Combine the sesame oil, soy sauce, and garlic, then stir and brush the mixture onto the asparagus spears. Let marinate 5-10 minutes.
Sprinkle sesame seeds on top. Salt and pepper to taste. Grill over direct heat for 2 to 4 minutes, until brown on both sides. Optionally, the spears can be skewered to form “rafts” to make cooking on the grill easier.
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.
1.25 lbs ground beef
1 medium onion, minced (about 1 cup)
1 Tbsp jalapeno, seeded and diced
1 15-oz can kidney beans, drained
1 15-oz can peeled diced tomatoes
1 8-oz can tomato sauce
1 cup water
1 Tbsp vinegar
1 tsp salt
1 tsp sugar
4 Tbsp chili powder (2+2)
2 Tbsp cumin (1+1)
2 garlic cloves minced + 1 tsp garlic powder
1 bay leaf
2 tsp oregano (1+1)
2 tsp paprika (1+1)
1/4 tsp cayenne pepper
Brown ground beef in a dutch oven or stock pot over medium heat. Remove beef from pot and drain fat.
Add onion, jalapeno, and garlic to the pot; saute for about two minutes.
Return the beef to the pot and add remaining ingredients (reserve half of the chili powder and cumin for later) and simmer for 1 hour, stirring occasionally. Add remaining chili powder and cumin in the last 5 minutes. Serve with shredded cheddar and green onion garnish.