Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Saturday, 31 January 2015

Vegetable Dip Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Vegetable Dip Recipes

Source Google.com.pk)

Unfortunately, in the winter months we often retreat from fresh produce, thinking it’s not as available or as tasty. Admittedly, a summer-ripe tomato is hard to beat, but done the right way, winter produce can be just as exciting.

In Carrot-Parsnip Soup with Parsnip Chips, winter root vegetables lend their complementary, slightly sweet flavors to a hearty bowl of soup. A topping of crunchy parsnip chips is an unexpected—and delicious—twist.Black kale—sometimes called cavolo nero—is dark green and becomes very tender when cooked. If black kale is unavailable, use regular kale. This makes a filling vegetarian main dish, or serve a half serving on the side of pork tenderloin or roasted chicken.Although Brussels sprouts are available year-round, their peak season is from September to February. Look for small, firm sprouts with compact, bright-green heads―the smaller the head, the sweeter the taste.

Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Don't trim too much from the stem ends of the sprouts since they may fall apart. Country ham imparts saltiness to the dish; if it's unavailable in your market, substitute regular ham.This meatless dish combines sweet butternut squash and nutty parsnips into one warming, spicy, and satisfying meal. It's homey enough to serve on weeknights and festive enough to serve to a crowd.

3 tablespoons balsamic vinegar $

1 tablespoon brown sugar $

2 teaspoons chopped fresh rosemary

2 pounds (2-inch-thick) slices peeled parsnip

1 large red onion, peeled and quartered $

Cooking spray

1 tablespoon olive oil $

1/2 teaspoon salt $

1/4 teaspoon freshly ground black pepper $

Preparation

Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade.

Preheat oven to 500°.

Place parsnip and onion in a shallow roasting pan coated with cooking spray. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.

Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.

Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.

After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.

Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.

Vegetable Dip Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About All Vegetable Recipes

Source (Google.com.pk)

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

ingredients

4 pounds chicken breasts with skin and bones

4 to 6 cups canned low-salt chicken broth

3 large carrots, peeled, cut into 1/2-inch pieces

1 pound turnips, peeled, cut into 1/2-inch pieces

1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces

1/4 cup (1/2 stick) butter

3 medium leeks (white and pale green parts only), sliced

2 large shallots, minced

2 tablespoons minced fresh thyme

1/2 cup all purpose flour

1/2 cup dry white wine

1/2 cup whipping cream

Herb Crust

preparation

Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.

Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.

Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.

Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.

Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

ingredients

8 cups water

3/4 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped zucchini

1/2 cup chopped cabbage

1/2 cup chopped turnips

1/2 cup chopped mushrooms

1 bunch fresh flat-leaf parsley

1/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives

preparation

Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

ingredients

For pickling liquid

2 1/2 cups distilled white vinegar

3 cups water

3/4 cup sugar

5 tablespoons kosher salt

1 teaspoon yellow mustard seeds

1/2 teaspoon dried hot red-pepper flakes

For vegetables

1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)

4 celery ribs, cut into 1-inch-thick slices (3 cups)

1 cup drained bottled whole peperoncini (4 oz)

1 cup large brine-cured green olives (preferably Sicilian; 6 oz)

1/2 cup oil-cured black olives (6 oz)

preparation

Make pickling liquid:

Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.

Cook vegetables:

Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.

Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.

This is an incredibly useful and versatile stock. It has a sweet vegetal flavor that can be used in many different ways—as a base for sauces and soups, adding richness and depth without changing the essential flavor of what it is paired with. It keeps in the refrigerator for one week, or you can freeze it indefinitely.

ingredients

3 medium yellow onions, sliced (about 22 ounces unpeeled)

1 yellow onion charred (see Chef's Tip, below)

4 carrots, peeled and sliced

1 fennel bulb, sliced

2 leeks, white and light green parts only, rinsed and sliced

1 small head celery root, peeled and sliced

1/2 bunch fresh thyme

4 quarts water

preparation

Put all ingredients in a nonreactive stockpot. Bring to a boil and simmer slowly for 2 to 3 hours. Strain through a fine mesh sieve. The stock should taste concentrated and sweet. Cool and refrigerate.

All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Grilled Vegetable Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Grilled Vegetable Recipe

Source(Google.com.pk)

Our most favorite way to enjoy broccoli is by roasting it. My little one and me especially enjoy munching on it even during our evening snack time. I started roasting it few years back when I realized that this stood a perfect substitute to my addiction of munching chips.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

This is a simple, hassle free recipe with very few ingredients. It takes very little effort as well. Since my dude loves it , I try to increase the bang for the buck with additional nutrition by drizzling hemp oil or Flax oil. At times, I even sprinkle it with Nutritional Yeast instead of cheese for a Vitamin B12 boost. To make a substantial meal, I thrown in some Cauliflower or for a protein boost, some cooked chickpeas. Needless to say, its immensely versatile and this dish will welcome your creativity with open arms.

References

My kitchen notes

Basic Information

Prep Time: Under 15 min

Cook Time: Under 30 min

Serves: 4 people

Yield: Serves 3-4 as a side dish

Ingredients

Abt 2 lbs (abt 900 grams) Broccoli

3-4 Garlic cloves, peeled and chopped - see Tips

1 tbsp Canola Oil, or as needed (see Tips)

2 tbsp Parmesan Cheese, or as needed (see Tips)

1 Lemon

Sea Salt and freshly ground Pepper to taste

Optional

Red Pepper Flakes

Extra Virgin Olive Oil

Tips

1. Garlic: I used 4 large cloves of garlic since we love it. Depending on your taste preferences and the size of your garlic cloves, adjust the amount.

2. Canola Oil: I use Organic Expeller Pressed Canola Oil. Mine is specifically marked GMO free. I use this since I am going to be oven roasting above 400F and need an oil with high smoke point. You can use any other oil that has similar smoke point. Then once roasted I use 1-2 tsp of Cold Pressed (unrefined) Extra Virgin Olive oil to drizzle afterwards. Sometimes I use Hemp oil or Flax oil instead for additional nutrition.

3. Parmesan Cheese: I use Vegetarian Parmesan Cheese. For more details pls refer: Is Parmesan Cheese Vegetarian?

Method

1Preheat Oven to 425F. Chop the Broccoli into relatively large florets. I retain the hard stems for making vegetable broth/stock.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

2Wash well.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

3Thoroughly dry with a kitchen towel. Very important to make sure there is no moisture before placing it in the oven.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

4Place it on a lined Baking sheet, along with chopped garlic. I use parchment paper to make my cleaning easier. Add Canola oil. I usually find 1 tbsp enough but you can more if you like.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

5Sprinkle Salt and Pepper. I use Pink sea salt.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

6Toss, so that the oil and the seasoning coats the broccoli well.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

7Place it in the oven and roast until crisp tender

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

8and some of the tips would looked browned. It took me about 30 min but it might differ according to your oven (and your taste preference).

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

9Grate some Parmesan cheese while still warm.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

10followed by the lemon zest.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

11Squeeze some lemon juice as well.

Oven Roasted Broccoli Recipe with Garlic and Lemon | Healthy Recipes

Toss and serve. These are best when made. Since both my husband and Jr. don't take well to heat, I don't add pepper flakes but instead serve it separately for yours truly to enjoy it all by herself.

Ever since I discovered roasted cauliflower couple of years ago, I have been its ardent fan. Inspite of loving this vegetable already, I find that I just love it even more when its roasted. In our house, we prefer roasted cauliflower to other variants of cooking it. It also helps that its so easy to make. Toss everything in a pan, put it in the oven and tada - dinner's set! And the cleanup is a breeeeeeeze!

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

Given that our farmer's market is filled with aisles of freshest winter produce, I am liking how they woo me with their brightest colors every time I visit for my groceries. Remember my Cauliflower Pakoras? I made them with the leftover cauliflower after making this dish.

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

I have used multi colored cauliflower florets amounting to roughly the same amount I mention here. You can use regular cauliflower to make this instead of the other colors. I wish I did not have to take the photo so late in the day. Took them just 2 hours before dinner, hence the bad lighting :( . They don't do justice to the colors! The purple cauliflower tends to lose their color which was not as beautiful to look at as the other colors (the orange and green retain their color and I thought they actually looked even brighter once roasted!), but it tasted equally delicious. Anyways, the variations and seasonings that you can add are multifold. Very easy to adapt and use your own creative spin to this dish. Try it, you might never like cauliflower any other way :)

References

From my kitchen notes

Basic Information

Prep Time: Under 15 min

Cook Time: Under 30 min

Serves: 2 people

Yield: About 4 servings.

Ingredients

1 medium head (about 3lbs) Cauliflower, cut into florets (see Tips)

3-4 Cloves Garlic, sliced and minced (or as per taste)

1 tbsp Extra Virgin Olive Oil/ Olive oil/Grapeseed Oil

Lemon Juice to taste

Salt and Pepper to taste

Few sprigs of Cilantro to garnish

Tips

Cauliflower: I used a mix of regular, Orange, Purple and Green Cauliflower. The photos don't do it justice but the other colors deepen with the roasting and it looks fantastic on the dinner table, fresh from the oven.

Other Seasoning Ideas: Parmesan, Nutritional Yeast, Red Chilli Flakes, Paprika, Turmeric, Curry powder, Garam Masala, Garlic Powder, Cumin Powder, Cumin-Coriander Powder, Herbs like thyme, oregano, cilantro etc

Method

1Preheat Oven 400F. While that's happening, toss the cauliflower florets along with Garlic.

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

2Add Lemon juice to taste. I used 2 full Meyer lemons, cos I love the sweet/tangy taste of this variety of lemons.

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

3Next add in the oil. I used Extra Virgin Olive oil for this post but you can use regular Olive oil too. Many online recipes ask for 2 tbsp but I find that we like it even with 1 tbsp (and may be even a little less).

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

4Have kept the seasoning basic for this post. But I have tried the other seasoning and love all of them, esp. the Indian flavors (no surprises there!). Give it a good mix with your hand

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

5Roast for about 20-25 minutes or until the tops are brown (and looked slightly charred). Do a fork test to check for the tenderness of the cauliflower. If it pierces easily, its done.

Oven Roasted Cauliflower Recipe | Multicolored Cauliflower Recipes

Except for the cheese, you can toss the seasoning before roasting and then once its done, add the cheese. I used fresh cilantro to garnish just before serving.

Grilled Vegetable Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Pasta And Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Pasta And Vegetable Recipes

Source Google.com.pk)

It's very simple; it won't take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over, its garlicky juices soaking into the roasted warmth of the cabbage, smoky marshmallow-burnt edges adding a little crunch. This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That's how I feel about it, anyway.

2011_10_04-Cabbage04.jpg

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Yes, roasted cabbage is really sublime; it mellows out the funky cabbage smell and taste and turns this somewhat aggressive vegetable into something mellow and sweet.

But grilling is even better! It adds even more smokiness and char. Like I said, though, if you don't have a grill just pan grill the cabbage, or broil it. Any way you do it, just make sure the edges get a little blackened, and the cabbage is warmed through.

The dressing comes together in just a minute or two; it's a balanced Thai-inspired sauce of lime, garlic, and salt.

This has been my favorite lunch lately; I grill the cabbage in the evening and eat it in big wedges, warmed up in the microwave. If serving as a side dish your guests may blink as you shovel an entire wedge of cabbage onto their plates, but it goes a lot faster than you might think. I served this along with a hearty lamb dish a couple weeks ago at a dinner party, and my guests ate up every scrap.

2011_10_04-Cabbage05.jpg

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Grilled Cabbage Wedges with Spicy Lime Dressing

serves 8 as a side dish

Juice of 3 limes (about 1/4 cup)

1/4 cup extra virgin olive oil

1 teaspoon fish sauce (optional - leave out for a vegetarian or vegan dish)

2 garlic cloves, roughly chopped

1/4 cup cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cayenne

1/4 teaspoon sugar

Lime wedges, to serve

1 head green cabbage

Grapeseed or canola oil

Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.

Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.

It's nearly the end of the summer, and we are scarfing down all the sweet corn we can get our hands on before it disappears. So we are sending you off to your long Labor Day weekend with a double dip of sweet corn recipes. First, Dana's caramelized corn with tomatoes and bacon, and now this quick sauté with another summer staple: zucchini.

2010_09_04-Corn02.jpg

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Sweet corn is one of those foods that only tastes good this time of year; the rest of the year it seems drier, less flavorful. This quick, warm salad is an easy, last-minute side dish for a summer meal of steak or grilled chicken. It only needs one pan, and you can cook it up in a snap. It's also a lovely combination of flavors: The crisp, slightly bitter zucchini, the garlicky chives, the warm and tender sweet corn.

Corn and Zucchini Salad with Chives

Serves 4

2 small zucchini, diced

Kosher salt and freshly ground black pepper

Olive oil

1 tablespoon unsalted butter

4 ears sweet corn, kernels shaved off

1 cup minced chives

1/2 cup chopped mint, plus sprigs to garnish

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.

Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.

Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.

Pasta And Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Burger Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Vegetable Burger Recipe

Source:- Google.com.pk

Rodolfo Lagua, a thirty-year California barbecue veteran of Filipino heritage, was the inspiration for this recipe. Lagua learned this way of preparing tri-tips from his friend Sammy Ariola, one of the area's first Filipino immigrants. "I have no money for you to inherit," said Ariola, as he lay on his deathbed, "but I'll give you the recipe for my marinade." Since then Lagua has won numerous barbecue contests with his Filipino-style tri-tips, raising thousands of dollars for Filipino community charities. He's now working on bottling the sauce commercially, once again as a fund-raiser. The interplay of salty, sweet, and sour is pure Filipino, and the lemon rind adds an intense blast of citrus flavor. I've adapted my approximation of Lagua's recipe to London broil; in the Tips [below] you'll find instructions for making tri-tips with this marinade. Lagua would serve the meat with boiled rice.

ingredients

2 medium-size lemons

1 cup soy sauce

1/2 cup distilled white vinegar

1/2 cup vegetable oil

1 medium-size onion, finely chopped

3 cloves garlic, finely chopped

3 bay leaves, crumbled

1 tablespoon coriander seed

1 teaspoon black pepper

1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds; see Note below)

preparation

1. Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press. Place the lemon juice in a large nonreactive mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, and pepper and whisk to mix. Set aside half of the lemon juice mixture to use as a sauce.

2. If using flank steak, score it on both sides in a crosshatch pattern, making shallow cuts on the diagonal no deeper than 1/8 inch and about 1/4 inch apart. This will keep the flank steak from curling as it cooks; you don't have to score sirloin or top or bottom round.

3. Spread half of the remaining lemon juice mixture in the bottom of a nonreactive baking dish just large enough to hold the meat. Place the meat on top and spread the other half of the lemon juice mixture over it. Let the steak marinate for at least 6 hours, ideally overnight. The beef can also be marinated in a resealable plastic bag.

4. When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula. Cook the beef, following the instructions below for any of the grills, until cooked to taste. To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding.

5. Transfer the meat to a cutting board and let sit for 5 minutes. Cut the meat into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat. Spoon the reserved sauce over the slices and serve at once.

If You Have a…

CONTACT GRILL: When cooking on a contact grill, you're best off using a thick cut of steak, like sirloin or round (flank steak will most likely turn out well-done). Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the beef on the hot grill, then close the lid. A thick slab of sirloin or round steak will be cooked to medium-rare after 7 to 10 minutes; flank steak will be cooked to medium after 3 to 5 minutes.

GRILL PAN: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the beef in the hot grill pan. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side.

BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the beef on the hot grate. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side.

FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the beef on the hot grill. Sirloin or round steak will be cooked to medium-rare after 6 to 9 minutes per side; flank steak will be cooked to medium-rare after 5 to 7 minutes per side.

FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the beef on the hot grate. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side.

TIPS:

• Rodolfo Lagua uses a marinade like this one when preparing tri-tips. To do this, start with a tri-tip that's between 2 and 2 1/2 pounds. Make the marinade following the directions in Step 1, then let the meat marinate for 12 to 24 hours.

• You can grill the tri-tip in the rotisserie following these steps:

Step 1: When ready to cook, place the tri-tip in the rotisserie basket. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie, then attach the spit to the rotisserie and turn on the motor. If your rotisserie has a temperature control, set it to 400°F.

Step 2: Cook the tri-tip until it is darkly browned on the outside and cooked to taste, about 40 minutes for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of the tri-tip but not so that it touches the spit. The internal temperature should be about 145°F for medium-rare. If your rotisserie has a pause button, after the tri-tip has cooked for 30 minutes, stop the spit so that a flat side of the tri-tip faces the heating element and let the meat brown for 5 minutes. Then, advance the spit a half turn and brown the other side for 5 minutes.

You can also use one of these alternative tri-tip grilling methods:

If You Have a…

CONTACT GRILL: The smaller and thinner the tri-tip, the better the results you'll get on a contact grill (thick pieces of meat tend to burn on the outside before becoming fully cooked in the center). Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tri-tip on the hot grill, placing pieces of aluminum foil between the grill plates and the meat; this will slow the burning process. Close the lid. The tri-tip will be cooked to medium-rare after 8 to 10 minutes.

BUILT-IN GRILL: Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the tri-tip on the hot grate. It will be cooked to medium-rare after 8 to 10 minutes per side.

FREESTANDING GRILL: If you like your tri-tip very rare, you can cook it on a freestanding grill. Preheat the grill to high; there's no need to oil the grate. Place the tri-tip on the hot grill, then place a heavy skillet on top of the meat to keep it flat. The tri-tip will be cooked to rare after 10 to 12 minutes per side (it takes forever to get to medium or well done).

FIREPLACE GRILL: Tri-tip is great in the fireplace, especially over red oak or post oak. Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the tri-tip on the hot grate. It will be cooked to medium-rare after 8 to 10 minutes per side.

(Soy and Vinegar Marinated Cornish Hens)

ingredients

1/2 cup soy sauce

1/2 cup cider vinegar

1 1/2 tablespoons minced garlic

1 1/2 teaspoons dried oregano, crumbled

3 bay leaves

two 1 1/2-pound Cornish hens, halved and backbones removed

Accompaniment: steamed white rice

preparation

In a bowl stir together soy sauce, vinegar, garlic, oregano, bay leaves, and salt and pepper to taste. Put hens in a large sealable plastic bag and pour soy sauce mixture over them. Seal bag, pressing out extra air, and put in a bowl or shallow dish. Marinate hens, chilled, turning bag once or twice, at least 2 hours and up to 12.

Preheat oven to 450.

Arrange hens, skin side up, in a baking pan, 13 by 9 by 2 inches, and pour marinade around them. Bake hens in middle of oven 20 to 25 minutes, or until just cooked through.

Discard bay leaves and serve Cornish hens with rice