Chipotle Chicken Salad With Rice and Roasted Corn Recipe

July 1st, 2009 by alice Tags: Chicken, Chipotle, Corn, Rice, Roasted, Salad

Combine first 4 ingredients into small bowl.
Whisk in olive oil a little at a time.
Add 1/2 cup cilantro to dressing.
Season dressing to taste with salt and pepper.
Place chicken, corn, and bell peppers on rimmed baking sheet.
Brush 1/2 cup dressing over both sides of chicken and vegetables.
Let stand 30 minutes.
Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
Rinse rice well to avoid stickiness once cooked.
Add rice to boiling water.
Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
Remove from heat. Keep pan covered and let rice stand 5 minutes.
Transfer rice to large bowl; fluff with fork.
Pour 1/2 cup dressing over hot rice and toss; let cool.
Prepare barbecue (medium heat).
Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
Place peppers in paper or plastic bag for 5 minutes to ’sweat’ the skin.
Remove charred skin from peppers and discard.
Cut chicken and peppers into strips.
Cut corn off cobs.
Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
Season to taste with salt and pepper.
Sprinkle with remaining cilantro and serve.

Sesame Seared Tuna Recipe

July 1st, 2009 by alice Tags: Seared, Sesame, Tuna

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil.
Divide into two equal parts.
Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate.
Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot.
Place steaks in the pan, and sear for about 30 seconds on each side.
Serve with the dipping sauce and wasabi paste.