Kathy Maister's Start Cooking

Guy Kawasaki’s Famous Teriyaki Sauce with Grilled Chicken

print recipe card posted in Main Dishes by Kathy Maister
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A huge welcome to Guy Kawasaki who has shared with me his world famous recipe for teriyaki sauce, which I have turned into a video.

This blogpost contains not only the script-recipe of his video but also a description of how to use his sauce to make Teriyaki Grilled Chicken.

Cheers!
Kathy

***

Script of Guy’s video:

Welcome to startcooking.com…I’m Guy Kawasaki here to make my famous teriyaki sauce!

All it takes is six ingredients – pureed in a blender:

Start with half a hand of ginger. You can peel it if you want to, but you don’t have to. Just be sure to give it a rough chop.

Cut two jalapenos in half remove the seeds and chop them up.

Trim the root ends off half a bunch of green onions and chop them up as well.

Peel an orange. But just half is needed for this recipe.

Measure out 1 cup of soy sauce and 1 cup of sugar

Now add everything to the blender. Cover it and let her RIP. Keep blending on high speed until everything is liquefied.

This is a great barbeque marinade for about 2 and 1/2 pounds of beef or chicken.

Oh and it’s got be charcoal. Gas is for wimps!

Enjoy!

***

Thanks Guy, this is a fantastic recipe! Now for the Grilled Chicken!

Guy told me that from this point on, he “boils the chicken in the sauce on top of the stove, for 15 minutes – then finishes cooking it on a charcoal BBQ just to get the BBQ look”.

As many of you know, I live in a condo in the middle of Boston and have never fired up an outdoor barbeque in my life. Consequently, I’m going to show you how to do this indoors! (At the bottom of this post I have listed several links to some really great barbeque sites and recipes!)

Everyone should first take a look at my video on Grilled Chicken Indoors.

I’m going to be following that cooking procedure, but instead of a dry spice rub on the chicken, I’m using Guy Kawasaki’s Famous Teriyaki Sauce to marinate the chicken first.

For the “indoor” version of this Teriyaki Grilled Chicken, I’m using boneless, skinless chicken breasts.

You can marinate your chicken for up to 24 hours in this marinade. Be sure to use a glass or plastic dish or a plastic bag, and not a metal dish for marinating.

Remove the chicken from the marinade…

…and place on a plate. Pat the chicken dry with a paper towel.

Put the remaining marinade in a medium size pan.

Bring the marinade to a boil.

Oops! This pan is way too small! As the marinade comes to a boil it will spill right out of this pan. I’m pouring this into a deeper sauce pan!

That’s much better. The marinade needs to get boiled for 15 minutes to kill off any of the raw chicken bacteria. If it gets too thick, add 2-3 Tablespoons of water and continue cooking.

Strain the marinade through a fine sieve. For those that want a bit more teriyaki sauce on their chicken, this is going to be delicious drizzled on top of the chicken.

Cooking the Chicken:

Non-stick pans are great in that it is not necessary to add any oil to the pan when cooking the chicken.

Be sure to follow my instructions in the Grilled Chicken video on preheating the pan. When grilling or frying you do not want to over-crowd the pan. You may have to cook the chicken in two batches.

The sugar in the marinade is making this chicken develop really lovely grill marks on both sides.

Depending on how thick your chicken breasts are you will need to cook them about 3-5 minutes on each side.

Enjoy!

Here are the links on Barbecue-ing that I promised you:

Emily Chapelle has done a great post here at startcooking.com called A Beginners Guide to Barbeque!

Jennifer Iserloh over at Skinny Chef has a great selection of Skinny Marinades!

Steven Raichlen, is a barbecue guru, with a show, cookbooks, etc. He has a site called Barbecue Bible: http://www.barbecuebible.com/featured/

Ted Reader is a Canadian barbecue guru (also with a show, cookbooks etc). He’s got a nice site with lots of recipe videos at:
www.tedreader.com

Kalyn’s Kitchen has a big recipe section on Grilling:
http://kalynskitchen.blogspot.com/2005/04/grilling.html

Here’s a single guy’s blog on “all things barbecue, food and drink”
http://www.barbecuebachelor.com/

Here’s a women-focused site called Girls at the Grill:
http://www.girlsatthegrill.com/thegirls/introduction.asp

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V-Slicer or Mandolin

posted in Knives by Kathy Maister

I love my V-Slicer! It cost $29. and was one of my best kitchen investments. This hand operated cutter is also known as a mandolin. I’m not usually a big fan of buying gadgets. There are many useless gadgets on the market that take up precious storage space and never get used. However, this one actually gets used – a lot!

V-slicers are used to cut firm fruits and vegetables. The shape of the cut depends on the blade used. You can mince, chop, slice and julienne, which means to cut into strips.

My V-slicer is made of heavy duty plastic. You can buy the stainless steel version for about $150. The more expensive models come with more cutting blades and have legs to stand on. Unless you do a TON of cutting or are a professional chef, my advice is to go with the less expensive version.

The blades are REALLY sharp. Always use the holder when cutting. The holder has spikes on it that hold the fruit or vegetable while cutting.

Jam the fruit or vegetable you are using onto the spike. (I’m using an onion.)

The arrows on the holder indicate which direction you should be slicing. Press down firmly and start slicing.

Here I have made incredibly thin slices of onion.

By adjusting the plate under the blade I can make thicker slices.

My V-slicer came with three blades.

If I wanted to make French fries I would use the center blade shown above.

Chopping or slicing, particularly onions literally takes only seconds with a V-slicer — see the picture below.

You can see a V-slicer “in action” on my French Onion Soup video.

Cheers!

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Salad Nicoise

print recipe card posted in Lunch, Soups, Salads, Sides and Sauces by Kathy Maister
Difficulty:

Of all salads, Salad Nicoise is my favorite! If it is on the menu, I inevitably order it! It has the perfect combination of foods – lettuce, tomato, green beans, hard cooked eggs, potatoes, black olives, capers, and tuna fish.

Pour on your favorite vinaigrette dressing, and the meal is complete!

For two servings you will need:

Step # 1 – Cook the eggs

Check out my 30-second Tips and Techniques Video on How to Boil an Egg. You can do this step well in advance, as hard cooked, unpeeled eggs will keep for about a week in the refrigerator.

Step # 2 – Cook the potatoes

Carefully drop some small potatoes (see below) into boiling water, adding some salt. Return the water to a boil and set the timer for about 12 (to 15-18) minutes. Before you remove them from the pan, stick a fork in them to make sure they are tender.

Cut the potatoes into bite-size pieces.

Step # 3 Blanch the green beans

“Blanching” means that you drop the green beans into a pot of boiling, salted water and let them cook for about 2 minutes. Remove them with a pair of tongs and immediately plunge them into a bowl of water with ice.

The ice water will stop the cooking process and keep them a nice bright green.

Step #4: Assembe the salad

(Be sure to wash the lettuce!) Spread the lettuce out on a plate.

Add the rest of the ingredients in clumps. It has a lot more “eye appeal” that way!

I splurged and bought imported tuna from a jar. It was expensive ($7) but worth every bite.

Sprinkle the capers over the salad.  In the photo above, those are capers in the white dish shown with the tuna fish. They have a unique, almost peppery-salty taste that works really well in combination with all the other flavors of this salad.  Capers are packed in brine and should be rinsed before you add them to the salad.

Once everything is added, serve this wonderful salad with your favorite vinaigrette dressing.

Oops! I almost forgot the black olives!

Enjoy!

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