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Chicken Teriyaki Two Ways - Beginner and Expert

YumSugar — Wed, 26 Aug 2009 03:30:20 -0700

My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.

Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen. Even if you don't have the time or skill to glaze a whole bird, you can still achieve a succulent and savory chicken dinner with chicken pieces and a store-bought sauce. Bring this classic favorite to your home when you read more

Fast & Easy Dinner: Peach and Snow Pea Stir-Fry

partysugar — Thu, 06 Aug 2009 08:00:37 -0700

During the Summer I'm always looking for innovative new ways to serve stone fruit. While I've had my fair share of nectarine salads and muddled cherry cocktails, I've never enjoyed a peach stir-fry.

This creative and scrumptious dish combines succulent peaches with snow peas, tofu, and water chestnuts. The mixture is tossed with a quick homemade teriyaki sauce and served atop a bed of slippery noodles.

This meal comes together in less than 30 minutes, but if you are really pressed for time, simply use your favorite store brand teriyaki. Get the vegetarian recipe now.

Come Party With Me: Olympics Viewing - Menu

partysugar — Tue, 05 Aug 2008 09:00:57 -0700

The Olympics are taking place in Beijing, so I plan on serving a dim sum-inspired Chinese menu. Dim sum are small dishes usually consumed at brunch. Since my viewing is in the evening, the recipes aren't necessarily über-traditional; they are, however, divinely delicious. Shrimp shau mai are bite-sized pillows packed with delicate flavors. Chinese spareribs with teriyaki glaze will satiate the hunger of carnivore guests, while sweet and spicy fried cauliflower will tantalize the vegetarian tastebuds. When served in individual take out containers, spicy sesame noodles make an excellent hors d'oeuvre.

If you have a large crowd coming over, supplement this homemade menu with store bought Spring or Summer rolls and pork buns. To check out the recipes, read more.

Shrimp Shau Mai
From Martha Stewart

Ingredients

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce, recipe below

Directions

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil.
Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Makes 20.

Shau Mai Dipping Sauce

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Mix together vinegar and ginger in a small bowl.

Makes enough for 20 shau mai.

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Chinese Spareribs with Teriyaki Glaze
From Tyler Florence

Ingredients

Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

Directions

Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Serves 8.

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Indian-Chinese Sweet and Spicy Fried Cauliflower
From Saveur magazine

Ingredients

12 cloves garlic
4 2" pieces peeled fresh ginger
(3 cut into thin coins, 1 julienned)
1 head cauliflower, cut into large florets
Kosher salt
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. red chile powder
Freshly ground white pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil for frying
2 small onions, chopped
8–10 Thai chiles, thinly sliced
1⁄2 cup ketchup
1 1⁄2 tbsp. sesame oil
2 scallions, thinly sliced
Cilantro leaves

Directions

Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside. Boil cauliflower in a pot of salted water until tender, 6–7 minutes; drain.
Whisk together cornstarch, flour, chile powder, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to make a batter.
Pour oil into a large deep skillet to a depth of 1"; heat over medium-high heat. Working in batches, dip cauliflower in batter; fry until golden, 5–6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.
Drain all but about 6 tbsp. of the oil. Add onions; cook for 3–4 minutes. Add chiles and remaining garlic paste; cook until paste is lightly browned, 3–4 minutes.
Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water. Boil; lower heat to medium-low; simmer until thick, 1–2 minutes.
Season with salt and pepper to taste; toss cauliflower in sauce. Garnish with remaining ginger, scallions, and cilantro. Serve with white rice, if you like.

Serves 4.

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Spicy Sesame Noodles
From Bon Appetit magazine

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Directions

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch.
Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.
Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Serves 4-6.

*Available in the Asian foods section of many supermarkets and at Asian markets.

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Fast & Easy Dinner: Teriyaki Salmon

partysugar — Fri, 27 Jun 2008 10:30:37 -0700

If you aren't familiar with cooking with Asian flavors or fish, experiment with this simple recipe. The classic Teriyaki flavors are mild and crowd pleasing. There's no need to head to a specialty store for hard-to-find ingredients, the components are common pantry staples. Sliced salmon fillets are coated with a mixture of soy, fresh ginger, and wasabi before being placed under a broiler. This dish comes together in minutes, making it ideal for the end of the week. To learn how it's done, read more.

Teriyaki Salmon
From Real Simple magazine

Ingredients

3/4 pound salmon fillet
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup mirin (rice wine) or dry sherry
1 teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 teaspoon wasabi
cooked rice for serving

Directions

Cut the salmon crosswise into 1-inch strips.
Combine the remaining ingredients in a bowl.
Heat broiler. Arrange the salmon skin-side down in a broiling pan and brush with the sauce.
Cook 2 minutes and brush again. Repeat until the salmon is just flaky, about 10 minutes total, serve with rice and leftover sauce.

Serves 2.

NUTRITION PER SERVING: CALORIES 482(0% from fat); FAT 21g (sat 4g); CHOLESTEROL 107mg; CALCIUM 40mg; CARBOHYDRATE 24g; SODIUM 1113mg; PROTEIN 40mg; FIBER 1g; IRON 1mg

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Fast & Easy Dinner: Teriyaki Tofu Pizza

partysugar — Thu, 01 May 2008 08:00:17 -0700

Grated tofu makes an excellent topping to vegetarian pizza. Instead of a typical tomato sauce, in this recipe, the pizza crust is covered with a thick layer of teriyaki sauce.

Peppers and mozzarella cheese complement the tofu topping. Garnished with bean sprouts and green onions, this pizza is fragrant, flavorful, and fabulous.

To check out the recipe all you have to do is, read more.

Teriyaki Tofu Pizza
From Simple Suppers via The Nest

Ingredients

1 prebaked pizza crust (12-inch diameter)
1/3 cup thick teriyaki sauce
1 1/3 cups coarsely grated firm tofu
2/3 cup canned pineapple tidbits, drained
1 medium green or red pepper, sliced
3/4 cup grated mozzarella cheese
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onion

Directions

Place pizza crust on greased 12-inch pizza pan. Spread teriyaki sauce on crust, leaving 1/2-inch edge.
Scatter next 3 ingredients over sauce.
Sprinkle with cheese. Bake on center rack in 475°F oven for about 10 minutes until cheese is melted and golden.
Top with bean sprouts and onion.

Serves 2.

1 serving: 410 Calories; 10.8 g Total Fat (1.7 g Mono, 1.0 g Poly, 4.0 g Sat); 17 mg Cholesterol; 60 g Carbohydrate; 3 g Fibre; 19 g Protein; 1105 mg Sodium

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Today's Special: Honey Teriyaki Chicken with Rice & Pineapple

partysugar — Fri, 13 Apr 2007 08:56:41 -0700

When I was in high school, one of the cool things to do during lunch time was head over to the China Dragon across the street from the public library and get a teriyaki chicken and rice bowl for lunch. My most popular friend, Cameron, introduced me to the scrumptiously simple secret that was the rice bowl. Last night, as I was driving down the street, I looked up to see the familiar faded red dragon and suddenly, an uncontrollable craving for a chicken teriyaki bowl took over my entire being. I came to work this morning and immediately knew I had to recreate that sweetly glazed sticky chicken and rice in my very own kitchen. To check out the more grown up recipe - this is more than just chicken and rice drowned in teriyaki - read more

Honey Teriyaki Chicken with Rice & Pineapple
From Rachael Ray

2 cups water
1 tablespoon butter
1 teaspoon salt
1 cup white rice
2 tablespoons black sesame seeds, toasted (white sesame seeds may be substituted)
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple (or 1 can fresh pineapple spears)

Preheat a grill pan or large griddle over medium high heat.
Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit.
Sprinkle with black sesame seeds.
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey.
When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer.
Remove chicken to a plate. Garnish chicken with sliced scallions.
While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten.
To serve place rice on a plate and top with chicken and pineapple spears. Alternately, slice chicken and pineapple into pieces, stir into rice.

Serves 4.

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Today's Special: Asian Salad with Teriyaki Salmon and Apricot Vinaigrette

partysugar — Tue, 13 Mar 2007 08:59:19 -0700

A few years ago I stopped buying store bought salad dressings in favor of making my own tasty little vinaigrettes. The flavor of my salads tremendously increased, instead of being all about the dressing, the ripe vegetables and crisp greens shine when lightly dressed with an emulsion of citrus, oils, vinegars, and condiments. Not only do they taste better, but dressings made from scratch are much healthier. Don't get overwhelmed, vinaigrettes are simple to make and usually involve throwing all of the ingredients into a processor or jar and blitzing or shaking away. To give homemade salad dressing a try and make this for dinner tonight, read more

Asian Salad with Teriyaki Salmon and Apricot Vinaigrette
From Mealtime

For the dressing:
1 can (about 15 ounces) apricot halves in extra-light syrup, drained (reserve syrup)
1/3 cup syrup from apricots
1/4 cup rice vinegar
1/4 teaspoon almond extract
3/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
Pinch of cayenne pepper
For the salmon:
1 pound salmon fillet, pin bones removed
2 tablespoons teriyaki sauce
Spray oil
For the salad:
1 head (about 1 1/2 pounds) bok choy, cleaned and cut in bite-size pieces
9 ounces cleaned baby spinach or spring greens
1 red pepper, seeded, cored and cut in thin strips
3 scallions, trimmed and thinly sliced
24 snow pea pods, cut in thirds
1/2 cup canned, sliced water chestnuts, cut in strips
6 slices candied ginger, finely diced

To make the dressing, purée all of the ingredients in a blender or food processor until smooth.
Coat the salmon with teriyaki sauce and spray oil, and grill for about 5 minutes per side over a medium-hot direct fire until the fish flakes to gently pressure. Set aside.
Toss all of the salad ingredients in a large bowl with 1 cup dressing.
Divide salad among 6 plates and top with a portion of salmon and a spoonful of the remaining dressing.

Serves 6.

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Yummy Links: From Peanut Butter Bacon Pie to Alton Brown

partysugar — Fri, 02 Oct 2009 06:50:08 -0700

Must make: frozen peanut butter pie with candied bacon. - Gourmet
Find out which cheap olive oils taste good.- Serious Eats
Learn the basic technique for teriyaki chicken. - Chow
Erik Trinidad teaches Nightline how to make fancy fast food. - Eat Me Daily
An inside look at the ultimate New York City pop-up event. - The Epi-Log
Who knew Tom Colicchio had so many lookalikes? - Eater
Madonna is "not a cheese person." - Grub Street
Alton Brown disses his fellow Food Network chefs. - Food Network Humor

Audrina Patridge Promotes the Carl's Jr. "Bikini Burger"

partysugar — Tue, 23 Jun 2009 06:50:03 -0700

Earlier this month we saw a behind the scenes video of The Hills star, Audrina Patridge, filming a new Carl's Jr. advertisement. The completed commercial was released yesterday. The ad is for the limited edition Teriyaki Burger and pays tribute to Patridge's amazing physique. She claims that she has to give up everything to have such a great bikini bod, but the one thing she can't live without is of course, the Teriyaki Burger with grilled pineapple. While I certainly don't believe that Patridge consumes burgers at the beach on a regular basis, I think she looks sexy and find the ad far less offensive than Paris Hilton's disgustingly seductive commercial. Check it out below and let me know what you think. Is it great or gross?

Monday's Leftovers: Chicken Teriyaki Meatballs

YumSugar — Mon, 19 Oct 2009 09:00:58 -0700

I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.

Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger - then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper. A simple teriyaki sauce ties the whole meal together. Ready for the recipe? Then keep reading.