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Saturday, January 28, 2012

Saturday Beefcake Evening Meal

Beet and Pomegranate Salad
Erez Komarovski

1 1/4 pounds raw beets, peeled, and finely diced
2 pomegranates, seeds only
1 small green chile, seeded and minced
Juice of 4 limes, about 1/3 cup
1 small bunch fresh cilantro, coarsely chopped
3 tablespoons silan
½ teaspoon caraway seed, toasted and ground
1 ½ teaspoons kosher salt, or to taste
1/3 cup toasted walnuts, coarsely chopped (optional)

Combine all of the ingredients in a mixing bowl. Adjust the seasoning to taste.

Quinoa with Roasted Poblanos, Cilantro, and Lime
Mitchell Davis, Kitchen Sense
enough for 4 to 6 servings
1 cup quinoa
2 cups chicken or vegetable stock, or water
½ bay leaf
1 teaspoon kosher salt
1 lime, zest cut with a vegetable peeler
¼ cup extra virgin olive oil
1 medium white or yellow onion, finely chopped
2 garlic cloves, minced
¼ teaspoon ground cumin
4 large poblano peppers or other mild chiles or bell peppers, roasted, seeded, and diced
½ bunch cilantro, chopped
Freshly ground black pepper

Place the quinoa in a mesh sieve and rinse once or twice with cold running water. Set aside to drain.

In a medium saucepan, combine the stock, bay leaf, and salt. Add 2 or 3 strips of lime zest and the juice of the lime. Bring to a boil over high heat, reduce the heat, and keep simmering for 5 to 10 minutes.

In a medium saucepan or large skillet, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking 2 or 3 minutes, just until the garlic is soft. Add the quinoa and stir to coat with the fat. Cook for 2 or 3 minutes, until the quinoa begins to toast. Add the cumin and cook for a minute more. Strain the simmering stock mixture into the quinoa, stir, and bring to a boil. With a rubber spatula, scrape any stray quinoa off the sides of the pot. Reduce the heat to very low, cover the pan, and cook for 13 to 15 minutes, or until the liquid has been absorbed or evaporated and the quinoa is cooked. Remove from the heat and let stand, covered, for 5 minutes. Stir in the roasted peppers, cilantro, and a generous amount of black pepper.

Roasted Lemongrass-Ginger Chicken
Troy Guard

1 3-pound whole chicken
1 tablespoon salt, divided
1 tablespoon black pepper, divided
1 knob ginger, chopped
1 stalk lemongrass, roughly chopped
1 cup roughly chopped onions
½ cup roughly chopped celery
½ cup roughly chopped carrot
3 tablespoons olive oil

Preheat oven to 350˚.

Rub outside of chicken with olive oil, ½ tablespoon salt, and ½ tablespoon pepper. Combine rest of ingredients and place inside chicken cavity.

Roast for about 45 minutes to an hour, until juice from the thigh runs clear and the internal temperature reads 175˚.

Remove chicken from oven and let it rest for about 8 minutes before carving.

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