Coral Springs Teen Cook-Off Menu: Appetizer: Grilled Russet, Red Skin, and Purple Peruvian Potato Fries served with a Peanut Sauce Main Course: Grilled Sticky Asian-glazed Rib-eye Steak served with a grilled Asian slaw. Two years ago, at the Coral Springs Teen Cook-Off 2011, my team and I took a typical football meal (steak, fries, and coleslaw) and gave it an Asian flare. Not only that, but the competition rules stated that everything had to be grilled. From the grilled slaw to the grilled fries and even the grilled rib eye steaks, everything was grilled and here's how: Ingredients: For the meat 3 16-ounce Rib eye steaks For the Glaze 2 cloves garlic, peeled and smashed 1/2 orange, zest and juice 2/3 cup agave nectar (or honey) 1 3/4 cups light brown sugar, solidly packed 1 red chili, seeded and finely chopped 1/2 cup soy sauce salt & pepper For the Marinade 1/2 cup olive oil 1/2 cup soy sauce 1 inch piece of ginger, peeled and grated 1/2 orange, juice only For the Potatoes and Corn 3 large russet potatoes 3 large red skin potatoes 3 medium (or large if possible) purple Peruvian potatoes (can be found at Whole Foods Market) 2 corn on the cob 2 tbsp. olive oil 1 tsp. chili powder 1 tsp. five-spice powder For Grilled Slaw 1/2 head of Napa cabbage, whole 1/2 head of red cabbage, whole 3 medium carrot sticks, peeled 1/2 cup olive oil mayonnaise 2 tbsp. soy sauce 1 1/2 tbsp. toasted sesame oil 1 tbsp. agave nectar 1 tsp. cayenne pepper 1 tsp. paprika 1 tsp. cumin powder Steps:
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July 2014
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