mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: teriyaki chicken

macro-bowl #3 . . .

macro-bowl-3

So tonight, we’re branching out a little bit – from the two previous macro-bowls with freshly cooked brown/sweet rice. Instead, I’m going to cook a batch of cellophane noodles added to ground pork, soy and cooking sherry. Green onions and a little chicken broth to help it all meld together. This recipe is known as “ants crawling up a tree” – but don’t ask me why. All I know is that it’s a tasty dish that we enjoy.

At the same time that’s simmering on the stove as it cooks down, pieces of cut up chicken thighs marinated in Korean Bulgogi barbecue sauce are broiling in the oven. In a small skillet, some zucchini squash is pan fried to round out the one-bowl meal.macro-bowl-3-c

[“Ants crawling up a tree:” Soak cellphane noodles in warm water until soft. Cut into smaller pieces with a knife. Marinate a quarter cup of ground fresh pork with soy, cooking sherry and a spoonful of cornstarch. Mix well – (the cornstarch will tenderize the pork as it cooks.) Cut up a stalk or two of green onions. Heat up some vegetable oil in a skillet; brown the ground pork and separate. Add more soy, sherry and chicken broth until well mixed. Cook until all liquid is absorbed.]macro-bowl-3-b

 

 

it’s almost summer! . . .

it's almost summer! . . .

it’s almost summer! . . .

Now that we’re approaching Memorial Day, we’ve “fired up the Barbie!” as they say in Australia & New Zealand. Ours is a modest cast iron hibachi like the Japanese use because we prefer cooking over real charcoal briquets and wood-chips to cook and flavor our food.

Recently, I’ve marinated some flank steak (yesterday) and chicken thighs (today) to grill on the hibachi. After breakfast today, I “butterflied” the chicken pieces by cutting all around the thigh bone so that the meat is flattened out, more surface area to soak up the marinade and easier to ensure that they are cooked through without burning the outside while the inside is still too pink.

The marinade is the same for both the flank steak and the chicken: About a half cup of Korean barbecue sauce that you can find at asian markets; 3 fat cloves of crushed garlic, slivers of fresh ginger root and 3 scallions, washed and sliced.

flank steak marinade ingredients

flank steak marinade ingredients

The meat fits conveniently into a sturdy sandwich bag along with the marinade and I squish it around so all of it is evenly distributed. Then I pop it into the fridge until about an half hour before I’m ready to grill – about the time I start the coals and give them plenty of time for the fire to calm down – not too hot but a steady cooking heat.

Here’s a photo of the “butterflied” raw chicken thighs:

"butterflied" chicken thighs

“butterflied” chicken thighs

chicken, marinating

chicken, marinating

 

And the piece of resistance – the chicken browning on the charcoal grill (below).

 

Bon Appetit!

chicken browning on the charcoal grill hibachi! Yum!

chicken browning on the charcoal grill hibachi! Yum!

 

 

 

 

supper . . .

It started to get hot today, the air conditioning kicking on when it reached 82 degrees. There was a strong breeze though and the humidity wasn’t that bad. For dinner, there was a pack of Bell and Evans chicken thighs that I rinsed in cold water this morning and then marinated in some Korean Bulgogi barbecue sauce. I left it covered in the fridge and then took it out mid-afternoon, turning the pieces over in the marinade and then covering the top with a plate.

I would have liked to grill the chicken on our little cast iron hibachi out on the back deck since it’s so warm, but some birds, (we think they’re robins,) built a nest in the alcove right under the hibachi. There don’t seem to be any eggs there to hatch, but the birds come in for a rest stop every once in awhile. (How would we like to be out in the pouring rain if we were birds?) Anyhow, that’s why the hibachi is out of commission, at least for right now.

. . . nest built under the hibachi on the back deck

. . . nest built under the hibachi on the back deck


So I took my rectangular grill pan and set it on two burners. I really like this piece of equipment because you can cook food quickly on it and it makes those nice grill marks on the food afterwards. All we’re missing is the flavor of mesquite. For our other course (remember, just two a meal,) I’ll pan fry some fresh spinach until it’s just wilted, turn off the heat, dress with a little organic Ohsawa soy sauce and a squeeze of fresh lemon juice.

Here it is: simple and healthy.

. . . teriyaki chicken and fresh spinach on the grill pan

. . . teriyaki chicken and fresh spinach on the grill pan

Oh, and apple tart for dessert while we watch the Bruins tonight.

. . . apple tart baked this morning

. . . apple tart baked this morning