J. Baldwin's fresh take on classic summer dishes - Fox 2 News Headlines

J. Baldwin's fresh take on classic summer dishes

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Get recipes inspired by J. Baldwin's Restaurant & Premier Catering.


Mahi Mahi with Tropical Salsa and Hawaiian Rice
Cook Time: 30 min
Serves: 4 servings

Ingredients:

  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro
  • 5 cloves garlic, smashed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • Pinch cayenne
  • 4, 6 ounce fillets, skinned
  • Hawaiian Coco Rice
  • Tropical Fruit Salsa
  •  Toasted coconut flakes, garnish
  • Chopped cilantro, and some whole leaves for garnish

Directions:

  1. In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large plastic bag. Pour the marinade over the fish, seal bag and marinade up to 1 hour, no more.
  2. Preheat a grill and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, until marked, 30 seconds then rotate 30 seconds to get crisscross marks. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
  3. Spoon the coconut rice into the center of 4 plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro leaves, and serve.

 


Hawaiian Coco Rice
Prep Time: 8 min
Cook Time: 20-24 min
Level: Easy
Serves: 4 servings

Ingredients:

  • 1 cup coconut milk
  • 1 1/2 cups chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 cup long grain white rice
  • 3 tablespoons chopped fresh cilantro

Directions:

  1. In a saucepan, combine the coconut milk, chicken broth, salt and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes.
  2. Remove from the heat and let sit without stirring for 10 minutes.
  3. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

 


Zesty Tropical Salsa
Prep Time: 15 min
Serves: 4 servings

Ingredients:

  • 1 ripe mango, peeled, seeded, and diced
  • 1 ripe avocado, cut in half and scooped from shell,pitted and diced
  • 1/2 cup diced fresh pineapple
  • 1/4 cup minced red onions
  • 1/4 cup minced red bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced jalapeno
  • 1 teaspoon minced garlic
  • Pinch salt

Directions:

  1. Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine.
  2. Adjust seasoning to taste. 
  3. Let sit for 30 minutes before serving for the flavors to blend.

 


Hawaiian Style Ribs-with Teriyaki BBQ Glaze
Cook Time: 2 hr 30 min
Serves: 8 to 10 servings (1 1/2 cups BBQ sauce)

Ingredients:

  • 2 racks pork spareribs, 4 pounds each, trimmed of excess fat
  • 1 cup J.Baldwins Rub a Dub
  • Sea salt and freshly ground black pepper
  • 2 tablespoons sesame seeds, for garnish
  • Chopped fresh cilantro leaves and green onion, for garnish

·    
Teriyaki Glaze:

  • 1 cup Kikkoman soy sauce
  • 1 cup pineapple juice
  • 1 cup of pan juices from ribs
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 2 teaspoons red chile flakes
  • 2 garlic cloves, smashed
  • 2-inch piece fresh ginger peeled sliced in thin coin shape

Directions:

  1. Preheat the oven to 325 degrees F. Rub the ribs all over with Rub a Dub, season generously with salt and pepper. Wrap each slab of ribs in heavy duty aluminum foil and bake for 2 1/2 hours.
  2. Carefully unwrap ribs and save any juices. Allow ribs to cool. This step can be done up to 3 days prior. Chilled ribs are much easier to grill.
  3. Preparing the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce ,pineapple juice, pan juices hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce.
  4. Pre-heat your grill to medium-high heat. Grill ribs for 5 minutes on each side, baste the ribs with the teriyaki sauce for 5 - 8 minutes to make the spareribs a nice, crusty brown. (Keep a close eye on them - ribs go from perfectly crisp to perfectly burnt in seconds).
  5. Separate the ribs with sharp knife, pile them on a platter and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro and green onion before serving.
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