- 3/4 teaspoon sugar
- Four duck breast halves without skin and fat
- 1 tablespoon chili powder
- 1 large ripe mango, diced
- 1/4 cup chopped cilantro
- 3 tablespoons fresh lime juice
- 1 large sweet onion, sliced
- 3 tablespoons extra-virgin olive oil
- pepper
- salt
Spiced Duck Breasts with Mango Salsa
Ginger-Sesame Chicken with Bok Choy and Mushrooms
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon white wine
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon red pepper(crushed)
- 3 tablespoons canola oil
- 3/4 pound Shiitake mushrooms, sliced
- 1 pound boneless chicken breasts, cut into i-inch pieces
- 1 pound bok choy, sliced thickly
- 1 small red bell pepper
- 2 tablespoons chopped ginger
- 1 medium chopped garlic clove
Cooking Instructions:
Grilling in Foil
It is always nice to try something new. Try to grill or bake in foil, and you’ll
be surprised how easy and fast that cooking is. Just wrap raw ingredients in
a foil packet and cook them on the grill.
This technique combines steaming with the intense flavor of grilling, since
the high heat caramelizes the food on the bottom. Lightly oil the foil to prevent
food from sticking. Add vegetables or frut, then layer seafood, chicken or meat
and flavorings (such as herbs, olives or onions). The trick is to choose
quick-cooking ingredients; cut up the larger ones so that everything in the pack
finishes together.
Salmon
When cooking salmon fillets or steaks in a pan or on the grill, wait until they’re
well browned to turn; that way they’ll release easily, without flaking, when you
flip them with a spatula.
Omega-3 fatty acids have a vaguely science-fiction-y name, but don’t let them
put you off. These fats, found in large quantities in salmons and other fatty fish,
protect the heart be preventing blood clots and steadying heart rhythm. They
also can alleviate depression.
Salmon Steaks with Tomatoes and Mint
- Four 8-ounce salmon steaks
- 1/2 pound grape tomatoes
- 1/4 cup diced red onion
- 3 tablespoons chopped mint
- 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
Cooking Instructions: