Recipes add gusto to summertime


POSTED: Wednesday, July 22, 2009

Summer's in high gear, which means picnics and cookouts abound. Here are a few recipes sure to fit in well with the outdoor lifestyle and keep folks cool during the season's heat.

The Grilled New York Steak with Lemon Grass and Garlic is perfect for a warm summer evening, while the Hoi Sin Baby Back Ribs are sure to be a crowd pleaser.

The Lilikoi Cream with Fresh Fruits is a delicious way to serve this year's bounty of fresh mangoes.



5 pounds baby back ribs

2-inch piece fresh ginger, sliced

1 teaspoon grated fresh ginger

1 cup sugar

1 cup ketchup

1/2 cup soy sauce

1/2 cup oyster sauce

1/3 cup hoi sin sauce

1 clove garlic, crushed

1 tablespoon sake (Japanese rice wine)

Cut racks into individual ribs. Place into a large saucepan with sliced ginger, cover with water and simmer for 1 to 1-1/2 hours.

Combine remaining ingredients and marinate ribs in sauce for 4 to 5 hours.

Broil or grill ribs. Serves 10.

Approximate nutritional analysis, per serving: 550 calories, 32 g fat, 12 g saturated fat, 130 mg cholesterol, greater than 1300 mg sodium, 31 g carbohydrate, 1 g fiber, 26 g sugar, 33 g protein



1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1/2 cup frozen lilikoi juice, thawed

1 cup heavy cream

Fresh cut assorted fruits such as mangoes, bananas, melons, kiwi, strawberries, blueberries

In large bowl, with electric mixer, beat cream cheese and 1/4 cup of the sugar. Add lilikoi juice and beat until smooth and creamy; chill for 20 minutes.

In small bowl, with electric mixer, beat cream; add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into lilikoi mixture.

Spoon over fruit. Serves 6.

Approximate nutritional analysis, per serving (not including assorted fruit): 370 calories, 28 g total fat, 17 g saturated fat, 95 mg cholesterol, 130 mg sodium, 27 g carbohydrate, 0 g fiber, 27 g sugar, 4 g protein



6 ounces boneless New York steak

1 tablespoon lemon or lime juice

1 tablespoon Thai fish sauce or soy sauce

1 small clove garlic, minced

1 teaspoon minced lemon grass

1 teaspoon sugar

Fresh chili pepper to taste, chopped or crushed

1 teaspoon minced Chinese parsley (coriander)

1 tablespoon sliced red or Maui onion

1 tablespoon slivered carrot

1 tablespoon slivered green mango (optional)

1/2 pound mixed baby salad greens

2 tablespoons unsalted roasted peanuts

Tomato and cucumber slices

Shredded beets (optional)

Grill steak over high heat to desired degree of doneness; slice in thin pieces.

In a bowl, combine lime juice, fish or soy sauce, garlic, lemon grass, sugar, chili pepper and Chinese parsley. Add steak, onion, carrot, and mango; toss to coat well.

Serve on bed of salad greens; top with peanuts. Garnish with tomato, cucumber, and beets. Serve immediately. Serves 2.

Approximate nutritional analysis, per serving (not including tomato, cucumber, or beets): 500 calories, 29 g total fat, 9 g saturated fat, 100 mg cholesterol, greater than 1400 mg sodium, 20 g carbohydrate, 7 g fiber, 8 g sugar, 42 g protein