gus_tatory
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Miso-Maple Marinade/Glaze for BBQ Duck/Chicken
This Japanese-Canadian inspired marinade/glaze recipe helped win me a gas barbeque from my local TV station!
If you use duck, keep the heat indirect on the BBQ, and remove the pieces when they register 155 degrees inside--they'll finish cooking tented under foil.
You may also want to first parboil the pieces for 2-3 minutes to get rid of excess fat, and/or put a drip tray in the middle of the grill to catch any drips of fat and aviod flare-ups.
This glaze is also excellent with chicken breasts, thighs, or wings, as well as tofu.
- 1 tsp red chili flakes
- 1/4 c red miso paste (aka miso)
- 1/4 c Quebec maple syrup
- 1/4 c best dark soy sauce
- 1/4 c (packed) chopped green onions
- 2 T sesame oil
- 2 T black sesame seed
- 2 T sake or mirin
- 2 T rice wine vinegar
- 1 lemon, juiced (or yuzu if you can find it)
Mix ingredients and marinade desired amount/type of poultry in heavy Ziploc bag in fridge. Grill as normal on BBQ or bake/broil in oven until done.
For a more "Peking duck" style presentation, you can put an entire duck/chicken on a paper-towel holder, painting layers of glaze on it with a pastry brush, allowing layers to dry before applying the next, minimizing the time that poultry is at room temperature. After the multiple layered glaze is dry, roast/bake as normal.
Keywords: Main Dish, Easy, Chicken, Duck, Marinade, Japanese, Barbeque
( RG1132 )
- 1 tsp red chili flakes
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Miso-Maple Marinade/Glaze for BBQ Duck/Chicken
This Japanese-Canadian inspired marinade/glaze recipe helped win me a gas barbeque from my local TV station!
If you use duck, keep the heat indirect on the BBQ, and remove the pieces when they register 155 degrees inside--they'll finish cooking tented under foil.
You may also want to first parboil the pieces for 2-3 minutes to get rid of excess fat, and/or put a drip tray in the middle of the grill to catch any drips of fat and aviod flare-ups.
This glaze is also excellent with chicken breasts, thighs, or wings, as well as tofu.
- 1 tsp red chili flakes
- 1/4 c red miso paste (aka miso)
- 1/4 c Quebec maple syrup
- 1/4 c best dark soy sauce
- 1/4 c (packed) chopped green onions
- 2 T sesame oil
- 2 T black sesame seed
- 2 T sake or mirin
- 2 T rice wine vinegar
- 1 lemon, juiced (or yuzu if you can find it)
Mix ingredients and marinade desired amount/type of poultry in heavy Ziploc bag in fridge. Grill as normal on BBQ or bake/broil in oven until done.
For a more "Peking duck" style presentation, you can put an entire duck/chicken on a paper-towel holder, painting layers of glaze on it with a pastry brush, allowing layers to dry before applying the next, minimizing the time that poultry is at room temperature. After the multiple layered glaze is dry, roast/bake as normal.
Keywords: Main Dish, Easy, Chicken, Duck, Marinade, Japanese, Barbeque
( RG1132 )
- 1 tsp red chili flakes
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don't have a map handy, but there's a town on route 66 called Williams, Az.
from (perhaps faulty) memory, this town is about 4 hours east of Vegas, and 1 hour south of the grand canyon.
route 66 is gorgeous enough (Valentine, Peach Springs), but Williams has this amazing steakhouse called Rod's, where i had probably the best steak of my life. get there before the bus tours do (early). you can't miss it--there's a huge fibreglass holstein out front.
if you stay overnight (perhaps the El Rancho motel, owned by British ex-pats?), then by all means have breakfast at the Cowboy Canteen, and order the cinnamon roll that's as big as a hubcap.
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check this thread
sorry, i did a search. didn't know this had been discussed, but thanks for the link.
that thread answers all my questions so far.
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is it feasible/desirable to barbeque duck? i throw myself on your expertise/experience.
i have a friend who bbq'd duck once and who did everything wrong:
--bird was improperly thawed and hence raw (not rare) inside
--bird was fatty and created, in his words, "enough smoke to be seen by satellite photo"
so would you have recs? should i cut it into serving pieces or try it whole? should i prick the skin to release fat, or would this just make a stupid amount of smoke? would a glaze/marinade with a sugar, say maple syrup, aggravate the smoke problem?
*any* notes would be of help. thanks in advance,
gus
edit: corrected spelling of satellite.
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Kristin--
hope this finds you super-well.
i have successfully made "rustic" sausages with only a Porkert meat grinder (about 20$ at any "old-fashioned" kitchen goods store) and the sausage attachment (a metal cone that looks like a small trumpet, about 5$).
the meats/seasonings/etc. mixture was fairly small-cut and homogenously mixed before i started, and i used rinsed pork casings. i would do this more often, but *really* cleaning the meat grinder takes about 45 minutes before, and another 45 minutes after.
good luck!
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"We have a lot in common. We both like soup."
(Jennifer Coolidge in Best in Show)
turns out that I also, like Jennifer Coolidge, like soup.
best food quote:
"Remind me to tell you about the time I looked deep into the heart of an artichoke."
--Bette Davis, "All About Eve".
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Hi, I've just recently been turned onto green tea.
Anyway, something tells me that somebody on eGullet does this already and could provide me with some advice..
Thanks in advance!
lucky you!
the only 'trick' to avoid bitterness is not to over-brew. but i happen to enjoy this astringency in green tea. so i make a huge pot and add a minute amount of vanilla-bean infused sugar, chill, lemons.
for intriguing variation, add a star anise to the brew. i also had iced chrysanthemum green tea yesterday at a Japanese restaurant that was wonderful. jasmine green tea is great iced.
i know eGullet member torakris drinks iced green tea. not sure how she makes it. torakris?
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I have an ex-friend who refused to put her grocery items on the belt
So how do her groceries make it onto the belt, by Jedi mind-trick?
yeah, or else she's counting those six Red Bulls as one item...
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Spicy Tuna Roll - While I enjoyed it, my wife said it was a little chewy. Had pink sauce on it that neither of us had seen before (any ideas what this was?)
Jason
Jason--
welcome to eGullet!
is it possible the "pink sauce" you mention was tobiko (that red flying-fish caviar) and mayo? or was it something spicier, where the red was maybe from chilis?
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it's not a cocktail really, but a Benedictine after Indian food picks up and mellows out the spices. i think some of the aromatics used in Benedictine are the same as some curry spices.
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i have passing familiarity with a few Chinese/Asian greens--Napa cabbage (bok choy?), Chinese broccoli, pak choy, etc., but today was the first time i saw and bought these. what are they called?
(excuse my newbie-ness with re: to Chinese greens.
)
here's the seasoning i used to stir-fry them, from L to R, salt, sesame oil, black sesame, red miso paste, hoisin sauce, pepper-garlic paste (from Sweden!?), garlic...
and here's me adding a small amount of Szechuan pepppercorn, because i wrecked food with this once
:
...and the finished dish, with fried tofu and a Sapporo beer. this is one of my favourite saturday night meals.
so are there any online illustrated Chinese greens sites?
what do you do with Chinese greens?
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There even was a headline about a championship eater who weighs a mere 100 pounds!
the 100-lb woman can eat over 1/10th of her body weight in cheesecake in 9 minutes.
from the article i linked here...:
"The records Thomas holds are astounding. Eleven pounds of cheesecake in nine minutes. Nine pounds of crawfish jambalaya in 10 minutes. Eight pounds of turducken (chicken stuffed in a duck stuffed in a turkey) in 12 minutes. Forty-three soft tacos in 11 minutes. One hundred sixty-seven chicken wings in 32 minutes."
i'm gagging.
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what carswell said.
but i also have to add:
--there's a nice pan-Asian store at the Cote-vertu metro called Epicerie Pacifique i think (not the most exciting neighbourhood, but...), where they have fish and quite a few prepared goods i hadn't seen elsewhere.
the best Korean-Japanese groceries are at:
--sherbrooke and victoria, Miyamoto
--in La Cite (name?), and
--sherbrooke and decarie (name?)
if you don't have to travel far in a hot car, or if you have a cooler, there's a new tofu "factory" on parc near laurier, where they make fresh tofu & tofu milk daily.
have fun!
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i'm no Doctor, and i may be repeating some of what has already been said.
but i quit coffee, sugar, and spirits basically all at the same time.
(replaced coffee with tea and spirits with wine/beer.)
--a cup of tea goes a long way to take the edge off, get rid of headaches, refresh, and lift the mood.
--whole grains get digested slowly (yes, i know they're carbs, but they're *good* carbs), fill you up, and are excellent for fibre. i just added a cup of bulgur (cracked wheat) to chili, and the magnesium in bulgur is off the charts.
good luck and have fun!
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Another related question:
In Japan, we have ...crackers.
i love those 'goshiki no mai' crackers--they have wasabi, miso, soy. there's five flavours in each pack.
someone told me it means 'the dance of the five flavours': is this true?
that's good snacking...
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Gus,
something like that you just pick up after a while, in general I would say you use the last vowel in more formal situations and drop it when speaking more casually.
thanks torakris and Hiroyuki--
i am listening to Japanese internet radio at NHK online, and just bought a Teach Yourself Japanese course yesterday with two huge books and three CDs.
thanks for your help.
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Hiroyuki-san:
is there a way, in spoken Japanese, to know when to 'drop' the last vowel, and when to pronounce it?
i ask this question as a beginner Japanese student.
I'm not sure, but are you talking about them?
1) ii vs. single long i vowel (let me represent it i-)
2) ei vs. single long e vowel (e-)
3) ou vs. single long o vowel (o-)
For example,
1) The Japanese word for pretty is written as kawaii かわいい, but pronounced kawai-.
2) The word for clock is written as tokei とけい, but pronounced toke-.
3) The word for king is written as oh おう, but pronounced o-.
thanks Hiroyuki--
those are helpful, and are good examples. to my ear, i can barely hear the last U in "gozaimasu". same thing with "desu"--it sounds like "des-".
i guess the question is: are vowels at the end of words/sentences always dropped? if not, when are they kept?
thanks in advance,
gus
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Hiroyuki-san:
is there a way, in spoken Japanese, to know when to 'drop' the last vowel, and when to pronounce it?
i ask this question as a beginner Japanese student.
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there's something so summery about spring rolls
. cool, fresh, and crunchy, with the lovely herbs, and (depending on whose you eat) chilled seafood.i made 40 for a BBQ last weekend, and they were a hit. on the dampened banh trang (rice paper wrapper) i put:
--4 leaves coriander, facing out
--2 leaves mint, facing out
--2 decent-sized steamed shrimp, each halved laterally, also facing out
--1/2 stick kani kana (crabstick, or surimi, or goberge) halved laterally, also facing out
--small handful cooked, drained, chilled bean thread noodles/rice vermicelli
--small handful mung bean sprouts
--sprinkle with furikake see this eGullet thread: Japanese rice "sprinkles" made with katsuobushi (bonito flakes), nori flakes, black and white sesame seeds: this adds a great deal of visual and textural interest as it shows through the 'wrapper'
--and finally i took a leaf of Boston lettuce, mounded it together in a cigar-shape, and rolled, tucking sides in.
the dipping sauce was not the traditional nam pla (fish sauce), but rather a Japanese-inspired blend of mayonnaise, sesame oil, lemon juice (shoulda been yuzu: can't get it here), miso paste, soy sauce, and red chili flakes. mmm...
i had never handled the rice paper wrappers before, so now i have a new skill. it took me 4 hours to make 40 of them, but it was a very meditative procedure...
PM me if you want tips on handling those pesky rice paper wrappers. what do you put in yours?
EDIT to add: i forgot the sesame oil...
SEE ALSO: these eGullet threads referring to harumaki--Japanese spring rolls...
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you can make a little cornet out of a strip of smoked salmon (let the air dry it out a bit), and pipe it full of caper-dill softened cream cheese. then put the cone on a whole-grain biscuit. or sth.
and whole-wheat pita crisps (brush them with olive oil and garlic and dry out in 200 degree oven, break into shards) with anything: salsa, guacamole, hummus, baba ghanouj, labneh, etc.
have fun!
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i always go to Pho bac--on St-Laurent _just_ below de la Gauchetiere, left side if you're looking North.
skunkbunny: what's bun bo hue?
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some "plucked out of the air" reasons why i love Indian food:
the breads, the pulses/legumes, the spice blends...
ditto Japanese food:
the clear soups, the elegance of presentation (unless it's like, okonomiyaki
), the variety of fermented foods, the regional and seasonal emphasis on ingredients/preparation...i love both very much, to answer the question.
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That is fascinating! Thanks for sharing it.
amaaazing post!
thanks torakris...
and i know you've been told this before, but your daughter really looks like you!
Vietnamese Summer Rolls/Spring Rolls
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
laurel's right, and if you need a reference to find them in the Vietnamese or Asian grocery, they're called "banh trang", and they come in a flat plastic mini-drum, sometimes with a rose on the package.
good luck!
gus