Summer satisfaction

With the emergence of the summer season, less time is usually spent preparing meals, but that doesn't mean your cuisine has to be any less appetizing than during other times of the year. Some of the in-demand flavors this summer include Asian and Southwestern flavors, with some recipes fusing the flavors for a unique taste. In this month's presentation, we revisit some old favorites that have been updated. For example, there is a tasty recipe for a Shrimp Taco With Chipotle Sauce. In addition, we added some Asian seasoning to Cornish Hens, grilled them and served them with Grilled Sesame Baby Bok Choy. These are just a couple of examples of summertime tastiness, but we feature several other interesting and tasty dishes that can be most pleasing for family and friends.

Shrimp Tacos With Chipotle Sauce

  1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
    Salt to taste
  1 tablespoon olive oil
  1 pound shrimp,
    cleaned and deveined
    Juice of 1/2 of a lime
  2 tablespoons chopped cilantro
  8 taco shells or warmed
    6-inch corn tortillas

Chipotle Sauce

1/2 cup mayonnaise
  1 tablespoon sour cream
    or buttermilk
  1 or 2 minced canned
    chipotle chiles in adobo sauce
  2 tablespoons minced cilantro
    Salt to taste

Combine chili powder, cumin, garlic powder, salt to taste, and olive oil in a small bowl. Pat shrimp dry with paper towel and place in large bowl. Pour chili powder mixture over the shrimp and toss to coat the shrimp. Let stand for 10 to 15 minutes. Heat the broiler to broil or 500 degrees. Place the shrimp on broiler pan and broil until shrimp are done, turning occasionally, about 3 to 5 minutes. (Shrimp can be cooked on the grill for additional flavor.) Remove shrimp from broiler pan to platter. Drizzle with fresh lemon juice and sprinkle with chopped cilantro. Fill taco shells with the shrimp mixture and serve with chipotle sauce, chopped tomato, diced avocados, shredded lettuce or cabbage. To Make Chipotle Sauce: Mix together the mayonnaise, sour cream, chipotle chiles, cilantro and salt in a small bowl. Cover and set aside for up to 45 minutes, or cover and refrigerate until ready to use.

Yields 4 servings

CALORIES 490, TOTAL FAT 366, CHOLESTEROL 184M6, CARBOHYDRATE 20G, PROTEIN 26G, SODIUM 479MG.

Grilled Thai-Style
Cornish Hens

  4 cloves garlic, coarsely chopped
1/4 cup vegetable oil
1/4 cup fresh orange juice
  1 tablespoon Asian fish sauce
  2 tablespoons hoisin sauce
  2 teaspoons brown sugar
1 1/2 teaspoons ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
    Salt and pepper to taste
1/4 cup chopped cilantro
  2 1 1/4-pound Cornish game hens,
    thawed if frozen, halved lengthwise,
    backbone removed

In a blender, combine the garlic, vegetable oil, orange juice, fish sauce, hoisin sauce, brown sugar, coriander, ginger, crushed red pepper, salt and pepper. Blend until smooth; stir in cilantro. Place the Cornish Hens in large shallow glass or ceramic dish. Pour marinade over the Cornish Hens and turn to coat the pieces thoroughly. Cover and refrigerate overnight. Light the coals. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. If using a gas grill, turn off the center burners. Arrange the Cornish Hen halves on the hot grate above the drip pan and away from the coals, skin-side down. Cover and grill until done, turning occasionally, about 50 to 60 minutes. Garnish with cilantro if desired.

Yields 4 servings

CALORIES 201, TOTAL FAT 146, CHOLESTEROL 0MG, CARBOHYDRATE 196, PROTEIN 30G, SODIUM 133M6,

Grilled Sesame
Baby Bok Choy

1 tablespoon sesame oil
2 teaspoons minced,
  peeled fresh ginger
1 clove garlic, crushed
  Salt and pepper to taste
8 baby bok choy,
  cut into halves lengthwise
  Black sesame seeds

Combine sesame oil, ginger, garlic, salt and pepper in small bowl. Brush bok choy with oil mixture. Place bok choy cut-side down over hot coals and grill until slightly tender, turning occasionally and brushing with oil mixture, about 5 minutes. Garnish with black sesame seeds. Serve with Grilled Thai-Style Cornish Hens.

Yields 4 servings

CALORIES 50, TOTAL FAT 4G, CHOLESTEROL 0MG, CARBOHYDRATE 3G, PROTEIN 2G, SODIUM 91MG.

Beef And Brown
Rice Salad

Marinade

1/4 cup olive oil
  2 tablespoons fresh lime juice
  2 cloves garlic, minced
  1 tablespoon light brown sugar
  2 teaspoons fresh, chopped thyme
  2 teaspoons chopped, fresh oregano
    Salt and pepper to taste
    Salad
  1 beef top round steak, cut 3/4-inch
    thick (about 1 pound)
  1 teaspoon olive oil
  2 cups asparagus, cut into
    2-inch pieces
1/2 medium yellow bell pepper, diced
  3 cups hot cooked brown rice
  1 cup diced, seeded plum tomatoes
1/4 cup fresh basil, thinly sliced
    Salt and pepper to taste

Combine all marinade ingredients in small bowl. Place beefsteak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in the refrigerator for 6 hours or overnight. Reserve the remaining marinade in refrigerator for dressing. Remove steak from marinade; discard marinade. Place the steak on broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium-rare doneness, turning once. Remove; keep warm. Heat I teaspoon of the olive oil in large nonstick skillet over medium-high heat until hot. Add asparagus and yellow bell pepper; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, basil, salt and pepper and reserved marinade in large bowl. Carve steak into thin slices. Serve over rice salad.