Friday, June 3, 2011
2 chicken breasts
4 chicken thighs
1 bottle of Soy Vay's brand Island Teriyaki sauce.
I began by marinating my chicken, in the refrigerator, in 1/2 of the bottle of Soy Vay's brand Island Teriyaki Sauce for approx. 3-4 hours.
When the chicken had marinated enough, I placed them in an oven safe baking dish. I do not add in my marinade. Next, I added in the sauce that I had left in the bottle and 1 cup of water. Cover with foil and bake in the oven on 350 degrees. I bake for 40 minutes covered, and the last 20 minutes I uncover to brown the tops. One hour total.
Easy and so tasty.
Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.
Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork.
I cook my rice in a rice cooker. This saves me..really. I'm really bad at rice on the stove top. Sorry, wish I could help. In this case I'm useless. I swear by my rice cooker!!
Healthy and Easy. Enjoy!! Have a great weekend everyone!
Tuesday, May 31, 2011
Original recipe by All Recipes
Adapted photos & recipe by SomethingDifferentForDinner
This is a standard raw tuna (poke) salad served in most Hawaiian homes.
- In a medium bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, cucumber, and avocado; mix well. Refrigerate at least 2 hours before serving.
- I garnished a small plate with some clover sprouts then, using a 1 cup measuring cup, fill up the cup and pack pretty tightly. Then slowing, so that it holds form, dump cup out onto your bed of sprouts. Looks great, tastes great.
Thanks for coming by!! I hope everyone had a nice Memorial Weekend. Cheers *Kelly
Monday, May 30, 2011
Original Recipe by Tyson Cole for Uchi, from Uchi The Cookbook
Adapted photos and recipe by SomethingDifferenetForDinner
Note* The original recipe called for Hamachi, yellowtail.
I couldn't get any, so I used Ahi tuna.
"A lot of people call these Japanese nachos, which is pretty fitting" Uchi The Cookbook
24 ounces sugar
8 oz kosher salt
3-5 cinnamon sticks
1/2 ounce cloves
1/2 ounce juniper berries ( I couldnt' find them, so I didn't use them)
1 fillet hamachi ( I used Ahi )
2 ounces applewood chips, soaked for 15-20 minutes
Soybean oil, enough to coat 2 inches of pan
1 large yucca root
1/2 clove garlic
1/2 Asian pear
1/2 ounce golden raisins
1/2 ounce almonds
1 splash white soy ( I couldn't find any, I'm going to have to search some local Oriental markets)
2 drops orange-infused oil
(zest of 2 large oranges, 2 ounces vegetable oil)
1 pinch of micro chervil ( I used clover sprouts)
For the smoke Hamachi(Ahi): Place sugar and salt in large mixing bowl. Combine cinnamon, cloves and juniper in a kitchen towel and crush with the back of a knife. Then place in a spice grinder until finely ground.
Mix well with sugar and salt mixture.
Pour a generous amount of curing mixture over the fish and let cure, covered, in refrigerator for 2 to 3 hours.
Remove excess cure from fish, be sure to leave a little on the surface. This is help the smoke hang into the fish and add nice flavor. To smoke, fill a large deep pan with ice. Place fish on top of ice and place this pan inside a large deeper pan. Add applewood chips to one side of the larger pan and cover with another pan of equal size to create a closed box for smoking. *use metal pans*
Place the "smoking box" on the stove, making sure that only the side with the wood is exposed to the heat.
Smoke on high for 7 minutes, them remove from heat and let smoke for additional 3 minutes.
Remove from the smoker and let chill before serving.
For Yucca Chip: In a large sauce pot, heat oil to 350 degrees F. Slice the yucca lengthwise as thin as you can. Fry the chips, a few at a time, in order to allow maximum oil coverage. You don't want them to overlap. Fry until they have caramelized to a slight golden brown, but do not let the color get too dark.
Flip the chips halfway through the process to achieve an evenly fried chip. Remove from oil and place on paper town to drain excess oil. Slightly salt chips while still warm. Put aside until later.
Assembly: With a very sharp knife, slice Ahi'
into 1/4 inch slices. Place the sliced fish into a cold stainless steel bowl and reserve over ice. Dice the garlic and reserve. Slice the Asian pear and reserve with Ahi.
In the same bowl, toss the fish, pear, raisins, and almonds with the white soy and orange oil. Add the garlic and toss well. To serve, on a chilled plate, place one chip down with a piece of the sliced fish and pear on top. Add a bit of the almonds and raisins. Layer chips with the pear, fish, raisins, and almonds. Garnish plate with a little bit of orange oil and chervil or sprouts.