Yakitori

Makes 10 skewers

Ingredients

1 lb boneless, skinless chicken thighs (at room temperature)
9 green onions/scallions
neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.)
½ cup soy sauce
½ cup mirin
¼ cup sake
¼ cup water
2 tsp brown sugar

Instructions

Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.

In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of one scallion. Bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until reduced to one-third of the original volume. It will take about 30 minutes. Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Note: You can make the sauce ahead of time. Put only the sauce (without the green onion) in a mason jar. Store in the refrigerator for up to 2-3 months.

Reserve one-third of the sauce in a small bowl for final coating, just before serving. Use this reserved sauce with a clean brush only after the chicken is cooked to prevent cross contamination.

Cut the white and light green parts of the remaining scallions into 1-inch (2.5 cm) pieces.

Cut the chicken into 1-inch (2.5 cm) cubes.

On a flat work surface, fold each slice of chicken in half, insert a bamboo skewer into the chicken at a 45-degree angle, and press down on the skewer to pierce the meat through the center.

Next, add a piece of scallion perpendicular to the skewer. Continue to alternate chicken slices with pieces of scallion, ending with a piece of chicken. Each 5-inch skewer will hold about 4 chicken slices and 3 scallion pieces.

Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to keep the chicken from sticking to the grate. Place the skewers on top.

Set the broiler to High and wait until the heating elements are hot. Then, place the skewers under the broiler. Broil for 6 minutes.

After 6 minutes, brush the meat on both sides with the Yakitori Sauce. Continue to broil for 3-4 minutes to caramelize the sauce.

Remove the skewers to a serving plate. With a clean brush, baste the top of the chicken skewers with the reserved sauce.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for up to a month.

Recipe from Just One Cookbook

Strawberry Cucumber Ice-Pops

Makes 24-30 servings

Ingredients

2 cucumbers, peeled and chopped
4 10oz. bags frozen strawberries (or 40 oz. fresh)
1 1/2 teaspoons finely grated lime zest
1/2 cup fresh lime juice
1/2 cup sugar
pinch of kosher salt
30 2oz. ice-pop molds and sticks

Instructions

Puree 1 cucumber and half strawberries, lime zest and juice, and sugar in a blender until very smooth; transfer to a large pitcher or bowl. Repeat with the other half of the ingredients. Season with salt and stir.

Pour mixture into molds, inserts wooden sticks, freeze for at least 4 hours.

Recipe from Bon Appetit

Peach & Oak Leaf Lettuce Salad w/ Honey-Shallot Vinaigrette

Makes 2-4 servings

Ingredients

5 oz oak leaf lettuce
2 peaches, sliced
2 oz crumbled goat cheese
1/4 cup walnuts
1/4 cup fresh squeezed lemon juice
1/4 cup white balsamic vinegar
1 tbsp honey
1/4 cup minced shallot
1/8 tsp kosher salt
fresh ground black pepper, to taste
1/3 cup extra virgin olive oil

Instructions

Wash and dry the lettuce and set aside.

Slice the peaches, crumble the goat cheese, and mince the shallot. Set aside.

Whisk together the lemon juice, vinegar, honey, shallots, salt and pepper, and olive oil.

In a large serving bowl, toss together the oak leaf lettuce, peaches, and dressing. Top with the goat cheese and walnuts and serve.

Recipe from The Villages Grown

This Week’s Recipes: May 17th-20th

Yakitori

Makes 10 skewers

Instructions

Strawberry Cucumber Ice-Pops

Instructions

Peach & Oak Leaf Lettuce Salad w/ Honey-Shallot Vinaigrette

Makes 2-4 servings

Instructions