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Team Clif Bar Blog
May 20, 2011
Garmin-Cervelo’s Race-Day Recipes from the Clif Bar Food Mobile - Friday

On Tuesday Wednesday and Thursday we posted recipes from the Clif Bar Food Mobile, out on the roads of California this week. Barbara and Chris Grealish are hard at work keeping the Garmin-Cervelo riders nourished during the Amgen Tour of California. Here are the recipes from the Tour for Friday! Each day of the race, we'll post the recipes that Barbara and Chris are preparing for the riders so you can eat like a pro as you enjoy the evening race recap on Versus.

Clif Bar Food Mobile at the Amgen Tour of California

Friday May 20th Grilled Tuna Mango salsa Orzo with roasted veggies (the team swaps orzo for rice) Asian slaw Tuscan-Style Grilled Tuna Steaks Recipe courtesy Rachael Ray Note: this is an example of a tasty grilled Tuna recipe. We're not sure how the team's meal was prepared. Hopefully, it went something like this: Total Time: 27 minutes Prep Time: 15 minutes Cooking Time: 12 minutes Yield: 4 servings Ingredients: 4 fresh tuna steaks, 8 ounces each, 1-inch thick 1 lemon, zested 3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem Handful flat leaf parsley 3 cloves garlic, crushed Coarse salt and black pepper or grill seasoning Extra-virgin olive oil, for cooking Directions: Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes. Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal. Serving suggestions: garlic toasts or grilled crusty bread Mango Salsa 1 large mango diced 3 tblsp minced onion 3 tblsp diced green pepper 3 tblsp diced red pepper 1 ½ tblsp white wine vinegar 1 tblsp chopped cilantro 1 tblsp olive oil 1 tsp minced chives ½ large avocado diced Mix all, but avocado, together three hours ahead. Add avocado, salt & pepper. Orzo with roasted veggies (the team swaps orzo for rice) Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved Total Time: 1 hr Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 servings . Ingredients: 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo or rice-shaped pasta For the dressing: 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To assemble: 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne Directions Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. Spicy Thai Slaw This recipe is from Alchemy Caterers in Silver Spring, MD. Prep Time: 15 minutes Total Time: 15 minutes For the dressing: 1 medium clove garlic, minced 1/4 cup freshly squeezed lime juice 1 1/2 tablespoons coarsely chopped cilantro leaves 1 tablespoon freshly grated ginger root 1/4 teaspoon curry powder 1 teaspoon low-sodium soy sauce 1 teaspoon Asian-style chili paste 1 tablespoon canola oil 1 tablespoon light sesame oil 1 tablespoon sugar For the salad: 1/2 large seedless English cucumber, quartered lengthwise and coarsely chopped (about 1 cup) 1 cup shredded cabbage 1/4 cup shredded carrot 1 scallion, white and light-green parts, coarsely chopped 2 tablespoons coarsely chopped cilantro leaves 1/2 cup roasted, unsalted peanuts, coarsely chopped, for garnish (optional) 1. For the dressing: Whisk together the garlic, lime juice, cilantro, ginger, curry powder, soy sauce, chili paste, oils and sugar in a medium bowl or deep measuring cup. 2. For the salad: Toss together the cucumber, cabbage, carrot, scallion and cilantro in a medium lidded container. 3. Add the dressing to taste; close the lid and shake to mix well and coat evenly. Open to top the slaw with the chopped peanuts, if desired. Cover and refrigerate until ready to serve.

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