Garlic and Mint Chicken Breasts
- 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
- ½ cup fresh mintleaves
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium soy sauce
- 4 cloves garlic
- 1 teaspoon chili powder
- ¼ teaspoon ground black pepper
- Hot cooked couscous (optional)
- Grilled whole green onions* (optional)
- Fresh mintleaves (optional)
- Place chicken in a resealable plastic bag set in a shallow dish.
- In a blender, combine the 1/2 cup mint leaves, the lemon juice, oil, soy sauce, garlic, chili powder, and pepper. Cover and blend until smooth; pour over chicken. Seal bag; turn to coat chicken. Marinate chicken in refrigerator for 4 to 24 hours.
- Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. If desired, serve over hot cooked couscous. If desired, serve with grilled green onions and garnish with additional mint leaves. Makes 4 servings
Thai Stir-Fried Beef with Mint
Serves 4 to 6
1 pound tenderized round, flank or skirt. Can also use flat iron or sirloin.
14 (2 ounces) finely chopped Serrano chilies
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion
1/4 cup + 2 Tablespoons vegetable oil
3 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 cup water (more if needed in Step 5)
1/2 cup loosely packed mint or basil leaves
Green lettuce leaves
1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside.
2. Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender you may need to add the oil to aid in grinding.
3. Heat a wok or large pan, add the oil, and swirl it over the surface of the pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil.) Add the paste from Step 2 and stir-fry until it is light golden.
4. Add the beef and stir-fry until it is a uniform tan color, but do not overcook it.
5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if the sauce is too dry. There should be about 1/2 to 3/4 cup sauce, depending on how much water you added. Ahead of time note: The dish may be prepared a day in advance to this point. To do so, proceed through Step 5, omitting the mint or basil leaves. When you are ready to serve, heat the mixture and add the leaves. If the meat has absorbed the liquid, add just enough warm water to bring it back to the original consistency.
6. Arrange a single layer of lettuce leaves in a serving bowl and put the beef mixture over them. Serve the beef immediately or keep it warm while preparing other dishes.
7. Serve with rice.
Grilled Pork with Mint Chimichurri
- 4 PORK CHOPS or pork leg cutlets.
- 1 CUP FRESH MINT
- 3 CLOVES GARLIC, PEELED
- 1 TEASPOON SALT
- 1/2 TEASPOON BLACK PEPPER, FRESHLY GROUND
- 2 TABLESPOONS RED WINE VINEGAR
- 1/3 CUP EXTRA VIRGIN OLIVE OIL
- 2-4 TABLESPOONS WATER
- To prepare chimichurri, place the mint, garlic, salt, pepper, vinegar and oil in bowl of food processor; pulse until smooth. Add enough water for a pourable consistency.
- Reserve half of chimichurri, cover and refrigerate. Place chops in large plastic bag, add remaining chimichurri, seal bag and toss to coat chops. Place chops in refrigerator and let marinate for at least 30 minutes, or up to 4 hours.
- Prepare a medium-hot fire in grill. Remove chops from marinade; discard marinade. Grill over direct heat for a total of about 12-16 minutes, turning once, until internal temperature when measured with an instant-read thermometer is 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve chops or cutlets garnished with mint and reserved chimichurri on the side.
- Serves 4.