Showing posts with the label
Grill Recipes
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 i…
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; …
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 seve…
I’ve never been a huge fan of German potato salad, for two very good reasons. First of all, my love for mayonnaise borders on inappropriate, and secondly, the potatoes always seem to be under-cooked.…
I’ve used something very close to this root beer marinade for lamb several times, and had great success, so I’ve been eager to try it with some skewered beef, which didn’t come out quite as well, but…
Ever since I saw Alton Brown grilling skirt steak on hot coals, I’ve wanted to try this technique for a larger hunk of meat, but it was the realization that no one had yet called a recipe “barbarian …
It’s not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, i…
There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all those hanging chunks of florescent red meat that made the big…
While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video , I decided against calling it, "Mongolian beef," since I realized I’m not exactl…
I bet fava beans would be a lot more popular if people knew how to cook them, or even what they were. For many people, these are just those mysterious, semi-scary, oversized green beans that they’re …
There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common . That's what I was attempt ing to do with th…
Erin go what? On the surface, this may seem like an inappropriate St. Patrick’s Day recipe post, but I’ve always considered this holiday one of the official signs of spring, and since that means it’s…
I love meatloaf, but not as much as I love meatloaf sandwiches. In fact, I’ll make a meatloaf just for the leftovers. I’ll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on t…
I got a request for a Cuban-style mojo marinade recently, which sounded like something I’d enjoy making, but to be honest I wasn’t exactly sure what it was. I knew I was probably pronouncing it wrong…