Rachael Ray's 30-Minute Get Real Meals (2 page)
Read Rachael Ray's 30-Minute Get Real Meals Online
Authors: Rachael Ray
Shrimp and Pork Balls with Spicy Lime Dipping SauceA lower-carb alternative to pot stickers and other dumplings.
24
BALLS, UP TO
4
SERVINGS OF
6
BALLS EACH
| 4 | scallions, green and white parts, coarsely chopped |
| 2-inch piece fresh gingerroot, peeled and grated or minced | |
| 1 | serrano or jalapeño chili pepper, seeded and finely chopped, divided |
| 2 | garlic cloves, crushed |
| ¼ | cup plus 3 tablespoons tamari (dark aged soy sauce, found on the international aisle), divided |
| ¼ | cup fresh cilantro leaves (a big handful) |
| Zest and juice of 2 limes | |
| ½ | pound medium shrimp, shelled and deveined, tails removed |
| 1 | pound ground pork |
| 2 | to 3 tablespoons vegetable oil |
| 1 | teaspoon toasted sesame oil |
| 1 | tablespoon honey |
| 2 | to 3 tablespoons water |
| Toothpicks |
In the bowl of a food processor combine the scallions, half of the ginger, half of the chopped chili pepper, the garlic, 3 tablespoons of the tamari, the cilantro, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then continue to process for 1 minute or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into 24 balls about the size of large walnuts. If you dip your hands in water before rolling the mixture, the rolling goes a little easier.
Preheat a large nonstick skillet with the vegetable oil over medium heat. Add the balls and don’t move them until they are browned on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes longer.
While the balls are cooking, make the spicy lime dipping sauce: In a bowl combine the remaining ginger and chili pepper, the remaining tamari, the lime juice, sesame oil, honey, and 2 tablespoons of water. Taste and adjust the seasoning; if you find it to be too salty, add a little more water and a smidgen more honey.
Arrange the shrimp and pork balls on a platter with a bowl of the spicy lime dipping sauce and a bunch of toothpicks. Spear a ball with a toothpick, dip in the sauce, and eat.
Unreal! Forget Buffalo wings—not only are these healthier than deep-fried wings and way lower in fat, they simply are the best chicken wings you’ll ever have! They are super, über-snacks that can be a simple supper, with salad or veggies on the side. The only carbs come from natural juice and honey. Unlike the small, snipped wings served in some bars and restaurants, homemade wings are larger and have more meat. Allow three or four for a full dinner portion per person, though my sweetie and I can eat all twelve if we’re watching a double feature that night!
4
SERVINGS
, 3
WINGS PER PERSON
| 12 | whole chicken wings from meat case of market (drumettes and tips) |
| Salt and freshly ground black pepper | |
| 2 | tablespoons vegetable oil (2 turns of the pan) |
| ¼ | to ⅓ cup spicy deli mustard (eyeball it) |
| ½ | cup orange juice |
| 2-inch piece fresh gingerroot, peeled | |
| 2 | tablespoons hot sauce (eyeball it) |
| 2 | tablespoons soy sauce (eyeball it) |
| ½ | teaspoon crushed hot red pepper flakes |
| 3 | tablespoons honey (a healthy drizzle) |
| ¼ | cup chopped fresh cilantro or flat-leaf parsley (a handful) |
| 2 | to 3 tablespoons chopped chives |
Preheat the oven to 400°F.
Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side.
While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes, and honey. Bring up to a simmer over high heat, then lower the heat, and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce.
After the wings brown, drain off some of the fat and drippings.
Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time.
Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives.
Serve hot or at room temperature.
Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temp.
Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.
4
SERVINGS
| 2 | cups (4 handfuls) fresh shiitake mushrooms |
| 1⅓ | to 1½ pounds thin-cut chicken breast or chicken tenders |
| 2 | tablespoons light-colored oil, such as vegetable or peanut oil (2 turns of the pan) |
| Coarse salt and coarse black pepper | |
| 3 | garlic cloves, chopped |
| 1-inch piece gingerroot, peeled and finely chopped or grated (optional) | |
| 1 | orange (you’ll use the zest) |
| ½ | red bell pepper, diced small |
| 1 | can (8 ounces) sliced water chestnuts, drained and chopped |
| 3 | scallions, chopped |
| 3 | tablespoons hoisin sauce (Chinese barbecue sauce, available on Asian foods aisle of market) |
| ½ | head iceberg lettuce, core removed, quartered |
| 1 | head of Boston or Bibb lettuce, leaves separated |
| Wedges of navel orange, for garnish |
Remove the tough stems from the mushrooms and brush with a damp towel to clean; slice the mushrooms. Chop the chicken into small pieces.
Preheat a large skillet or wok to high.
Add the oil to the hot pan. Add the chicken to the pan and sear the meat by stir-frying for a minute or two. Add the mushrooms and cook for another minute or two. Season with salt and pepper, then add the garlic and ginger. Cook for a minute more. Grate the orange zest into the pan, add the bell pepper bits, water chestnuts, and scallions. Cook for another minute, continuing to stir-fry the mixture. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to a serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add the wedged oranges to the platter to garnish. To eat, pile spoonfuls into the lettuce leaves and squeeze an orange wedge over. Fold up the wrap and eat.
4
SERVINGS
| Cooking spray | |
| 2 | pounds halibut or grouper fillets |
| Salt and freshly ground black pepper | |
| Bibb or green leaf lettuce leaves, for wrapping | |
| 1 | jalapeño, seeded and chopped |
| 1 | cup cilantro leaves (stems removed) |
| 3 | sprigs fresh mint |
| 3 | tablespoons grainy mustard |
| 2 | tablespoons red wine vinegar |
| ¼ | cup extra-virgin olive oil (EVOO) (eyeball it) |
| 1 | lime |
| Hot sauce, such as Tabasco | |
| ½ | red onion, finely chopped |
Heat a grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place the fish on the grill pan, season with
salt and pepper, and cook for 5 minutes on each side, or until opaque. Transfer to a serving plate.
Arrange the lettuce leaves on a platter. Place the jalapeño in a food processor with the cilantro, mint, mustard, and vinegar. Turn on the processor and stream in the EVOO, then season the sauce with salt and pepper.
Break the fish into chunks and squeeze lime juice over the fish. Add a few dashes of hot sauce.
Pile the fish in lettuce leaves and top each “taco” with the jalapeño cilantro sauce and chopped red onions.
