Grilled Vegetable and
Saffron Rice Serves 10 | Gluten Free, Vegan
Grilled Wagyu Beef
with Eggplant Marmalade Serves 6 | Staff Favorite
High-quality wagyu beef boasts a more favorable omega-3 and monounsaturated fat profi le than typical beef; you can also use top sirloin. If you’re vegetarian, serve the delicious marmalade on braised seitan or with naan or crackers.
EGGPLANT MARMALADE 1 pound eggplant 1 cup roasted red bell peppers (bottled is fi ne), diced 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1½ tablespoons low-sodium soy sauce 1 teaspoon sherry vinegar ½ tablespoon minced fresh tarragon, or ¾ teaspoon dried 1 teaspoon fennel seeds 1½ tablespoons brown sugar
4 cloves garlic, peeled ½ teaspoon chopped fresh rosemary leaves 1 teaspoon minced fresh ginger 1 teaspoon dried thyme ½ teaspoon ground black pepper 2 tablespoons Dijon mustard ¼ cup low-sodium soy sauce 1 tablespoon sesame oil
6 (4-ounce) fi llets wagyu beef (or top sirloin), room temperature (30-60 minutes out of fridge) Vegetable oil, for brushing
1. Make Eggplant Marmalade: Roast eggplant whole at 350˚ for 30 minutes or until collapsed. Quarter eggplant, remove skin with a sharp knife, and dice. Combine with remaining marmalade ingredients in a large pot and cook over medium heat for 15–20 minutes, stirring often. Adjust consistency and fl avor to your liking with water and salt. 2. Combine four cloves garlic, rosemary, and next six ingredients (ginger through sesame oil) in a blender and whirl until smooth. (May be made ahead; refrigerate.) 3. Preheat grill to medium hot. Brush fi llets with vegetable oil. Cook for 4–6 minutes on each side or to desired temperature. Brush with garlic-rosemary glaze, cook 1 minute, turn, brush again, and cook 1 minute more. Remove from grill and let rest 5 minutes before slicing. Serve on top of warm eggplant marmalade.
PER SERVING: 269 cal, 8g fat (4g mono, 1g poly, 3g sat), 54mg chol, 31g protein, 12g carb, 3g fi ber, 659mg sodium
Summer vegetables jazz up this simple side dish, and saffron, an exotic spice, lends the rice a golden hue and luscious scent.
3 tablespoons olive oil, divided, plus more for brushing and drizzling
1 yellow onion, fi nely diced 2 large cloves garlic, fi nely chopped 2 cups long-grain brown rice ½ teaspoon sea salt 4 cups water 1 large pinch saffron threads 12 spears asparagus, trimmed 1 large zucchini, halved lengthwise 2 red bell peppers 2 yellow bell peppers 2 tablespoons sherry vinegar, for drizzling ¼ cup fi nely chopped fresh fl at-leaf parsley
1. Heat 2 tablespoons olive oil in a medium, heavy pot with a tight-fi tting lid over medium heat. Add onion and garlic; cook, stirring, until soft, 4–5 minutes; do not brown. Add rice and salt; stir to coat. 2. Add 4 cups water and saffron. Bring to a full boil; then reduce heat to low, cover, and cook for 40–45 minutes, until all liquid is absorbed. Let sit, covered, for 5 minutes, and then fl uff with a fork. 3. Preheat grill. Brush all vegetables with olive oil and sprinkle with salt. Place asparagus crosswise on grate and grill until charred and just cooked through, 3–5 minutes; cool and cut into 1-inch chunks. Grill zucchini cut side down until golden brown, 4–5 minutes. Turn and repeat, until just cooked through; cool and cut into bite- size pieces. Grill peppers until blackened on all sides; then transfer to a paper bag and close to steam for 20 minutes. Peel with your hands, core, and cut into bite-size pieces. 4. Transfer rice to a large serving bowl and season to taste with salt and pepper. Stir in grilled vegetables. Drizzle with remaining 1 tablespoon olive oil and sherry vinegar; toss. Stir in parsley and add more salt and pepper if needed.
PER SERVING: 211 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 5g protein, 37g carb, 3g fi ber, 125mg sodium
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june 2013 |
deliciousliving.com 35
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