Articles filed under Japanese
Asian Chopped Steak With Wasabi-Mayo SlawSlawOct 31, 2021 5:10 PM - 1/3 cup low-fat mayonnaise1 1/2 teaspoons wasabi powder3 cups packaged coleslaw mix 1/2 cup thinly sliced red bell pepper strips 1/4 cup chopped green onionsSteak1 pound ground beef (95 percent lean)1 tablespoon reduced-sodium soy sauce1 1/2 teaspoons minced garlic3 tablespoons reduced-sodium soy sauce (for basting)4 large romaine or Boston lettuce leavesFor the Wasabi-Mayo Slaw: Mix together mayonnaise and wasabi powder in small bowl until blended. Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly. Cover and refrigerate until ready to use.For the steak: Combine ground beef, soy sauce and garlic in large bowl, mixing lightly but thoroughly. Gently shape into four 1/2-inch-thick oval patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11-13 minutes to medium (160 degrees) doneness, until no longer pink in the center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.Serves four.Nutrition values per serving: 217 calories, 9 g fat (3 g saturated), 10 g carbohydrates, 1.9 g fiber, 24 g protein, 65 mg cholesterol, 809 mg sodium.National Cattlemen's Beef Association
Citrus ChickenNov 18, 2021 9:17 PM - 1 large naval orange1 lemon1 tablespoon orange zest1 tablespoon lemon zest1 tablespoon minced garlic2 tablespoons fresh basil 1/4 cup olive oil (not virgin) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper4 large chicken breasts (bone in)Place orange and lemon under hot running tap water for about 1 minute. Zest the skins of both into a small mixing bowl. Juice both into small mixing bowl and add garlic, basil, olive oil, salt, pepper and cayenne; whisk until well combine.Trim excess skin from chicken, rinse and pat dry with paper towels. Place chicken in resealable plastic bag with marinade and refrigerate overnight.Cook on grill over medium flame, turning after 10 minutes. Cook until internal temperature is 170 degrees, 10-15 more minutes.Serves four.Cook's wine recommendation: Charles Krug 2004 Napa Valley Sauvignon BlancNutrition values per serving: 292 calories, 6 g fat (1 g saturated), 1 g carbohydrates, 0 fiber, 55 g protein, 137 mg cholesterol, 226 mg sodium.
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