July 5, 2010

Grilled Spicy Citrus Ribs

Grilled Spicy Citrus Ribs


2 racks of ribs (about 4 pounds), St. Louis-cut spareribs or baby back ribs*
2 1/2 cups spicy citrus brine
Oil for the grill grate
1 cup spicy bourbon syrup

* St. Louis Style ribs are spareribs that have been trimmed of skirt meat and excess cartilage. More meaty than baby back ribs. Baby back ribs are smaller and leaner than St. Louis Style ribs and may cook more quickly (and dry out more easily).
Spicy Citrus Brine

1 1/4 cup freshly squeezed orange juice (about 3 oranges)
1/2 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup freshly squeezed lime juice (1-2 limes)
1/4 cup water
2 Tbsp Kosher salt
1 teaspoon dried thyme
1 Tbsp crushed red pepper flakes
Spicy Bourbon Glaze
1 cup bourbon whiskey
1/2 cup brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
2 Tbsp butter


1 Prepare the brine. Combine the juices and water and measure in a measuring cup. You should have exactly 2 1/2 cups liquid. If you have less, add enough water so that you have 2 1/2 cups of liquid, if you have more, discard the excess. The correct ratio of liquid to salt is important for the brine to work properly. Place liquids in a medium sized bowl, add other brine ingredients - salt, thyme, and red pepper flakes. Stir for half a minute until the salt has completely dissolved.
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2 Prepare the ribs. If you want, remove the thin membrane that lines the concave side of each rib rack. This will make it easier for the brine and spices to penetrate as well as easier to cut and eat when the ribs are done. Insert a dull knife edge between the membrane and ribs to loosen. Grip the loosened membrane and pull away to remove. Cut the racks in half. Put in a plastic ziplock freezer bag. Add the brine to the bag. Squeeze the excess air out of the bag and seal the bag. Massage the brine into the ribs. Place the bag of brine and ribs into a bowl (in case there is leakage) and place into the refrigerator. Refrigerate in the brine for 3-6 hours. Note that brining too long can over-saturate the meat with the brine. So stick within the 3-6 hour time frame.
3 Prepare bourbon glaze. Heat bourbon with sugar, peppers, and salt. Whisk in butter until melted. Set aside or refrigerate for up to 2 weeks. Warm before using. You can also prepare while the meat is cooking in the next step.
4 Prepare the grill for indirect heat. On a gas grill, heat the grill to medium heat 300-325°F with the middle burners turned off (if a 3 or 4 burner grill) or one burner turned off (if a 2 burner grill). For a kettle grill with charcoal, use 3-4 pounds of briquets pushed to one side of the grill. An aluminum disposable drip pan set next to the briquets, underneath where the meat will be, will help keep your grill easier to clean. (I forgot this time, notice no drip pan in the photo, and now the grill's a mess.)
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5 Remove the ribs from the brining bag. Pat dry the ribs with paper towels. Brush grill grates with olive oil or canola oil. Place the ribs on the side of the grill away from the source of heat, either gas or briquets. Cover the grill. If you are using a gas grill, lower the burners so that you are maintaining a temperature of about 300°F-325°F in the grill. If you are charcoal grilling, cover the grill so that the air vent on the kettle top is directly over the ribs. This way smoke from the charcoal will waft its way over the ribs on the way out of the grill. Adjust the vents so that the air flow is much reduced. Reducing the size of the air vents is a way to help control the temperature in the grill and keep it low. Fire lives off of oxygen, so if you reduce the oxygen, you reduce the amount of burning and heat. If you close the vents too much, the charcoals will put out too little heat, so the trick is to maintain a balance - enough air flow to keep the coals alive, but not too much or the grill will run too hot and your ribs will overcook. Try to maintain a temperature of about 300°F-325°F in the grill. If you are using a charcoal grill that doesn't have a built-in thermometer, you can put a meat thermometer through the grill air vent to take a reading of the temp.
6 After 20-25 minutes of cooking, use tongs to flip the rib racks over. If you are charcoal grilling, shift the ends of the ribs as well so that the end that was facing the coals now faces the edge of the grill. Check for doneness using a meat thermometer after 15-20 more minutes. They are done and ready to pull off at 155°F, but you want to get to them 10 minutes or so before they are done to apply the glaze. So at about 145°F start applying the spicy bourbon glaze. Brush the ribs with the glaze syrup, turning and basting the ribs until the syrup has been used up. When an instant read thermometer, inserted into the thickest part of the ribs reads 155°F, the ribs are ready to take off the grill.
Note that depending on the amount of heat in the grill and the size of your ribs, the ribs could be done in as little as 45 minutes or as long as 1 1/2 hours. If the grill temperature stays more at about 350°F, then the ribs will be done faster. It's hard to maintain a charcoal grill lower than 350°F, though ideally for these ribs you do want the temp lower, closer to 300°F. Also note again that baby backs are smaller than St. Louis style and will cook faster.
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7 Remove the ribs to a large serving platter and cut into 1 or 2-rib sections.
Serves four.

Slow-roasted pork spareribs with peach-mustard glaze


  • 3 lbs. pork spareribs or baby back ribs
  • 1/2 cup cider vinegar
  • 1 1/2 tablespoons Diamond Crystal kosher salt
  • 1/4 cup packed light brown sugar
  • 3 tablespoons grated onion
  • 1 tablespoon minced garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons smoked paprika (or regular paprika, if smoked paprika is not available)
  • 3/4 cup peach nectar
  • 1 1/2 tablespoons whole grain mustard


  1. Place ribs on a cutting board, bone-side-up. With a thin sharp knife, remove the thick membrane from along the length of the rack (see below).
  2. Fold rib rack to fit into sealable 1-gallon heavy-duty food storage bag. Set aside.
  3. In small bowl, blend vinegar and kosher salt to dissolve salt. Add brown sugar, onion, garlic and red pepper flakes; mix well.
  4. Pour vinegar mixture over ribs in bag, squeezing to remove excess air.
  5. Seal bag, turning bag to evenly coat ribs.
  6. Refrigerate 6 to 8 hours, turning bag over once or twice. 
  7. Heat oven to 375 degrees F.
  8. Drain ribs, reserving marinade. Pat ribs dry. Rub ribs evenly with paprika.
  9. Place on rack in a baking pan. Cover tightly with foil. Roast 1 hour.
  10. Remove foil from pan. Reduce heat to 300 degrees F. Roast 45 to 60 minutes longer or until tender, turning ribs once.
  11. Meanwhile, place marinade in large, deep saucepan. Blend in peach nectar. Bring to a boil. Reduce heat to medium and cook down to 1/2 cup. Remove from heat and whisk in mustard. Set aside.
  12. When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for 5 minutes. Turn ribs over and brush with remaining glaze. Roast 5 minutes longer. Remove from oven. Cover loosely with foil. Let stand 5 minutes before serving.
4 servings

Chili-spiced ribs with honey glaze

A spicy dry rub made from ground ancho chilies creates the flavorful base for these finger-licking ribs. The honey glaze adds just the right amount of sweetness to balance the spice.


  • 1/4 cup ancho chilies, toasted, seeded and ground in a spice grinder
  • 1/4 cup paprika
  • 1/4 cup ground cumin
  • 3 tablespoons Diamond Crystal kosher salt
  • 1 1/2 tablespoons packed brown sugar
  • 2 racks pork baby back ribs (about 3 lbs.)
  • Honey glaze (below)


  1. In medium bowl, stir together chilies, paprika, cumin, kosher salt and brown sugar. Pat mixture on both sides of ribs and place in a single layer in resealable plastic bag. Refrigerate at least 1 hour or overnight.
  2. Place drip pan on one side of grill. Heat coals or gas grill for indirect, medium-low heat (300 degrees F). Place ribs on grill rack over drip pan. Cover and grill 1 1/2 to 2 hours, turning ribs occasionally, until pork is tender and no longer pink when cut near bone.
  3. Cut each rib rack into 4 pieces. Serve with honey glaze.
8 servings
Conventional Method: Heat oven to 300 degrees F. Place ribs, meaty side up, on rack of broiler pan. Bake uncovered 1 1/2 to 2 hours or until pork is tender and no longer pink when cut near bone.

Honey Glaze


  • 1/2 cup fresh lime juice
  • 1/4 cup chopped garlic
  • 4 jalapeno peppers, seeded, stemmed and chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons hot pepper sauce
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 cup honey


Place lime juice, garlic, jalapenos, cumin, Tabasco sauce and kosher salt in bowl of food processor. Blend until pureed. Pour puree into medium saucepan; stir in honey. Cook over low heat 10 to 15 minutes, stirring frequently, until hot. This easy-to-make recipe was a grand prize winner in 2007. It is great for family dinners or entertaining. These spareribs are slow-roasted in your oven, making them tender and juicy.

Maple Glazed Ribs

recipe image
Submitted By: Kristin
Photo By: RobinAnn
Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 20 Minutes
Servings: 6

"Delicious pork spareribs with a maple syrup glaze. This is a blue-ribbon winning county fair recipe."
3 pounds pork spareribs, cut into serving
size pieces
1 cup pure maple syrup
3 tablespoons frozen orange juice
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 clove garlic, minced
2 green onions, minced
1 tablespoon toasted sesame seeds
1. Preheat oven to 350 degrees F (175 degrees C). Place ribs meat side up on a rack in a 9x13 inch roasting pan. Cover pan tightly with foil. Bake for 1 1/4 hours.
2. In a saucepan over medium heat, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
3. Remove ribs from roasting pan, remove rack, and drain excess fat and drippings. Return ribs to pan, cover with sauce, and bake uncovered for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving.

30-Minute Chili

Prep: 25 minutes Total: 30 minutes

Serves 8.
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese
  1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
  3. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

Prep: 15 minutes Total: 6 1/4 hours
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.


Serves 8.
  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce


  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Barbecue Sauce

It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator.

Makes 3 cups.

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

Grilled Pepper-Crusted Sirloin

Grilled Pepper-Crusted Sirloin

Prep: 5 minutes Total: 25 minutes
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices.


Serves 4.
  • 1 1/2 pounds sirloin steak
  • 2 teaspoons coarse salt
  • 4 teaspoons cracked black pepper


  1. Heat grill to medium-high.
  2. Season both sides of steak with salt and pepper
  3. Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
  4. Remove from grill; cover with foil, and let rest for 10 minutes.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time: 1 hr 0 min
Cook Time: 15 min
Serves: 16 enchiladas, 8 servings


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes


Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Big Daddy's Blackened Tilapia

Prep Time:10 min,

Inactive Prep Time:15 min

Cook Time:6 min

4 servings


Blackening Spice:

  • 3 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried ground thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder

For Fish:

  • 4 tilapia fillets
  • 2 tablespoons grapeseed oil
  • 1/2 lemon, juiced


In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter. 

Chili-Rubbed Tilapia with Asparagus and Lemon

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled.

Prep Time: 20 min
Serves: 4 servings


  • 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1 pound tilapia, Pacific sole or other firm white fish fillets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice


Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Neely's BBQ Spaghetti

Recipe courtesy The Neely Family

Prep Time: 15 min, Cook Time: 3 hr 10 min
Serves: 4 servings

Neely's BBQ Sauce:

  • 16 ounces ketchup
  • 8 ounces water
  • 3 ounces brown sugar
  • 3 ounces white sugar
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon dry mustard powder
  • 1-ounce lemon juice
  • 1-ounce Worcestershire sauce
  • 4 ounces apple cider vinegar
  • 1-ounce light corn syrup
  • 2 ounces Neely's BBQ Seasoning, recipe follows

For the spaghetti:

  • 1 bell pepper
  • 1 onion
  • Extra-virgin olive oil
  • 1 to 2 pounds cooked pork
  • 1 pound spaghetti


For the BBQ sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.

Neely's BBQ Seasoning:

  • 4 ounces paprika
  • 2 ounces white sugar
  • 1 teaspoon onion powder

Fettuccine Alfredo for 2

4 tablespoons of butter
1.5 cups heavy cream
1 tablespoon salt
1/2 pound of homemade fettuccine
2 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon black pepper

Serves 2

1.      In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute.  Turn off heat.
2.      Bring a large pot of water to a boil.  Add 1 tablespoon of salt and the fettuccine.  Cook for 1 minute.
3.      Strain pasta and add to pan with butter and cream.  Turn the heat on medium.
4.      Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.
5.      Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.
6.      Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.


1 Package of Savoiardi (Italian Lady Fingers)
4 egg yolks
1/2 cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
1/2 cup freshly made espresso coffe
1/4 cup cocoa powder

1.      In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color.
2.      Add the marscapone cheese and mix thoroughly.
3.      In a medium bowl whip the cream until stiff peaks form. Fold the cream into the cheese mixture.
4.      Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.
5.      Pour in half the cheese mixture and smooth.
6.      Add another layer of the Savoiardi dipped in espresso.
7.      Pour the remaining cheese mixture on top and smooth.
8.      Chill for 2 hours and dust with cocoa powder before serving.       

Chunky Western Guacamole

Ingredients (Yield: 2-1/2 cups)

2 ripe avocados, halved, pitted and peeled
1 tablespoon lemon juice
1 can (4 oz.) diced green chilies
1 medium tomato, chopped
2 tablespoons Kikkoman Soy Sauce
2 tablespoons minced onion
1 large clove garlic, pressed
1/4 teaspoon ground red pepper (cayenne)
Tortilla chips


  1. Mash avocados with lemon juice in large mixing bowl. Stir in chilies, tomato, soy sauce, onion, garlic and red pepper.
  2. Cover and refrigerate several hours for flavors to blend.
  3. Turn out into serving bowl and serve with chips. 

Sweet & Sour Chicken and Tofu

Ingredients (Yield: 4 servings)

1 block (14 to 16 oz.) firm tofu, drained
1/2 pound boneless, skinless chicken
1 teaspoon cornstarch
1 teaspoon Kikkoman Soy Sauce
1/4 teaspoon sugar
2 tablespoons vegetable oil, divided
1 medium onion, cut into 1/2-inch squares
1 green bell pepper, cut into 1/2-inch squares
3/4 cup Kikkoman Sweet & Sour Sauce
1 can (11 oz.) mandarin orange segments, drained


  1. Cut tofu into 1/2-inch cubes; drain on several layers of paper towels 10 minutes.
  2. Meanwhile, cut chicken into 1/2-inch cubes. Combine cornstarch, soy sauce and sugar in bowl; stir in chicken. Let stand 15 minutes.
  3. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
  4. Heat remaining 1 Tbsp. oil in same pan. Add onion and green pepper; stir-fry 3 minutes.
  5. Add chicken and sweet & sour sauce; reduce heat to medium. Cook and stir 1 minute. Gently stir in tofu and oranges; cook until heated through. 

Kung Pao Chicken

Ingredients (Yield: 4 servings)

1 pound boneless, skinless chicken
5 tablespoons Kikkoman Stir-Fry Sauce, divided
1 teaspoon vinegar
1/2 to 3/4 teaspoon crushed red pepper
1/4 teaspoon cornstarch
2 tablespoons water
3 tablespoons vegetable oil, divided
1 large clove garlic, minced
1 large onion, chunked
2 small green bell peppers, chunked
2/3 cup unsalted roasted peanuts


  1. Cut chicken into 1-inch square pieces; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes.
  2. Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper. Dissolve cornstarch in 2 Tbsp. water.
  3. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove.
  4. Heat remaining 2 Tbsp. oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer.
  5. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.

Hong Kong Sweet & Sour Trout

Ingredients (Yield: 2 to 3 servings)

2 medium trout (about 8 oz. each), dressed
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons vegetable oil, divided
1/2 cup Kikkoman Sweet & Sour Sauce
2 teaspoons sugar
2 tablespoons chopped green onion tops


  1. Score both sides of trout with 3 diagonal slashes 1/4 inch deep and 1 inch apart. Combine cornstarch, salt and pepper; coat trout with mixture, shaking off excess.
  2. Heat 2 Tbsp. oil in large nonstick skillet over medium heat until hot. Add trout; cook 6 to 7 minutes.
  3. Turn trout over; pour remaining 1 Tbsp. oil around edges of pan. Cook 6 to 7 minutes longer, or until fish flakes easily when tested with fork.
  4. Meanwhile, blend sweet & sour sauce, 6 Tbsp. water and sugar in small saucepan.
  5. Remove trout to serving platter and keep warm.
  6. Heat sweet & sour sauce mixture over medium-high heat until hot, stirring occasionally.
  7. To serve, pour half of sauce over trout and sprinkle green onions over fish and sauce. Pass remaining sauce.

Chinese Roasted Chicken

Ingredients (Yield: 4 servings)

1 (4-pound) fresh or thawed whole roasting chicken
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 teaspoons dry sherry
1 teaspoon vegetable oil
1 large clove garlic, pressed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon sugar
1/8 teaspoon ground cloves


  1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
  2. Combine less sodium soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
  3. Roast in 325°F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180°, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
  4. Remove chicken from oven and let stand 10 minutes before carving. 

General’s Chicken

Ingredients (Yield: 4 servings)

1-1/4 pounds boneless, skinless chicken breasts and thighs
2 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon dry sherry
2 large cloves garlic, pressed
1/2 cup cornstarch
2/3 cup vegetable oil
1 large clove garlic, thinly sliced
1/2 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger root
1/2 cup light corn syrup
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon sesame seed, toasted


  1. Cut chicken into 1-inch square pieces. Combine 1 tablespoon soy sauce, sherry and pressed garlic in small bowl; stir in chicken. Let stand 15 minutes.
  2. Coat half of chicken pieces lightly with cornstarch; shake off excess.
  3. Heat oil in large skillet over medium-high heat. Add chicken pieces; reduce heat to medium. Cook about 3-1/2 minutes on each side, or until no longer pink in center. Remove with slotted spoon and drain on paper towels; keep warm. Repeat procedure with remaining chicken.
  4. Drain off all but 1 teaspoon oil from skillet. Add sliced garlic, red pepper and ginger; stir-fry 1 minute over medium heat.
  5. Stir in corn syrup, sugar, vinegar and remaining 1 Tbsp. soy sauce. Bring to boil; cook, stirring constantly, 2 minutes, or until mixture starts to thicken.
  6. Stir in cooked chicken pieces until well coated with sauce and heated through.
  7. Turn out into serving bowl and sprinkle sesame seed over chicken and sauce.

Tuscan Chicken & White Bean Soup

Ingredients (Yield: 4 servings)

6 chicken thighs (about 2 lbs.), boned
1 bunch Italian parsley, divided
3 tablespoons Kikkoman Soy Sauce
1 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 teaspoon dried marjoram leaves, crumbled
1 can (15 oz.) cannelli, navy or great Northern beans
1 tablespoon vinegar


  1. Place chicken and 1/2 parsley bunch in Dutch oven or large saucepan; pour in 3 cups water and soy sauce. Cover and bring to boil. Reduce heat; simmer 10 minutes.
  2. Remove chicken and discard parsley. Stir in onion, celery, carrot and marjoram. Simmer, covered, 15 minutes.
  3. Meanwhile, discard skin from chicken. Cut chicken into 1-inch pieces and chop remaining parsley leaves.
  4. Stir beans and vinegar into pan; bring to boil. Add chicken pieces; simmer 2 minutes, or until heated through.
  5. To serve, sprinkle chopped parsley over each serving. 

Teriyaki Popcorn Balls

2/3 cup unpopped popcorn
1 cup blanched slivered almonds, toasted
6 tablespoons Kikkoman Teriyaki Marinade & Sauce
1/2 teaspoon ground ginger
1/4 cup butter or margarine
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Butter or margarine


  1. Pop popcorn according to package directions; remove unpopped kernels. Combine popcorn with almonds in large bowl.
  2. Stir together teriyaki sauce and ginger.
  3. Melt butter in large saucepan over medium heat. Stir in sugar, brown sugar, corn syrup and salt. Bring mixture to a boil, stirring occasionally. Insert candy thermometer; continue boiling until mixture reaches 265ºF., or a small amount of mixture dropped into very cold water forms a hard ball. (Do not stir mixture while boiling.)
  4. Remove from heat; stir in baking soda. Add teriyaki sauce mixture, about 1 Tbsp. at a time, and stir until mixture stops bubbling; pour in thin stream over popcorn, tossing until popcorn and nuts are well coated. Cool slightly.
  5. Butter hands; shape mixture into desired sizes of balls and place on waxed paper. 

Chicken and Brown Rice with Chorizo

brown rice chicken chorizo 

2 1⁄2 lbs. bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper,
   to taste
2 tbsp. extra-virgin olive oil
3⁄4 lb. smoked, dried chorizo, cut into
   1"-thick slices
2 tbsp. roughly chopped fresh oregano
1⁄2 tsp. crushed red pepper flakes
4 cloves garlic, crushed
1 large yellow onion, thinly sliced
1 bay leaf
1 1⁄2 cups long-grain brown rice, rinsed
1⁄2 cup white wine
3 roasted red peppers, peeled, seeded,
   and cut into thick strips
3 cups chicken broth
1 cup frozen peas

1. Heat oven to 400°. Season the chicken lightly with salt and pepper. Heat the olive oil in a 4-quart dutch oven over medium-high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown, about 8 minutes. Transfer the chicken to a plate and set aside. (Pour off and discard any accumulated fat and juices.) Add the chorizo and cook, stirring frequently, until lightly browned, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.

2. Add oregano, red pepper, garlic, onion, and bay leaf to the dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft, about 8 minutes. Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Nestle chicken, chorizo, and peppers into rice mixture. Pour in broth and season liquid to taste with salt and pepper. Cover the dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes.

3. Remove the dish from oven, uncover, and gently stir in the peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.

Sara’s Roast Chicken with Sage and Garlic

roast chicken Photo: Andre Baranowski
1  4-lb. chicken
1 lemon
22 fresh sage leaves
3 cloves garlic
6 tbsp. unsalted butter,
   at room temperature
Kosher salt
2 tbsp. olive oil
Ground black pepper, to taste
8 sprigs parsley
2 small onions, quartered
2 carrots, cut into 2" pieces
Fleur de sel

1. Heat oven to 475°. Rinse chicken under cold water; pat dry with paper towels. Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine. Quarter the peeled lemon; set aside.
2. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if you like.
3. Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400˚. Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving.

Chicken and Onion Curry (Chicken Dopiaza)

Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. The word dopiaza, which means "onions twice" in Urdu, refers to the large quantity of onions that’s usually used in this style of curry.
Chicken and Onion Curry (Chicken Dopiaza) Photo: Todd Coleman
4 large sweet onions,
   preferably Walla Walla

6 cloves garlic
1  1 1⁄2" piece ginger, peeled

7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin 

1⁄2 tsp. ground turmeric 

1⁄2 tsp. cayenne pepper 
1⁄4 cup yogurt 

6 whole, peeled canned tomatoes,
   drained and crushed

1  3–4-lb. chicken, cut into 6–8 pieces,
   skin removed
Kosher salt, to taste
1⁄2 tsp. garam masala 

1 tbsp. chopped cilantro

3 serrano chiles, quartered
Cooked basmati rice, for serving

1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside.

2. Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18–20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion–garlic paste to pot; cook, stirring, until golden brown, 8–10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes. 

3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.  


Moroccan Chicken With Carrot Purée

chicken moroccan

6 boneless skin-on chicken breasts, 
   pounded 3⁄4" thick
16 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, 
   to taste
4 cups chicken broth
2 lbs. carrots, cut into 1⁄4" rounds
1 large white onion, minced
1 1⁄2    cups fresh orange juice
4 tbsp. unsalted butter
2 peeled oranges, segmented
3⁄4 cup plus 2 tsp. harissa
2 tsp. sherry vinegar
3 oz. dandelion greens
3⁄4 cup pitted oil-cured black olives, 
   roughly chopped
2 shallots, thinly sliced

1. Put chicken into a dish; drizzle with 3 tbsp. oil; season with salt and pepper. Set aside. Bring broth to a boil  in a 6-qt. pan over medium-high heat. Add carrots; cook until tender, 15–20 minutes. Drain. Heat 1⁄2 cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4–5 minutes. Add carrots; cook for 6–8 minutes. Purée in a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.

2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 12–15 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.

3. Heat oven to 400°. Heat a grill pan over medium-high heat. Working in 3 batches, add chicken, skin side down; cook until crisp, 8–10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3⁄4 cup harissa. Bake until cooked, 6–8 minutes.

4. In a bowl, whisk together remaining oil and harissa with sherry vinegar. Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates; top each with salad and a chicken breast. Spoon sauce over each.


Chipotle Wings

chipotle wings avocado crema 
Canola oil, for frying
2 lbs. chicken wings, separated into 2 pieces
4 tbsp. unsalted butter
3 canned chipotles in adobo and 1 tbsp. adobo sauce, puréed
2 tbsp. fresh lime juice
Avocado crema, for serving

1. Heat oven to 200˚. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400˚. Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.

2. Meanwhile, put butter and chipotles into a medium heat-proof bowl. Set bowl over a pot of boiling water until butter is melted and chipotles are hot, whisking to combine. Transfer chicken wings to the bowl, add lime juice, and toss to combine. Serve with avocado crema, if you like. 

Avocado Crema 

1 cup sour cream or crema
1 avocado, peeled, pitted, and cubed
Kosher salt and freshly ground black pepper, to taste

Purée sour cream and avocado until smooth, sprinkling in a little water to moisten mixture, if necessary. Season with salt and pepper and serve with chipotle wings.


Korean Fried Chicken

 Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in "The Other KFC" for our March 2010 issue.
Source: Saveur
Canola oil, for frying
5 cloves garlic
1  1 1⁄2" piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 1⁄2    tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
2⁄3 cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3⁄4 lbs.)

1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

SERVES 2 – 4 

Caramel-Peanut Butter Bars Recipe

Caramel-Peanut Butter Bars Recipe by Betty Crocker Recipes.

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 miniature chocolate-covered peanut butter cup candies, coarsely chopped


36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts


1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.

2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.

3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry cookie mix. Decrease butter to 1/3 cup.

Warm Toasted Marshmallow S'more Bars

Warm Toasted Marshmallow S'more Bars by Betty Crocker Recipes.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.