Grilled Chicken Teriyaki Skewers With Miso Ranch – A Combo Made In Heaven, And Sebastopol

Grilled Chicken Teriyaki Skewers With Miso Ranch – A Combo Made In Heaven, And Sebastopol

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

1 tablespoon minced green onion

1 clove crushed garlic

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh chives

freshly ground black pepper and cayenne to taste

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Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good

Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good

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

1 tablespoon ground chipotle

1 tablespoon garlic powder

1 tablespoon cumin optional

1 tablespoon dried oregano

2 teaspoons cinnamon

For the Pineapple Salsa:

2 cups chopped grilled pineapple

1 finely diced Serrano chili pepper

2 tablespoons diced roasted red pepper

1/4 cup chopped cilantro

1/4 cup rice vinegar

1 teaspoon spice rub, or to taste

additional salt to taste

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Ping Gai Chicken - Laotian Grilled Chicken Chicken

Ping Gai Chicken - Laotian Grilled Chicken Chicken

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:

2 1/2 pounds boneless skinless chicken thighs (about 10)

For the marinade:

1 to 2 tablespoons whole black peppercorns, freshly and coarsely ground

1 very large bunch fresh cilantro, stems and leaves (about 1 cup packed)

note: instead of cilantro, you can use equal parts basil, parsley, and mint

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons Asian fish sauce

2 tablespoons vegetable oil

For the dipping sauce:

2/3 cup seasoned rice vinegar

juice from 1 lime

4 cloves garlic, minced

1 tablespoon Asian chili paste or sauce

1 tablespoon Asian fish sauce

1/4 cup freshly chopped cilantro

2 to 3 tablespoons honey, or to taste

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