Goin’ Japanese

I haven’t done much grilling on my BBQ out on FI; so I thought with this heat wave it would be a good idea to grill outside instead of heating up the house. I thought I would do a “hibachi” style steak dinner with a Asian Coleslaw.

Asian Coleslaw

1/8 cup canola oil

12 wonton wrappersHAHA Light Not so much!!!

1/2 teaspoon salt, plus more to taste

1/2 cup almonds

6 cups shredded Napa cabbage

2 cups chopped baby Bok choy

1 cup julienned carrots

1 bunch scallions, cut into 1 inch pieces

1/2 cupped stemmed and sliced sugar snap or snow peas

1/4 cup chopped cilantro

2 Tablespoons brown sugar

3 Tablespoons soy sauce

4 Tablespoons rice wine vinegar

2 Tablespoons sesame oil, or to taste

2 cloves garlic, minced

2 Teaspoons freshly grated ginger

Juice from 1/2 lime


Heat canola oil

in a small 6 inch skillet over medium heat. Cut each wonton wrapper squares into 5 strips. Once the oil is hot, cook stripes in batches until golden. Season with salt, to taste, and transfer to a plate lined with paper towels. Set aside.

Heat a small skillet over medium heat. Cook almonds over medium heat until golden brown, shaking pan frequently and keeping a close eye on them so they don’t burn. Season with salt and set aside.CarrotsBeef

Place cabbage, bok choy, carrots, scallions, snow peas, and cilantro in a large bowl, whisk together the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice and salt. Just before serving toss the vegetables with the dressing and serve with crunchy wontons and almonds on top.

Steak  and Veggies with Zesty Cilantro Sauce (Chimichurri)

Beef tenderloin fillets make this quick summer dish very special. You can also use also use  2 (8 oz) sirloin steaks, grilled for 4 minutes on each side.

! !/4 lbs. Yukon Gold potatoes cut into wedges

Cooking spray

4 ( 4oz)  beef tenderloin fillets

1 tsp. kosher salt, divided

1 tsp black pepper, divided

1 lb. yellow squash, cut diagonally into 1/4 inch pieces ( about 3 cups)

2 cups loosely packed fresh cilantro leaves

1 1/2 Tbsp. chopped garlic

1/4 cup olive oil


Preheat grill to medium 350 to 400 degrees

Place potatoes in a microwave safe dish; cover tightly with plastic wrap. cut a 1/2 inch slit in plastic. Microwave at High 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill ( skewer if necessary) ; cook 5  minutes or until tender and marked, turning after 3 minutes.

Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3-5 minutes on each side until desired degree of doneness. Remove fillets from pan; cover and keep warm.

Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash and garlic in a food processor; pulse until finely chopped. Add squash to grill; cook 3 minutes or until tender and lightly charred. Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and garlic in a food processor, pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve with cilantro mixture with potatoes, fillets, and squash.Yummy Fire IslandCool Manhattan




One comment on “Goin’ Japanese

  1. Diane Efantes Farrell says:

    You’ve gone way beyond me with” goin’ Japanese”…💕⚪🌹💕


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