East meets West and more barbecues! This dish is a mixture of two cultures, a savor of Mediterranean and Asian palates. The Greek style marinade adds flavor to the beef which makes it tender and juicy. The sourness of the vinegar and the sweetness of oregano will surely make the taste buds go dancing.

Here is an additional recipe for the barbecue lovers out there.

Ingredients:

-   2 lbs beef suitable for cutting into 1″ cubes (London broil, chateaubriand, etc.)
-   6 TBSP red wine vinegar
-   6 TBSP olive oil
-  1/2 tsp dried oregano (Mediterranean, or Greek preferably)
-  1/2 tsp dried thyme
-  2 garlic cloves, chopped very fine or crushed
-  1/2 tsp salt
-  1/2 tsp fresh ground black pepper

Directions:

1.  First, cut the meat in to cubes.
2.  In a bowl, mix in the vinegar, oil, oregano, thyme, garlic, salt and pepper. This will serve as your marinade.
3.  Place the meat in the marinade and coat all over.
4.  Put the meat in the fridge for at least 90 minutes, and up to 4 hours for more flavor. It is best to prepare it for longer hours so that the flavor will sink into the meat.
5.  Take the meat out of the fridge 30-45 prior to grilling.
6.  Heat grill to high, clean and oil.
7.  Cook for 3-4 minutes for the first 2 opposite sides, and another 1-2 minutes for the other 2 sides.

Kalí óreksi!(Bon appétit!)

© Pascal Belloncle for Home Recipes, 2010. | Permalink | One comment

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Cook me up a hamburger. I’ll pay you Thursday.

There are just a few names that I could associate with hamburgers—Wimpy, McDonald’s and Spongebob.

Spongebob Squarepants is a fan of the Krabbie Pattie. Wimpy, on the other hand, is known for his love for eating hamburgers where he is usually seen carrying or eating one or more burgers at a time. And well, McDonald’s is well-known being a fast food chain that offers the Big Mac, the quarter pounder and the cheeseburger.

For today’s recipe, I am sharing a variation of the usual hamburger. It is a twist of the tartness of the apple and the sharp-taste of cheddar.

Ingredients:

- 2 lbs ground beef (ground round)
- 1/2 red onion, finely sliced
- 2 oz sharp cheddar, 1/4″ cubes
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup Granny Smith, diced (about 1/2 apple)
- 1-2 TBSP butter, melted
- Hamburger buns
- Strong Dijon Mustard
- 1 large tomato, sliced
- Lettuce leaves

Variations:
- use comté, or brie, or bleu cheese

Directions:

1. Mix together the ground beef, red onion, cheese, salt, pepper and apple without working the mixture too much.
2. Slip into 4-6 balls, and form into patties, 3/4″ thick or more.
3. Heat grill to high, clean the grill with a metal brush, and oil.
4. Place the burgers on the grill, but do not press on them.
5. Cook the burgers 4-5 minutes on each side (for medium rare, but do not overcook!).
6. Meanwhile, butter the buns, and toast on the grill for 20-30 seconds (not more!!!).
7. Serve with Dijon mustard, tomatoes and lettuce leaves. Makes 4-6 burgers.

Bon appétit!

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It’s not a secret anymore that I love mushrooms that’s why I didn’t hesitate to try this delicious greek recipe full of Mediterranean flavors. The splash of wine, the lemon juice and the coriander seeds give them that delicate flavor that instantly makes one think of the sunny places of Greece. These marinated mushrooms are perfect as appetizers along with other salads either for a family meal, for a buffet or for a barbecue party.

Ingredients

- 2 lbs mushrooms
- 1 cup dry white wine (sauvignon blanc, pinot grigio)
- 3/4 cup olive oil
- 1 large juicy lemon or 2 small ones (the juice)
- 4 tsp tomato paste
- 2-3 bay leaves
- 4-5 twigs of fresh thyme
- 1/2 tsp coriander seeds
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper

Directions

- clean the mushrooms, remove their stems and cut them into smaller chunks (for the bigger ones)
- in a 2 quarts pan, mix in the wine, olive oil, lemon juice, tomato paste, coriander seeds, salt and pepper
- bring it to the boiling point
- reduce for 4-5 minutes
- add in the mushrooms, reduce heat to medium high and cook uncovered for 10-15 minutes
- let it cool, then refrigerate for at least an hour before serving (tastes better cold)

Kalí óreksi! (Bon appetit!)

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Macaroni and cheese is one of those dishes that evokes strong feelings in most people: feelings of home, memories of childhood, family dinnertime. It is the very essence of comfort food. But comfort food doesn’t have to come from a box. This recipe kicks up the traditional a notch or two. So grate up your favorite cheese and sit down to a home cooked classic.

Ingredients

- 1  lb pasta (small-like macaroni, farfalle, or radiatori (the ones I used here), or anything with lots of surface to catch the cheese)
- 4 oz. grated gruyère (or Comte, Emmental, Swiss)
- 4 TBSP butter

Directions

- Cook the pasta by following the directions on the package
- Meanwhile, grate the cheese
- Take the butter out of the fridge and cut into small chunks (this will help it melt faster)
- You want to go fast with that last step so that the pasta doesn’t have time to cool down before you mix in the cheese
- Drain the pasta. Mix in the butter and then the cheese (add gradually so that you don’t end up with a big chunk of cheese around your fork!)
- Serve immediately

Bon appétit!

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Although cliché at times, “good things come to those who wait” is absolutely true for this dish. A good steak always takes time, and this recipe for grilled flank steak is no different. Feel free to use your own preferred herbs and wine, though stick to red wines, which better compliment beef compared to the sweetness of white wine. Cook up your favorite vegetable for a side dish and enjoy.

Ingredients

- 1 1/2 lbs flank steak
- 1 cup red wine (cab or merlot)
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 twig fresh rosemary (cut in small pieces)
- 1 twig fresh thyme (cut in small pieces)

Directions

- Mix all ingredients in a Ziploc bag, remove all the air, seal, and let marinate in the fridge for 2-4 hours, or even overnight, turning and massaging the meat from time to time
- Take out of the fridge 30-60 minutes before cooking
- Heat up the grill to high
- Clean the grill with a wire brush and oil
- Cook the flank steak 4-5 minutes on each side
- Let the steak rest for a few minutes
- Then cut thin slices at an angle (so they are wider than the thickness)

Variations

- Use different herbs
- Try different red wines

Bon appétit!

© Pascal Belloncle for Home Recipes, 2010. | Permalink | 2 comments

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This special taste associated with cooking on a cedar plank has innovated different chefs on creating new styles of using this material for food other than salmon.

What I am sharing with you today will surely linger in your mouth long after you have finished this recipe.

Ingredients for Cedar Plank Salmon:

- 1 large untreated cedar plank
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 1.5 lbs salmon fillets, skin removed

Preparation:

1. Keep the cedar plank soaked in the water for 2 hours or more.
2. Preheat the grill to medium high.
3. For the marinade, take a shallow dish and mix together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger and garlic.
4. Place the salmon on the dish and coat it with the marinade sauce all over. Leave it marinated for at least an hour.
5. Prepare the cedar plank and place it on the grate of the grill. The plank is ready to use when it begins to smoke.
6. Just keep the salmon fillets on the plank without the marinade and grill it for 20 to 30 minutes. You can make sure that the salmon is ready when you can flake it with the help of a fork.

If the plank catches on fire, don't panic, either turn the gas off and wait for the fire to die down, or move the plank off to the side where there is no flame.

Bon appétit!

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Grilling beef and chicken is a familiar practice for most of us. Try changing up your routine with this grilled tuna steak recipe. Popular for its Omega 3 oil and low amount of fat, tuna steak is a great grilling alternative. Tuna steak cooks quickly and can be served quite rare. So fire up the grill and enjoy!

Ingredients

- 2 medium sized tomatoes, peeled and seeded
- 3 green onions, chopped finely
- 5-10 kalamata olives, pitted and chopped
- salt to taste
- 3 TBSP fresh lime juice
- 2 TBSP olive oil
- 1.5 lbs tuna steaks, about 1 inch thick
- olive oil
- salt
- fresh ground black pepper

Directions

- Peel, seed, and cut the tomatoes. To peel the tomatoes, place in boiling water for 20-30 seconds, then peel immediately.
- Add the onions, salt, lime juice, and olive oil, and mix. This works best if prepared at least an hour prior to serving so the tomatoes and onions get a chance to marinate.
- Rub the tuna steaks with olive oil and sprinkle with salt and pepper
- Preheat grill to high
- Clean and oil the grate
- Cook the steaks 5 minutes on one side, and 3 minutes the other (for medium rare, slightly pink in the center)
- Let the steaks rest for 5 minutes
- Serve with the relish

Bon appétit!

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Halloween is in the air. It’s the time for the young and the young at heart to dress up and exhibit their spooky and dashing costumes along the neighborhood. Each kid knocks door to door to say “Trick or Treat?” A trick would mean doing naughtiness to the neighbor who wouldn’t give them a treat. A treat would be anything from candy, sweets or money.

The recipe, that I am sharing, is an alternative to the usual treats given. It is easy to prepare and kids will surely love this. As an option, you could put them inside a box or wrapper.

Ingredients:

- 1 sticks unsalted butter
- 2 TBSP cup sugar
- 1/2 cup brown sugar
- 1 egg with a bit of the egg white removed
- 1 TBSP milk
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup semisweet chocolate chips

Directions:

1. Melt the butter in a pan.
2. Pour the melted butter in a mixer’s bowl and start the mixer. Then pour the confectioner’s sugar and brown sugar till you get a creamy mixture.
3. Add the egg, milk and vanilla. Then gradually incorporate the rest of the dry ingredients until combined (flour, salt, and baking soda).
4. Add the chocolate chips but don’t over mix.
5. Refrigerate the dough till ready to bake.

Baking:
1. Preheat oven at 375° F.
2. Place parchment paper on baking sheets, then using a spoon, place about a tablespoon worth of dough for each cookie.
3. Then bake for 10-15 minutes.

All those kids in the neighborhood will surely come knocking at your door!

Bon appétit!

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Here is an excellent dish to put our beurre blanc sauce to good use. Sole is a flatfish, interestingly named after its resemblance to a sandal. Known for its mild flavor, sole is easy and quick to cook because of its thinness. Pair this with either potatoes or rice (and perhaps the leftover wine from the sauce!) and you’ve got yourself a great meal.

Ingredients

- 4 sole fillets (about 1 lbs)
- 1/2 flour
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 TBSP olive oil

Directions

- Prepare a beurre blanc sauce, but only add the butter when the sole is about cooked
- Rinse under cold water and pat the sole fillets dry with a paper towel
- Mix the flour, salt, and pepper on a plate
- Heat a large pan (large enough to fit the fillets) on medium with the olive oil
- When the oil is hot, coat the fillets on both sides in the flour and place in the hot pan
- Cook 4-5 minutes on each side
- Finish the beurre blanc sauce
- Serve immediately with beurre blanc and boiled potatoes (or rice)

Bon appétit!

© Pascal Belloncle for Home Recipes, 2010. | Permalink | 2 comments

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Beurre Blanc is translated from French as “white butter.” This rich, light, and tangy sauce will complement many dishes, but is most often used with seafood. Making this sauce will require your constant attention, but in the end, will be worth your time.

Ingredients

- 1/4 cup  dry white wine
- 1/8 cup aged white wine vinegar
- 1 1/2 TBSP shallots, finely minced (1 large shallot)
- 1/2 tsp whole black peppercorns
- 6 TBSP  unsalted butter, cut into small chunks (3/4 stick)
- 1/8 tsp salt
- a pinch of fresh ground white pepper

Directions

- Bring shallots, vinegar, wine, peppercorn, and salt to a boil
- Reduce until most of the liquid is gone (this will help the shallots be tender and the butter blend in)
- Over very low heat, whisk in the butter tbsp by tbsp until melted (sauce will separate if too hot, but also if too cold!)
- Thin the sauce with more wine (or water) if needed
- Serve immediately

Bon appétit!

© Pascal Belloncle for Home Recipes, 2010. | Permalink | One comment

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Inspired from Eating Local by Andrews McMeel Publishing.

Ingredients for the fruits

- 2 pounds apriums (or apricots, peaches, etc.)
- 1/2 cup sugar
- 1 1/2 TBSP cornstarch
- 1-2 cups of blueberries
- 1-2 cups of raspberries

Ingredients for the biscuits

- 1 1/2 cups flour
- 2 TBSP sugar
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 6 TBSP unsalted butter (cold best), cut in small pieces
- 1/2 cup whole milk
- 2 tsp sparkling sugar (whatever this is, regular sugar just fine)

Steps for the fruits

- Clean and pit the the apriums, then slice about 1/4 inch thick
- Mix sugar and cornstarch, then coat the apriums in a glass pan (8×8 pan works great)
- Add the berries as a second layer

Steps for the biscuits

- Preheat oven to 425F
- In a food processor, add the flour, sugar, baking powder, and mix
- Add the butter and mix until butter is mixed in thoroughly
- Place the butter mixture into a bowl and gradually add the milk
- Work into a bowl (using your fingers)
- Flatten (to about 1/2 inch thick) and cut out biscuits (using a small glass, about 2 – 2 1/2 inches) and place on top of the berries
- Bake for about 30 minutes (biscuits should be browned, but not burnt!)
- Let cool
- Serve warm and enjoy!

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Life’s a party. Crash it.

I bumped into this hilarious movie entitled “Wedding Crashers” where crab cake was mentioned three times. I got curious and so I ran to chef Jacques-Pepin’s cook book for the recipe.

This dish is Maryland’s pride where the original recipe is breaded and deep fried. Though there are variations in cooking it. Other ways would include baking, broiling or grilling it—whatever suits your palate.

Thanks to Sponge Bob, this dish has increased its popularity because of Mr. Krabs’ famous Krabby Pattie.

Ingredients:
- 8 oz can of crab meat
- 1 1/4 cup fresh bread crumbs
- 2 tbsp minced scallions
- 2 tbsp chopped cilantro
- 1 tsp chopped garlic
- 3 tbsp mayonnaise
- 1/4 tsp tabasco sauce
- 1/4 tsp salt
- 1/3 cup sliced almonds
- 2 tbsp canola oil
- 1/3 cup mayonnaise
- 2 tbsp ketchup
- 1 tsp wasabi (or wasabi powder)
- 2 tsp fresh lime juice
- 1 tbsp water
- 2 tsp chopped fresh chives

Directions:

For the Crab Cake Pattie:

1. First, place the crab meat into a bowl. Then, add 2/3 cups of bread crumbs, scallions, cilantro, garlic, mayonnaise, tabasco, and salt.
2. Place the remaining bread crumbs with the almonds back into the food processor and chop the almonds till combined with the bread.
3. While working on the crab mixture, heat the oven at 180°F.
4. Form the crab mixture into 6-8 patties. Coat each patty with bread crumbs and almonds.
5. Add oil in a non-stick pan using medium heat only. Gently place the patties in the pan and cook for about 3 minutes per side.
6. After frying the patties, line it on a flat baking sheet and keep warm in the oven while you make the sauce.

For the Red Sauce:

1. Combine the mayonnaise, ketchup, wasabi, lime juice and water in a bowl and mix well.

Serving:

Serve the patties on individual plates pouring the red sauce over the crab cake. For that appetizing appeal, top the dish with a sprinkle of chives and serve immediately. Makes 6-8 servings.

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I found these Turkish Lamb Burgers in Delicious Magazine and I thought it would make an excellent Sunday grill. Heavy on exotic spices, it is a great way to familiarize with the delights of Turkish cooking. You can either stuff the patties into warm pita bread,  roll the mixture into meatballs and serve with yogurt sauce on the side as a starter or you can just serve them on buns next to mixed salad or pickled green chillies.

Ingredients for the Burgers

- 2 lbs good-quality minced lamb
- 3 garlic cloves, crushed
- 2 medium red onions, finely chopped
- 2 TBSP olive oil
- 1 oz fresh flatleaf parsley leaves, chopped
- 2 TBSP tomato purée
- 2 tsp ground cumin
- 1 tsp ground coriander

Ingredients for the Chutney

- 1/4   cup cider vinegar
- 2 TBSP pure maple syrup
- 1 large garlic clove, minced
- 1 TBSP fresh ginger, finely grated
- 1/2 tsp ground cumin
- 1/8-1/4 tsp dried hot red pepper flakes
- 1 plum tomato, seeded and finely chopped
- 2 TBSP fresh cilantro, chopped

Steps for the Chutney

- boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small pan until thickened and reduced to about 2 tablespoons for  2 to 3 minutes
- remove from heat and stir in tomatoes
- add salt to taste
- stir in cilantro just before serving

Steps for the Burgers

- mix all the ingredients together in a large bowl and season well.
- shape into 8 even-size burgers, each about 3/4 in thick.
- space out on a tray, cover and let them chill for 1 hour (or couple of hours, in the fridge)
- preheat grill to high before cooking (about 10 minutes)
- grill for 5 minutes on each side
- serve on toasted buns with tomato salad and green salad

Afiyet olsun! (Bon appétit!)

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It’s hard to beat fresh vegetables. They’re good for you, natural, and–with the right ingredients–can be transformed into a delicious meal. This salad is comprised of two veggies and a homemade dressing. This small amount of effort will reward you with a large payoff. Enjoy this corn and tomato salad recipe.

Ingredients

- 1 ear of white corn, cleaned
- 4-5 medium size tomatoes, diced
- 1 tsp aged white wine vinegar (or more to taste)
- 2 tsp olive oil
- salt and black pepper to taste
- 1 tsp chives, chopped

Directions

- Boil some water. When water is boiling, turn off the heat, and place the corn for 5-10 minutes until tender
- Cool down the corn (can be done ahead of time)
- With a sharp knife, cut off the corn kernels
- Toss the corn, tomatoes, vinegar, olive oil, salt, pepper, and chives in a bowl
- Let the salad marinate for 30-60 minutes before serving

Variations

- Use a different vinegar (xeres, balsamic)
- Use yellow corn
- Add basil

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The eggplant is an extremely versatile food. It can be roasted, stuffed, breaded, baked, fried, and mashed. In the following recipe we grill it to perfection. The ingredients used for this dish are common and you most likely already have them in your home. Feel free to use your favorite combination of herbs.

Ingredients

- 1 large eggplant
- 1-2 TBSP olive oil (coat generously)
- 1 tsp fine herbs (use “Herbes de Provence” instead if you have, slightly different mix)
- salt & pepper
- Optional: 2-3 cloves of garlic, chopped finely

Directions

- Cut the eggplant in roughly 3/4 inch slices
- Put in a flat bottom dish and coat with the olive oil on both sides
- Sprinkle the herbs, salt, and pepper on both sides and let it rest on the counter for 30-60 minutes
- Heat up the grill to medium high
- Clean and oil when hot
- Cook the eggplant for 10 minutes on each side, turning every 5 minutes

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Ingredients

- 1/3 cup olive oil
- 2-3 oz. pancetta: 1/4” thick, chopped
- 2 medium onions, thinly sliced
- 10 pepperoncini: drained, seeded, and chopped
- 3 cups tomatoes: peeled and crushed (about one 35-oz. can, drained)
- 1/4 tsp salt
- fresh ground black pepper
- 1 lb. spaghetti
- 3/4 cup freshly grated Parmigiano-Reggiano (variation: use comté, or gruyère instead)

Directions

- Heat about 2-3 TBPS of the olive oil and saute the pancetta till browned (5-10 minutes)
- Add the onions and cook until soft
- Add the pepperoncini, tomatoes, salt and peper, and simmer for 15-20 minutes
- Cook the spaghetti al dente
- Drain the pasta and coat with the rest of the olive oil
- Mix in the sauce and sprinkle with cheese
- Serve immediately and enjoy

Bon appétit!

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Who would have thought that potatoes were not considered to be a food during the 17th century? Yes, the French have deemed these crops only as a hog feed. But thanks to Sir Antoine-Augustin Parmentier, his studies and stunts have proved that potato is indeed edible.

Sir Pamentier featured potatoes by hosting dinners and serving all sorts of potato dishes. To make it more enticing, he had his potato patch watched by armed guards to indicate how valuable they were. He then instructed his men to accept bribes from the crowd and withdraw in the evening so that those greedy people would try to ‘steal’ the potatoes. Not only that, his studies on potatoes have saved a lot of people from famine.

That is why, hachis parmentier, my dish for today is named after him.

So let’s check on the recipe…

Ingredients:
-  2 onions
-  2 garlic gloves
-  1 TBSP butter
-  2 tomatoes, peeled and diced
-  1 lbs lean ground beef
-  1 TBSP flour
-  salt & pepper
-  herbes de provence
-  1 egg yolk
-  Parmesan
-  3 lbs potatoes (Russet works well)
-  1/2 cup heavy cream (adjust to get the right consistency)
-  2 TBSP butter
-  1/4 cup milk (Non-fat is ok)
-  salt and pepper to taste
-  grated cheese (gruyère)

Alternative Ingredients:
-  Use nutmeg on top
-  Use shallots instead of onions
-  Use white wine and sugar
-  Use comté, or parmesan instead of the gruyère

Here’s how to cook the recipe:
1.  First, sauté the onions and the garlic in melted butter till the onions are tender.
2.  Then, add the tomatoes, ground beef, floor, salt, pepper and herbs. Cook them for 5-8 minutes till the meat is well done.
3.  Add the egg yolk and parmesan. Mix well.
4.  Spread the meat mixture in a flat bottom pan. I recommend using a 10×10 Pyrex pan.
5.  Prepare the mashed potatoes. Here’s how:
     •   Boil potatoes for 30-40 minutes.
     •   Peel the potatoes and mash them.
6.  Mix in the cream, butter and milk till you get the consistency you like.
7.  Spread the mashed potatoes evenly over the meat.
8.  Spread the grated cheese on top and bake for 15 minutes at 350.
9.  Add salt and pepper to taste, and a touch of ground nutmeg.
10. Cook for 5 minutes in the broiler.

Bon appétit!

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Ingredients

- 4 ripe medium tomatoes
- 1 can of tuna packed in oil, drained
- 1 TBSP scallions, minced
- 5 kalamata olives, pitted, chopped
- 10 anchovies fillet, diced
- salt
- fresh-ground black pepper

Directions

- Cut the top of the tomatoes and save the top
- Hollow the tomatoes and place the tomato flesh into a bowl
- Crush the tomatoes
- Mix in the tuna, scallions, olives, anchovies, salt, and pepper
- Fill the tomatoes with the mixture and serve with the top put back on

Bon appétit!

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Ingredients for the marinade

- 2 TBSP fresh mint (use 1/2 tsp dry mint if fresh is not available)
- 1/2 tsp dry dill
- 1/2 tsp dry basil
- 1/2 tsp ground coriander
- salt
- fresh ground black pepper
- 1 1/2 lbs lamb shoulder (or leg), diced into about 1 inch cubes
- 1 cup red wine vinegar
- 2 large shallots, finely chopped
- 3 TBSP olive oil

Steps for the marinade

- chop the mint and place into a non reactive bowl large enough to hold the lamb cubes
- add the dill, basil and coriander, salt and pepper. Mix well
- cut the lamb into 1 inch cubes and place into the bowl and mix in so the lamb is uniformly coated with the spices
- cover and refrigerate for about an hour
- add the vinegar and shallots, and mix well
- cover and refrigerate overnight

Steps for grilling the lamb kebabs

- heat your grill to high
- while the grill is warming up, place the lamb pieces on the skewers (I prefer to use flat ones, it is easier to turn)
- sprinkle some olive oil on the kebabs
- cook 10 minutes all together (3 minutes one side, 3 minutes opposite side, then 2 minutes each on the last 2 sides) for medium rare
- each time you turn, spread some more olive oil with a brush so the lamb does not dry
- serve immediately
- Enjoy!

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I first had Yakitori – literally translates to grilled chicken – in the smallest place in a back alley in Tokyo. The place could sit maybe 5 people, but the food was sumptuous. They have a tiny grill, and they can’t cook for more than 2 or 3 at a time, and they used ice cubes to clean the grill, quite an experience. So you don’t have to fly to Tokyo, here’s a recipe that should get close.

Ingredients for Yakitori – grilled chicken

- 2 chicken breasts, 8-10 oz. each, skinless boneless (Organic does taste better!)
- a bunch of green onions (scallions), cut into 2 inches segments
- bamboo skewers
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup sweet rice wine (Mirin)
- 1/4 tsp ground ginger
- 2 garlic cloves, chopped very finely
- 3 TBSP sugar
- aluminum foil

Steps for the Yakitori

- wash the chicken, pat dry with paper towels, and cut crosswise into 1/2 inch strips
- wash and cut the scallions into 2 inches strips
- skewer the chicken strips and scallions onto a pair of bamboo skewers (using 2 makes it easy to turn over). You may also place the scallions on separate skewers as they do not need to cook as much.
- in a small sauce pan, mix in the soy sauce, Sake, Mirin, ginger, garlic, and sugar.
- bring to a boil, then reduce about half till the sauce is a bit sirupy
- set aside about 1/3 of the sauce
- meanwhile, preheat your grill to high
- clean and oil your grate when it is hot enough
- place some aluminum foil to protect the exposed part of the skewers
- place the skewers on the grill
- after 3 minutes, turn the skewers over and brush with some of the sauce
- keep turning the skewers every couple minutes and brush with more sauce
- the whole grilling process should take 8-10 minutes depending on your grill and the thickness of the chicken
- serve immediately with the sauce you set aside
- Enjoy!

Sawada-san, this one’s for you!

© Pascal Belloncle for Home Recipes, 2010. | Permalink | 2 comments

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