Search Results for: marinade

Miso-Marinated Short Ribs

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Course entree

Servings 4 servings

Ingredients

3 tbsp red or yellow miso
3 tbsp mayonnaise
3 (or more) tbsp unseasoned rice vinegar, divided
1-1/2 lbs thin cross-cut bone in short ribs (flank-style)
1 bunch small radishes, scrubbed with clean vegetable brush under running water
1 bunch watercress, tough stems removed and gently rubbed under cold running water
4 tsp vegetable oil
2 cups steamed rice
Kosher salt
Sriracha or hot sauce (for serving)

Instructions

Wash hands with soap and water.
In small bowl, stir together miso, mayonnaise, and 2 tbsp vinegar. Place ribs on a rimmed baking sheet and season lightly with salt. Do not rinse raw meat. Pour all but 2 tablespoons miso mixture over ribs; turn to coat. Set remaining miso mixture aside.
Wash hands with soap and water after handling uncooked meat.
Thinly slice radishes and toss in a medium bowl with remaining 1 tbsp vinegar. Season with salt and toss again.
Heat a large heavy skillet, preferably cast iron, over medium high. When pan is hot, add 2 tsp. oil and swirl to coat. Remove ribs from marinade. Do not reuse marinade used on raw meat.
Wash hands with soap and water after handling uncooked meat.
Add half of ribs to pan and cook without turning until underside is very dark brown and charred in spots, about 2 minutes. Turn ribs and cook until second side is golden brown, 1–2 minutes, and internal temperature reaches 145°F on food thermometer. Transfer to a plate. Repeat with remaining 2 tsp. oil and remaining ribs. Let rest 5 minutes.
Season reserved miso mixture with Sriracha; adjust to taste. Add additional vinegar, if desired. Cut ribs crosswise into 2 or 3 pieces; serve over bowls of rice, topped with watercress and drained radishes and drizzled with spicy sauce.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org

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Hawaiian BBQ Chicken Sheet Pan Dinner

Hawaiian BBQ Chicken Sheet Pan Dinner

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Course entree

Ingredients

32 oz boneless skinless chicken breasts (4 thick breasts)
1/3 cup BBQ sauce
juice of 1 lime
3/4 tsp chipotle powder, divided
1 red bell pepper
1 green bell pepper
1 red onion
3 cups fresh pineapple chunks
1 tbsp olive oil
1/2 tsp sea salt

Instructions

Wash hands with soap and water.
Preheat your oven to 350°F.
Add the chicken breasts to a large Ziploc bag. (Do not rinse raw poultry or meat.) To the bag, add the BBQ sauce, ½ tsp. chipotle powder and lime juice. Seal the bag and squish around until the chicken is well coated. Set the bag in a shallow pan and place on the bottom shelf of the refrigerator. Allow to marinate for 30 minutes. Do not reuse marinades used on raw foods.
Wash hands with soap and water after handling uncooked meat.
Gently rub red pepper, green pepper and onion under cold running water.
On a clean cutting board, chop the pineapple, onions and peppers into large chunks. Add everything to a large bowl with the olive oil, ¼ tsp. chipotle powder and salt. Toss until the veggies and fruit are well coated.
Add the veggies and pineapple to a sheet pan that has been sprayed with non-stick spray. Create 4 openings with the veggies for the chicken breasts.
Remove the chicken from the refrigerator and nestle the chicken into the openings on the sheet pan. Wash hands with soap and water.
Bake at 350°F for 30-40 minutes, until internal temperature reaches165 °F on food thermometer. (Bake time will depend on the thickness of the chicken breasts.)
Serve immediately with extra, fresh BBQ sauce on the side.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org

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Grilled Basil Chicken

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Course entree

Servings 4 servings

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
4 plum tomatoes
2 tbsp olive oil
1 clove garlic, minced
3/4 cup balsamic vinegar
1/2 tsp salt
1/4 cup tightly packed fresh basil leaves

Instructions

Wash hands with soap and water.
Gently rub basil leaves and tomatoes under cold running water.
For marinade, place tomatoes, olive oil, garlic, vinegar, salt and basil leaves in a blender. Cover and process until well blended.
Place chicken breasts in a shallow dish. Cover with marinade. Cover dish. Refrigerate about 1 hour, turning occasionally. Do not rinse raw poultry.
Wash hands with soap and water.
Place chicken on an oiled grill rack over medium heat. Do not reuse marinades used on raw foods.
Wash hands with soap and water after handling raw chicken.
Grill chicken 4-6 minutes on each side until internal temperature reaches 165°Fon food thermometer.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org

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Flank Steak Sheet Pan Dinner

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Course entree

Servings 6 servings

Ingredients

2 lbs flank steak
4 cloves garlic, minced
1 lime, juiced
2 tbsp olive oil
2 tsp paprika
2 tsp cumin
2 tsp kosher salt, plus more for seasoning
1/2 tsp ground black pepper, plus more for seasoning
1 lb cherry tomatoes
3 shallots, sliced
Warm tortillas, for serving

Instructions

Wash hands with soap and water.
Heat oven to 425 °F. Arrange rack in upper third of the oven.
Line rimmed baking sheet with foil. Place flank steak on baking sheet. Do not rinse raw meat. Wash hands after handling raw meat.
Gently rub garlic and lime under cold running water.
Combine garlic, lime juice, olive oil, paprika, cumin, salt and pepper in a small bowl. Pour marinade over steak and rub onto both sides. Wash hands with soap and water after handling raw meat.
Do not reuse marinades used on raw foods.
Gently rub cherry tomatoes and shallots under cold running water.
Spread cherry tomatoes and shallots over top of the steak and season with salt and pepper.
Roast in the oven until internal temperature reaches 145 °F on a food thermometer, usually about 15 minutes. Let rest for about 10 minutes, then slice and serve with melted tomatoes, shallots and warm tortillas.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org

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Chicken Legs with Glazed Eggplant, Zucchini and Apricot Skewers

Chicken Legs with Glazed Eggplant, Zucchini and Apricot Skewers

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Course entree

Servings 4 servings

Ingredients

Chicken Legs:

4 whole chicken leg quarters
1-1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp fresh rosemary, finely chopped
4 cloves garlic, minced
2 tbsp olive oil

Skewers:

3/4 cup balsamic vinegar
2 tbsp honey
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp lemon juice
1 eggplant, sliced into ½ to¾-inch slices
2 zucchinis, sliced into ½ to¾-inch slices
8 dried apricots
8 wooden or metal skewers

Instructions

Wash hands with soap and water.
Scrub garlic, eggplant, and zucchinis with a clean vegetable brush under running water.
In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon.
Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Do not rinse raw poultry.
Wash hands with soap and water after handling uncooked chicken.
Cover baking dish and place in refrigerator on the lowest shelf. Allow chicken to marinate for 30 minutes. Do not reuse marinades used on raw foods.
While chicken is marinating, combine balsamic vinegar, honey, ½ teaspoon salt, ½ teaspoon pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15–20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.
Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Pour any remaining glaze in bowl into saucepan and reheat to boiling. Set aside to cool.
Preheat broiler or prepare grill by heating on high for about 10 minutes. Adjust grill or broiler heat to medium high after preheating. Sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6–8 minutes. Continue to cook chicken, moving and turning to avoid burning.
Grill or broil chicken about another 20 to 25 minutes, until it reaches an internal temperature of 165ºF on food thermometer.
When chicken is halfway done, place vegetable skewers on grill or under broiler. Keep separate from chicken that is not fully cooked. Turn often until vegetables are tender and browned but not falling off skewers, about 15–20 minutes.
To serve, place chicken on a clean platter and arrange skewers next to chicken (or remove vegetables from skewers if preferred). Drizzle warm vegetables with remaining reheated honey balsamic glaze.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org

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