Magazine article Sunset

June Favorites

Magazine article Sunset

June Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Toyoshimas' Teriyaki Tri-Tip

MlCHAELTOYOSHlMA, WHITTIER, CA

Michael Toyoshima traces his family teriyaki marinade to the time when his grandmother worked on Kauai in the sugarcane and pineapple fields. Now he and his children use the marinade on chicken, pork, and beef. For the most flavor, marinate the meat overnight.

PREP AND COOK TIME: About 30 minutes, plus at least 2 hours to marinate

MAKES: 6 to 8 servings

1 cup soy sauce

1 cup washed raw cane sugar or ½ cup granulated sugar plus ½ cup firmly packed brown sugar

¾ cup thinly sliced onion

½ cup sake

½ cup mirin (sweet sake; or ½ cup additional regular sake plus 1 teaspoon sugar)

1 tablespoon minced garlic

1 tablespoon thinly sliced fresh ginger

½ teaspoon coarse-ground pepper

½ teaspoon dry mustard

1 beef tri-tip (I½ to2 Ib.), fat trimmed, rinsed, and patted dry

1. Stand a gallon-size zip-lock plastic bag in a bowl. Pour in soy sauce, sugar, onion, sake, mirin, garlic, ginger, pepper, and mustard. Hold bag closed and shake until sugar is dissolved. Add beef; seal bag. Chill at least two hours or up to 1 day, turning occasionally.

2. Lay tri-tip on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds) ; close lid on gas grill (discard marinade) . Cook, turning every 5 minutes, until rare in center of thickest part (cut to test; 125° to 130° on a diermometer), about 25 minutes, or until as done as you like.

3. Transfer tri-tip to a cutting board. Let rest about 5 minutes, then cut across the grain into thin, slanting slices.

Per serving: 171 col., 25% (56 cal.) from fat; 20 g protein; 4.7 g fat (1.8 g sat.); 9.8 g carbo (0.1 g fiber); 559 mg sodium; 57 mg chol.

Black Bean, Rice, and Veggie Salad

BECCA STEINKAMP, BELLINGHAM, WA

Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up die kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.

PREP TIME: About 25 minutes

MAKES: 5 cups; 4 or 5 servings

¼ cup extra-virgin olive oil

¼ cup lime juice

1 teaspoon ground cumin

1 ½ cups cooked basmati rice, cooled

1 can (15 oz.) black beans, rinsed and drained

1 cup finely diced carrots

¾ cup raw corn kernels

¾ cup finely chopped tomato

¼ cup minced Italian parsley

¼ cup minced fresh cilantro

2 tablespoons finely chopped red onion

Salt and pepper

In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Per serving: 247 cal., 44% (108 cal.) from fat; 6.5 g protein; 12 g fat (1.7 g sat); 32 g carbo (4.5 g fiber); 164 mg sodium; O mg chol.

Grilled Chicken and Nectarine Salad

JAY DECKER, MEDINA, WA

Jay Decker combines barbecued chicken,

sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad.

PREP AND COOK TIME: About 25 minutes

MAKES: 4 main-dish servings

2/3 cup pecan halves

2 quarts salad greens (8 OT..), rinsed and crisped

¼ cup vegetable oil

¼ cup walnut oil (or more vegetable oil; see "Nut oils on Salad," at left)

¼ cup white wine vinegar

4 boned chicken breast halves with skin (2 Ib. total), rinsed, patted dry, and fat trimmed

Salt and pepper

2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced

5 ounces fresh chèvre (goat cheese), crumbled

1. …

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