How To Prepare
1. Pour 8 cups cold water in a 13 x 9-inch glass or ceramic baking dish. Add pork to water; let stand for 1 hour.
2. Prepare grill to medium-high heat.
3. Drain pork; pat dry. Brush pork with oil; sprinkle with 1/4 teaspoon pepper. Place pork on grill rack; grill 15 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Remove pork from grill; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices.
4. Combine remaining 1/4 teaspoon pepper, plums, and next 5 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.
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Brined Pork Tenderloin with Plum and Jicama Relish
How To Prepare
1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 3 ingredients (through chile poder); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Serve with salmon.
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Barbecue Salmon and Snap Pea Slaw
How To Prepare
In a large saucepan, combine the stock, lemongrass, ginger, halved green onion and cilantro sprigs. Bring to a boil over high heat, reduce the heat to low, and simmer for 5 minutes. Add the chicken breasts, raise the heat to high and return to a boil. Again reduce the heat to low and simmer the chicken for 3 minutes. Remove from the heat and cover. Uncover after 5 minutes and allow the chicken to cool in the stock. Remove the chicken from the stock when cool enough to handle. Reserve the stock. Using your fingers, shred the chicken with the grain into strips about 1/2 inch thick and 2 inches long. Cover and refrigerate.
Strain the cooled stock and discard the solids. Return 1 1/2 cups of the stock to the saucepan; discard the remaining liquid. Bring to a boil over medium-high heat and cook, uncovered, until reduced to 1/2 cup, 5 to 6 minutes. Cool.
In a blender, combine the lime juice, vinegar, shallot, garlic and reduced stock. Blend until smooth. With the motor running, slowly add the olive oil. The dressing will be somewhat thin. Set aside.
Remove the stems from the spinach and cut out the core from the cabbage. Stack the spinach and cabbage leaves separately and cut crosswise into 1/4-inch strips.
In a large bowl, toss together the spinach, cabbage, shredded chicken, carrot, chopped cilantro and sliced green onions. Pour half of the dressing over the salad. Divide the salad evenly among individual plates. Pass the remaining dressing at the table.
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Chicken salad with Thai flavors
Ingredients
- 2 cups no salt added chicken stock, vegetable stock or broth
- 2 stalks lemongrass, bottom 6 inches only, thinly sliced
- 1/2 -inch piece fresh ginger, thinly sliced
- 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
- 3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon minced shallot
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch spinach
- 1/2 small head green cabbage
- 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
Ingredients
- 2 cups no salt added chicken stock, vegetable stock or broth
- 2 stalks lemongrass, bottom 6 inches only, thinly sliced
- 1/2 -inch piece fresh ginger, thinly sliced
- 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
- 3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon minced shallot
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch spinach
- 1/2 small head green cabbage
- 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
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How To Prepare
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
2. Combine cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
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Chicken Breasts with Tomato, and Cucumber Salsa
How To Prepare
1. Combine juice and next ingredients (through chili flakes) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3.
2. Preheat oven to 375°.
3. Place chicken in a 13- x 9-inch baking pan coated with cooking spray. Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
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Mojo Chicken
How To Prepare
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.
Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.
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Skillet Pork and Warm Pineapple Salsa
How To Prepare
PAPAYA SAUCE: In a medium bowl, combine papaya, red bell pepper, onion, lime juice, cilantro, and jalapeño. Set aside.
SCALLOPS: In a large resealable plastic bag, combine flour, scallops, and black pepper, and shake to coat.
In a large skillet, heat oil over medium heat and add scallop mixture; cook and stir until golden. Place scallops over papaya sauce and serve immediately.
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Scallops with Spicy Papaya Sauce
How To Prepare
1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
3. Combine remaining cucumber, and remaining ingredients in a medium bowl; toss to combine.
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Raspberry-Chipotle Chicken Breasts with Cucumber Salad
