Tag Archives: Sweet

Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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J-Dawg Hot Dog Sauce

J-Dawg's Sauce

  • Servings: 2
  • Difficulty: easy
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J-Dawg’s Gourmet Hot Dog Sauce
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This recipe was adapted from food blogger thefoodcharlatan. You all know how to make a hot dog so I will leave that part out. Admittedly, I didn’t know who Jdawg was so I had to look it up. It’s a joint in UT that supposedly serves up some serious polish dogs with a a sauce that people rave about.

Thought I would give it a try and pair it with cheddar as an homage to one of my favorite burgers, Houston’s Hickory Burger. The sauce has a BBQ taste to it but when you look at the ingredients you will see it is more sweet. I added some tabasco to bump up the heat.

Lastly these pictures are dreadful. I was making a quick lunch and wasn’t thinking about the blog as much as I was thinking of making lunch. Given that I deplore cleaning my food processor for shredded cheese and given that I was making only two dogs, I sliced up the cheese into larger strips. The dog isn’t pretty but was pretty delicious.

You absolutely could use this on anything BBQ related.. chicken, ribs, brisket, burgers, sandwiches etc… I could see kids really liking this sauce due to the lack of heat if you omit Tabasco.

Ingredients
1/2 cup of ketchup
1/4 cup of brown sugar
1/4 cup of honey
1 tbs of BBQ sauce (I used Stubb’s)
1 tsp of apple cider vinegar
2 tsp of Worcestershire Sauce
1 tsp of Onion Powder
1 tsp of Black Pepper
1 tbs of Tabasco (optional)


Directions

Add everything to a small saucepan and heat it on medium low until it slowly simmers. That’s it. Serve and enjoy.
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Thai Mango Peanut Chicken with Sesame Noodles

Mango Asian Chicken with Sesame Noodles

  • Servings: 2
  • Difficulty: easy
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Mango Asian Chicken with Sesame Noodles
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Tonight I was craving some Asian food and found a sticky orange peanut Thai chicken recipe (CarlsbadCravings.com) but wanted to take to the mango route because I have done several orange chicken recipes lately. I mashed this recipe up with a Sesame noodle dish I found on from the Pioneer Woman, Ree Drummond.

If you like sweet but spicy this is a great recipe for you. The sauce turns into the this thick sticky mess with notes of peanuts, mango, sweet and spicy. Serving it up on top of the Sesame noodles even balanced it out even more because that dish is overall savory and the chicken overall sweet and tangy.

Ingredients
Chicken
Package of Chicken Thighs (boneless, skinless, trimmed of fat)
Rub
1 tbs of olive oil
1 tsp of ginger
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of cumin
2 pinches of Salt and pepper

Sauce
1/3 cup of soy sauce
1/2 cup of orange juice
1/2 cup of Mango Chutney
2 tbs of ketchup
1/3 cup Natural peanut butter
1 tbs Rice wine vinegar
1 tbs Fish Sauce
3 tbs of Brown Sugar
1 tbs of Sriracha
2 tbs of corn starch
3 cut green onions
handful of chopped cilantro

Sesame noodles
12 oz Vermicelli noodles
1/4 cup of Soy sauce
1 tbs of sugar
2 tbs rice vinegar
2 tbs of Sesame oil
1 tbs of Hot Chili oil
1 tbs of olive oil
4 diced green onions

Directions:
1. Trim your chicken thighs and then coat with a rub and set aside in a plastic bag for up to 24hrs.

2. When ready to cook you will have a cast iron skillet on medium high heat and then a second pot for the noodles on high heat until boiling.

3. Sear your chicken when your cast iron skillet on both sides. About 3-4 minutes each side. Thighs are resilient and forgiving. Remove your chicken and set aside. Let’s make the sauce.IMG_0014

4. Mix all your sauce ingredients into a bowl and turn the skillet heat down to medium and add everything to the skillet. Stir until thickened and sticky. Add the chicken back along with the green onion and cilantro and stir and coat the chicken well with the sauce/glaze. Turn down to medium low and tend to your noodles.

5. Once the water is boiling cook your pasta accordingly. When done, strain them and add them back to the pot with all the other ingredients and stir until well coated. Remove from heat until ready to serve. IMG_0016

6. Bring it all together by plating the noodles and topping with the sticky peanut mango chicken. Serve and enjoy.
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Ginger-Carrot Sushi Restaurant Dressing

Ginger-Carrot Salad Dressing

  • Servings: 10
  • Difficulty: easy
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I love sushi and just about every place has a starter salad that uses this carrot-ginger dressing on a simple iceberg salad.  Sweet, tangy and a great way to awaken your palate. I love this stuff.

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Ingredients:
1/4 cup rice vinegar
1/4 cup soy sauce
1 tbs of sugar
1 tbs of fresh grated ginger
2-3 carrots skinned – rough copped
1/2 yellow onion – rough copped
1/2 cup of oil ( I used 1 part vegetable and 1 part hot chili oil)

Directions: Combine everything in food processor/blender until smooth.