|1||cup uncooked brown rice|
|2¼||cups reduced sodium chicken broth or vegetable broth|
|2||tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed|
|2||garlic cloves, minced|
|2||cups chopped fresh broccoli|
|1/4||cup silvered almonds|
|1/4||cup unsalted sunflower kernels|
In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
Add the broth, rosemary and garlic; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
1 tablespoon sugar
1 tablespoon hot smoked paprika (Pimentón de la Vera)
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon ground chipotle chile powder or Ancho chile powder
3/4 cup jellied cranberry sauce (about half of one 16 ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons triple sec or other orange liqueur
1½ teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For spice rub: Mix all ingredients in small bowl.
For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.
Asian Cole Slaw
Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.
Ginger Sesame Dressing
Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.
Asian Roast Red Pepper Sauce
- 2 red peppers
- 3 cloves garlic
- 2 chipotle peppers
- 1 T sesame oil
- 1/2 C olive oil
- 3 T soy sauce
- 1 T red wine vinegar
Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.
Add peppers to blender with garlic, chipotle, sesame oil. Blend well.
Slowly add olive oil, then soy sauce, then vinegar. Chill.
Teriyaki Lime Sauce
- 2 C Teriyaki sauce
- 1/4 C Key Lime juice
- cornstarch and water (as needed to thicken)
- 3/4 C sugar
- 1/4 tsp. Five Spice
Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.
|1¼||pounds red snapper fillets|
|2||cloves garlic, minced|
|1||shallot, finely chopped|
|1||teaspoon freshly ground pepper|
|1||teaspoon dried oregano|
|1/2||teaspoon dried thyme|
|1||tablespoon olive oil|
|2||tablespoon finely chopped chives|
|1||lemon, cut into wedges|
Preheat the grill; place the grill rack 5 inches from the coals.
Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.
Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.
Makes 4 Servings