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Last week I was looking for a specific recipe and came across some long-forgotten cookbooks. I keep my cookbooks in a high cabinet where I can easily reach them, but to get the ones in the back of the cupboard, I have to stand on a stool. So, it’s easy to forget what is in the back of the cupboard! One of them was a book full of recipes of “great grilled food for everyday meals.” I will share two of those recipes this week.
SKEWERED CHICKEN TERIYAKI
■ 1/2 cup soy sauce
■ 1/3 cup dry sherry
■ 1/4 cup firmly packed
■ 1/4 cup rice wine vinegar
■ 4 Tbsp vegetable oil
■ 2 garlic cloves, pressed
■ 1 Tbsp ground dried
■ 6 boneless skinless
Combine all ingredients except chicken in saucepan, mix well. Heat just to the boiling point. Remove from heat, let sauce cool to room temperature. Meanwhile, cut the chicken lengthwise into 1/2-inch strips. place the chicken strips and marinade into a bowl or a plastic bag. Refrigerate for 1 to 2 hours.
Drain marinade. Thread chicken onto skewers, keeping the strips flat as possible. Grill the chicken over medium heat 8 to 10 minutes until cooked through.
A couple notes on the above recipe: if you use wood skewers, be sure to soak the skewers in water first. Also, if you do not have sherry, you can substitute another dry white wine such as dry vermouth or pinot grigio. If you don’t have rice wine vinegar, you can sub white wine vinegar. If you don’t have that either, you can use apple cider vinegar but that will add a slightly sweeter flavor.
With the price of the beef the way it is, now is a good time to use the less expensive cuts of beef. This marinade will not only tenderize the meat, but also give it a flavor everyone seems to like! Plus, cutting the beef up for kabobs makes the meat go a little farther.
■ 1/2 cup dry sherry
■ 1/4 cup soy sauce
■ 3 Tbsp vegetable oil
■ 2 garlic cloves, minced
■ 1 small onion, finely
■ 1 1/2 tsp. ground ginger
■ 2 pounds round, flank, or
chuck steak, cut in 1-inch
Combine sherry, soy sauce, oil, garlic, onion and ginger in a bowl. Mix well. Add beef cubes. Cover and marinate in refrigerator 2 to 3 hours or overnight. Drian marinade, thread beef cubes onto skewers. Grull over medium heat 8 to 12 minutes, turning skewers once or twice.
When I make these, I add veggies to the skewers. I like to use mushrooms, red peppers, green peppers and onion chunks. (Red onion or yellow onion works equally well). However, I do like to precook the peppers and onions in the microwave just until almost crisp tender. Then the veggies and beef get done on grill at same time. Before I pop the veggies in the microwave, I toss them with a bit of marinade. If you don’t have any marinade left, use some soy sauce. You don’t need much.
If you have a recipe to share, please send to email@example.com (don’t forget to put that exclamation mark in there) or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!