Day 134: Steak, Garlic & Ginger-Hoisin Ribs, roasted asparagus, lots of salads, and Quinoa with Mango and Curried Yogurt
I know, steak twice in under a week? This time I blame our Vancouver friends, who spied the BBQ and wanted a taste of Alberta beef. All we did was rub them with canola oil, salt and pepper and grill them medium-rare. I took some pork ribs out of the freezer too (best to pawn them off on company, rather than down a rack between the two of us), which, as always, I preroasted on a rimmed cookie sheet, covered with foil, at 300F for a couple hours before throwing on the grill. (You can do this a day or two ahead and keep them in the fridge; the long slow cooking time breaks down tough connective tissues, which is what makes the meat fall-off-the-bone tender.) I crushed a few cloves of garlic and grated some ginger into the last third of the jar of hoisin sauce, and then stirred in a couple spoonfuls of honey. This got brushed onto the ribs before they went on the grill, but promptly caught fire on account of the high sugar content. (This is typical of most barbecue sauces, which usually have sugar as the first ingredient.)
We tried to offset the quantity of meat with an even greater number of salads; the usual brown and wild rice one, a tossed green salad with croutons made of bread that I brushed with garlicky olive oil and grilled, then tore into pieces, and another Ichiban salad since I had leftover dressing. And quinoa with mango and curried yogurt – something I made for a segment on CBC radio this morning, which I was decidedly less thrilled with than the 63 people who voted 97% in favour of it on epicurious.com.
Quinoa with Mango and Curried Yogurt
1/3 cup plain yogurt
1 Tbsp. fresh lime juice
2 tsp. curry powder
1 tsp. finely grated fresh ginger
salt and pepper
2 Tbsp. canola oil
1 1/2 cups quinoa
1 ripe mango, peeled, pitted, and diced
1 roasted red pepper, chopped
1 fresh jalapeño pepper, seeded (the seeds and membranes contain the most heat) and minced (optional)
a handful of fresh cilantro, chopped
1/2 cup salted roasted peanuts or cashews, chopped
In a small bowl, whisk together the yogurt, lime juice, curry powder, ginger, salt and pepper. Add oil in a slow stream, whisking until combined.
Rinse quinoa well in a few changes of water, rubbing grains and letting them settle before pouring off water. Cook in a large pot of boiling water for 15 minutes, rinse under cold water to stop it from cooking, and drain well in a sieve.
In a large bowl, toss the quinoa with the mango, red pepper, jalapeño and cilantro. Drizzle with dressing and toss to combine; top with chopped peanuts or cashews.
And here’s something cool: if you moisten a paper towel, sprinkle it with quinoa and top it with another damp towel, it will sprout. (If you live in Calgary, you may have to re-moisten the paper towel once in awhile.) Germination activates natural enzymes and boosts vitamin content, and the wee sprouts are perfect to add to salads.