growing recipes. growing belly.

Saturday, April 13, 2013

Grilled Tri-Tip Steak with Molasses Chili Marinade

9:19 PM Posted by patty , , , , No comments
Every time I bake a batch of gingerbread cookies I am left with not quite enough molasses to make another batch and too much to just throw out.  What I like about this recipe is how I already have all the ingredients for the marinade in my pantry and of course, the yummy yummy flavor.

Grilled Tri-Tip Steak with Molasses Chili Marinade

ingredients: marinade

  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 3 Tb soy sauce
  • 2 Tb rice vinegar
  • 5 cloves garlic. peeled and smashed
  • 1 Tb peeled and chopped fresh ginger
  • 1 Tb chili powder
  • 1/4 tsp ground pepper

ingredient

  • 2 lb tri-tip steaks
directions
  1. In a large glass container, whisk together everything in the marinade, until sugar is dissolved.
  2. Place the steaks in the marinade and turn until completely coated. Marinated for about 1 hour, covered, turning the steak occasionally.
  3. Heat the grill to medium-high heat.
  4. Place the steak on the grill, keep the marinade, and cook until desired degree of doneness. Remove steak from grill and let it rest for 10-15 minutes before slicing.
  5. Transfer the marinade to a small saucepan and bring to a low boil. Let it cook for about 10 minutes and serve with the steak.

Thursday, April 11, 2013

Thai Ground Pork Salad or Laab

8:56 PM Posted by patty , , , No comments
This dish is usually an appetizer at Thai restaurants, but I don't see why it couldn't be eaten as a meal.  When I first tried the wrap without the squirt of lime juice and Sriracha, I thought this recipe was a bit of a fail...  turns out it's one of those dishes where you really do need all the little extra stuff that comes with the dish.  The lime juice and hot sauce creates a spicy, tangy flavor; wrap that all in some cool lettuce is well...  incredibly addicting.  Between the Husband and I, we almost devoured a pound of meat each.

Thai Ground Pork Salad
(adapted from foodandwine)

ingredients

  • 2lb ground pork
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 1 large jalapeño, minced
  • Juice of 1 lime, plus more for serving
  • 2 Tb Asian fish sauce
  • 1 tsp brown sugar
  • 1tsp Sriracha, plus more for serving
  • 1 Tb vegetable oil
  • 1/2 cup chopped silantro
  • 1/2 chopped mint
  • 1/2 cup chopped basil
  • Salt & pepper
  • 1 large leafy lettuce, separated


directions
  1. In a bowl, mix the pork, garlic, shallots and minced jalapeños.  In a small bowl, whisk the lim juice, fish sauce, brown sugar and 1 tsp of Sriracha
  2. In a skillet, heat the oil. Add pork mixture and cook over high heat, stirring to break up the meat. Cook until no pink remains. Remove from heat and stir in the lime juice mixture. Let stand for 5 minutes.
  3. Transfer the meat to a bowl and stir in the herbs. Season with salt & pepper and top with sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.


Sunday, April 7, 2013

Thai Chicken and Coconut Soup

11:58 PM Posted by patty , , , No comments
Another super simple yet delicious recipe.  Definitely a keeper when I have to make dinner at lightning speed!  I ended up using leftover rice and used snow peas instead of cilantro.  Still incredibly delicious!

Thai Chicken and Coconut Soup
(adapted from foodandwine)

ingredients

  • 1lb boneless, skinless chicen breast, cut into 2 1/2-by-1/4-inch strips
  • 3 Tb Asian fish sauce
  • 1 1/2 Tb lime juice
  • 1 quart + 3/4 cup chicken broth
  • 3 stalks lemongrass, bottom third only, peeled, smashed and cut into 2-inch pieces
  • 1 1-inch fresh ginger, peeled, cut into thirds
  • 1/2 cup cooked rice
  • 1 15oz unsweetened coconut milk
  • 2 fresh red chiles or jalapeños peppers, seeded and cut crosswise into thin slices
  • 3 Tb cilantro chopped

directions

  1. In a medium glass dish, combine the chicken strips with fish sauce and lime juice. Set aside.
  2. In a large saucepan, bring the broth, lemongrass and ginger to a simmer.  
  3. Add the coconut milk and bring to simmer again.  Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes.  Stir in the chiles and rice.  
  4. Stir in the cilantro.  Optional, add snow peas.