October 3rd, 2013, 02:04 PM #1
Random Recipe Thread...
Wow. Surprised this or a "All things: Make your own Grindz" thread hasn't been started already. Being I'm a "kept, sex slave husband" due to the Gov Furlough, I've moved to my dark side...cooking.
Anyway, straight to the point. I stumbled across a great variant on a old Hawaiian "Shoyu Chicken" recipe. It's a little more complex than the original (shoyu, water, maui onion, salt, sugar and garlic, mix, marinate and smoke over choke kiawe while making fun of the haole drinking green beer. what?) method. I found a killer broke da mouth, sweet and spicy version from a cool wahine on facebook. If you like sweet and spicy...here you go:
1 Cup Shoyu (Aloha Shoyu pref but Kikkoman will be ok)
1 Cup Chicken Broth
1 Cup Packed Brown Sugar
___you can adjust the below but keep the above proportions true___
6 Crushed or Minced Garlic Cloves (I use a press)
1 large Sweet Onion sliced THINLY
2 Tablespoons of freshly grated Ginger Root
1 Tablespoon Fresh Ground Black Pepper
1 Tablespoon dried Oregano
1 Teaspoon Crushed Red Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
5 Pounds Skinless/Boneless Chicken Thighs
Take all the above and mix together. Add them to a bigass Ziplock and soak in the refer for no less than 4 hours and no greater than 12 hours...it will get really salty if it sits too much. Toss the chicken on a indirect 350 deg grill until the chicken gets to 160 degrees.
I take the remaining marinade and boil it over the same grill in a pyrex bowl until it gets thick. I then brush it on to the chicken about 10 min before I pull it off. If there is any leftover marinade, I drizzle it over some Nishiki or Jasmine rice.
And serve with with salted steamed broccoli.
October 3rd, 2013, 02:08 PM #2
Best recipe ever..
Originally Posted by nocturn
October 3rd, 2013, 02:23 PM #3
I dunno man. I'm not the 20 something year old fountain of testosterone I once was! I'm a lower 40 something thats being abused by a late 40 something that works for herself and makes her own hours. Like I told her yesterday "my body doesn't contain that many fluids! Damn woman!"
Originally Posted by empire
We've been together for 23 years and love every minute.
Last edited by nocturn; October 3rd, 2013 at 02:28 PM.
October 3rd, 2013, 02:46 PM #4
I have a killer 20 year old "Huli Huli Chicken" recipe to share if I can get this MILF out of my face... :D
October 3rd, 2013, 02:51 PM #5
WOW...you snared a cougar....enjoy...every....last.....breath.
Lucky Guy you.
Yeah and share those recipes.
October 5th, 2013, 03:50 PM #6
Hah! Sounds like me and mine. 20 years together, 16 married. Ups and downs, but wouldn't trade either for anything.
Originally Posted by nocturn
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.
October 5th, 2013, 08:38 PM #7
I think 23 years is the last time I went on a date.
October 8th, 2013, 02:36 PM #8
Anyone have any good Wok recipes? I just bought a nice 14" cast iron wok and need to break it in as soon as it's seasoned. The spicier, the better. I had a POS wok about 20 years ago but only really reheated frozen stir fry crap in it.
October 8th, 2013, 02:42 PM #9
Oh, and the sticker on my new Wok's lid says its made out of "High Quantity Stainless Seel". It must be badass then!
October 8th, 2013, 03:34 PM #10
Huli Huli Chicken:
2 (3 pound) chickens, each cut into 8 pieces OR 4-6 pounds of chicken thighs
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup sherry or Mirin
1 (2 inch) piece fresh ginger, crushed or pressed in a garlic press
3 cloves garlic, pressed
4 green onions, chopped
1/4 teaspoon dry mustard
Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight. Slow grill chicken on a indirect heat at 350 until a 165 internal degrees is reached. Flip the meat often. Serves 4
Last edited by nocturn; October 8th, 2013 at 03:39 PM.