Canadian TV Guide | May 18-24 2002 ::.::.:..

Food Fit for a Captain

Canadian TV Guide

 

Chicken Fajitas
1lb/500g                boneless, skinless, chicken breasts
2 tbsb/25 mL          lime juice
1 to 2                    cloves garlic, minced
1 tsp/5 mL             ground cumin (optional)
2 tbsp/25mL           vegetable oil
1/2                        Spanish onion, thinly sliced
2                           bell peppers, any colour, seeded and cut in strips
1 pkg (340 g)         7 inch flour tortillas, warmed

Toppings:               sour cream
                             salsa - mild, medium or hot
                             fresh coriander
                             lettuce, chopped
                             cheddar cheese, shredded

Cut chicken into strips.  Place in a plastic bag or bowl.  Combine lime juice, garlic and cumin, if using; pour over chicken and let it marinate for 30 minutes to 1 hour in the refrigerator. Just before serving, in a large skillet, heat oil over high heat. Drain chicken and stir-fry quickly for 2 minutes or until no longer pink. Remove from pan. Add onions, reduce heat to medium-high and cook, stirring for 2 minutes. Add peppers and stir-fry with the onions until peppers are tender-crisp. Return chicken to pan and reheat briefly. Warm tortillas in covered casserole in microwave or wrap in foil and warm in oven at 350^oF (180^oC) for 10 minutes. To serve, spoon about 1/2 cup (125 mL) chicken-pepper mixture down the centre of a tortilla and garnish as desired with toppings. Makes 8 servings.



Honey Garlic Ribs
3lb/1.5kg              pork back or side ribs

Honey Garlic Marinade
1/4 cup/50 mL        soy sauce
1/4 cup/50 mL        water
2 tbsp/25 mL          dry sherry
2 tbsp/25 mL          rice wine vinegar
2 tbsp/25 mL          honey
2 to 3                    cloves garlic, minced
1 tbsp/15 mL          hoisin sauce


Honey Glaze
1/2 cup/125 mL      honey
2 tbsp/25 mL          soy sauce
2 tbsp/25 mL          rice wine vinegar

Back ribs are meatier and more tender than side ribs, but they are also more expensive.
Place ribs, meat side down, in a large pan.  Combine soy sauce, water, sherry, vinegar, honey garlic and hoisin sauce. Pour marinade over ribs basting well; cover and marinate for several hours or overnight, if possible. Place ribs and marinade in roasting pan and bake uncovered, in 350^oF (180^oC) oven for 1 hour, turning after 30 minutes. When ribs are tender, turn oven to broil or turn on the barbeque. In a small bowl, mix honey, soy sauce and vinegar. Broil ribs 2 to 3 minutes each side, basting with the honey glaze. To barbeque, transfer ribs to hot grill and cook for about 5 minutes each side, turning and basting frequently with honey glaze. Makes 4 serving.