GRILLED KOREAN-STYLE SHORT RIBS
Serves 4.
Note: Handle the chile pepper with care; the oils remain on your fingers and will irritate your skin. Adapted from "Grill It!" by John Willoughby and Chris Schlesinger.
• 3 lb. beef short ribs, 1/2 inch thick
• 1/4 c. soy sauce
• 2 tbsp. sesame oil
• 2 tbsp. white vinegar
• 1 hot chile pepper , seeded and minced
• 2 tbsp. crushed red pepper
• 2 garlic cloves, crushed
• 1 (2-in.) piece fresh ginger, peeled and minced
• 1 tsp. sugar
• Salt, to taste
Directions
Place the short ribs in a large bowl. Combine the soy sauce, sesame oil, vinegar, chile pepper, crushed red pepper, garlic, ginger, sugar and salt in another bowl. Mix well. Reserve and set aside a little to use as a basting sauce later. Pour marinade over the ribs, tossing or turning them to coat. Cover and refrigerate for 2 hours, turning once or twice.
Build a charcoal or gas fire. The coals are ready when the temperature is very hot. Remove the meat from the marinade and pat it dry with paper towels. Place the ribs on the grill and cook for 3 minutes or until they are well-seared on one side. Turn and cook 3 minutes more (for rare) or until the meat is cooked as preferred, basting with the reserved sauce during the last minute of cooking. To check for doneness, cut into the meat near a bone to be sure it is slightly less done than you like.
Transfer the ribs to a platter, cover loosely with foil and set aside for 5 minutes (the meat will finish cooking). Cut the meat between the bones into individual ribs.
Nutrition information per serving:
Calories285Fat20 g
Sodium275 mg Carbohydrates1 g
Saturated fat7 gCalcium20 mg
Protein24 gCholesterol95 mg
Dietary fiber0 g
Diabetic exchanges per serving: 3 medium-fat meat, 1 fat.
BARBECUED CABBAGE
Serves 4.
Adapted from "How to Grill" by Steven Raichlen.
• 4 tbsp. (1/2 stick) cold unsalted butter, divided
• 4 slices bacon, cut crosswise into 1/4-in. strips
• 1 small onion, finely chopped
• 1 medium-sized green cabbage (about 2 lb.)
• 1/4 c. prepared barbecue sauce
• Coarse salt
• Freshly ground black pepper
• 2 c. wood chips, soaked for 1 hour in cold water to cover, then drained
Directions
Melt 1 tablespoon butter in a skillet over medium heat. Add the bacon and onion, and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Cut off a piece of aluminum foil, fold it over several times, and shape it into a ring about 3 inches in diameter.
Cut off one end of the cabbage to make it level. Cut the core out of the cabbage (being careful not to go through to the other side) and discard. Coarsely chop the remaining butter. Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with butter. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper.
If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, set up for indirect grilling (with an aluminum pan in the center and the coals outside of it on all sides).
When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
Grill the cabbage until very tender (when done, it will be easy to pierce with a skewer), 1 to 1 1/2 hours. If using a charcoal grill, you will need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
Nutrition information per serving:
Calories310Fat24 g
Sodium390 mgCarbohydrates21 g
Saturated fat12 gCalcium110 mg
Protein6 gCholesterol47 mg
Dietary fiber6 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 5 fat.
PORK BURGERS WITH CAYENNE MAYONNAISE
Serves 6.
Note: Food editor Lee Svitak Dean was looking for a variation on the traditional burger and came up with this flavorful version.
• 1 1/2 lb. ground pork
• 2 tsp. minced garlic
• 1/2 c. diced onion
• 2 tbsp. chopped fresh parsley
• 1/4 c. chopped fresh sage, or 2 tsp. dried
• Salt and pepper
• 6 buns
• Cayenne Mayonnaise (see recipe)
• Lettuce, onion slices, tomato slices, for garnish
Directions
Combine the pork, garlic, onion, parsley, sage and salt and pepper to taste in a bowl. Using your hands, mix the ingredients together thoroughly. (To get the most flavor, prepare the mixture up to a day in advance and refrigerate.) Make 6 patties.
Prepare the grill. Cook the pork to an internal temperature of 160 degrees. Toast the buns lightly on the grill. Serve with Cayenne Mayonnaise and lettuce, onions and tomatoes.
Nutrition information per serving without mayo:
Calories99Fat11 g
Sodium78 mgCarbohydrates1 g
Saturated fat2 gCalcium3 mg
Protein0 gCholesterol5 mg
Dietary fiber0 g
Diabetic exchanges per serving: 2 fat.
CAYENNE MAYONNAISE
Makes 1/2 cup.
Note: Also from Lee Svitak Dean.
• 1/2 c. mayonnaise
• 1/4 tsp. or more cayenne (red) pepper.
Directions
Combine mayonnaise and cayenne pepper thoroughly and refrigerate. Make at least 30 minutes in advance.
Nutrition information per 1 tablespoon serving:
Calories99Fat11 g
Sodium78 mgCarbohydrates1 g
Saturated fat2 gCalcium3mg
Protein0 gCholesterol5 mg
Dietary fiber0 g
Diabetic exchanges per serving: 2 fat.
