Spring Recipes
LEMONGRASS CHICKEN
Author: Sam Hu | Ahead of Thyme Total Time: 1 hour 25 minutes Yield: 3-4 servings
FOR THE GROUND BEEF TACO FILLING:
• 5 pieces of chicken thighs, boneless
• 2 stalks lemongrass, finely chopped( approximately 1 cup)
• 5 cloves of garlic
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper( optional)
• 1 tablespoon vegetable oil
• cilantro, chopped( optional, for garnish)
INSTRUCTIONS In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, pepper, and cayenne pepper, if using.( Note: To make things easy, I chopped up the lemongrass in a food processor). Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours. TO PAN-FRY LEMONGRASS CHICKEN In a large skillet, heat vegetable oil over medium heat. Place chicken on the skillet and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F( 75˚C) as read on a meat thermometer.
Slice into strips and serve over a bowl of Steamed Rice and sprinkle some sesame seeds on top, if desired. Garnish with chopped cilantro. TO GRILL LEMONGRASS CHICKEN: Preheat the grill to medium-high heat and grill for about 6-7 minutes per side, or until the internal temperature in the thickest part of the chicken reads 165 F as read on a meat thermometer.
GRILLED CORN ON THE COB
Author: Sam Hu | Ahead of Thyme Total Time: 13 minutes Yield: 4 corn on the cob Diet: Gluten Free
Buttery and salty grilled corn on the cob with beautiful char marks, delicious flavor, and the best texture is the easiest recipe to throw on the grill.
FOR THE SHRIMP:
• 4 medium sweet corn on the cob, husks removed
• butter( for serving)
• salt( for serving)
INSTRUCTIONS Preheat the grill to high( or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through.( You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste).
Spread butter on top and season with salt to taste.
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