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  • Chicken with Cheriyaki Glaze

    cheriyakichicken

    Memorial Day week end, and the start of the grilling season, time to examine a number of the offerings from the grill / smoker.

    Today, one of Madam Bad Wolfs all time favorites. The sweet / salty / tangy taste of the sauce melds so well with the juicy (umami) flavor of the chicken.

    Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar. Fruit may also be included to enhance favor and increase the natural sugars.

    Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak and meatball.

    The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the teri, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.[2]
    Chicken teriyaki.

    The teri is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.

    In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Uncanned pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is often used to glaze chicken wings or used as a dipping sauce.

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  • Pasta Carbonara

    This is why I will die of chronic cholesterol. It is also why I will die happy…. For those of you who have read my post about hedonism, this is quite indulgent, and ooohhh so simple. There are many rewards to using only the freshest cream and butter, the finest of cheese, and the best of pasta. Truly, a RogueChef classic.

    Carbonara is an Italian pasta dish from Latium, and more specifically to Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni or bucatini can also be used. The dish was created in the middle of the 20th century.

    The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible.

    Cream is not common in Italian recipes, but is often used elsewhere. Garlic is similarly found mostly outside Italy.

    Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions. As with many other dishes, ersatz versions are made with commercial bottled sauces.

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  • Ragù Alla Bolognese

    spag-bolo

    Snow, cold, wind, Time for REAL food. But food that can be extended and reheated. I’m thinking a pasta here, with a rich and thick Ragù Alla Bolognese. Hearty, meaty sauce, that can be made in a large batch and served over quickly cooked pasta for good hot meals that are quick.

    Add some garlic bread and a salad, and call it “Dinner. Done!”

    If all else fails I can thin it down with chicken stock, add a few more tomatoes and have a very hearty tomato soup.

    Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italy has fewer traditionally tomato-based pasta sauces (though tomatoes are still used in recipes) including pesto and ragù alla bolognese. In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabiata and the egg based carbonara.

    Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. A lighter, more quickly prepared version of a tomato dish dish is called pomodoro. Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, olive oil and hot chili peppers).

    Fettuccine alfredo with cream, cheese and butter, and spaghetti with tomato sauce (with or without meat) are popular Italian-style dishes in the United States.

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  • Sauce for Prime Rib

    As my annual Holiday dinner approaches, I have the prime aging in the prep fridge, and I need to consider a sauce to offset the subtle smokey taste and tender mouth feel. A classic is horseradish, but we all know I just can not leave well enough alone. Let’s do a bit of an oriental taste by adding some ginger, and just to make sure I have the proper roguechef twist, I’ll work in some wasabi..

    A very simple thing to make and very simple to make inedible, so make sure you test the strengths of the various components, and do balance the flavors so that one of the flavor triad does not become THE FLAVOR.

    Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland. In the UK it is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Sahnemeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: “his wit’s as thick as Tewkesbury Mustard” in Henry IV Part II). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.

    In the U.S., the term “horseradish sauce” refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread.

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  • Cranberry – Orange Relish

    Ah, Thanksgiving!!! Turkey, Dressing, Gravy, Potatoes and the never ending argument over real cranberry sauce or jellied crap from a can…

    Maybe this year, I’ll pull out a twist and do something different, I have seen this before, but can not remember where, the internet is vast, my memory is small. Fresh cranberries, whole oranges, tart apples, with a touch of sugar, vanilla, and as always the Rogue Chef touch with a taste of good bourbon

    (Though, for those who LIKE crap in a can, there may be no salvation….)

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  • Mu Wan (Fresh Bacon and Capciums- Thai Style)

    Mu wan literally translates to “sweet pork”. This dish is made by first cooking or steaming marinated pork until done, and then, after slicing it, simmering it with caramelised sugar, fish sauce and water until the sauce is reduced and the pork becomes shiny. A quicker method is by frying all the ingredients slowly until the sauce is reduced and sticks to the pork.

    Bacon’s sweet, salty and satisfying flavor lends itself well to many dishes, including soups, baked beans, vegetables, savory main dishes. Sadly most Americans just never really see more of bacon than two or three rashers next to their fried eggs.

    Now while visiting my favorite thai restaurant, the owner commented that she had seen one of my articles on Smoked Bacon Chunks, and that it was very similar to a Thai Sweet Pork dish (Mu Wan), and that she used Pork Tenderloin, but cooked that pork in a sauce. (Needless to say, she and I were in the kitchen for a bit annoying the cooking staff…).

    One thing we did try was to add several large handfuls of chili peppers, mild and “not-so-mild” along with the bacon and wilt them down with the bacon in the sauce. The sweetness of the sauce was enhanced by the heat of the peppers, and made a delightful dish to serve over rice. Adjust the amount of hot peppers to the level of heat you want in the final dish. The peppers cook down and get milder, but jalapenos would be the hottest pepper I’d use in this dish, and I’d use them sparingly…

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