Yakitori

Grilled chicken, spring onions and chicken livers.

To serve 4

21/2 tablespoons sake (rice wine)
21/2 teaspoons Japanese soya sauce
11/2 teaspoons sugar
A 1-inch piece scraped fresh ginger root, cut into paper-thin slices.
8 chicken livers, trimmed of all fat
2 whole chicken breasts or 4 legs, boned and cut into 1-inch pieces
8 spring onions, including 3 inches of the green stalks, cut into 1-to 11/2 – inch-long pieces
5/8 pint teriyaki sauce
Kona sansho (Japanese pepper)

Prepare In Advance:
1. Put the sake, soya sauce, sugar and sliced ginger into a mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove thelivers from the marinade and cut each one in half. Reserve the marinade.
2. String 4 halved chicken livers on each of 4 small skewers. Alternate 4 chunks of chicken with 3 strips of spring onion on 8 additional skewers.

To Cook:
Preheat the grill, or light a hibachi or charcoal grill. Grill the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and grill for 4 to 5 minutes on the other side. Set the livers aside on a plate.
Quickly dip the chicken and spring onion skewers into the teriyaki sauce and grill on one side for 2 to 3 minutes. Dip again into the sauce, grill for 2 minutes, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.

To Serve:
Place 1 skewer of chicken livers and 2 skewers of chicken and spring onions on each serving plate. Sprinkle with a little kona sansho, and moisten each skewer with a teaspoon or so of the marinade.

Gyuniku Teriyaki

Grilled Sliced Beef With Sweet Soya-seasoned Glaze

Beef “teriyaki” like most of the “yaki” recipes, can be cooked not only under the grill of your cooker but also on a hibachi or charcoal grill. The sauce may be made in large quantities, covered, refrigerated and kept for as long as a month.

To serve 6

1½ lb, lean boneless beef, preferably fillet or rump, cut in 12 slices ¼ inch thick

Teriyaki Sauce:
3/8 pint mirin (sweet sake), or substitute 3/8 pint less 5 teaspoons pale dry sherry
3/8 pint Japanese soya sauce
3/8 pint chicken stock

Teriyaki Glaze:
3 tablespoons teriyaki sauce
2½ teaspoons castor sugar
1½ teaspoons cornflour mixed with 2½ teaspoons cold water

Garnish:
1 tablespoon powdered mustard, mixed with just enough hot water to make a thick paste and set aside to rest for 15 minutes
12 sprigs fresh parsley

Prepare In Advance:
1. To make the sauce, warm the mirin or sherry in a medium-sized enameled or stainless-steel saucepan over a moderate heat. Ignite the mirin with a match off the heat, and shake the pan backwards and forwards until the flame dies out. Then stir in the soya sauce and chicken stock, and bring to the boil. Pour the sauce into a bowl and cool to room temperature.
2. To make the glaze, mix 3 tablespoons of the teriyaki sauce and 21/2 teaspoons of sugar in an enameled or stainless-steel saucepan. Bring almost to the boil over a moderate heat, then reduce the heat to low. Stir the blended corn flour and water into the sauce. Cook until it thickens to a clear syrup glaze, stirring constantly. Immediately pour into a dish and set aside.

To Cook:
Preheat the grill to its highest point, or light a hibachi or charcoal grill. Dip the beef, one slice at a time, into the teriyaki sauce. Grill 2 inches from the heat for about 1 minute on each side, until lightly browned. For well done meat grill an additional minute.

To Serve:
Slice the meat into 1-inch-wide strips and place them on individual serving plates. Spoon a little of the glaze over each serving, and garnish each plate with a dab of the mustard and a sprig of parsley. If you prefer, mix the mustard into the glaze before pouring it over the meat. This will serve 6 as part of a Japanese meal or 4 as a main course.

NOTE: Any left-over teriyaki sauce may be stored in tightly closed jars and refrigerated for as long as one month. Before using, bring to the boil and skim any scum off the surface.

Recipe: Gazpacho, Refreshing Hot Summer Days

Gazpacho soup, also known as gazpacho, is a cold, Spanish soup that is popular in warmer areas and during the summer, deliciously combines the best of summer vegetables. Gazpacho descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar — a cold breadsoup. With the Columbian Exchange beginning in 1492, the tomato and the bell pepper were brought to Europe.

Because this soup is uncooked, make sure you only use the freshest, highest quality ingredients.

Ingredients:
2 pounds ripe tomatoes, seeded and coarsely chopped
or One 28-ounce can of tomatoes, chopped
1 medium onion, preferably sweet
1 large cucumber, peeled
1/2 green pepper, coarsely chopped (I use a yellow one)
1/2 red bell pepper, coarsely chopped
2 scallions, coarsely chopped
3 garlic cloves
1/3 cup extra-virgin olive oil
3 Tablespoons sherry vinegar or balsamic vinegar
1 or 2 teaspoons pepper sauce
1 teaspoon ground cumin
1/2 to 1 cup chilled tomato juice
salt & pepper
croutons
chopped fresh herbs
sliced scallions or diced avocado
sour cream

Extra add-ins:
2 Tablespoons dry white wine
1 teaspoon Worcestershire
4 basil leaves
1 spring parsley
1 large can mushrooms, stems and pieces
2 cans pimentos, chopped

One by one, chop ingredients in a food processor or by hand. Add each item into a large bowl. As you add each ingredient to mixture, stir well. Cover the bowl and refrigerate until very cold, at a couple of hours or for up to two days. Stir the gazpacho and ladle into bowls, or pour it at table from wide-mouth pitcher. Garnish with croutons, herbs, scallions, avocado, or sour cream.

Serves: 6

Annie's Fruit Salsa and Cinnamon Chips

"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"

Original recipe yield:10 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 45 Min


INGREDIENTS

* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
*
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Source article:
Recipe by: Ann Renzino Page, featured in All Recipes Cookbook
Photo by: Allrecipes