POLLO A LA PARRILLA CON REDUCCIÓN DE BALSÁMICO

PORCIONES: 2

INGREDIENTES

2 trozos de pechuga de pollo de 170 g. cada uno aproximadamente

½ taza de acetato balsámico

2 cucharadas de orégano fresco.

1 cucharadita de sal de mar. Sal gruesa.

¼ cucharadita de pimienta negra granulada.

½ cucharada de aceite de oliva.

MÉTODO

En un recipiente redondo, mezclar orégano, ajo, sal, pimienta negra y aceite de oliva.

Cubrir las pechugas de pollo con las especias y dejar reposando a temperatura ambiente por 45 minutos.

En una olla pequeñita reducir el vinagre a fuego lento hasta la mitad.

Calentar bien una plancha o parrilla encima de los fogones y grillar (cocinar dejando marcas) las pechugas.

Servir el pollo con el vinagre balsámico reducido.

GRILLED CHICKEN BREAST WITH BALSAMIC GLAZE

PORTIONS: 2

INGREDIENTS

2 pieces of chicken breast 6 ounces each. Skin removed

½ cup balsamic vinegar

2 tbsp. chopped fresh oregano

2 minced garlic cloves

1 tsp. sea salt

¼ tsp. ground black pepper

½ tbsp. olive oil

METHOD

In a small bowl, mix oregano, garlic, salt, black pepper an olive oil

Apply the seasoning mix around the chicken breast. Let it rest at room temperature for about ½ hour.

In a small pot, at low temperature reduce the balsamic vinegar at ¼ cup and turn off the heat.

Heat up well a stove griddle and cook the chicken.

Serve the chicken with the balsamic glaze.

STEAM BROCCOLI WITH GINGER OYSTER SAUCE

PORTIONS: 3

INGREDIENTS

1 bunch broccoli cut in florets

1tsp. sesame oil

1 tbsp. vegetable oil

1½ tsp. minced ginger

2 minced garlic cloves

2 tbsp. oyster sauce

Stream the broccoli al dente in a double boiler.

In a frying pan or wok heat the vegetable and sesame oil. Stir fry garlic and ginger together. Do not brown it. Add oyster sauce, broccoli and stir.

Serve immediately.

STUFFED PEPPERS WITH RED JASMINE BROWN RICE WITH VEGETABLES AND WALNUTS

PORTIONS: 4

INGREDIENTS

4 peppers, any color. Cut off top and remove seeds

½ cup red jasmine rice. Cooked, according to package instructions

½ cup brown rice. Cooked, according to package instructions

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

¼ cup diced onions

¼ cup diced green peppers

¼ cup diced carrots

¼ cup diced celery

¼ cup red peppers

¼ cup diced yellow peppers

¼ cup walnuts

METHOD

Heat the oil in a frying pan and sauté the onions and garlic together.

Add the rest of the vegetables and sauté for 3 minutes.

Add walnuts, red jasmine and brown rice. Mix together.

Brush with vegetable oil the peppers skin.

Stuff the peppers with the mix and place in a baking dish.

Preheat the oven at 375° F. and bake for about 20 minutes. Do not overcook. The peppers should be firm.

B.B.Q. DUCK SAUCE

B.B.Q. DUCK SAUCE

¾ cup duck sauce

2 tsp. Hoisin sauce

2 tsp. Dijon mustard

2 tbsp. ketchup

½ tsp. hot sauce

In a small bowl, mix all ingredients for the B.B.Q. sauce.