And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
When I was a young cook, I had some pretty stringent believes regarding which cuts of meat could, or should, be used with certain cooking methods. If we’re talking about cooking pork “low and slow,” the shoulder cut was always the answer. If we’re doing something like skewers, and we’re cooking them fast and hot, the loin, or tenderloin was the... to read the rest of Chef John's article about this Barbecued Pork Skewers recipe,please follow this link to become a member.) Follow this link to get a complete, printable written recipe for Barbecued Pork Skewers!
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I believe this ping gai chicken is the first Laotian recipe
we’ve ever posted on the blog, but based on how incredibly delicious this was,
it won’t be the last! Having said that, based on my several minutes of exhaustive
research, this particular recipe seems to have originated from the Queen Mother Cafe in Toronto, so I’m not sure how much North Americanization has occurred,
but it’s only a matter of time before someone lets me know.
Besides all the freshly ground black pepper, the other key
element here is the equally generous amount of chopped cilantro, which
unfortunately not everyone is able to enjoy. For roughly 10% of the population,
the herb tastes like soap, so below I’m going to provide you with a substitute
herb blend that will get you pretty close.
You can use this same marinade with chicken breasts, but I
really think the darker, richer meat makes for a much better match with the
herbaceous, black pepper flavor profile. By the way, some recipes call for
garlic in the marinade, and some don’t, but since my dipping sauce was going to
be very garlicky, I didn’t add any to mine. As usual, suit yourself, but either
way I really hope you give this a try soon. Enjoy!
Ingredients for 4 Large Portions Ping Gai Chicken:
When I roast, or smoke a pork shoulder outside on the grill,
I usually break a few rules, and by a few, I mean pretty much all of them. I
use too high a heat; I don’t wrap my meat halfway through; or even bother
mopping the meat with a marinade; and yet despite ignoring all those best
practices, I’m always thrilled with how it comes out.
Maybe it’s the brine, or that I’m just easily satisfied, but
it’s been my experience that if you season aggressively, and cook the meat over
smoky coals to an internal temp of 195 F., you’ll be rewarded with tender,
moist, and very flavorful meat. By the way, this was inspired by the famous al
pastor taco’s spice blend, and pineapple element, but I wouldn’t want anyone to
expect this to taste exactly like that magical meat.
Having said that, this particular flavor profile really
works here, especially when the pulled pork is topped with grilled pineapple
salsa. In fact, that stuff was so delicious, you should make it even if you’re
not barbecuing the shoulder. It’s great on anything, including ice cream; so
don’t let the last of those hot coals go to waste.
The only real challenge here is maintaining a steady temp in
your grill of between 300 and 325 F. I try to keep it just above 300 F., which
is accomplished by adjusting the vents under, and on top of the grill, or
smoker. I also like to start with a good amount of (real) charcoal, so I don’t have to
reload it halfway through, but that depends on your set-up. Thanks to the
brine, and spice rub, even if you end up having to do this in the oven, I still
think it comes out quite well. In any event, there’s nothing like a juicy,
pulled pork sandwich, and this is one of my favorite versions, which is why I really
hope you give it a try soon. Enjoy!
Ingredients for 12 portions:
1 bone-in pork shoulder (about 9-10 pounds)
For the brine:
1 cup kosher salt
1 quart pineapple juice
3 quarts water
For the Rub (will make extra):
2 tablespoons kosher salt
1/4 cup ancho chili powder, or any ground chili pepper
I’ve wanted to film a skewered version of our chicken teriyaki
recipe for a while, but it was actually a karaage I recently enjoyed that
pushed me into action. Michele and I were at Ramen Gaijin in
Sebastopol, where they serve an amazing chicken karaage that comes with
a miso ranch dipping sauce. The cool, tangy sauce is just perfect with the
fried nuggets of chicken, and I assumed (correctly so, as it turns out) that it
would be just as effective with these skewers.
None of the ingredients below are very hard to find, and any
large grocery store should have Sake, and Mirin, as well as probably several
kinds of miso. I used a “white miso,” which is actually gold in color, but
apparently the “white” refers to the rice content, which is the other main
ingredient besides soybeans. Feel free to make the dressing without it, but its
fermented savoriness is such a great addition, I’d at least make some effort to
track it down.
As far as the chicken goes, there’s not a lot that can go
wrong, but I’d caution against an extra long marination. Especially if you’re
skewering small chunks like we did here. The meat will “cure” in the sweet,
salty mixture, which can make for an odd texture once cooked, as well as the
meat is more likely to start falling apart. Personally, I think about four
hours is ideal, which is perfect, since you can marinade in the morning, and
then grill in the afternoon. Regardless of these variables, I really do hope
you give both these incredible recipes a try soon. Enjoy!
Ingredients to make about 12 small skewers:
2 pounds boneless skinless chicken thighs, cut into 3 or 4
chunks each
1/2 cup soy sauce
1/2 cup sake
1/3 cup mirin (Japanese sweet wine)
2 tablespoons finely minced green onions
2 teaspoons finely grated ginger
1/4 cup brown sugar
1 tablespoon vegetable oil
For the Miso Ranch:
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup sour cream or crème fraiche
1 generous tablespoon white miso paste, or to taste
I’ve never been a huge fan of German potato salad, for two
very good reasons. First of all, my love for mayonnaise borders on
inappropriate, and secondly, the potatoes always seem to be under-cooked.
I
enjoy many things cooked al dente, but potatoes are never, ever one of them. I
know people want clean, neat slices, but to me that’s just not a good enough
reason.
However, if they’re cooked tender, especially over some
smoky coals, I can forgive the lack of mayo, since this is a very flavorful
change of pace, and as I mentioned in the video, perfect for bringing to a
cookout. A German potato salad must be eaten warm, or at least room temp, so
placing a bowl of this on a sunny picnic table works out very well.
I use a ton of bacon in my version, because it’s bacon, but
if you do decide to use less, you’ll have to add some vegetable or olive oil to
the dressing to make up the difference. You could just use less vinegar, but
then you might not have enough dressing to really soak the potatoes, which
would be a shame. So, what I’m trying to say is, use a lot of bacon. Either
way, I really do hope you give this great potato salad a try soon. Enjoy!
Ingredients for 8 Portions Grilled German Potato Salad:
2 1/2 pounds Yukon gold potatoes, grilled until just tender
1/4 cup freshly chopped Italian parsley
For the dressing:
8 ounces sliced bacon
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
cayenne to taste
1/2 cup white wine vinegar
Note: If you want you dressing tangier, add more vinegar,
but if you want it less so, you’ll have to adjust with vegetable oil, since you
can’t add more bacon fat.
I’ve used something very close to this root beer marinade for lamb several
times, and had great success, so I’ve been eager to try it with some skewered
beef, which didn’t come out quite as well, but could have. Please, let me
explain.
Since lamb has a stronger, “gamier” taste, the sweetness of
this treatment works perfectly, but I thought it was a little too much for the
beef. So, below in the ingredients list, I've made a few adjustments to the
honey amount, as well as acidity level.
The beauty of a recipe like this is they’re very easy to
adapt, and I’m not just talking about the pre-grill soak, but also the glaze we
make with the extra marinade. Once reduced to something thick enough to coat
our meat, you’ll want to taste it, and adjust with more heat, sweet, sour, or
whatever else you think it needs. One thing mine definitely needed was more
salt. I thought the soy was going to be enough, but I should have salted my
skewers before they hit the grill, and/or add some salt to the marinade.
Adjustments aside, if you enjoy things like sweet/hot
barbecue sauces, bourdon glazes, or even something like teriyaki, you will
probably very much enjoy this. Even if you don’t use the marinade, I really
loved the technique we used for the flank, which would work beautifully no
matter how you flavor this. Either way, I really hope you give this a try soon.
Enjoy!
Ingredients for 4 skewers/portions:
1 whole flank steak (about 1 1/2 pounds)
For the marinade
1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1/2 teaspoon ground chipotle pepper
2 tablespoons ketchup
honey, optional (I used 2 tablespoons, but would omit next
time)
1/3 cup soy sauce 2 tablespoons white or cider vinegar (I didn't add, but it needed it)
Ever since I saw Alton Brown grilling skirt steak on hot coals, I’ve wanted to try this technique for a larger hunk
of meat, but it was the realization that no one had yet called a recipe
“barbarian beef,” that provided the final push.
By the way, I did no historical
research, but I assume your average barbarian was too busy pillaging to lug a
grill around, and just cooked their meat right on the coals. So, for the purposes of this post, that's the story we'll be going with.
I used top round for this, and if
you’re just going to slice it thin, and make sandwiches it’s fine, but now that
I have a little experience, I’d like to try it with a tenderer cut. No matter
what you use, you’ll want to take it off a few degrees under whatever your
regular internal temp target is, since it definitely continues to cook after
you take it off the coals.
It’ll depend on the size/shape of your
cut, but use a thermometer to check, as the temp will probably climb by at
least 10 degrees. Above and beyond doneness, the flavor of the beef really was
great. Very similar to something off a grill, but with a little bit deeper
level of smokiness. Even if you don’t cook your steak on the coals, the sauce
was quite nice, and comes highly recommended, but officially, I really do hope
you give both a try soon. Enjoy!
It’s not hard to make a great marinade with just a few
ingredients, as long as one of those ingredients is the magical miso. This
super savory paste, made from fermented rice, barley, and soybeans, isn’t that
hard to find, but what can be a challenge is understanding the different
varieties available.
Miso is sold by “color,” and I’m recommending the white one
here, except when you open the container, it’s not white, it’s sort of a golden
yellow. They also sell a yellow miso, which is a slightly darker golden yellow,
as well as a red miso, which is also a golden yellow. I’m just kidding…it’s
actually dark brown.
The point is, the colors don’t refer to the actual color,
but rather the processing method, and ratio of ingredients. And that’s
basically the extent of my expertise. I choose the white, since it’s the most
mild, but I encourage you to do some more research, as well as some
experimentation.
After marinating overnight if possible, you’ll definitely want to cook your
chicken with indirect heat. Otherwise, it will get too dark – as in black.
Roasting in a 375 F. oven would be great, but if you use a charcoal grill, be
sure to push your coals all the way over to one side of your grill, and place
your chicken on the opposite site. Keep and eye on it, and turn/rotate the pieces as
needed.
You can add many other things to this marinade, but maybe
try the minimalist version first. I used to tell my students that the older you
get, the fewer ingredients you use, so that’s my excuse, but I really want the
clean flavors of the miso and honey coming through. Either way, I really hope
you find some miso paste, and give this a try soon. Enjoy!
Ingredients for enough marinade for one whole chicken:
3 tablespoons white miso
2 tablespoons honey
1/4 cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt (about 2 teaspoon fine salt)
lemon wedges and pepper flakes to garnish
- Let marinate overnight before roasting or grilling until
the internal temp in the middle of the thigh is 165 F.
There are many unforgettable sights and sounds you experience
walking through Chinatown for the first time, but I think it was seeing all
those hanging chunks of florescent red meat that made the biggest impression.
Sure,
the Peking ducks were cool, but they actually sort of looked like roasted duck,
where as the char siu looked looked like nothing I’d ever seen before.
So, it was a little disappointing to eventually find out
that it was from copious amounts of red food coloring, which I’m pretty sure
was toxic back then, and not from some ancient Chinese secret cooking method. Anyway,
enough with the nostalgia; the important thing to remember is that in addition
to its impressive, high-gloss appearance, and savory taste, this Chinese
barbecue pork is quite easy to make at home, even if you don’t have a fancy ceramic
grill.
If you happen to be using your standard, backyard
kettle-shaped grill, push all your coals to one side, and place your meat on
the other.To add an extra layer of
protection, you can also put it in a roasting pan, and place that on the grill.
Or, forget the great outdoors, and simply roast it in the oven. The only catch
is, you’ll need to place it under the broiler at the end, to simulate the
caramelization we get on the barbecue.
As long as you roast it between 275 F. and 300 F., and do so
until you reach an internal temperature of between 185-190 F., the cooking
method really does not matter, and you should have something that rivals the
finest take-out in town. So, I really do hope you give this Chinese-style
barbecue pork a try soon. Enjoy!
Ingredients for six portions:
3 pounds boneless pork butt, cut into 4 sections lengthwise
2/3 cup soy sauce
1/3 cup hoisin sauce
1/2 cup honey
1/3 cup brown sugar
1/2 cup Chinese rice wine (can sub sake, or dry sherry)
I bet fava beans would be a lot more popular if people knew
how to cook them, or even what they were. For many people, these are just those
mysterious, semi-scary, oversized green beans that they’re not sure what to do
with.
Which is a shame, since they’re not only delicious, and easy
to prepare, but also very versatile. Fava beans shine in salads, and pastas, as
well as on pizzas.The also, as I
demonstrated the end of the video, make for a wonderful spread.
By the way, the ingredient amounts below are pure guesses,
since this is not the kind of recipe we're going to measure stuff for. Let your
conscience be your guide, but remember what we're eating is inside that
charred pod, so season generously.
Fava beans should be readily available this time of year,
especially at farmers markets, where they tend to be much cheaper that your
high-end grocery stores. Regardless of where you find them, I really do hope
you give this great bean, and even better technique a try soon. Enjoy!
Ingredients for 2 large or 4 small portions:
2 pounds whole fava beans
olive oil, as needed
2 lemons
1 tablespoon kosher salt, divided
3 whole, peeled, bruised garlic cloves
red pepper flakes to taste
2 tablespoons freshly sliced mint leaves
- Grill over high heat for about five minutes per side, or
until the pods are soft and charred, and the beans inside are just tender.
WARNING: Some people have an allergy to fava beans. Make sure you don't.
Erin go what? On the surface, this may seem like an
inappropriate St. Patrick’s Day recipe post, but I’ve always considered this
holiday one of the official signs of spring, and since that means it’s grilling
season, then maybe this is appropriate after all? Yes, I went a long way for
that.
As I mentioned in the video, the secret to this simple
chicken is a very powerful marinade. This is one of those rare recipes where,
when in doubt, we add a little more. Above and beyond that, the only way to
ruin this would be to singe the skin/marinade with too high, direct heat.
We really want to sort of roast these pieces on the grill. So,
don’t build a huge fire, and wait for it to turn ashy, before using
semi-indirect heat to slowly cook the meat through. This way we get a tender
inside, as well as and a gorgeous, caramelized exterior.
This is so flavorful that you really don’t need a sauce, but
some fresh lemon is nice, as is a spicy yogurt. Just squeeze a little lemon
into some nice thick, Greek yogurt, spike it with hot sauce, and you have a
perfect condiment. And speaking of St. Patrick’s Day, this stuff pairs
wonderfully with beer. I really hope you give this grilled Greek chicken recipe
a try soon. Enjoy!
For enough marinade for 6 chicken thigh/leg sections:
6 to 8 cloves garlic, totally crushed or very finely minced
