Grilled Beef Banh Mi

I found this recipe at Bakersroyal.  Soo yummy!

GRILLED BEEF BANH MI

YIELD: Serves 4

Ingredients:

Beef

• 1 lb. well-marbled tri-tip, sliced against the grain to  1/4-inch thickness
• 2 large garlic gloves
• 1 shallot
• 1 tablespoon dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon Mirin
• 1 tablespoon light soy sauce
• 2 tablespoon canola oil
• Sandwich
• 4 La Brea Reserve Sourdough Demi-Baguette
• 1/4 cup Sriracha mayonnaise (**recipe follows)
• 1 cup pickled Vietnamese slaw (**recipe follows)
• 6 to 8 cilantro sprigs
• 4 jalapeños, sliced

We also served it with lettuce and tomatoes, cucumbers and red onions.  Also- I just cooked it in a pan on the stove cause we were in a hurry.

Directions:

To make the beef: In a mortar and pestle crush the garlic and and shallots to a paste. Transfer to medium size bowl and add in brown sugar, Mirin, soy sauce and canola oil. Whisk to combine. Add the beef and make sure each slice is well coated. Cover with plastic wrap and marinate for at least an hour or overnight.

Thread beef on a pre-soaked skewer for easy grilling. Grill beef over medium high heat for 5-7 minutes or until beef is slightly charred, make sure to turn skewers frequently.

To assemble sandwich: Split bread length-wise. Spread about 2 tablespoons (or more to taste) of Sriracha mayonnaise on one side. Fill sandwich with beef, pickled slaw, cilantro and jalapeños. Serve immediately.

**To make the Sriracha mayonnaise. In a bowl, stir together 1/2 cup mayonnaise with 1 tablespoon (or more according to taste) Sriracha.

**To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil. Transfer to a large shallow bowl and add in 1/2 cup julienned match-like strips of carrots and daikon with 1 teaspoon kosher salt. Stir to blend. Set aside for 30 minutes then drain.

Yummy Steak Kabobs

Kabobs
1 1/2 lbs top sirloin or trip tip roast- cut in to 1 1/2 cubes
1 red bell pepper sliced in to 1 1/2 inch chunks
1 green bell pepper- sliced into 1 1/12 inch chunks
1 large onion- sliced into 1 1/2 inch chunks
salt and pepper

Marinade
2 Tbl- steak / grill seasonings- I love Spade L Ranch
1/4 cup olive oil
2 Tbl. Soy Sauce
2 Tbl Worcestershire sauce
1 Tbl lime juice

Marinade 4-6 hours or overnight

Soak wooden skewers in water before grilling.  Grill approximately 2-3 minutes per side

Great served with Carmelized grilled Pineapple, Cilantro Lime Rice or Steak Fries

Teriyaki Chicken Salad

Teriyaki Chicken
8 large chicken breasts

Marinade:

2 cups soy sauce

1 1/3 cup sugar

1 cup Asian sweet chili sauce- like Mae Ploy

1 cup cider vinegar

2 tsp salt

1 tsp black pepper

4 Tbl. minced garlic or 1 tsp garlic powder

2 tsp ground ginger

8 tsp cornstarch

1 cup olive oil 

Garnish:

green onions

sesame seeds

 Asian chili sauce

Reserve about half of marinade to put thicken on stove and put over chicken after grilling.  Marinate one hour or overnight  (overnight is best).  Grill

Salad

1 small head romaine lettuce, chopped

1/2 red cabbage, thinly sliced

1 cup pineapple,  bite size chopped

1 cup matchstick carrots

1 red bell pepper- julienned then cut into thirds

1 cup snow peas- julienned then cut in to thirds

5 green onions, thinly sliced

1 cup macadamia nuts, toasted

1/2 cup sweetened coconut flakes, toasted

Pineapple Sesame Vinaigrette

 1 cup chopped fresh pineapple

3 Tbl honey

1/4 cup cider vinegar

1 1/2  tsp toasted sesame oil

1 garlic clove, peeled

1 1/2 tsp freshly grated ginger

1/4 tsp salt

1 Tbl Mayo- optional for creamier

1/2 cup canola oil

1 Tbl  sesame seeds

Sweet Chili Teriyaki Chicken

8 large chicken breasts

Marinade:

2 cups soy sauce

1 1/3 cup sugar

1 cup Asian sweet chili sauce- like Mae Ploy

1 cup cider vinegar

2 tsp salt

1 tsp black pepper

4 Tbl. minced garlic or 1 tsp garlic powder

2 tsp ground ginger

8 tsp cornstarch

1 cup olive oil 

Garnish:

green onions

sesame seeds

 Asian chili sauce

Reserve about half of marinade to put thicken on stove and put over chicken after grilling.  Marinate one hour or overnight  (overnight is best).  Grill

Recipe from Carlsbad Cravings

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

To assemble tacos:

Teriyaki marinated/grilled chicken

Flour or corn tortillas

Grilled Pineapple Pear Salsa

Coconut rice

Pineapple Lime Crema

Monterey Jack cheese- if desired- shredded

Teriyaki Marinade

1/2  c. white sugar

1/2 c. soy sauce

1/4 c. cider vinegar

1 clove garlic minced

1/2 tsp ground ginger

1/4 tsp black pepper

2 pounds chicken tenderloin or breasts

   

Marinate for a couple of hours.  Grill and slice

Grilled Pineapple Pear Salsa

• 1/2 ripe pineapple, trimmed and sliced into 1/2" rounds
• 1 large medium-firm pear, sliced into 1/4” slices
• 1 large red bell pepper, seeded and quartered
• 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
• 1 whole jalapeno
• 1/2 cup loosely packed cilantro, finely chopped
• 1 tablespoon lime juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• salt and pepper to taste

1. Grease grill and heat to medium high heat.
2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle pears, red bell pepper quarters, and jalapeno with olive oil to lightly coat.
3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat (uncovered) until tender crisp and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, 4 minutes for the pears, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
4. Once cool enough to handle, dab (or rinse) off any excess oil with paper towels and chop pineapple (cutting around core), pears, red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
5. Reserve the jalapeno and toss the pineapple, pears, red bell pepper, red onion, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. Add half of the jalapeno and more to taste if desired. If you would like it spicier, add some of the jalapeno seeds to taste as well.
6. Can be served immediately or even better chilled.

• 1 1/2 pounds boneless skinless chicken breasts
• 4-6 flour tortillas taco-sized
• 2 cups shredded Montery Jack Cheese

Pineapple Lime Crema

• 5.3 oz pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

Coconut Rice

2 cups jasmine or long grain rice

1 13.5 oz can coconut milk- add to that enough water to make 4 cups

1 Tbl chicken broth

Cook

1 small onion- chopped

2 Tbl oil

After the rice is cooked, heat oil in a large pan and salute onion.  Then add the coconut rice and stir fry for a couple of minutes.

This recipe is from Carlsbad Cravings.  I have loved everything I have tried from her site!

The Best Oven-Baked Ribs- Mel's Kitchen Cafe

The Best Oven-Baked Ribs

YIELD: MAKES 2 SLABS RIBS

Note: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it’s not hard, I promise!). Also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

INGREDIENTS

• 2 whole slabs pork baby back ribs, silver skin removed
Dry Rub:
• 8 tablespoons light brown sugar, tightly packed
• 2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1-2 cups BBQ sauce (I love this homemade version)

DIRECTIONS

1. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
2. When ready to bake the ribs, preheat oven to 250 degrees F.
3. Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
4. Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Lemon Chicken

My new go-to recipe for Chicken Souvlaki.  Yum!

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breast


Marinate several hours or overnight.  Grill

Rosemary Ranch Chicken Kebabs

These were sooo yummy.  I just used chicken tenderloin and grilled them that way.  They were very tasty and juicy and the kids were begging for more.

Rosemary Ranch Chicken Kebabs

 The Sisters Cafe

1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste
3 boneless/skinless chicken breasts, cut into pieces

Stir together marinade ingredients. Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated. Cover and refrigerate for 30 minutes.
Preheat grill to med-high heat. Thread chicken on metal skewers and discard marinade. Lightly oil grill grates. Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

BBQ Chicken Marinade

After 16 years I need a new chicken marinade.  This was a keeper. :)
Ingredients

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, chopped
1/2 teaspoon ground black pepper

Directions

1.Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Marinate up to 4 pounds of chicken.

Asian BBQ Chicken

Asian BBQ Chicken
Our Best Bites
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Indonesian Chicken Breast

1/2 cup orange juice

                                                      1/4 cup peanut butter

2 tsp curry

4 chicken breasts

Mix and marinade the chicken for at least an hour.  Grill, or put  it all in a pan and cook it on the stove top.  

1/4 cup toasted coconut

1/4 cup currants

Top with coconut and currants.  Serve over regular rice or coconut rice.  Soooo easy and Sooooo good!