Sauce
3 long Anaheim chile peppers
3 scallions, root ends discarded, all the rest roughly chopped
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 small clove garlic
1/2 cup sour cream
1/2 cup mayonnaise
Grated zest and juice of 1 lime
1/4 teaspoon kosher salt
Rub
1 teaspoon pure chili powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
24 large sea scallops, about 1-1/2 ounces each
vegetable oil
grated zest and juice of 1 lime
Prepare grill for direct cooking over high heat (450-550)
Brush the cooking surface clean. Grill chile peppers over high heat, with the lid open, until they are blackened and blistered in spots all over, 3 to 5 minutes, turning occasionally. Remove the chiles from the grill. When cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make a coarse paste, scraping down the sides once or twice. Add the remaining sauce ingredients and process for a minute or two, to create a smooth sauce. If it seems too thick, add a little water and adjust the seasonings.
In a small bowl, mix the rub ingredients.
Rinse the scallops under cold water and remove the small, tough muscle that might be left on each one. Place the scallops in a large bowl and add enough oil to coat them lightly. Add the rum, lime zest, and lime juice. Mix well to coat the scallops evenly.
Grill the scallops over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center (check one but cutting it open), 4 to 6 minutes, turning once. Remove from the grill and serve warm with the sauce.
Sunday, January 2, 2011
Bourbon Steak
2 pounds steak (thick-cut NY strip, T-bone, rib-eye, or sirloin)
1 crushed garlic clove
3 tablespoons bourbon
4 tablespoons vegetable oil or olive oil
1 tablespoon soy sauce
1 teaspoon fresh ginger, peeled and minced
Combine all ingredients and place them in a non-metallic container; one that will hold the meat selection and has a lid. Place steak in marinade and turn as often as you can. Allow to marinate at least two hours in the refrigerator. Turn grill on high and allow it to preheat. Remove the steak from the marinade and grill it to suit your taste.
1 crushed garlic clove
3 tablespoons bourbon
4 tablespoons vegetable oil or olive oil
1 tablespoon soy sauce
1 teaspoon fresh ginger, peeled and minced
Combine all ingredients and place them in a non-metallic container; one that will hold the meat selection and has a lid. Place steak in marinade and turn as often as you can. Allow to marinate at least two hours in the refrigerator. Turn grill on high and allow it to preheat. Remove the steak from the marinade and grill it to suit your taste.
Chicken Teriyaki
1/2 cup sherry
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon ginger
1 teaspoon chopped garlic
4 chicken breasts
In a shallow pan, mix sherry, oil, soy sauce, ginger and garlic. Place chicken in marinade. Soak for 2 hours. Grill until done, 6-7 minutes per side.
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon ginger
1 teaspoon chopped garlic
4 chicken breasts
In a shallow pan, mix sherry, oil, soy sauce, ginger and garlic. Place chicken in marinade. Soak for 2 hours. Grill until done, 6-7 minutes per side.
Grilled Teriyaki Pork Chops with Summer Peach Salsa
4 (6 0z) center cut port chops (about 3/4 inch thick)
1/4 cup soy sauce
3 tablespoons minced shallots
2 teaspoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon minced, peeled fresh ginger
1-1/2 teaspoons brown sugar
2 cloves garlic, minced
Trim fat from pork. Combine pork with next seven ingredients in large heavy duty zip lock bag. Seal and marinate in refrigerator 4 hours, turning occassionally. Remove pork from bag, reserving marinade. Bring marinade to a boil for at least one minute or longer, set aside.
Grill pork covered with grill lid, over medium-hot coals 7 minutes on each side until done, basting frequently with reserved marinade.
Serve with summer peach salsa
Summer Peach Salsa
1 cup diced peaches
1/2 cup diced plums
1/4 cup minced shallots
3 tablespoons orange juice
2 tablespoons minced fresh parsley
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1-1/2 tablespoons chopped, seeded jalepeno pepper
1 tablespoon fresh mint
1 tablespoon honey
1 teaspoon minced, peeled fresh ginger
Combine all ingredients in a bowl. Cover and chill.
1/4 cup soy sauce
3 tablespoons minced shallots
2 teaspoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon minced, peeled fresh ginger
1-1/2 teaspoons brown sugar
2 cloves garlic, minced
Trim fat from pork. Combine pork with next seven ingredients in large heavy duty zip lock bag. Seal and marinate in refrigerator 4 hours, turning occassionally. Remove pork from bag, reserving marinade. Bring marinade to a boil for at least one minute or longer, set aside.
Grill pork covered with grill lid, over medium-hot coals 7 minutes on each side until done, basting frequently with reserved marinade.
Serve with summer peach salsa
Summer Peach Salsa
1 cup diced peaches
1/2 cup diced plums
1/4 cup minced shallots
3 tablespoons orange juice
2 tablespoons minced fresh parsley
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1-1/2 tablespoons chopped, seeded jalepeno pepper
1 tablespoon fresh mint
1 tablespoon honey
1 teaspoon minced, peeled fresh ginger
Combine all ingredients in a bowl. Cover and chill.
Rum Raisin Bars
1/2 cup light rum
1-3/4 cups raisins (mixture of dark and golden)
1/2 cup (1 stick) unsalted butter, room temperature, plus extra for coating the pan
1-1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon salt
In a medium bowl, combine the rum and the raisins. Cover and let soak for at least 6 hours, or overnight.
Heat the oven to 350. Coat a 9x9 inch baking pan with baking spray.
In a large bowl, use an electric mixer to cream the butter and brown sugar. Beat in the eggs and vanilla, then continue mixing until the batter is well-combined.
Measure the flour and salt and sift together directly into the batter. Mix the batter gently until no trace of the dry ingredients remains.
Strain the rum-soaked raisins and mix them in using a wooden spoon.
Using a silicone spatula, spread the batter evenly into the prepared baking pan. you may have to use your fingers (lightly flour them first) as this batter is very sticky.
Bake for 30 minutes, or until a toothpick inserted at the center comes out clean. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
1-3/4 cups raisins (mixture of dark and golden)
1/2 cup (1 stick) unsalted butter, room temperature, plus extra for coating the pan
1-1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon salt
In a medium bowl, combine the rum and the raisins. Cover and let soak for at least 6 hours, or overnight.
Heat the oven to 350. Coat a 9x9 inch baking pan with baking spray.
In a large bowl, use an electric mixer to cream the butter and brown sugar. Beat in the eggs and vanilla, then continue mixing until the batter is well-combined.
Measure the flour and salt and sift together directly into the batter. Mix the batter gently until no trace of the dry ingredients remains.
Strain the rum-soaked raisins and mix them in using a wooden spoon.
Using a silicone spatula, spread the batter evenly into the prepared baking pan. you may have to use your fingers (lightly flour them first) as this batter is very sticky.
Bake for 30 minutes, or until a toothpick inserted at the center comes out clean. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.
Lemony Sour Cream Muffins
2 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zested and juiced
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted
Whisk the dry ingredients, including the lemon zest, together in a large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice.
Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps - they're better than an overmixed batter.
Spoon batter into paper lined muffin tins. Bake 18 to 20 minutes, until muffins are golden. Cool 5 minutes before unmolding.
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zested and juiced
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted
Whisk the dry ingredients, including the lemon zest, together in a large bowl. In another bowl, whisk the remaining ingredients, including the lemon juice.
Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps - they're better than an overmixed batter.
Spoon batter into paper lined muffin tins. Bake 18 to 20 minutes, until muffins are golden. Cool 5 minutes before unmolding.
Rum Balls
1 stick unsalted butter
1/2 cup powdered sugar
1/4 cup chocolate chips
2 eggs, beaten
pinch of salt
1-3/4 cups vanilla wafer cookie crumbs (about 6 ounces)
1/2 cup finely chopped walnuts
1/4 cup dark rum
1-1/2 cups unsweetened, grated coconut
In a medium saucepan over medium-low heat, combine the butter, sugar and chocolate chips. Stir constantly until fully melted and smooth. Slowly whisk in the eggs until fully incorporated. Remove the pan from the heat, stir in salt, cookie crumbs, walnuts and rum. Allow the pan to cool, then cover with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Chill for 6 hours, or overnight.
When you are ready to make the rum balls, place the coconut in a medium mixing bowl. Scoop out 1/2 teaspoon of the chocolate mixture and roll between the palms of your hands to form a ball. Toss the rum ball in the coconut to coat, then place on waxed paper. Repeat with remaining ingredients, refrigerating the balls in batches as you proceed. The rum balls should be stored in the refrigerator.
Bring the rum balls to room temperature about 20 minutes before serving.
Makes 60 rum balls
1/2 cup powdered sugar
1/4 cup chocolate chips
2 eggs, beaten
pinch of salt
1-3/4 cups vanilla wafer cookie crumbs (about 6 ounces)
1/2 cup finely chopped walnuts
1/4 cup dark rum
1-1/2 cups unsweetened, grated coconut
In a medium saucepan over medium-low heat, combine the butter, sugar and chocolate chips. Stir constantly until fully melted and smooth. Slowly whisk in the eggs until fully incorporated. Remove the pan from the heat, stir in salt, cookie crumbs, walnuts and rum. Allow the pan to cool, then cover with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Chill for 6 hours, or overnight.
When you are ready to make the rum balls, place the coconut in a medium mixing bowl. Scoop out 1/2 teaspoon of the chocolate mixture and roll between the palms of your hands to form a ball. Toss the rum ball in the coconut to coat, then place on waxed paper. Repeat with remaining ingredients, refrigerating the balls in batches as you proceed. The rum balls should be stored in the refrigerator.
Bring the rum balls to room temperature about 20 minutes before serving.
Makes 60 rum balls
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