.Scrub and oil the grill grate.
Arrange the chicken breasts on the grill at a 45- degree angle to the bars of the grate. Grill until the
chicken has grill marks, about 2 minutes, and then rotate the breasts 90 degrees (to get the crosshatch of
grill marks) and continue grilling for 2 to 4 minutes. Flip the chicken breasts and generously brush the cooked
tops with glaze.
Cook the second side the same way, for 4 to 6 minutes. Flip the chicken breasts again, brush with the glaze
, and grill until the breasts are firm to the touch, another 1 to 2 minutes. Transfer the breasts to a platter.
Serve at once, drizzled with any remaining glaze.
SERVES 4 TO 6
1 1/2 cups prewashed white quinoa
2 1/4 cups water
Salt and pepper
4 ounces feta cheese, crumbled (1 cup)
1/2 cup plain yogurt
1/4 cup minced fresh mint
3 tbsp red wine vinegar
2 tbsp minced fresh oregano or 1 1/2 tsp dried
1/2 cup extra virgin olive oil
2 tomatoes, cored,seeded, and cut into 1/4- inch pieces
1 shallot, minced
1/4 cup pitted black olives,chopped
2 head Bibb lettuce (1 pound), leaves separated
1.Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Stir in water and 1/2 tsp salt; bring to simmer. Cover, reduce heat to low, and simmer gently until most of water has been absorbed and quinoa is nearly tender, about 15 minutes. Spread quinoa out over rimmed baking sheet and let cool for 20 minutes; transfer to large bowl.
2.Meanwhile,process feta,,yogurt, mint, vinegar, oregano, 1/2 tsp salt, and 1/4 tsp pepper in blender until smooth, about 15 seconds. With blender running, slowly add oil until incorporated, about 30 seconds.
3. Add tomatoes, cucumber, shallot, olives, and 2/3 cup feta dressing to cooled quinoa and toss to combine. Season with salt and pepper to taste. Spoon quinoa mixture into lettuce leaves (about 1/3 cup each), drizzle with remaining dressing and serve.
1 cup orange juice (2 oranges)
1/4 cup chopped fresh cilantro
2 tbsp lime juice
2 tbsp water
1 tbsp extra virgin olive oil
2 tsp honey
2 garlic cloves,minced
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp paprika
1 cup wheat berries
Salt and pepper
1 (15-ounce) can chickpeas,rinsed
1/2 cup jarred cheese,crumbled (1/2 cup)
8 ounces (8 cups) baby arugula
1.FOR THE DRESSING: Bring orange juice to simmer in small saucepan over medium and cook until juice is syrupy and reduced to 1/3 cup, 12 to 15 minutes.
2.Transfer orange syrup to small bowl and refrigerate until cool, about 10 minutes. Whisk in cilantro, lime juice, water, oil, honey, garlic, cumin ,salt,paprika, and cayenne pepper and set aside.
3.FOR THE SALAD : Bring 4 quarts water to boil in large pot. Add wheat berries and 1/2 tsp salt, partially cover, and cook, stirring often, until tender but still chewy, about 1 hour. Drain wheat berries and rinse under cold running water until cool. Transfer wheat berries to large bowl and stir in chickpeas, red pepers, feta,and half of dressing. Season with salt and pepper to taste.
4. Toss arugula and remaining dressing in second bowl, then divide evenly among individual plates. Spoon 1 cup wheat berry mixture on top of each salad and serve.