Dinner, Lunch

Miso Snapper with Asian Vegetables

Miso Snapper with Asian Vegetables
It's all about the marinade! This recipe flavors snapper with a miso paste, ginger, and scallion marinade and a separate vegetable marinade made with peanut oil, rice wine vinegar, soy sauce, and sesame oil.
Cuisine: Asian
Recipe type: Dinner, Lunch
  • "Snapper Filets (or any form white fish like cod or
  • halibut work well too)" (4) 6 ounce
  • white miso paste ½ cup
  • Mirin (sweet rice wine, available at most grocery stores) ¼ cup
  • fresh ginger 1½ tablespoons
  • scallions 3 tablespoons
  • peanut oil 1 tablespoon
  1. In a large bowl, combine peanut oil, rice wine vinegar (not Mirin), soy sauce and sesame oil.
  2. Toss vegetables (except for the bok Choy leaves) in the marinade.
  3. In a separate bowl, combine miso paste, mirin ginger and scallions. Pour marinade over fish. Allow both the vegetables and fish to marinade for at least 30 minutes and up to 2 hours.
  4. Place a bed of bok Choy in the bottom of the steamer and place the marinated fish over it. Discard excess marinade.
  5. Drain the vegetables and place in the top portion of the bamboo steamer (carrots first, then peas, topped with chopped bok Choy)
  6. Place steamer over a 14 inch IMUSA wok with 2 inches of water. Bring water to a boil over medium high heat. Once water is boiling and steam is visible reduce heat to medium and continue cooking for 10 to 12 minutes. Turn off heat and remove steamer from wok.
  7. Place bamboo steamer over a large plate and serve with jasmine rice.

Adobo Skirt Steak with Herbed Garlic Sauce

Adobo Skirt Steak with Herbed Garlic Sauce
Skirt steak is long and flat - prized for its flavor rather than its tenderness. This recipe includes a special marinade that has 10 ingredients - rich in flavor!
Cuisine: More Favorite Recipes
Recipe type: Dinner, Lunch
  • brown sugar 2 tablespoon
  • ground coriander 1 teaspoon
  • lemon juice 1 tablespoon
  • red wine vinegar 1 tablespoon
  • chili powder 1 tablespoon
  • cumin 1 teaspoon
  • dried oregano 1 tablespoon
  • cinnamon ¼ teaspoon
  • garlic cloves 4
  • kosher salt 1 teaspoon
  • skirt steak (4 servings) 1 pound
  • garlic cloves 1
  • salt ½ teaspoon
  • ground black pepper ¼ teaspoon
  • cilantro 1 cup
  • fresh mint ½ cup
  • olive oil ¼ cup
  • lemon juice 2 tablespoons
  1. Prepare steak marinade by combining first 10 ingredients in a bowl and whisking them together.
  2. Place steaks into a large resealable plastic bag and add marinade
  3. Shake well, making sure that steaks are evenly covered, and marinate in refrigerator for 1 hour or up to 24 hours.
  4. In the meantime make the herbed garlic sauce by combining all of the ingredients in a blender or small food processor. Blend until smooth.
  5. Plug in your IMUSA Panini maker and allow pre-heating for about 5 minutes.
  6. Remove each steak, and in two batches, cook steaks in the Panini maker for 2-3 minutes for thin steaks or longer for thicker pieces (medium-rare).
  7. Serve steak drizzled with sauce.

Cuban Inspired Penne Pasta with Chorizo and Ham

Cuban Inspired Penne Pasta with Chorizo and Ham
This pasta dish adds Cuban-Inspired flavors using Jamon Serrano and Chorizo in a creamy tomato based sauce.
Cuisine: Fusion
Recipe type: Dinner, Lunch
  • olive oil ¼ cup
  • Spanish chorizo sausage ¾ pound
  • pound jamón Serrano (Serrano ham) ½ pound
  • medium onion 1
  • garlic clove 1
  • small green bell pepper 1
  • tomato sauce 2 cups
  • vino seco (dry white cooking wine) 3 tablespoons
  • dried basil 1 teaspoon
  • dried oregano leaves 1 teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • paprika 1 teaspoon
  • heavy cream ½ teaspoon
  • rigatoni, penne, or other short, tube-shaped pasta 1 pound
  • Parmesan cheese ½ cup
  • whole-milk mozzarella cheese 1 cup
  1. Heat the olive oil in an IMUSA Jumbo cooker over medium-high heat. Add the chorizo and ham, and cook for 3 minutes, until some of the fat is rendered from the ham.
  2. Add the onion, garlic, and bell pepper, and reduce the heat to medium. Sauté for 5 to 7 minutes, until the onion is translucent.
  3. Add the tomato sauce, vino seco, basil, oregano, salt, pepper, and paprika, and cook for 5 minutes. Reduce the heat to low and add the cream. Simmer for 5 to 7 minutes, until the sauce has thickened slightly and all the flavors have had an opportunity to meld. Set aside.
  4. Cook the pasta according to the package directions (do not add oil to the water, but do add salt); drain the pasta.
  5. Place the drained pasta into the jumbo cooker with the sauce and stir well until combined.
  6. Stir in half of the Parmesan and mozzarella cheeses and continue cooking until the cheese is melted; adjust the seasonings if necessary.
  7. Serve immediately with the other half of the Parmesan cheese sprinkled on top.