Monday, November 12, 2007

Try THIS This Weekend — 071112

What you can do with the Tsuekeyaki sauce….

....provided yesterday.

This sauce goes great in making oriental-style barbecue; chicken or pork especially.

Here’s one approach….

Ingredients

2 pounds of boneless, skinless chicken thighs.

Process

Put the chicken thighs in a sealable container.
Cover with the tsuekeyaki sauce and mix to coat all the meat with the sauce.
Seal the container and put it into refrigerator the night before you intend to cook.

Next day…

Take the chicken thighs out of the container and put on rack over the container, to catch all the sauce that drips off.
Set some bamboo skewers to soaking in water. [Note: This will preserve them from burning up on the grill.]
Pour the sauce from the container into a sauce pan.
Simmer the sauce over moderate heat until it is reduced to 20-30% of its original volume. You’ll use this to baste the meat.
Start your grill; bringing it up to high and then lowering the temperature to low-to-medium.
Cut the chicken thighs into bit-sized pieces.
Skewer the meat with the bamboo skewers.
Put the meat on the grill and baste with the thickened sauce.
Baste every 5-10 minutes.
Rotate the meat after basting.
Do NOT let the grill flame, it will cause the sugar and honey in the sauce to scorch. That’s why the grill is set to low at this point.
Continue basting, rotating and grilling until the meat begins to darken at the corners and edges.
Remove from heat and eat.

Best with rice or rice noodles and good beer.

As an added treat, take what remains of the basting sauce and mix some wasabi into for a firey dipping sauce.

Bon appetite!

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