Yakitori - YumO

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
Servings 4
1/4 cup Sake
1/4 cup 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 gingeroot
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.

Epicurious Recipe is a winner

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

ingredients


Olive oil (for brushing)
1 cup mayonnaise
1 1/4 cups chopped fresh basil plus 8 large leaves, divided
3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
2 green onions, finely chopped
1 1/4 pounds ground chicken
4 1/2-inch-thick slices country white bread
4 1/3 -inch-thick slices from large red or orange heirloom tomato

preparation
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.

INGREDIENTS
6 squares (1 ounce each) white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa

BATTER:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee

FROSTING:
3 squares (1 ounce each) semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter


DIRECTIONS
For truffles, in a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk and coffee. Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter. Transfer to a bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.