It has been a long standing FB tradition of mine to post what I'm cooking to torture my friends. Often times the torture gets so bad that they come by to have some of my grub. It is sort of the point.
Now truth be told I am not a fan of recipes. I'm sort of a maverick (Is it okay to use this word yet or did Sarah Palin and John McCain kill it completely and forever?). I throw things together and keep a lot of spices handy. I have cooked certain dishes so many times that a recipe isn't needed or I don't need the actually recipe I just need to check to see if I have all the ingredients.
But I don't go all out every day. For example yesterday I made gourmet meatloaf (it really was amazing) in single serving terrines with Creole style fried potatoes and a simple salad of cucumbers, tomatoes, and corn with a mild balsamic vinaigrette dressing. It was delicious, but exhausted from my efforts I went decidedly simpler today.
Tonight's Yummy is terriyaki chicken with broccoli and rice. See? Nothing fancy.
I made the terriyaki chicken with whole thighs I deboned and then pan-fried until the skin was a bit blackened and crisp. The terriyaki sauce was a mix of crushed garlic, ginger, soy sauce, sesame seed oil, and 2 T of sugar. I marinated the chicken about 1 hour before frying it and let it set on a pan to ooze out its juice before slicing it into strips (in the vein of magret de canard). Once sliced I quickly sauteed the chicken with pre-steamed broccoli (leave it a bit crisp). Once done I plated the chicken mixed with the broccoli and after adding 2T of water, boiled down the remaining marinade until it was thick enough to coat a wooden spoon.
I garnished my terriyaki chicken and broccoli with fresh green onions, the remaining marinade (containing all the deliciously fried up garlic and ginger that came off the chicken during frying), and sesame seeds.
Served with steaming hot cups of green tea and steamed perfumed rice, it's a quick and tasty meal.
Now truth be told I am not a fan of recipes. I'm sort of a maverick (Is it okay to use this word yet or did Sarah Palin and John McCain kill it completely and forever?). I throw things together and keep a lot of spices handy. I have cooked certain dishes so many times that a recipe isn't needed or I don't need the actually recipe I just need to check to see if I have all the ingredients.
But I don't go all out every day. For example yesterday I made gourmet meatloaf (it really was amazing) in single serving terrines with Creole style fried potatoes and a simple salad of cucumbers, tomatoes, and corn with a mild balsamic vinaigrette dressing. It was delicious, but exhausted from my efforts I went decidedly simpler today.
Tonight's Yummy is terriyaki chicken with broccoli and rice. See? Nothing fancy.
I made the terriyaki chicken with whole thighs I deboned and then pan-fried until the skin was a bit blackened and crisp. The terriyaki sauce was a mix of crushed garlic, ginger, soy sauce, sesame seed oil, and 2 T of sugar. I marinated the chicken about 1 hour before frying it and let it set on a pan to ooze out its juice before slicing it into strips (in the vein of magret de canard). Once sliced I quickly sauteed the chicken with pre-steamed broccoli (leave it a bit crisp). Once done I plated the chicken mixed with the broccoli and after adding 2T of water, boiled down the remaining marinade until it was thick enough to coat a wooden spoon.
I garnished my terriyaki chicken and broccoli with fresh green onions, the remaining marinade (containing all the deliciously fried up garlic and ginger that came off the chicken during frying), and sesame seeds.
Served with steaming hot cups of green tea and steamed perfumed rice, it's a quick and tasty meal.
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