Grilled Beef-Tenderloin Skewers with Red-Miso Glaze Recipe from Food & Wine-1/4 cup plus 2 tablespoons vegetable oil 4 garlic cloves, thinly sliced 1/4 cup low-sodium soy sauce 2 tablespoons red miso paste 1 teaspoon Asian sesame oil Pinch of sugar Pinch of salt 1 1/4 pounds beef tenderloin, sliced 1/4 inch thick Grilled Beef Tenderloins, Red Miso Glaze, Beef Tenderloins Skewers, Beef Recipe, Food, Glaze Recipe, Grilled Beeftenderloin, Beeftenderloin Skewers, Chicken Breast
Honey-Glazed Baby Back Ribs with Whiskey Marinade Recipe from Food & Wine. At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill.
Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too.
Chef Way: Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). Healthier Way: Coat lean but tasty flank steak with bottled horseradish and wasabi—no cream. Skip the salsify