Makes 6 servings Ingredients 2 flank steaks (3 to 3 1/2 lb total) 1/2 cup soy sauce 1/4 cup honey 1/4 cup mirin 2 tablespoons dark sesame oil 1 teaspoon Sriracha sauce Directions Trim any excess fat from the flank steak. To make the marinade: Combine the soy sauce, honey, […]
Serves 10 Directions BBQ Sauce Makes 1 cup Directions
Makes 8 servings Beef Skewers Ingredients 8 (8-inch) bamboo skewers 3 lb beef sirloin, cut into 1/2-inch cubes 1/4 cup light soy sauce, not low-sodium 1 tablespoon finely chopped palm sugar 6 cilantro roots, finely chopped (see note) 2 tablespoons coriander seeds 1 tablespoon white peppercorns 1 tablespoon minced galangal […]
Yields 4 to 6 portions Ingredients 2 lb skinless, boneless chicken thighs, cut into 1-inch cubes Salt, as needed Ground black pepper, as needed Juice of 1 lemon 2 tablespoons ghee 1 tablespoon paprika 1 1/2 teaspoons ground Korean chili pepper 2 teaspoons ground cumin 1 teaspoon ground ginger 2 […]
Makes 8 portions Chicken Skewers Ingredients 1 lb chicken livers, cut into 3/4-in pieces 2 lb boneless, skinless chicken thighs, cut into 3/4-in pieces 8 scallions, cut into 3/4-in pieces Yakitori Sauce Ingredients 3/4 cup sake 1 cup mirin 1/4 cup sugar 2 tablespoons dark soy sauce 1/2 cup light […]
Makes 8 servings Braising the octopus gently before you grill it gives it a unique texture. You can save the braising liquid to use as the base for a seafood soup or stew. Serve with hot coconut rice. Ingredients Octopus 2 tablespoons olive oil 1/2 cup medium-dice yellow onion 1/2 […]
Makes 4 servings Inspired by the classical cheese saganaki from Greece, this recipe features grilled haloumi cheese. For the traditional saganaki, which literally translates into “little skillet,” the cheese is commonly sautéed or pan seared. Haloumi cheese, a firm, relatively salty cheese originally from Cyprus, is popular in many Middle […]
Makes 8 tacos Grilled fish tacos are a delightful fusion of smoky flavors and zesty freshness, perfect for a summer fiesta. The tender, charred fish wrapped in warm tortillas, topped with tangy salsa and crisp slaw, creates a mouthwatering explosion of textures and tastes. Southwestern Slaw
Makes 8 servings Ingredients 2 red bell peppers, or 1 cup of prepared roasted peppers 2 yellow bell peppers, or 1 cup of prepared roasted peppers 1/4 cup olive oil 1/2 onion, thinly sliced 3 tablespoons garlic, thinly sliced 2 tablespoons capers, chopped 1 tablespoon sherry vinegar 1/2 teaspoon ground […]
Makes 4 servings Kielbasa is the perfect last-minute or large-crowd grilling ingredient. It comes pre-cooked, so all you have to do is heat it through, it’s good alone or on a sandwich, and it’s a universal crowd-pleaser. Ingredients Kernels from 2 ears of corn 6 radishes, chopped 1 jalapeño, minced […]
Makes 8 servings Grilled lamb is a nice change of pace from the typical chicken or steak kebobs, and we are especially fond of this combination of lightly marinated lamb shoulder and the flavorful walnut-herb sauce, bright and tangy from lots of lemon. Use the same marinade and pairings for […]
Makes 5 servings Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1/4 cup minced scallions 1/2 tablespoon soy sauce 1 clove garlic, finely minced 3/4 tablespoon lemon juice 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 36 oysters, washed and scrubbed Directions Knead the butter by […]