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Category: Entrees

Cilantro and Parsley Chicken Skewers

2 boneless, skinless whole chicken breasts
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 Tbsp lemon zest
1 Tbsp garlic, minced
1/4 cup extra virgin olive oil
pinch of crushed red pepper
salt & pepper to taste

Cut the chicken breasts into large chunks. Combine chicken, cilantro, parsley, lemon zest, garlic, olive oil, red pepper, salt and pepper in a dish and toss well. Let marinate for at least 1 hour in the fridge. Place chicken on metal skewers (do not overcrowd). Grill 3-4 minutes per side on high heat.

Pizza Dough

2 Tbsp extra-virgin olive oil
6 oz water, room temperature
2 cups bread flour
1 Tbsp whole wheat flour (optional)
2 tsp sugar
1 1/4 tsp salt
1 tsp instant yeast

Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds.

With the machine running, slowly add liquid through the feed tube; continue process until dough forms tacky, elastic ball that clears sides of work bowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 Tbsp at a time until ball forms.

Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer the dough to the bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.

When the dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal sized pieces. With cupped palm form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.

Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 10 to 12 inches in diameter, on well-floured surface, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Cover rolled dough with plastic wrap until ready to cook.

For the sauce, simply take a 15 ounce can of diced tomatoes and pulse in a blender a few times. Pour into a mesh strainer over a bowl/sink and let the water drain for 15 minutes. Put the remaining tomato mixture into a bowl and season with a pinch of salt, pepper, basil, and oregano. Do not cook the tomato sauce. Cook the pizzas on a pizza stone at about 450 degrees for around 8 minutes.

Marinated Flank Steak

1 flank steak
1/3 cup soy sauce
3 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp sugar
fresh ground pepper, to taste

Combine ingredients and marinate for 1 to 6 hours in the refrigerator.

Cook the steak on a grill pan under the broiler for 7-8 minutes per side for medium. Let rest 5-7 minutes before thinly slicing against the grain.

Kung Pao Chicken

1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
2 Tbsp rice wine
4 tsp soy sauce (reduced sodium)
5 tsp cornstarch

1/2 cup peanut oil or vegetable oil + 1 Tbsp
1 cup raw peanuts
2 tsp grated fresh ginger
2 Tbsp garlic, minced
2 rip red chiles, minced (or 1 Tbsp red pepper flakes + dash of chili powder)
4 scallions, chopped
1 broccoli crown, cut into florets (optional)

3 Tbsp soy sauce (reduced sodium)
3 Tbsp rice wine
2 tsp roasted sesame oil
1 tsp brown sugar
1 tsp Chinese chili paste
1 tsp vinegar

Place cubed chicken in a bowl with rice wine, soy sauce, and cornstarch. Toss well to coat and refrigerate until ready to cook.

Heat 1/2 cup oil in a wok over high heat. Fry peanuts, stirring constantly, just until they start to turn golden brown and drain them well on paper towels. Carefully pour off most of the oil, leaving 2 Tbsp in the wok.

Stir-fry chicken just until its cooked through (2-3 minutes). Transfer to a platter with a slotted spoon.

Add the remaining 1 Tbsp of oil and heat over high heat. Add ginger, garlic, and chiles. Stir for 30 seconds. If adding broccoli, cook here for 1 minute. Add scallions and cook 30 seconds. Pour in the remaining sauce ingredients, peanuts, and chicken. Stir and toss until combined well.

Perfect Steak

Using only kosher or sea salt, sprinkle about 1/2 to 1 tsp of salt on each side of a 1″-1.5″ steak and set aside.  After 30 to 45 minutes, rinse all the salt off and thoroughly dry each steak with a paper towel.  Season with fresh ground pepper and apply a thin coat of oil to each side.  No more salt should be added to the steak (enough is absorbed during the earlier salting process).  Place a cast iron skillet in an oven while it preheats to 500 degrees.

Move the iron skillet to a stove burner over high heat. Add the room temperature steaks to the skillet and sear for 30 seconds. Flip the steak and sear the other side for 30 seconds.

Move the skillet to the oven and cook for 3 minutes. Flip the steak and return to the oven for another 3 minutes. Transfer the steak to a plate and loosely cover with foil while it rests for 5 minutes.

More info on the salting method can be found here:

Barbecue Ribs

3 lbs. baby-back ribs (2 slabs)

Dry rub:
1 Tbsp cumin
1 Tbsp chili powder
2 Tbsp paprika
4 Tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
salt and pepper, to taste

Braising liquid:
1 cup white wine
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp of barbecue sauce
2 cloves of garlic

Rinse the ribs and pat dry. Remove the thin white/silver membrane on the back side of the ribs. Thoroughly cover the ribs with the dry rub. Seal each slab in a pocket of heavy-duty aluminum foil, place in a roasting pan, and refrigerate for 1 hour.

Open up one end of each foil package and pour half of the braising liquid into each one. Reseal each package and tilt the roasting pan to evenly distribute liquid throughout the foil packets. Place in a 250° oven and cook for 2.5 hours.

Remove the ribs from their foil packaging. Brush both sides with reduced braising liquid or barbecue sauce (recommend Sticky Fingers “Memphis Original” brand). Place under a broiler, meat side up, for 5-10 minutes until desired carmelization.

Mongolian Beef

1 lb beef (Tri-Tip Sirloin, Eye of round or Flank Steak works best)
1 Tbsp soy sauce
1 Tbsp cornstarch
3 cloves of garlic, minced
2 Tbsp peanut oil
1/2 cup water
2 1/2 tsp cornstarch
1 Tbsp sesame seed oil
3 Tbsp soy sauce
1/4 tsp crushed red pepper flakes
pinch of ginger
1 broccoli crown, cut into small florets
2 Tbsp water
6 green onions, chopped

Thinly slice the beef against the grain. Combine in a bowl with 1 Tbsp soy sauce, 1 Tbsp cornstarch, and garlic and let sit 10-15 minutes.

Combine 1/2 cup of water, 1 Tbsp sesame seed oil, 3 Tbsp soy sauce, 2 1/2 tsp cornstarch, ginger and red pepper ans set aside or let warm over very low heat.  Stir occasionally to keep cornstarch from clumping.

Heat a large, heavy skillet or wok on high. Add 1 Tbsp of peanut oil to the pan then the beef.  Stir continuously for 2-3 minutes until beef is evenly browned.  Remove beef from the pan, wipe clean with a paper towel, and return it to the burner.

Add 1 Tbsp of peanut oil to the pan then add the broccoli florets.  Stir continuously for 1-2 minutes when the broccoli begins to brown.  Add the 2 Tbsp of water and cover for 1-2 minutes until cooked through.  Add the green onions and cook 30 seconds to 1 minute.

Add the cooked beef to the pan with broccoli and green onions then pour in the sauce mixture.  Stir-fry on high until sauce thickens.  Serve over brown rice.

Balsamic-Mustard Chicken

2 Tbsp balsamic vinegar
2 Tbsp brown mustard
2 tsp red wine vinegar
1 tsp honey
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
2-3 tsp various dry herbs (oregano, thyme)
2-3 garlic cloves, minced
1/2 tsp onion powder
salt & pepper to taste
4 boneless, skinless chicken breast halves

Combine the ingredients and marinate for at least 1 hour.

Grill over Medium-High heat, 4-5 minutes per side.

Steak Fajitas

1/4 cup lime juice
2 Tbsp olive oil
4 cloves garlic, crushed
2 tsp soy sauce
1 tsp salt
1/2 tsp liquid smoke
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 lb flank steak OR boneless, skinless chicken breast
1 large white onion, sliced in thin rings
1 red bell pepper (green or yellow works), seeded and sliced in thin rings

Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the flank steak OR the chicken in a container, cover, and refrigerate at least 2 hours or overnight.

Save the leftover marinade liquid and grill the meat over medium flame 4-5 minutes on each side. Let rest for at least 5 minutes. Cut meat into thin strips. Set aside and keep warm.

Soak peppers and onions in leftover marinade for a couple minutes before cooking. Grill the onions and peppers for about 3 minutes a side.

Chicken Under a Brick

2 Large boneless, skinless whole chicken breasts
1 tsp coarse salt
1 tsp cracked black pepper
1/2 tsp hot red pepper flakes
1 Tbsp minced garlic
1 Tbsp chopped Rosemary
1 large lemon, juiced
1/4 cup extra-virgin olive oil
2 clean bricks (not really necessary)

Rinse and dry the breasts, then sprinkle them with the salt, pepper, red pepper flakes, garlic, and rosemary. Place the chicken in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour.

Wrap each of the bricks in Aluminum foil. Place chicken on grill with brick on top. Cook over high heat for 4 to 6 minutes per side.

Sesame-Grilled Asparagus goes great with this dish.