Sweet Soy-Glazed BBQ Chicken Recipe

INGREDIENTS

For the chicken

• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 2 tablespoons sake or dry sherry
• 4 medium garlic cloves, finely chopped
• 3 POUNDS boneless, skinless chicken breasts or bone-in, skin-on chicken pieces

For the sauce

• 1/2 cup packed dark brown sugar
• 1/2 cup soy sauce
• 1/4 cup naturally SWEETENED pineapple juice
• 1/4 cup sake or dry sherry
• 2 tablespoons white wine vinegar
• 2 medium garlic cloves, finely chopped
• 2 tablespoons cornstarch dissolved in 2 tablespoons cold water

To grill and serve:

• Vegetable oil, for rubbing the grill grates
• 2 teaspoons toasted sesame seeds, for garnish

INSTRUCTIONS

For the chicken:

1. Place the brown sugar, soy sauce, sake or sherry, and garlic in a large resealable PLASTIC BAG and stir to combine. Add the chicken, seal the bag (pressing out any excess air), and turn to coat the chicken evenly. Place in the refrigerator and let marinate, turning occasionally, for at least 2 hours or up to 24 hours.

For the sauce:

1. Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high HEAT. Reduce the heat to low and simmer until the sauce has reduced to about 1 1/4 cups, about 15 minutes.
2. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute. Divide the sauce equally between 2 small bowls; set aside 1 bowl for serving and the other for brushing onto the chicken while it cooks on the grill.

To grill and serve:

1. When ready to grill, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Meanwhile, heat a gas or CHARCOAL GRILL to medium (about 350°F to 450°F).
2. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Remove the chicken from the bag and place it on the grill (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
3. Flip the chicken again and generously brush the pieces using the bowl of sauce set aside for that purpose. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove to a clean serving platter, sprinkle with the toasted sesame seeds, and serve, passing the remaining bowl of BARBECUE SAUCE on the side.

MEXICAN FRIED SALMON WITH AVOCADO SALSA

Fried salmon with Avocado

FISH INGREDIENTS
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper

AVOCADO SALSA INGREDIENTS
3 tbsp olive oil
2 leamons
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped

Hot sauce - optional 

STEPS

• Pat the salmon dry and rub the meat side of the fish with the olive oil.
• In a small bowl, mix together the salt, coriander, cumin, paprika, onion powder, and pepper.
• While the salmon is chilling make the avocado salsa by whisking together 3 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
• Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
• Season the meat side of the filet with seasoning mix and refrigerate for at least 30 minutes.
• Refrigerate avocado salsa until ready to serve.
• Preheat the a pan with some oil
• Grill the salmon for about 4–6 minutes per side or until desired doneness.
• Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
• Place the salmon steaks on plates and top with the avocado salsa, with hot sauce if desire 

Easy Oven Baked Fish with tomatoes

Easy Oven Baked Fish with Tomatoes

Ingredients

• A whole fish cleaned 
• Cherry Tomatoes 

Making the Marinade

• olive oil
• fresh squeezed lemon
• Cilantro
• a few leaves on Mint
• a few leaves of fresh Basil 
• salt
• teaspoon paprika
• garlic
• half a cup of white dry wine

Preparation

Mix all the ingredients for the marinade.

Rinse the fish and cut slits all around. 

Pour marinate on the fish and make sure it is all over the fish (Let fish sit for 30min or longer if can)

Place the fish in the oven with the tomatoes and let cook for on 350F for 25 mins  

Kosher Moroccan Baked whole Fish Stuffed with Rice and Olives

Prep Time: 1 hour

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 15 minutes

Yield: Serves 4 to 6.

Ingredients:

• 3 lbs. (1 1/2 kg) fresh whole fish, washed and cavity cleaned
• several celery stalks, cut into long, thin sticks
• 3 carrots, peeled and sliced into very thin sticks
• 2 tomatoes, thinly sliced
• 1 small lemon, thinly sliced
• 1/2 cup chopped green olives
• olive oil
• salt, pepper, ginger
• --- For the Chermoula ---
• 1 large bunch cilantro (coriander), finely chopped
• 4 large cloves garlic, pressed or finely chopped
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 teaspoon salt, or more to taste
• 1 teaspoon ginger
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads, crumbled
• 3 tablespoons vegetable oil
• juice of 1 lemon
• --- For the Stuffing ---
• 1 cup rice
• 2 1/4 cups light chicken or fish broth
• small pinch of saffron threads, crushed
• 1 tablespoon butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 colored bell pepper, chopped
• 1/2 cup chopped green olives
• salt and cayenne pepper
• 2 to 3 tablespoons chermoula

Preparation:

Make the Chermoula. Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade. Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like. Stick all the ingredients in a blender for a few seconds and it should come out like the picture below

Moroccan Chermoula

Wash and dry the fish. Then cut slits in the sides of the fish on each side. 

Whole fish with slits on each side

 Widen the cavity as much as possible to make ample room for the stuffing. Spread some chermoula inside the fish and all over the fish and make sure you get it inside the slits. 

Make the Rice Stuffing. Wash and drain the rice. Place the rice in a pot along with the broth and saffron and bring to a boil. Reduce the heat to low and simmer the rice, covered, for about 25 minutes, or until all the liquids are absorbed.

While the rice is cooking, melt the butter in a skillet. Add the onion, celery and bell pepper, and saute for 5 to 7 minutes, until the vegetables are crisp-tender and a bit translucent. Remove from the heat and set aside.

When the rice has finished cooking, toss it gently with the sauteed vegetables, olives and the rest of the chermoula. Season to taste with salt and cayenne pepper.

Stuff the Fish. Gently pack as much of the rice filling as possible inside the cavity of the fish. 

Bake the Fish. Preheat an oven to 400° F (200° C). Lightly oil a baking dish with olive oil. Arrange the celery sticks across the middle of the dish, crossing them to create a bed for the fish. Place the fish in the center of the dish and spread the rest of the rice around the fish. 

Arrange the carrots around the fish and top them with the tomatoes. Season the vegetables with a little salt, pepper and ginger. Thin the remaining chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the vegetables. Add the chopped olives and arrange the lemon slices on top of the fish.

Moroccan Fish before Baking 

Bake the fish, covered, for 45 minutes. Remove the cover and continue baking, basting occasionally, for another 20 to 30 minutes, or until the carrots are tender and the sauce is reduced and thick. Remove the thread used to sew the fish closed.

Serve the fish directly from the baking dish, or carefully transfer the fish to a platter with the vegetables and sauce. Leftover rich can be arranged around the fish or on separate plates. Serve immediately.

Kosher Moroccan Baked whole Fish

Beet and Apple salad with honey

Beet and Apple Salad with Honey Dressing and Pomegranate Seeds

for the roasted beets:
4 medium to large beets, greens discarded
olive oil
fine sea salt
freshly ground black pepper

for the dressing:
4 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
1 Gravenstein apple, cored, sliced into thin wedges
1/3 cup pomegranate seeds
2 tablespoons coarsely chopped chervil leaves

Preheat oven to 375 degrees F.

On half of a large piece of foil, toss beets with a drizzling of olive oil. Season with salt and pepper. Fold over foil and crimp together edges to create a packet and seal tightly. Place on a rimmed baking sheet and roast until tender, about 45 to 55 minutes.

Let the beets cool until easy to handle. Peel by rubbing skins with a paper towel. Cut beets into thin wedges. Toss with a small drizzling of dressing and season with salt and pepper.

After slicing apple, immediately toss slices with a small drizzling of dressing to keep from browning.

In a large bowl, carefully toss together apples and beets. Divide among plates or transfer to a serving platter. Drizzle over with remaining dressing. Scatter over with pomegranate seeds. Garnish with chervil. Yield: 4 to 6 servings.

Crunchy Pickled Salad

Ingredients

• 2 lbs persian cucumber
• 12 lb radish (red or white)
• 12 shredded cabbage (white)
• 12 cup dill (fresh minced)
• 6 tbsps white wine vinegar (taste)
• 12 cup extra virgin olive oil
• 2 tsps salt (taste)

Chicken-Matzo Ball Soup

Ingredients

• Stock:
• 3 pounds chicken wings
• 2 large carrots, peeled and coarsely chopped $
• 2 celery stalks, coarsely chopped
• 1 medium onion, cut into wedges $
• 3 quarts cold water
• 1 tablespoon whole black peppercorns
• 1 bunch fresh flat-leaf parsley
• 1 bay leaf
• Soup:
• 1/4 cup club soda
• 1 tablespoon canola oil $
• 2 large eggs $
• 2/3 cup matzo meal
• 1 tablespoon chopped fresh dill
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided $
• 3 chicken leg quarters, skinned $
• 1 cup diagonally sliced carrot
• 1 cup sliced celery
• 1 cup vertically sliced onion $
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

Preparation

1. 1. To prepare stock, preheat oven to 425°. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425° for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.
2. 2. To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.
3. 3. Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.