Grilled, Sake & Sriracha Chicken Thighs (Flap)
Grilled Chile Garlic Shrimp (Surf)
Seasame Noodles
Berry Salad
I came up with the Sake & Sriracha flavor combination early this week. I had just received my package from J&D's Food, which included a Sriracha Dry Rub. Later on I started watching Iron Chef America and the episode was a Grilling Surf n Turf Challenge. That's when it hit me.
Recipes as follows--Bamboo Skewers, soaked in water. Or any skewers of your pleasing.
Chicken:
1lb Chicken Thigh, trimmed and cubed.
Sake Marinade for Chicken:
3/4 Cup Hana Fuji Apple Sake
1 Tsp White Pepper
1/4 Tsp Garlic Powder
2 Tbsp Agave Syrup
1 Tbsp Free Flow Brown Sugar
Rub for Chicken:
J&D's Sriracha Rub
Marinate the chicken in the sake mix for at least 2 hours, up till 6 hours. After that, the sake can begin to break the chicken down to much. After marinated, liberally sprinkle and rub in to the chicken.
Place on skewers as desired.
Shrimp:
1/2lb Wild Brown Shrimp, de-shelled, de-veined, and cleaned.
Rub for Shrimp:
1 Tsp Ground Coriander
1/2 Tsp Ancho Chili Powder
1/2 Tsp Kosher Salt
1/4 Tsp Garlic Powder
Liberally rub the shrimp with seasoning mix, let sit for 30 minutes; then place on skewers.
Sesame Noodles:
1 Tbsp White sesame seeds, toasted
2 Tsp Salt
1 lb Fresh Egg Noodles or 1/2 Dried (Can also use Capellini)
2 Tbsp Coconut Oil
Sauce:
1 Tbsp Soy Sauce
1 1/2 Tbsp Oyster sauce
1 Tsp White Wine Vinegar
1 1/2 Tsp Sesame Oil
1/2 Tsp Minced Garlic
1 Tsp Brown Sugar
1/2 Salt
Pinch White Pepper
Mix ingredients for sauce and set aside for later.
Toast sesame seeds in a pan, till slightly darker and fragrant.
Boil Egg Noodles till tender.
Drain and rinse with cold water, twice.
Stir in Coconut oil.
Let sit for a couple minutes, then toss in sauce mixture.
Berry Salad
Mix of blackberries, strawberries, blueberries, etc. What ever berries you like.
Dressing:
2 Cups Plain/Vanilla/Honey Yogurt
2 Tbsp Agave Syrup
1 Tsp Cinnamon
1 Tsp Sweet Paprika
1 Tsp New Mexican Chili Powder (optional)
Mix all together and toss. Enjoy.
