Chef Ryan from St. Mary’s Medical Center gave his annual seminar on how you can use the grill to produce healthy yet tasteful dishes on Tuesday, August 13, 2013.
“I want people to lead a good lifestyle and eat healthy,” Ryan said. In this years seminar, the attendees were taught how to put a latin twist on common foods. An example Chef Ryan made was Arrachera with Corn and Black Bean Salsa served on a Corn Tortilla. This dish is commonly known as a Steak Taco. Chef Ryan serves this dish to the staff at St. Mary's regularly.
Also attendees were given the chance to try Ryan’s “Sunshine Salad”, a healthy alternative for the regular picnic salads. Sunshine Salad puts a twist on normal fruit salad by adding a coat of yogurt filled with orange flavors.
Attendees of the “Grill Like a Pro” seminar look forward to Chef Ryan’s cooking every year. One attendee even said, “To this day I still use [Chef Ryan's] recipe for lime rice, and that was from two years ago!”
Below are the recipes and preparation instructions for both the Sunshine Salad and the Arrachera with Corn and Black Bean Salsa.
Sunshine Salad:
Yield:4-6 servings
1 Pineapple (cut into large chunks)
2 Cups Mandarin Oranges
1 Cup Shredded Coconut
1 Cup Dried Cranberries
3 Large Cored Fuji Apples
16 Oz. Vanilla Yogurt
2 Tsp Honey
Orange Zest
2 Oz Orange Juice
Combine the yogurt, honey, zest, and juice in a mixing bowl. Gently stir remaining ingredients. Transfer to serving bowl. Garnish with berries of your choice.
Arrachera with Corn and Black Bean Salsa
Yield: 8 Tacos
2 lbs of Arrachera (Hangar Steak)
12 Oz Mojo Crollo Marinade
2 Tsp Adobo Seasoning
4 Ears of Corn off the Cob
2 Diced Tomatoes
1/2 Diced Onion
1 Jalapeno
1 Bunch of Cilantro
1/2 Cup Lime Juice
Pinch of Salt and Pepper
Marinate arrachcera in mojo marinade for an hour. Grill arrachera on the grill over high heat for three minutes. Turn and grill another three minutes. Cut into strips for a taco.
Grill the corn on high heat making a quarter turn every five minutes, brushing it with butter each turn. Remove corn from the grill and allow corn to cool. Next, cut the corn kernels off the cob and place into mixing bowl. Add remaining ingredients and combine. Serve steak warm on tortilla and garnish with corn salsa and lime.