It's been a while since I actually posted a recipe let alone actually cook a new one. This week the recipe of the week is Yakitori. Now, I'm not a big fan of sake, but in this marinade it kicks ass.
Yakitori
Courtesy of MyRecipes
Servings 4
- 1/4 c sake
- 1/4 c low sodium soy sauce
- 3 T sugar (I used brown sugar instead of white sugar and I think it added a nice flavor to it. I think honey would be good too.)
- 2T grated peeled ginger
- 1/4 tsp crushed red pepper flakes ( I used 1/2 tsp and it was fine)
- 2 cloves garlic minced
Mix the above together in a sauce pan. Heat to a boil. Allow to boil at a rolling boil until liquid reduces to 1/4 cup. Remove from heat and cool.
1 lb skinless chicken thighs cut into bite size pieces (I'm not a dark meat fan so I used chicken tenders)
5 green onions, cut into 4 2" pieces
Combine the soy sauce mixture with chicken, cover and marinate for 1 hour. Heat a large grill pan over medium high heat. Thread 6 chicken cubes and 5 green onion pieces alternately onto a skewer. Brush kebabs with soy mixture. Grill.
I found this recipe - somewhere - and sent it to Mike and Nancy. We made this on Saturday. I've gotta say, we made some adjustments (they were recommended on the website) and this particular dinner was, how'd Nancy put it, "bomdiggity".
Open-Face Chicken Burgers with Basil Mayonnaise
Courtesy of Epicurious
Serves 4
- Olive oil(for brushing)
- 1 c mayonnaise
- 1 1/4 c chopped fresh basil plus 8 large leaves, divided
- 3 T chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
- 2 green onions, finely chopped
- 1 1/4 lb ground chicken
- 4 1/2-inch-thick slices country white bread
- 4 1/3 -inch-thick slices from large red or orange heirloom tomato
Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.
For dessert I made, Peanut Butter Truffle Cupcakes.
