Grilled Asian Drumsticks, one final grilling recipe for the season. It is now officially fall here, so I'm looking forward to getting back into soups and slow-cooker recipes and Holiday dishes!
Thursday, October 13, 2011
Sesame Tofu Stir-Fry
This recipe calls for a bag of frozen stir-fry to speed things up, which I was happy to use since I had one I had been ignoring for awhile, but of course you could use fresh stir-fry as well.
Sesame Tofu Stir-Fry
1 12-16 oz. package refrigerated water-packed firm or extra-firm tofu, drained and cut into 1/2 inch cubes
1/4 cup finely chopped peanuts
1 tbsp sesame seeds
1 tsp rated fresh ginger or 1/2 tsp ground ginger
1/8 tsp crushed red pepper
1 tbsp cooking oil
1 16-oz bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 cups hot cooked rice
2 green onions, thinly sliced
1 medium orange, cut into 8 wedges
1. Place tofu on paper towels. In a bowl combine 1 tbsp of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss.
2. In a skillet heat oil over medium-high heat. Add tofu mixture; stir-fry 4 minutes or until sesame seeds are toasted and tofu is golden.
3. Remove tofu mixture from skillet. Add vegetables to skill; stir-fry 2-3 minutes or until heated through. Add stir-fry sauce; cook until mixture is bubbly. Stir in tofu; heat through. Serve over rice. sprinkle with remaining peanuts and green onion. Serve with orange wedges.
Shredded Barbeque Chicken Sandwiches
Shredded Barbeque Chicken Sandwiches
Sauce:
2 tbsp unsalted butter
1/2 cup minced yellow onion
1 cup ketchup
2 tbsp soy sauce
2 tbsp fresh lemon juice
1/2 tsp Tabasco sauce
4 boneless, skinless chicken breast halves, about 6 oz each
Vegetable oil
Kosher salt
Freshly ground black pepper
Freshly ground black pepper
4 large sandwich rolls
1. To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and cook until soft, 3-4 minutes, stirring occasionally. Add the remaining sauce ingredients. Stir and cook for about 3 minutes.
2. Lightly brush or spray the chicken on both sides with oil and season with salt and pepper to taste. Grill over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8-12 minutes, turning once. Remove from the grill and let rest for 3-5 minutes. Shred the chicken, add to the sauce, and heat through over medium heat.
3. Grill the rolls over Direct Medium heat until lightly toasted, 30 to 60 seconds. Build each sandwich with a roll and some shredded chicken.
Makes 4 servings
Southwest-Style Chicken Burgers
Either chicken or turkey will work for this recipe. I didn't get a very good picture of it, but don't let that stop you from trying this one, it was really good!
Southwest-Style Chicken Burgers
from Better Homes and Gardens New Cook Book, Bridal Edition
1 egg, slightly beaten
1/4 cup finely crushed nacho-flavor or plain tortilla chips
3 tablespoons finely chopped green sweet pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground uncooked chicken or turkey
2 ounces Monterey Jack cheese with jalapeno peppers, sliced
4 kaiser rolls or hamburger buns, split and toasted
1 avocado, halved, seeded, peeled, and sliced
4 lettuce leaves
1/4 cup bottled salsa
1. Preheat broiler. In a medium bowl stir together egg, tortilla chips, sweet pepper, chili powder, salt, and black pepper. Add chicken; mix well. (Mixture will be wet.) Shape chicken mixture into four 3/4-in. thick patties.
2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 14-18 minutes or until no longer pink (165 deg F), turning once halfway through broiling. Top burgers with cheese. Broil about 1 minute more or until cheese melts.
3. Serve burgers on toasted rolls; top with avocado, lettuce, and salsa.
Southwest-Style Chicken Burgers
from Better Homes and Gardens New Cook Book, Bridal Edition
1 egg, slightly beaten
1/4 cup finely crushed nacho-flavor or plain tortilla chips
3 tablespoons finely chopped green sweet pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground uncooked chicken or turkey
2 ounces Monterey Jack cheese with jalapeno peppers, sliced
4 kaiser rolls or hamburger buns, split and toasted
1 avocado, halved, seeded, peeled, and sliced
4 lettuce leaves
1/4 cup bottled salsa
1. Preheat broiler. In a medium bowl stir together egg, tortilla chips, sweet pepper, chili powder, salt, and black pepper. Add chicken; mix well. (Mixture will be wet.) Shape chicken mixture into four 3/4-in. thick patties.
2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 14-18 minutes or until no longer pink (165 deg F), turning once halfway through broiling. Top burgers with cheese. Broil about 1 minute more or until cheese melts.
3. Serve burgers on toasted rolls; top with avocado, lettuce, and salsa.
Tofu and Vegetable Stir-Fry
I'm always looking for new tofu recipes. I liked this one, but I would definitely recommend fewer onions and more spinach.
Tofu and Vegetable Stir-Fry
from The Complete Book of Asian Stir-Fries
Serves 4
1/3 cup vegetable oil
6 1/2 oz firm tofu, cut into 1-in. cubes
3 cloves garlic, crushed
2 tsp peeled and grated fresh ginger
2 onions, cut into eighths
1 bunch Chinese broccoli, trimmed and cut into 1 1/2 in. lengths
3 1/2 oz snow peas (mange-tout), trimmed and sliced crosswise
1 red bell pepper (capsicum), seeded and sliced
1 cup drained canned baby corn
1 bunch bok choy, trimmed and cut into 1 1/2 in. lengths, or 1 bunch spinach, trimmed
2 tablespoons oyster sauce
1 tablespoon light soy sauce
steamed white rice, for serving
In a wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger and onions and stir-fry until softened, 2-3 minutes. Add broccoli, snow peas, bell pepper, corn and bok choy or spinach. Stir-fry until vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.
Serve hot, accompanied with steamed white rice.
Tofu and Vegetable Stir-Fry
from The Complete Book of Asian Stir-Fries
Serves 4
1/3 cup vegetable oil
6 1/2 oz firm tofu, cut into 1-in. cubes
3 cloves garlic, crushed
2 tsp peeled and grated fresh ginger
2 onions, cut into eighths
1 bunch Chinese broccoli, trimmed and cut into 1 1/2 in. lengths
3 1/2 oz snow peas (mange-tout), trimmed and sliced crosswise
1 red bell pepper (capsicum), seeded and sliced
1 cup drained canned baby corn
1 bunch bok choy, trimmed and cut into 1 1/2 in. lengths, or 1 bunch spinach, trimmed
2 tablespoons oyster sauce
1 tablespoon light soy sauce
steamed white rice, for serving
In a wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger and onions and stir-fry until softened, 2-3 minutes. Add broccoli, snow peas, bell pepper, corn and bok choy or spinach. Stir-fry until vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.
Serve hot, accompanied with steamed white rice.
Cedar-Planked Salmon with Honey-Lime Dressing
Mr. Knight can be domestic too.
Cedar-Planked Salmon with Honey-Lime Dressing
from Weber's Real Grilling
Dressing:
2 Tbsp fresh lime juice
2 Tbsp rice vinegar
2 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp minced fresh chives
1 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
1/4 cup extra virgin olive oil
1 large salmon fillet (with skin) 2.5 to 3 pounds, about 16 in. long and 3/4 in. thick
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 untreated cedar plank (about 16 in. x 8 in. and 3/4 in. thick), submerged in water for at least 1 hour
1. To make the dressing: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.
3. Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes (watch carefully so it doesn't flame). Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.
Makes 8 to 10 servings.
Cedar-Planked Salmon with Honey-Lime Dressing
from Weber's Real Grilling
Dressing:
2 Tbsp fresh lime juice
2 Tbsp rice vinegar
2 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp minced fresh chives
1 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
1/4 cup extra virgin olive oil
1 large salmon fillet (with skin) 2.5 to 3 pounds, about 16 in. long and 3/4 in. thick
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 untreated cedar plank (about 16 in. x 8 in. and 3/4 in. thick), submerged in water for at least 1 hour
1. To make the dressing: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.
3. Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes (watch carefully so it doesn't flame). Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.
Makes 8 to 10 servings.
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