Chile Chicken Yakatori

Dave DeWitt Recipes Leave a Comment

Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.

Ingredients

  • 3 chicken breasts

  • 6 green onions, cut in 1-inch pieces

  • 8 water chestnuts

  • Glaze:

  • 2 teaspoons crushed chile piquin

  • 1 tablespoon chile oil

  • 1 teaspoon sesame oil

  • 1 1/4 cup rice wine or dry sherry

  • 2/3 cup mirin*

  • 2 teaspoons soy sauce

  • 2 tablespoons sugar

  • 2 teaspoons minced ginger

Instructions

Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts.

Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve.

*Mirin is sweet sake and is available in Oriental markets.

 

Grilled Fish Brochettes Middle Eastern Style

Dave DeWitt Recipes Leave a Comment

This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.

Ingredients

  • 1 ½ pounds firm white fish, such as mahimahi, halibut, or swordfish, about 1-inch thick

Marinade:

  • ½ cup chopped onion

  • 2 jalapeno chiles, stems and seeds removed, chopped

  • 1 large clove garlic, chopped

  • 2 tablespoons lemon juice, fresh preferred

  • 1 tablespoon olive oil

  • ½ teaspoon ground paprika

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon ground cumin

  • Freshly ground black pepper

Instructions

Cut the fish into cubes 1-inch thick.

Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.

Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.

Malaysian Prok Satay w/ Fiery Peanut Sauce

Dave DeWitt Recipes Leave a Comment

Satay are a popular street food in Indonesia, and all of Malaysia, where they are made out of lamb, beef, or chicken. Basically these are small cubes of meat that are marinated in a spicy sauce and grilled over charcoal. They make great appetizers for any party, especially for one held outdoors. The peanut sauce is also good by itself, served with crisp, fresh vegetables.

Ingredients

Lamb:

  • 1 ½ pounds boneless lamb, cut in 1-inch cubes

  • Marinade:

  • 2 tablespoons dry sherry

  • 2 tablespoons soy sauce

  • 2 tablespoons minced ginger

  • 1 tablespoon brown sugar

  • 1 tablespoon peanut oil

  • 1 tablespoon crushed red chiles, such as piquin

  • Peanut Sauce:

  • 2 tablespoons crushed dried red New Mexico chile

  • 1 cup peanut butter

  • 1 tablespoon soy sauce

  • 1 tablespoon peanut oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 ½ teaspoon grated ginger

  • ½ cup chicken broth

  • Garnish: Thinly sliced green onions, including the green tops

  • 8 to 10 wooden or metal skewers

Instructions

To make the marinade, combine all the ingredients in a saucepan and bring to a simmer. Simmer the sauce for 5 minutes stirring constantly, remove and allow to cool.

Combine the pork and marinade in a non-reactive bowl or large plastic bag. Marinate for 2 hours at room temperature or overnight in the refrigerator. 

Prepare the sauce by combining all the ingredients, except the broth in a bowl. Thin the sauce with the broth, adding additional broth if needed. Allow to sit at room temperature for an hour to blend the flavors. If using wooden skewers, soak in water for ½ hour.

Remove the pork cubes from the marinade and thread 4 to 5 pieces on each of the skewers.

Cook the satays on a gas or charcoal grill or under the broiler until browned and done to taste.

To serve, arrange the satays on a platter. Garnish the sauce with the chopped onions and serve with the satays.

 

La Reunion Chicken Curry

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

  • 1/8 pound butter (½ cup)

  • 3 tablespoons vegetable oil

  • 1 chicken, cut up into serving pieces

  • 2 onions, peeled and chopped

  • 1 clove garlic, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 tablespoon grated ginger

  • 3 tablespoons curry powder

  • 2 teaspoons cayenne powder

  • 1 pinch saffron

  • 1 eggplant, peeled and diced

  • 1 large potato, peeled and diced

  • Water as needed

  • Salt and pepper to taste

Instructions

Combine the butter and oil in a large frying pan or Dutch oven and heat.

Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally..

Remove the chicken and reserve.

Add the onion and garlic and fry until the onions are soft, about 5 minutes.

Add the tomatoes and cook for 5 minutes.

Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally.

Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender.

Add water if the mixture gets too thick.

Adjust the salt and pepper and serve.

La Reunion Chicken Curry

Dave DeWitt Recipes Leave a Comment

‘Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.’

Ingredients

butter, chicken, onions, curry powder, saffron

Instructions

Here’s the familiar-sounding chicken curry with a couple of twists from the island of Réunion. Of course, serve it with rice and accompanied by the coconut curry in this article. Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.

  • 1/8 pound butter (½ cup)

  • 3 tablespoons vegetable oil

  • 1 chicken, cut up into serving pieces

  • 2 onions, peeled and chopped

  • 1 clove garlic, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 tablespoon grated ginger

  • 3 tablespoons curry powder

  • 2 teaspoons cayenne powder

  • 1 pinch saffron

  • 1 eggplant, peeled and diced

  • 1 large potato, peeled and diced

  • Water as needed

  • Salt and pepper to taste

Combine the butter and oil in a large frying pan or Dutch oven and heat. Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally.. Remove the chicken and reserve. Add the onion and garlic and fry until the onions are soft, about 5 minutes. Add the tomatoes and cook for 5 minutes. Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally. Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender. Add water if the mixture gets too thick. Adjust the salt and pepper and serve.

Yield: 6 servings

Heat Scale: Medium