Salad: 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle 2 cups fresh bean sprouts 1 cup shredded carrots, available in pouches in produce department 3 scallions, sliced on an angle 12 leaves basil, chopped or torn 3 tablespoons chopped mint leaves (4 sprigs) 1 tablespoon sesame seeds 2 teaspoons sugar 2 tablespoons rice wine vinegar or white vinegar Salt
Spicy peanut sauce: 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated 2 tablespoons soy sauce 1 tablespoon rice wine vinegar or white vinegar 1/4 teaspoon cayenne pepper 2 tablespoons vegetable oil 4 (12-inch) flour tortilla wraps
1. Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
2. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
3. Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
4. Slice cooked chicken on an angle. Toss with veggies and herbs.
5. In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
6. Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece between 2 pieces of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.
1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
1 lb. boneless, skinless chicken breast, cubed 1 lb. boneless beef sirloin, cubed 1/2 C. light olive oil (or canola) 4 cloves garlic, minced 1/3 C. pineapple juice 2 tbsp. soy sauce 2 tsp. powdered ginger (or 1 tbsp. fresh grated) 1 tsp. red pepper flakes 1 tbsp. brown sugar 4 fresh jalapeno peppers, seeds and membranes removed 8 strips of bacon, halved crosswise 16 toothpicks
1. In a large mixing bowl, combine the oil, garlic, pineapple juice, soy sauce, ginger, and brown sugar. Mix with a whisk until well blended. Add the red pepper flakes.
2. Place your trimmed, cubed beef and chicken into a large resealable freezer bag. Pour your pineapple-oil mixture over.
3. Seal bag and refrigerate meat in marinade for one hour or more (overnight is best).
4. Slice your jalapeños crosswise into wide strips.
To assemble: place one strip of jalapeño on one halved piece of bacon. Follow it with one piece each of chicken and steak. Add another pepper. Fold bacon over and pierce through with a large toothpick– the bacon should completely cover the meat and peppers.
To cook: Heat your grill to a medium-high heat. Grill bacon bundles about 20 minutes. Then them every 5 minutes or so to assure they’re cooked evenly.