Loved the Culinary 101 #SasquatchLifeHacks video?

Below are the recipes Chef Martin prepared in the video!

 

Grilled Steak and Summer Vegetables - Serves 4

Ingredients:
2 lb. Rib Eye, Chuck eye, NY or tri tip sirloin steak
1 zucchini
1 summer or yellow crook neck squash
1 small globe or Japanese eggplant (optional)
1 sweet red bell pepper (or yellow or orange)
1 large baking potato (russet) or sweet potato or Yam
½ lb. asparagus (in season)
1 c. olive oil blend or half olive and half canola
Seasoning salt (Montreal Steak seasoning preferred)
Mrs. Dash or some dried thyme, marjoram and rosemary
1 loaf of good French bread!

Instructions:

1. Preheat outdoor grill from 10-20 minutes.  Keep on high until you start grilling.

2. Place steaks in an aluminum baking pan.  Toss with enough oil and seasoning to coat.  Set aside.

3. Slice squashes ¼ inch thick lengthwise.  You should get 4-5 slices per summer squash.  Wash and slice the potato the same way.

4. Cut he pepper lengthwise in half.  De-stem and seed the pepper.  Slice each half in thirds lengthwise or top to bottom.

5. Slice eggplant the same widthwise if large or lengthwise if narrow.

6. Trim asparagus bottoms by breaking as close to bottom as possible.

7. Place vegetables in baking pan and season with oil and seasoning.

8. Grilled veggies first. Start with the peppers, then the squash and asparagus. Adjust grill temperature according to how fast the veggies cook.  You should have nice grill marks on both sides and veggies should have color.

9. Move veggies to cool area of grill or put back in their pan while you grill the steak.

10. Slice bread in thick slices and brush with olive oil and grill also!

***

 

Easy Thai Grilled Chicken Breasts (or Thighs) - Serves 4

Total Time: 20 mins, plus 30 mins marinating time               
In this easy, healthy recipe for Thai grilled chicken, boneless breasts or thighs are marinated with cilantro, garlic, brown sugar, white pepper, Asian fish sauce, and soy sauce, then tossed into a hot grill pan or cooked on the grill.  I usually double or quadruple the recipe for large parties.  Serve with a simple green salad or Charlie’s spinach salad and Thai sweet chili sauce on the side.

What to buy: Pick up a bottle of Thai sweet chili sauce (the Mae Ploy Brand is ubiquitous), or make it yourself.  

 
Ingredients:

• 4-6 boneless chicken breasts or chicken thighs, about 8 ounces each (2-3 lb.)

• 1/2 bunch cilantro

• 4 - 6 medium garlic cloves

• 2 tablespoons dark brown sugar

• 1/2 teaspoon ground white pepper or cayenne

• 2 tablespoons Asian fish sauce (at Fred Meyer or any Asian market)

• 2 tablespoon soy sauce or tamari

• 2 Tablespoons rice wine or apple cider vinegar

• ¼ - ½  c. vegetable oil

Instructions:

1. Trim the chicken breasts of fat and membrane, if necessary, and flatten the thicker parts slightly using the flat side of a mallet or cleaver.

2. In a juice blender or vertical blender (Cuisinart), purée the cilantro, garlic, brown sugar, white pepper, fish sauce, oil and soy sauce until smooth. Pour the marinade all over the chicken breasts or thighs. Put the chicken in Tupperware or a zip lock, leave at room temperature for 30 minutes. (You can also refrigerate the breasts for up to 12 hours, letting them sit out on the counter for 1 hour before cooking.)

3. Place a stovetop grill pan over medium heat or grill outdoors on your BBQ and let it get hot, then brush the pan with oil. Place the marinated chicken breasts on the grill and cook until nicely browned, about 5 minutes. Use tongs to flip the breasts and cook until firm to the touch, about 5 minutes more. Remove the chicken to a warmed platter and let rest for about 10 minutes.

4. Slice the breasts against the grain and serve with Thai sweet chili sauce on the side, but no sauce is needed for this fabulous marinade.

Questions? Reach out to Chef Martin at Charlie.martin@scc.spokane.edu

Want to watch the Culinary 101 video? Watch on our website!