Spicy Tri-tip Skewers with Garlic Rice Pilaf for My Mom’s Birthday

My mom and brother both had their birthdays this past week, and I was able to be home with them for both!  I asked my mom what she wanted for dinner, and she told me to surprise her.  I wanted to make her something she wouldn’t expect, and something she would never take the time to make for herself.

I had found this recipe for tri-tip skewers at Tasty Trials, and new it was perfect.  Especially because I don’t have a grill at my apartment anything like my moms!  I needed something to pair with them, so I modified this pilaf recipe from Pennies on a Platter.  Both were fantastic, these recipes are definitely keepers and I highly recommend them!  Oh, and not only was my mom surprised, she loved it! However, I couldn’t have done this without my boyfriend, and grill master, Matt!  Here he and my mom are!

Ingredients:

Marinade:
1/4 cup canola oil
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
3 tablespoons Sriracha hot chili sauce
1/3 cup dry red wine
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
1/4 cup lemon juice
2 1/2 pound tri-tip, trimmed and cut into 1-1/2 inch cubes
Dipping sauce:
1/2 cup red wine
6 tablespoons pineapple juice
2 tablespoons molasses
2 tablespoons ketchup
1 tablespoon low-sodium soy sauce
1-2 tablespoons Sriracha hot chili sauce (to taste)
1/2 teaspoon minced garlic
1/2 teaspoon freshly grated ginger
Skewers:
pineapple chunks
red onion pieces
6 inch bamboo skewers, soaked in water
Garlic Rice Pilaf:
2 tablespoons olive oil
3 cloves minced garlic
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice
Directions:
For marinade:
Mix first 8 ingredients together. Pour into a zip-top bag and add tri-tip. Place in refrigerator and let marinate for at least 24 hours.
For skewers:
When ready to cook, thread skewers with one chunk of pineapple, one piece of red onion, a cube of tri-tip, then another piece of onion and another chunk of pineapple. Repeat until all the meat is used up.
Heat the grill to about 375 degrees and place skewers over direct heat.
Grill for a few minutes per side, to desired doneness. (Beware: They cook fast!)
For dipping sauce:
Combine all ingredients in a small saucepan. Heat to a simmer and reduce for about 20 minutes, until thickened.
Serve skewers with dipping sauce on the side.
For Pilaf:

Preheat oven to 375˚F.

Melt butter in a large skillet or saucepan over medium-high heat.  Sauté the garlic and rice for about 3 to 4 minutes, until golden brown.  Stir in 1 cup of the chicken broth, salt and pepper.  Bring to a boil.

Once boiling, turn off the heat and pour the mixture into a casserole dish.  Cover and bake for 25 minutes.  Stir in the remaining chicken broth and bake, covered, for another 30 minutes.  Stir in a splash of lemon, cover, and bake a final 15 minutes.

 

 

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Spicy Peanut Noodles and Broccoli

 

Some Asian inspired recipes sometimes don’t taste so great, and certainly don’t taste authentic, but with a little doctoring I was very impressed with this recipe I found from Will Cook For Friends.

Ingredients:

  • 1/2 lb. linguini
  • 2 large heads of broccoli, cut into florets
  • 2-3 cloves garlic, minced
  • 1 TBSP canola oil
  • 2 TBSP soy sauce
  • 1/2 tsp. freshly grated ginger
  • Salt

For the sauce:

  • 1/3 cup natural peanut butter
  • 1/4-1/2 cup hot water
  • 1/4 cup apple cider vinegar
  • 3 TBSP soy sauce
  • 2 TBSP molasses
  • 1/2 tsp. cayenne pepper

Directions:

  1. In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.
  2. In a wok or pan over medium-high heat, add 1 TBSP oil and let heat until glistening.
  3. Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes.
  4. Add garlic and ginger, then pour in soy sauce and stir until mostly evaporated.
  5. Remove broccoli from pan while still bright green and slightly crisp. Set aside.
  6. For the sauce: In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
  7. Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.
  8. Toss noodles and broccoli in the sauce.
  9. Serve!