(The above is excerpted from the issue of The Princeton Packet) Combine in a bowl the cooked grain(s), broccoli, radish, carrot, and remaining diced pineapple.(Save the other 1/2 cup to add to the salad.) ![]() Make the vinaigrette: Combine shallot, rice vinegar, and tamari in a bowl.With shrimp, pair with 21st Amendment Hell or High Watermelon Wheat Beer.)Ģ pounds cooked mixed grains (from 1 pound of uncooked), preferably a mix of equal parts quinoa, millet, kaniwa, amaranth, and teff, or use quinoa aloneġ cup grilled fresh pineapple rings, diced and separatedįor the grilled pineapple-tamari vinaigrette:Ģ tablespoons tamari (gluten free soy sauce)ġ cup vegetable oil (preferably a blend of canola and olive oil) (Suggested craft beers: If adding chicken, pair with Goose Island 312 Urban Wheat Ale or a bottle of Hacker Pschorr Weisse. Serve the reserved sauce with the cooked chicken. Toward the later stages of grilling, brush the chicken with the sauce, being careful not to have the chicken over the open flame so sauce does not burn. Remove chicken from the marinade and grill as usual. When ready to grill, set aside at least half a cup of the bbq sauce for serving.Allow sauce to cool, and puree in blender or food processor. ![]() Combine well, bring to a boil, and simmer for 30 minutes. Add mango, cider vinegar, lime juice, rum, Worcestershire sauce, and ketchup.
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