- The Washington Times - Wednesday, June 10, 2009

Don’t give your oven broiler a leave of absence this summer. Although you may anticipate grilling during the hot months, broiling is still a valuable technique.

The entrees you’re more likely to select for a twosome — such as tender cuts of beef or pork as well as fish and seafood — cook to succulence in minutes in the broiler just as they do on the grill.

Like grilling, broiling cooks by direct heat. When you grill, you place the food over heat; broiling is the reverse — the flame is over the food.

However, the broiler is a lot more convenient when it’s pouring down rain or when you’re too tired to stand over your food.

Still, ideally, you would have the option to either grill or broil a particular recipe, according to your mood and the forecast. The following recipe for broiled pork kebabs is equally delicious cooked indoors or out.

Start by marinating in a mixture of soy sauce, lemon juice and sesame oil. Make your decision when the meat is ready.

Broiled pork kebabs

Makes 2 servings.

2 small boneless center loin chops, cut into 1-inch chunks (total about 8 ounces)

3 tablespoons reduced-sodium soy sauce

2 teaspoons lemon juice

4 teaspoons toasted sesame oil

1 teaspoon prepared hot mustard

1/8 teaspoon pepper

1 garlic clove, minced

Place the pork chunks in a small glass bowl. Combine soy sauce, lemon juice, sesame oil, mustard, pepper and garlic in a cup. Stir well. Pour over pork. Cover and refrigerate for 1 hour. Meanwhile soak 4 wooden skewers in cold water. Remove pork from marinade.

Thread the pork on skewers, leaving at least 1/2-inch between each piece of meat.

Place skewers on rack over baking sheet covered with aluminum foil (for easier cleanup). Preheat broiler. Broil kebabs 3 inches from heat for 5 minutes; turn over and broil 1 1/2 to 3 minutes on second side, or until thoroughly cooked.

Each serving has: 350 calories; 20 grams total fat; 30 grams protein; 2.5 grams carbohydrates; 90 milligrams cholesterol and 800 milligrams sodium.

Jicama, cabbage and scallion salad

Makes 2 servings

1 cup peeled diced jicama (cut into 1/2-inch cubes)

1 cup thinly sliced red cabbage

1 scallion, trimmed and chopped

1/8 teaspoon chipotle chili powder

1 tablespoon fresh lime juice

1 tablespoon canola oil

1 teaspoon sugar

1/8 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

Combine the jicama, cabbage and scallion in a salad bowl. Combine chili powder, lime juice, oil, sugar, salt and pepper in a cup. Pour over jicama and scallion. Toss well. Set aside 5 minutes for flavors to blend.

Each serving has: 105 calories; 7 grams total fat; 1.5 grams protein; 10 grams carbohydrates; 125 milligrams sodium and 1 gram dietary fiber.

TRIBUNE MEDIA SERVICES

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