Wednesday, February 15, 2012

Teriyaki Sauce

Aloha. This is my teriyaki, it might not be the most traditional sauce, but it is Brok' Da Mout (tastes delicious - yummy grinds)! It's also gluten free, for those that are into that.

3/4 cup Light Soy Sauce (gluten free)
1/4 cup Rice Wine Vinegar
3/4 cup Pineapple Juice - with or without crushed pineapple chunks
1/4 cup water
1 tsp Ginger Root - freshly grated
2-4 garlic cloves - crushed or minced
pinch of CRP
4 Tbls Brown Sugar - firmly packed
1 Tbls locally produced Honey
1/4 cup Cold Water
2 Tbls Corn Starch
1 Tbls Green Onion or Chives - thinly sliced on a bias

Mix all but the last three ingredients together in a medium sized saucepan.

Bring mixture to a boil, whisking occasionally.

When the sauce begins to boil, mix your cornstarch into the ice water until it's completely dissolved.

Whisk the slurry (ice cold liquid and a thickener) into your saucepan and immediately turn the heat down to medium low - low.

Let the sauce lightly simmer until it's at your desired thickness. The longer it cooks the thicker it will get. If it gets too thick, stir in a little more pineapple juice or water to thin it out.

I cook the sauce until it sticks to my spoon and leaves a line when I slide my finger down the spoon.

Either stir the scallions/chives into your sauce or sprinkle them over it after plating your dish.

This sauce has so many great uses: over chicken and rice with a side of macaroni salad (memories of my Hawaiian days), on a chicken sandwich or a hamburger, on pineapple skewers, as a marinade, in pasta salad, over grilled oysters, in a stir fry, over fish or tossed with noodles. I prefer ramen noodles with teriyaki, they hold up to the flavorful sauce.

Teriyaki makes a wonderful dip for stuff like spring rolls and dumplings.

Chicken Potstickers Recipe

Ramen Noodles topped with Teriyaki and Scallions

Tossed Noodles with Vegetables

Salmon Hot Pot Soup

Teriyaki over Poached Fish


Sunday, January 29, 2012

Pie Crust - Black Pepper and Herb

Ok, this is my first attempt at making a savory pie crust. I think it turned out pretty good. The crust was buttery and flaky with a nice savory flavor. My friend Molly uses half butter and half shortening, I think I'll try that next time. Just be sure that both are very cold!

This crust is great for pot pies and quiches.

2 1/2 Cups Flour
1 tsp s/p (each)
1 tsp fresh Thyme leaves
1 tsp fresh Rosemary - chopped
1 cup Water with Ice Cubes
1 cup Butter - cut into cubes, covered & placed in the freezer

Preheat oven to 400°.

Whisk the first four ingredients together.

Add the cold butter. Use a pastry cutter, or two forks to cut the butter into the flour mixture until it's the size of peas.

Bring the dough together with half of the water. Add more water, one Tbsp at a time, as needed till the clumps of dough, gently kneaded together with your hands, form a ball. Start this in the bowl, then move to a floured working surface. Don't over work the dough. You don't want the little clumps of butter to melt, so work quickly!