Orange Ginger Grilled Boneless Short Ribs With Green Onion Peanut Relish Recipes

Steps:

• Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
• Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
• Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
• Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.

Steps:

• For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
• Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
• For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
• Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.
• Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
• Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.

Steps:

• Combine all ingredients in a bowl.

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.