Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño. Ingredients 1/4 cup minced red onion 1 tablespoon sugar 1 tablespoon finely chopped seeded jalapeño pepper 2 teaspoons cider vinegar 2 teaspoons low-sodium soy sauce 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon […]
Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist. Ingredients 5 teaspoons olive oil, divided 4 cups thinly sliced red onion 1 1/2 teaspoons chopped […]
We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time. Ingredients Cooking spray 1 tablespoon salt-free Caribbean jerk seasoning (such as McCormick) 1/2 teaspoon kosher salt, divided 1 (1-pound) pork tenderloin, trimmed and halved crosswise 4 (1/2-inch-thick) slices fresh pineapple 3/4 cup diced red […]
Baked tortilla chips make a crunchy companion for this simple chicken supper. Try the avocado, tomato, and cucumber salsa another night on grilled fish or shrimp. Ingredients Cooking spray 3/4 teaspoon salt, divided 1/4 teaspoon chipotle chile powder 4 (6-ounce) skinless, boneless chicken breast halves 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 […]
Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper. Sustainable Choice. Ingredients 1 rocoto pepper, stem removed 25 1/4 ounces striped sea bass, divided 1/4 cup chopped red onion 3/4 cup fresh lime juice (about 5 limes) 1/2 teaspoon kosher salt 2 garlic cloves 1 (2-inch) […]
Don’t feel like a sandwich? Serve the steak topped with the cucumber sauce and the vegetables as a side salad. Cut the flatbread into triangles, and toast until crisp. Ingredients 1 (1-pound) flank steak 1/2 teaspoon kosher salt, divided 1/2 teaspoon garlic powder, divided 1/2 teaspoon freshly ground black pepper, divided Cooking spray 1/2 cup […]
Sunset reader Robin Martinez, of Bend, Oregon, gave us this recipe for a cheater’s version of ceviche, made by mixing cooked shrimp with a lime dressing. She serves it on tostada shells, but it would also work as a dip, with chips served on the side. Ingredients 1 pound cooked medium (36 to 42 per […]
Prep: 15 minutes; Cook: 12 minutes; Marinate: 20-30 minutes. This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeño peppers; if you want more kick, don’t remove the seeds. Make sure you wear […]
Adobo is a popular preparation for chicken or pork in Filipino cuisine. Adobo is typically a stewed dish, with the meat simmered in a mix of soy sauce, vinegar, and aromatics. For maximum flavor here, we save the marinade, add extra vinegar, and cook the mixture down into a syrup for basting the grilled pork […]
Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist. Ingredients 5 teaspoons olive oil, divided 4 cups thinly sliced red onion 1 1/2 teaspoons chopped […]