Santa Fe Burgers
INGREDIENTS
2 Pounds Ground Sirloin
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Ground Pepper
Santa Fe Salsa
Combine the ground sirloin, salt and pepper in a medium sized bowl. Using your hands mix well. Form into six patties and refrigerate until ready to grill. Prepare a charcoal or gas grill and lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Grill the burgers for about 5 minutes. Flip the burgers and grill for another 4 or 5 minutes. Serve with Santa Fe Salsa. Serves 6
Santa Fe Salsa
INGREDIENTS
1 Pound Chopped Tomatoes
2 Seeded & Chopped Yellow or Red Bell Peppers
1 Cup Cooked Corn Kernels (Fresh or Frozen)
3 Finely Chopped Green Onions
2 Seeded & Chopped Jalapeno or Serrano Chilies
1 Minced Garlic Clove
4 Tablespoons Finley Chopped Cilantro
1 Tablespoon Fresh Lime Juice
2 Teaspoons Malt Vinegar
½ Teaspoon Kosher Salt
Combine the tomatoes, peppers, corn, green onions, chilies, garlic, cilantro, lime juice, vinegar and salt in a glass or ceramic bowl and gently stir to combine. Let the salsa stand for about an hour to let the flavors blend. Serve or cover to refrigerate for several hours. Let the salsa reach room temperature before serving. Makes 2 cups
Lamb Kebabs
INGREDIENTS
2 Pounds Boneless Lamb
1 Cup Yogurt
¼ Cup Lemon Juice
¼ Teaspoon Salt
To Be Ground Into Paste:
1 Cup Coriander Leaves
1 Cup Mint Leaves
3 Green Chilies
1 ½ Inches Ginger Piece
2 Garlic Cloves
1 Cup Raw Papaya
Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender. Combine paste, yogurt, lemon juice and salt. Coat the lamb pieces with the sauce and marinate overnight or at least five hours. I like to marinate in a large zip lock bag. When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown. Serve with onion pieces, lemon wedges and naan. Serves 4
Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
INGREDIENTS
2 Racks of Baby Back Ribs
POACHING
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
MARINADE
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4
