Yesterday we posted day one's 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 Wednesday!
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. Wednesday May 18th Recipes Grilled chicken kebobs or yogurt marinated chicken and/or DZ Tofu grill Rice Sweet Potatoes Salad Grapefruit Avocado salad Indian-Style Grilled Chicken Recipe summary: Total Time: 25 minutes Prep Time: 10 minutes Cook Time: 15 minutes Yield: 8 servings This grilled chicken has an American twist-the addition of hot sauce. If you like your food less spicy, start with 1/4 cup. Ingredients: 1/2 teaspoon black pepper 1 teaspoon ground cumin 1/2 teaspoon coriander 1 teaspoon chili powder 2 teaspoons garam masala 1/4 cup chopped cilantro 1/2 teaspoon salt 1/2 cup hot sauce, such as Frank's Original Hot Sauce 3/4 cup plain yogurt 1/4 cup heavy cream 4 cloves garlic, minced 3 tablespoons soy sauce Cooking spray 8 pieces chicken bone-in thighs Instructions: 1. Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours. 2. Prepare grill and spray grate with cooking spray. 3. Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down over direct heat with the grill cover closed 6 to 8 minutes; turn and grill second side 6 to 8 minutes. Recipe by Relish chef Jon Ashton. Grilled Greek Chicken Kebabs with Mint-Feta Sauce Recipe summary: Total Time: 1 hour (with marinating) Prep Time: 30 minutes Yield: 4 servings 1lb boneless skinless chicken (thighs cut into twenty four 1 inch pieces) 1 zucchini (halved lengthwise and cut crosswise into sixteen 1-inch pieces) ½ red onion (quartered layers separated) 2 tbsp olive oil 1 tsp dried oregano 3 tbsp wine vinegar Coarse salt Ground pepper ½ cup feta (crumbled, 2 ounces) ¼ cup plain low-fat yogurt 1 cup fresh mint (leaves) Directions: 1. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight). 2. Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes. 3. Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes. 4. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce. Lemon Pine-Nut Rice Recipe summary: Yield: Serves 4 1 cup long grain white rice Coarse salt and ground pepper ¼ cup pine nuts, toasted 1 tablespoon extra virgin olive oil ½ teaspoon lemon zest 1 tablespoon fresh lemon juice In medium saucepan, bring 1½ cups water to a boil. Add rice, season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook just until tender - 15 to 17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes. Toss rice with pine nuts, oil, and lemon zest and juice. Season with salt and pepper. Fluff gently with a fork. Teriyaki Tofu and Mushrooms 28 oz firm tofu (sliced crosswise into 6 rectangles) 3 tbsp peeled fresh ginger (finely grated) ¼ cup soy sauce 1 tbsp rice vinegar 1 tbsp sugar 2 tsp cornstarch 2 tbsp vegetable oil 8 oz shiitake mushrooms (fresh shiitake mushrooms stemmed and caps sliced ¼ inch thick about 4 cups) 1-2 bunch watercress (stemmed about 6 cups) Directions: 1. Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes. 2. Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water. 3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu. 4. Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress. Avocado and Grapefruit Salad 2007, Ina Garten, All Rights Reserved Recipe summary: Total Time: 10 minutes Prep Time: 10 minutes Yield: 4 to 6 servings Ingredients: 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 4 ripe Hass avocados 2 large red grapefruits Directions: Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve. Bombay Sweet Potatoes Recipe summary: Total Time: 40 minutes Prep Time: 15 minutes Yield: 6 servings Ingredients: 1 lb sweet potato 1 tablespoon vegetable oil 1 teaspoon black mustard seeds 1 bay leaf 1 tablespoon ginger, grated 1 onion, diced 1/2 teaspoon turmeric 1 teaspoon chili powder 1 teaspoon lemon juice 1 teaspoon garlic, minced 1/2 teaspoon kosher salt 2 tomatoes, chopped 1 tablespoon cilantro, chopped Change Measurements: US | Metric Directions: 1. Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain. 2. In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally. 3. Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender. 4. Top with cilantro.
- Posted by:
- Le Sensation American