Last couple of dinners

[Bubblehead]

I guess I forgot about actually posting once I joined.

Anyway, here's a cooks from the last two nights...

Spicy Huli huli chicken and green beans.







We recently found out that my wife is a celiac (no wheat, barley, or rye) so we've been doing some things a little differently.

Some pulled pork tacos...









Thanks for looking!
Jim

[DarrenC]

Just lovely!  Can't wait to see more.

[Davescprktl]

Nice cook!  Looks delicious.

[Travis]

Beautiful presentation an d pics!


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[Grizz]

Never heard of Huli Huli before but after seeing shots of that chicken I'm definitely going to give that a shot!

[Bubblehead]

It's good stuff and pretty simple to make.  Just be careful as it will burn easily.

Marinate your chicken for at least a half-hour and mop & turn frequently.

                               1/3 cup ketchup
                               1/3 cup soy sauce
                               1/4 cup brown sugar
                               1/4 cup honey
                               1/4 cup sherry
                               1-2 Tbsp. sesame oil
                               1-2-more pieces ginger root, crushed
                               3 cloves garlic, crushed
                               Worcestershire sauce to taste
                               Sriracha or Asian chili paste (or red pepper flakes) to taste
                               Squeeze a lemon in if you've got one

We added a healthy spoonful of sambal to the recipe for the chicken in the pictures above.

[56MPG]

One of my all time favorite meals. Here's what I use:

Brine
2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
2 whole chickens, quartered (I often use bone-in thighs or leg quarters alone.)

Let this sit for 4+ hours, overnight is fine too.

Glaze
2 cups pineapple juice
1⁄4 cup packed dark brown sugar
1⁄4 cup soy sauce
1⁄4 cup tomato ketchup
1⁄4 cup rice wine vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauce (I pump it up a bit more - the combo of pineapple and chili sauce is so good.)

I usually double the glaze and use it on other things - great on rice, veggies. Don't glaze the chicken too soon - the last five mins is fine. Do a search here on Huli Huli for lots more inspiration.

[Grizz]

Thanks for the recipes!  Do you guys reduce those glazes at all?  Seeing that in a lot of the online recipes...

[Bubblehead]

I don't, when you buy the real deal they are spritzing /sprinkling and lots and lots of turning.

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[56MPG]

Thanks for the recipes!  Do you guys reduce those glazes at all?  Seeing that in a lot of the online recipes...

I reduce by about a quarter, but it's good either way. I don't spritz or sprinkle - too refined.  I'm a slop it on guy. Mahalo

[G19]

@Bubblehead   I see on the forum a lot of people cooking on a CI Skillet like this.  What are the advantages? I do brussel sprouts a lot in my CI Skillet but the bottom gets dirty to clean.  I guess I am lazy because it is something else to clean.  Also I like the grates, what are they?

[Bubblehead]

I have a dedicated set of cast iron that's just for my grills, I use them in many ways but what I was doing here was just finishing/saucing while slowing down the cook to steam the green beans.  The grate is just an uncut set of "grill grates" http://www.grillgrate.com/  They are normally for making pretty food/infra red cooking, flip them and use them like a griddle type product,  In this case, I was done with them and making clean up of my cast iron pan a little easier.  Honestly, I just didn't feel like pulling it out when I was done with it so I slid it over and plopped the pan on it to finish the cook.