Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
4 whole, bone-in chicken legs
2 cups mirin
2 cups soy sauce
1 cup dry sake
2 tbsp. packed dark brown sugar
2 tsp. freshly ground black pepper
16 large scallions, cut into 1″ lengths
5 cloves garlic, crushed
1 2″ piece ginger, peeled and thinly sliced
Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.
Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:37:322016-09-25 17:37:32Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes. Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:36:322016-09-25 17:36:32Corn and Zucchini Salad with Scallions or Chives
14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
Pre-heat oven to 400 F. Film the bottom of a 9×9 pan with 2 tablespoons of olive oil, then place eggplant halves inside, cut sides up. Sprinkle each half with about 1/4 teaspoon salt. Reserve the remaining salt for later use.
In a small skillet over medium heat, sauté onions in the remaining 2 tablespoons of olive oil until translucent, about five minutes. Stir in the tomato, basil, parsley, and remaining salt until combined, then scoop the tomato mixture on top of the eggplant. Cover the pan with aluminum foil and bake for 10 minutes.
Baste the eggplant with the liquid in the pan, then re-cover and bake for 15 more minutes. Baste again and bake until eggplants are soft and tender, uncovered, about 20 additional minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-25 17:35:282016-09-25 17:35:28Braised Eggplant and Tomatoes
Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)
Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.
Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.
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Corn and Zucchini Salad with Scallions or Chives
Corn and Zucchini Salad with Scallions or Chives
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes. Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
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Braised Eggplant and Tomatoes
Braised Eggplant and Tomatoes
Pre-heat oven to 400 F. Film the bottom of a 9×9 pan with 2 tablespoons of olive oil, then place eggplant halves inside, cut sides up. Sprinkle each half with about 1/4 teaspoon salt. Reserve the remaining salt for later use.
In a small skillet over medium heat, sauté onions in the remaining 2 tablespoons of olive oil until translucent, about five minutes. Stir in the tomato, basil, parsley, and remaining salt until combined, then scoop the tomato mixture on top of the eggplant. Cover the pan with aluminum foil and bake for 10 minutes.
Baste the eggplant with the liquid in the pan, then re-cover and bake for 15 more minutes. Baste again and bake until eggplants are soft and tender, uncovered, about 20 additional minutes.
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