Grilled Chicken Adobo

Submitted by Donna Luna

http://www.ediets.com/news/RecipeoftheDay.cfm?code=24236&recipeID=146

Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and vinegar mixture, then tossed on the grill until crisp. Serve over rice.
Serves 8 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Calories: 249.50
Calories from Fat: N/A
Total Fat: 6.71 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 11.21 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 36.07 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients
1.5 cups soy sauce
1.5 cups water
0.75 cup vinegar
3 tablespoons honey
1.5 tablespoons minced garlic
3 bay leaves
0.5 teaspoon black pepper
3 pounds skinless, boneless chicken thighs



Directions
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a large saucepan, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil. Stir in chicken. Reduce heat, cover, and cook 35 to 40 minutes.
3. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Fresh Fruit Batidos

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26336,00.html

6 ounces mango sorbet
3 ounces vanilla ice cream
1/2 cup chopped fresh mango, plus mango slices, for garnish
5/8 cup cold milk
1 to 2 tablespoons honey, or more to taste
Mint sprigs, for garnish

Place all ingredients in a blender and blend until smooth. Pour into a 10-ounce glass and serve immediately. Garnish with a mango slice and mint sprig, if desired.

Seasoned Grilled Fries

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26335,00.html

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26334,00.html

3 cups pineapple juice
1/2 cup white wine vinegar
1 tablespoon fresh ginger, finely chopped
3 tablespoons soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 teaspoon freshly ground white pepper
2 pounds fresh tuna steaks, finely chopped
2 tablespoons Dijon mustard
2 teaspoons chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
2 green onions, thinly sliced
Salt and freshly ground pepper
8 rolls
Watercress
Green Chile-Pickle Relish, recipe follows

Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.


Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons finely chopped cilantro leaves
3 tablespoons olive oil
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.

Cuban-style Burgers on the Grill

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26333,00.html



Home > Recipes

Cuban-style Burgers on the Grill Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Burgers Cuban Style

Great dinner ideas:

Chicken
Beef

Shrimp
Pasta

Pork





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Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 4 servings

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2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced 1/4-inch thick

Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.