GRILLED CHICKEN LETTUCE WRAPS
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a grill to medium-high heat.
- Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
- While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
- Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
- Shred the chicken with a fork, or dice with a knife.
- Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
- Preheat a grill to medium heat.
- Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
- With your knife, slice the corn kernels from the cob and add to a bowl.
- Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.
Nutrition Facts : Calories 518 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 132 milligrams, Sodium 1068 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 58 grams, Sugar 31 grams
CRISPY MISO MUSHROOM LETTUCE WRAPS
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, swirling to coat, until the oil is about to smoke. Add half of the mushrooms in a single layer and let them cook, undisturbed, for 2 minutes. Continue to cook, stirring occasionally, until crispy, about 8 minutes. Season with salt and pepper.
- Meanwhile, combine the butter with the miso and brown sugar in a small bowl and mash until well mixed.
- Add half of the miso butter to the skillet, toss to coat the mushrooms and cook until the butter is bubbling and starting to brown and the mushrooms are glistening, 1 to 2 minutes. Add 1 tablespoon vinegar and scrape up the browned bits from the bottom of the skillet. Add half of the water chestnuts and cook, stirring, until warmed through, 1 to 2 minutes. Transfer to a serving bowl and keep warm.
- Wipe out the skillet and repeat the cooking process with the remaining 2 tablespoons olive oil, mushrooms, miso butter, 1 tablespoon vinegar and water chestnuts. Transfer to the serving bowl and keep warm.
- Slice the carrot into 2- to 3-inch lengths. Slice off the rounded sides from the carrots and discard. Cut the carrots into 1/8-inch-thick planks, lay them flat and slice into thin matchsticks. Slice off and discard the rounded sides from the radish and apple then cut into matchsticks. Toss the apples with the lime or lemon juice in a small bowl.
- Place the bowl of crispy mushrooms on a cutting board or tray. Arrange the lettuce, carrot, radish, apple, mint, cilantro and limes around the bowl. Serve with Sriracha or plum sauce and let guests make their own lettuce wraps at the table.
GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE
Steps:
- Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.
GRILLED MISO CHICKEN
My mom makes miso every year and this is one of the first things that we make with her miso. The recipe (with a variety of differences) is readily available, but I tend to go with the most simple versions of things, so this is what we use. The grilling/broiling instructions are a bit vague, but grills are different enough that the operator should use whatever method they think is most reasonable, just keep an eye on it to make sure it doesn't burn. Burnt miso is not a good thing. Prep time includes marinating time.
Provided by Akikobay
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
- Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
- Preheat grill so that it is very hot.
- This can also be broiled in the oven, turning only once halfway through the cooking time.
- Remove the chicken from the marinade and pat dry on kitchen paper.
- Grill the chicken until cooked through and juices run clear.
- Sprinkle with sesame seeds, serve with steamed rice.
Nutrition Facts : Calories 441.2, Fat 29.6, SaturatedFat 8.2, Cholesterol 157.9, Sodium 1000.9, Carbohydrate 4.8, Fiber 0.9, Sugar 1, Protein 34.8
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