That ain’t how we play…

I tweak and republish this post annually; I think you’ll see why when you read it.

See, I’m not out to be tragically hip, in fact quite the contrary. Or maybe Matthew Selman said it best; “I wish there was another word than foodie; how about ‘super food asshole’, or ‘pretentious food jerk’?” I just don’t wanna go there.

Granted, there are a lot of great food blogs out there, but right now, many are judged ‘Great’ because somebody took a really, really nice pic of some food, or is on the fast track to be the next Food Channel Super Food Asshole. Frankly, when the ‘best’ food blog sites reject people because they don’t meet criterion such as that, I’m more than not interested, I’m actively turned off.

I write about food from some pretty simple perspectives. I’m interested in sharing recipes, methods, processes and such. I’m interested in sourcing, using wisely, and preserving food that is good for you, in a world where much of what we are offered to eat is not very good. I’m interested in the science behind cooking, because I’ve never liked simply being told to ‘do it this way.’ I trust that if you’re reading this, you’re interested in these things as well. To be honest, if no one read this blog, I’d write it anyway, because I do it for me first and foremost; I gotta share what I love. That’s just how I’m wired.

So, when I look at ‘real’ food blogs, I see the stuff that, fairly often, folks ask me about here, or more to the point, ask me why I don’t do these things. There are three oft repeated comments, and they are,
Why don’t you list nutritionals and calories,
Why don’t you post prep and cooking times, and
Why do you post exotic ingredients that I’m not likely to have?

So, in a nutshell, here’s why;

Frankly, listing nutritionals means, more than anything, that I am determining what kind of portion size you and yours eat, and frankly, I don’t have any idea about that. If I list a casserole recipe and you make it, how much do you eat? How about your partner? Do you have seconds, are there leftovers, and on and on. This ain’t a restaurant, and I’d bet your house isn’t either; neither of us needs everyone to eat the same portion. For the record, I predominantly do recipes for two, with planned leftovers, the idea being general efficiency, and the fact that anything good will be great the next day. Other than that, you’re kinda on your own. I mean I can give you a great biscuit recipe, but how big you make ’em, and how many y’all wolf down is kinda your gig, right?
Don’t get me wrong, nutrition IS important and should be monitored in some way, shape, or form. The best way to this is to buy carefully and thoughtfully. Buy locally whenever you can. Read the labels on food and avoid the stuff that’s truly bad for you. Grow anything and everything you can. Preserve what you buy or grow so that you can notably extend the time it is available to you. Make everything you can, from scratch, at home. That may sound more intensive than what you do now, but if you really care about nutrition, you’ll do it. And as far as we go, whenever you need or want detailed nutritionals on our recipes, just click on our link for Calorie Count and go to town. There’s a mobile version out for your Apple or Android smart phone as well now.

Next comes prep and cooking time.


Weeeeeellllll, how do I say this? Listing prep time is, in my not even remotely close to humble opinion, one of the dumbest things I’ve ever read. The problem is actually pretty obvious. Listing prep time says we all prep at the same level, and nothing could be further from the truth. Heck, I have three preppers in my cafe and they all perform differently… So really, the question is who’s prep time are we talking about? Mine? Yours? Emeril’s? I’ve been cutting things for decades and have pretty damn good knife skills; do you? I can stem, seed and core a tomato blindfolded, without cutting myself, in about 15 seconds; can you? I don’t even think about process and procedure any more, it just comes naturally; does it for you? And if your answers are ‘No’, does that make you slow? If I can prep Dish A in 10 minutes and you take 20, should you not make that dish? Of course not! And really, that’s just the tip of the iceberg. How about what ingredients you have right on hand when you start your prep, how well equipped your kitchen is, how your day went, how many rug rats are flying around your feet, or how many critters need to go out right NOW?! Get the picture? My bottom line is simple – Who gives a rats ass how long it takes if you have the time and want to make it? If you’re cooking regularly, you either already have a decent sense of what you can and will accomplish in a given time, or you will develop one in time. If you really do like cooking and want to do it, you’ll do it.

Finally, there’s the exotic ingredient thing. Yes, I have a whacky spice cabinet. You may or may not have a pantry like ours, but I really don’t think that matters. We have all this stuff because we dedicated lot of time and energy into developing and perfecting recipes to share with y’all. Whether or not you need that much stuff is up to you. Does a couple avocado leaves and a little annatto really make or break good chili? If you’re asking me, I think the question is rhetorical. And frankly, I don’t buy the ‘why do you use ingredients I’m not likely to have’ complaint for a second; in this day and age, almost anyone in this country, and many others, can get anything they want. I recently shared a bacon recipe with a pal from South Africa. He ended up having to go all over creation to find several ingredients, but he did it, ’cause he really wants to try my recipe. Kinda like that last discussion on prep and cooking, huh? Ive mailed corn meal to Australia and mustard seed to Israel; if you can’t get something you wanna try, hit me up, I’ll help. I’ve also gotta point out that we constantly encourage and desire experimentation, so if you’re making it, put what you like in it: Give us credit the first time, and then it’s yours…
I say that if you love cooking and great food, maybe you should check out Tasmanian Pepperberry, or Urfa Bebir; who knows what you’ll do with them?

We do this because dear friends who love to grow, cook, preserve and explore as much as we do asked us to. We do this because we have a love for good food and cooking shared. We do this because we hope to inspire such in y’all. If that ain’t good enough, so be it.

Biscuits To Die For

Greg Atkinson is a great guy, and he makes fantastic biscuits – He also happens to be a real deal big time Chef. From the Friday Harbor House on San Juan island, to Canlis in Seattle, and now Restaurant Marché on Bainbridge, (his current masterpiece), Greg has been seminal to the development of Pacific Northwest cuisine as a genuine force to be reckoned with. He’s won a James Beard M. F. K. Fisher Distinguished Writing award, and authored a handful of excellent northwest cookbooks. And, he posts pictures of those lovely little things pretty much every week, which instantly makes you crave biscuits – Biscuits to die for.

The incomparable Greg Atkinson
The incomparable Greg Atkinson

When we say ‘Biscuit,’ we really do have to define what we’re talking about, because it’s a broad definition indeed – Pilot bread is a biscuit, as is a saltine cracker, actually – And those are a far cry from the golden, flaky little gems that just got pulled outta my oven. The version I make owe their origin story to tthe American south, (as do rolled or beaten biscuits). These days, you can find them everywhere, as it should be.

This form of biscuit is essentially a quick bread, a combination of flour, leavening, milk, fat, and a little salt. Of course, every cook has their preferences for most of those constituents – Milk or buttermilk, butter or lard, soft southern flour, or harder northern varieties – Fact is, they’ll all make great biscuits if you handle things right.

So, what is it we’re after then, if we’re looking to make a great southern style biscuit? The terms that get bandied about most are tender and flaky, but the fact is, those two words really mean quite different things. Down South, folks prefer their biscuits tender, and that means they’re made from a fairly wet dough, what’s often called a drop biscuit – That produces a fairly dense crumb, quite like a muffin. Flaky, on the other hand, implies defined layers in the finished product, and while they’re still quite light when done right, they’re definitely a bit chewier than their southern cousins – And generally, that’s how northern folks, (where I’m from), like ’em – This is the dough Greg uses, and gave me the insight into, and is what I make now – One day last spring, he posted a bare bones recipe, which is just what I like. I’ve been working on this for about 6 months, getting the process and ingredients just right – I can reproduce this pretty much anywhere, which means you can too.

Now, I’ve no illusions that what I’m about to share is totally unique, ’cause it’s not. For one thing, it’s Greg’s recipe, tweaked a little, which is pretty much how all recipes are passed along. It’s the process steps he shared and I’ve adopted that are the real trick to the game. Greg’s offering was, in fact, slightly cryptic. He mentions shortening and butter in the very brief narrative, but then doesn’t list shortening in the ingredients. He said that the dough is ‘never really mixed or kneaded in the conventional sense,’ and nothing else about working it. He baked in a ‘very hot oven,’ – Now, I don’t think he was being purposefully difficult – It was literally a couple of pictures and a paragraph he’d posted in response to somebody who’d pestered him for a recipe. While it took a few months to figure things out, it was enough for me to work with.

This version of biscuit dough isn’t a short dough, though many folks think that it is – Short, in the baking context, refers to a high ratio of fat to flour, as well as the presence of sugar. While biscuits are rich, they’re not particularly fatty, and there’s no sugar at all in the mix, (at least not in my recipe) – The recipe I’ll share has 12 ounces of fat to 5 cups of flour, or slightly under a 1:4 ratio – Compare that to shortbread, where the fat to flour ratio is 1:2, and you get the picture.

So, what is the magic then? The best way I can describe the overarching principle is this – It’s like pie crust, which means that, the more you fuck with the dough, the less you succeed. Now, that’s a simple enough statement, but it doesn’t really do much towards explaining the details of what you should and shouldn’t do. There is a series of seemingly minor but vital steps to take, and as with all doughs, batters, etc, how you handle them is absolutely as critical to success as the stuff they’re made of.

What we’ve got is fat, (butter and oil), suspended in flour and liquid, (milk). The first challenge a biscuit maker faces is how to get the butter well distributed through the flour-milk paste. The primary enemy here is heat, and what do most cooks do to distribute butter? Cut it into cubes and then work it by hand into the infamous ‘Pea sized’ thing we read in all the cook books – Trouble is, our hands melt the butter and warm the flour, and that’s pretty much counter-productive. The way to counteract this is to have everything except the oil as cold as possible, and to keep your paws, for the most part, out of the mix. More on that shortly.

Another old saw about the formation of doughs worth visiting is the supposition that what we’re forming is tiny pockets of flour, coated with fat, but the fact is that has it absolutely ass backwards – What really happens is that is that the flour/liquid slurry coats tiny little pockets of fat – Now, think about that for a sec, and when you do, a light comes on, ’cause that makes a hell of a lot more sense. While the degree of mixing will always vary, the fact that the flour/liquid mix encapsulates the fat helps us understand why that whole business with the butter is a great idea – That and the fact that it just plain works.

Now, for the final bit of science, with an apology to all of you who aren’t food science geeks, (but it’s actually important). Harken back to where we discussed the two primary types of American biscuits, the tender and the flaky – Turns out that the key to these is predominantly determined by… (Wait for it…), how we handle the dough. The former, the southern biscuit, requires enough manipulation to construct layers of the flour/liquid slurry and fat, AKA, working that dough enough for gluten to develop to a significant degree, while the latter, the flaky northern version, absolutely demands minimal handling in order to keep gluten from developing at all – And that’s saying a mouthful. In other words, to build these biscuits we’re talking about here, you really cannot do anything more than reasonably combine the ingredients, period – And fact is, that is exactly what Greg was talking about when he wrote that these biscuits are, ‘never really mixed or kneaded in the conventional sense,’ AKA, full circle, eh?

So on to the finale – marching orders. As always, you reap what you sew, so use ingredients as fresh and local as you can – In something this simple, ingredient quality is everything, and subpar or old stuff truly won’t taste very good – One more word to the wise, as we’ve covered here before, leaving agents like yeast, baking soda or powder do have expiration dates, and old stuff will not work well, if at all, so check yours and get fresh before you get started.

Biscuits to die for - Its all in the proper prep
Biscuits to die for – Its all in the proper prep

Genuinely Flaky Biscuits

5 Cups All Purpose Flour
2 Cups Whole Milk
6 Ounces Butter
6 Ounces Avocado Oil
2 Tablespoons Baking Powder
1 teaspoon Sea Salt

At least a day before you build, pop a pound of butter into the freezer and leave it there – It can be your go-to stash for baking.

Add flour, baking powder, and salt to a mixing bowl and whisk to incorporate thoroughly.

Put the bowl and contents into the freezer for at least an hour prior to mixing, and longer if you like – Overnight is fine.

When you’re ready to mix, pull a stick of frozen butter and use the medium shred on a box grater to process 6 ounces. Toss the butter into the mixing bowl with your dry ingredients and return it to the freezer for 15 minutes after grating.

Preheat your oven to 450° F.

Grab something nice and thick and heavy to bake in or on – I use a pizza stone, but a cast iron pan works just fine too.

Pre-measure 6 ounces of avocado oil and set aside at your prep area.

Pull your chilled bowl, and add the milk and oil to the other ingredients.

Now, when it’s mixing time, that means, in this instance, absolutely minimal – Think of something like Belgian waffles, where you need to fold beaten egg whites into the rest of the batter – You work carefully, delicately, so that you don’t smoosh all the air out of those whites you’ve just worked so hard to beat – That’s the concept here – Carefully and slowly fold everything with a wooden spoon or the side of a spatula, just enough to reasonably incorporate all the ingredients, and no more.

Turn the dough out of the bowl onto a cutting board, and gently pat it into a round, about 1″ thick.

Use a glass, can, whatever works for you that will let you cut biscuit rounds out of the block.

Place biscuits on your stone/pan – Ideally, you’d like about a half inch or so between each.

When you get to the scraps of your dough, just gently hand form the last biscuit or two.

Bake until golden brown, about 15 minutes.

Devour with abandon.

Five Spice is good for way more than just Chinese cooking.

Chinese five spice powder – Got it in your spice cabinet? Odds are good that you do, but they’re also good that you haven’t used it for anything other than that one Chinese recipe you tried way back when and bought the stuff for – Am I right or am I right? I’m here today to fix that, and to tell you why you should -Five Spice is good for way more than just Chinese cooking.

Classic Five Spice, although more is OK
Classic Five Spice, although more is OK

So, what exactly is five spice? That depends, frankly, on where in China you ask the question. This blend is relatively ubiquitous in Chinese cooking, and culinary regions from all points on the compass points lay claim to its origin. There is, however, some general agreement about the intention of that ancient founder – To provide the culinary equivalent of Unified Field Theory – one powder to rule them all – Five spice touches on sweet, sour, bitter, heat, and salty – A blend for all things, if you will.

Now, that said, five spice is as unique as any other legendary thing. What that means is that every home cook, restaurant chef, and spice purveyor has their tried and true personal blend, and each and every one of those is the best, no questions asked. Truth be told, they’re all correct, because when you make it yours, its exactly what you want it to be – That’s the beauty of discovery and refinement. The end result of today’s exercise should be just that for y’all.

The big question, of course, is this – What are the Five Spices? Turns out, the title is a bit misleading. Take a look at the ingredients on the commercial stuff out there and you’ll find anywhere between five and ten ingredients – Interesting, yeah? That’s because ‘Five Spice’ speaks to the five flavors the blend contains – Sweet, sour, bitter, heat, and salty – Cover those, and the number of ingredients used to achieve it is open for interpretation.

The generally recognized standard however, is star anise, clove, Chinese cinnamon (Cassia), Szechuan pepper, and fennel seed, but again, you might also find regular cinnamon, ginger, nutmeg, licorice, anise, turmeric, black pepper, sea salt, and mandarin orange peel as well. There’s nothing wrong with all that, frankly, though as with all things in discovery, it’s best to go to the classic roots first, and then branch out to make it yours.

For us here in the U.S., the blend has an exotic feel to it that can be a real treat for breaking up the ol’ routine. The combination of what Chinese culinary tradition refers to as hot (cinnamon and Szechuan pepper), and cold (fennel and clove), tastes does a really cool double duty with meats, especially fatty stuff – It highlights richness as it cuts through the fat – A neat trick, that.

If you have Asian grocers in your area, check them out and see if they make their own blends – If not, they’ll likely have a favorite that they sell – Diving into those is like touring the regions and towns folks come from – You’ll get a different swing on things from each one.

So, what exactly would you use this stuff on when you whip it out? The quick answer is that five spice is tailor made for proteins – Beef, pork, and poultry will all shine, (and frankly, you can’t make great char sui pork without it), as will tofu, and beans. For dang near anything you’re going to grill, barbecue, or smoke, it makes a fantastic rub. Five spice does great in flour, starch, or bread crumb coatings for fried foods, too. And frankly, there’s nothing in there that wouldn’t go great with savory eggs and veggies. And believe it or not, it’s great for baking too – Add it to a savory scone, pancake, or waffle recipe, for instance.

A note of caution for using five spice on things other than fatty meats – The blend can overpower a recipe really quickly, so a little bit goes a long way. The blend does best when it has some time to work, so employing it in marinades and rubs works best.

The gist of all this is that while five spice is a necessity for many Chinese dishes, it’s great to think outside the box and try it with other stuff as well – It’s easy enough to add a dab to a sample of something you’re cooking – A great way to expand your horizons. This is a blend that, while fundamentally simple, belies that label with a truly fascinating and complex palette of flavors.

Here’s a basic recipe to get you started – Again, use it as a springboard to tailor your own custom blend. As with all herbs and spices, freshness and quality are critical. Harkening back to that bottle you’ve got in your cabinet, chances are good it’s old, and maybe not the best stuff you could find, right? So, go to a known, high quality purveyor like World Spice, Penzey’s, or Penderey’s and buy your stuff there – They really truly don’t cost more than the junk in most stores, and the quality is far superior. Finally, it’s always a good idea to buy whole spices when available as well – They’ll stay fresher longer.

House made Five Spice
House made Five Spice

Classic 5 Spice Blend

1 Tablespoon whole Szechuan Peppercorns
3 whole Star Anise
1 stick Cassia Bark (AKA Chinese Cinnamon)
2 teaspoons whole Cloves
2 teaspoons whole Fennel Seed

Allow a dry, cast iron skillet to heat through over medium heat.

Add Szechuan pepper, star anise, cloves, and fennel seed to the pan. Toast the spices until they’re notably fragrant, about 3 to 5 minutes. Keep the spices moving constantly to avoid scorching.

Remove from heat and allow to cool to room temperature.

Add the toasted spices and cassia to a spice grinder, blender, mortar and pestle, or whatever you use to grind spices. Pulse the blend to a uniform rough powder.

Store in a clean glass container with an air tight lid – Keep in mind that all spices like a cool, dark, dry environment for storage. Spices are good for about 6 months, properly stored.

 

Here’s a couple of rubs to get you started.

5 Spice Java Dry Rub

2 teaspoons 5 Spice Powder
1 teaspoon fresh ground Coffee
1 teaspoon Dark Brown Sugar
1 teaspoon Sea Salt

 

5 Spice Wet Rub

1 Tablespoon Avocado Oil
Juice & Zest from 1 small Lemon
1 Tablespoon 5 Spice
1 teaspoon Sea Salt

 

Salt Cured Egg Yolks

There’s no telling how long people have been preserving eggs. As one of natures most amazing sources of energy and great taste, there’s always been great interest in having them available whenever desired. Whether by brine, smoke, or chemistry, there are a bunch of ways to do it. And it’s a natural progression to go from preserving the whole egg to just focusing on the yolk, since that’s where all the really good stuff is – and if you’re going to do that, there’s nothing easier or more effective that a simple salt cure.

Egg yolks are a nutritional powerhouse. All the fat and roughly half the protein an egg possesses is in there, along with a very long list of other things – carbohydrates, amino acids, vital trace nutrients, minerals, vitamins, and yeah, a healthy shot of cholesterol, but that’s had a bad rap for far too long. Donald K. Layman, Professor Emeritus of Food Science and Nutrition at the University of Illinois has gone so far as to say that, “cutting dietary cholesterol is almost irrelevant when it comes to promoting healthy blood cholesterol levels and heart health.” While that’s not an endorsement to go off and start an all Twinkie diet, it does get eggs and a bunch of other formerly vilified foods off the hook.

Century Egg - Seriously acquired taste
Century Egg – Seriously acquired taste

There are a raft of preserved egg and yolk examples out there. The Chinese alone have been doing this for hundreds of years, exemplified by the so called Century Egg, which appeared in Hunan province during the Ming Dynasty. This, like rotten shark, is an acquired taste to say the least – They make durian seem tame – and yes, I’ve tried one, and I won’t do it again. To be fair, it’s the smell more than the taste that’s severely off-putting – think of a multi-feline cat box unchanged for weeks, and you get close.

Smoked eggs are sublime
Smoked eggs are sublime

Smoked eggs are as they sound, done either with cold or hot smoke. They too are sublime – The smoke, and as such choice of wood used, adds a lovely depth and complexity to the egg – It exemplifies egg versatility to a surprising degree.

Salt cured whole eggs
Salt cured whole eggs

Then there’s the brined or salt cured whole egg, which is an entirely different experience – good ones are lovely, like a really good egg with over the top concentrated richness and umami. The star of course, is the yolk.

This whole exercise begs the question – why would I want to do it? Well, you either love egg yolk or you don’t – If you don’t, go out and play – if you do, read on. Egg yolk has a savory, smooth taste absolutely brimming with umami, and they’re pretty, to boot. If we can create a version of that which intensifies the umami, and makes them instantly usable whenever the whim hits, it’s worth doing.

There’s also the transformational consideration – Great food is all about taking something common and doing uncommon things with them – When the whole process is stunningly simple, it’s that much sexier in the end run – And salt cured egg yolks are very sexy indeed. What you end up with is something that you can and will grate, with a gloriously bright yellow color. Preserved yolk tastes like buttery cheese – rich but not cloying – with a high level of umami added to whatever floats your boat – And it will, believe me – On pasta, pizza, salads, veggies, you name it, a little grating of this is stunningly good.

On to the process. It is a very simple thing, albeit there are a couple of versions, and we’ll cover both herein. As with all things simple in cooking, the first and most critical consideration is ingredient quality. If ever there’s a time to buy the freshest, most local eggs you can, this would be it. Since we’re merely concentrating that which already exists, mediocre will certainly breed mediocre. What you want is a stellar egg, one with a lovely orangish-yellow yolk, as fresh as you can get. Ditto for salt – you don’t need fancy, but you do want pure – high quality, coarse kosher or sea salt, with absolutely nothing else in it, is the key. Once you’ve got these together, do the deed the same day – It doesn’t take long, and that way you’re assured of taking full advantage of fresh stuff.

Set yolks in the salt cure
Set yolks in the salt cure

As for specific methodology, as mentioned, there are two primary schools – One uses just salt for the cure with passive secondary drying, while the other employs a salt and sugar cure coupled with mechanical drying in an oven or dehydrator. Both work fine, so it comes down to your predilection, and how fast you want to get done. Again, it’s so simple, it’s highly worth trying a batch of each and making your own comparison. From there, you can tweak whatever you like best to make it yours. Here’s the drill.

In both methods, the first step is the cure. You need a bunch of salt for this, depending on how many yolks you plan to do. Again, it’s super easy to do, so start with maybe four yolks, try out the results, then try the other method, pick your fave. To process a dozen yolks, you’ll need a pound of coarse kosher or sea salt. If you use the sugar/salt cure, it’s a 50%-50% blend of each – Use regular old cane sugar for that – Nothing fine or fancy needed. That’s the only difference in the cures.

Once you’ve chosen your cure, get an appropriately sized container big enough to hold how ever many yolks you want to process, as well as a bunch of cure. I like food storage containers with a snap fit lid for this – It’s gonna go in the fridge for a week, so it’s nice to have something that’ll stand up to daily use and exploration. Word to the wise, if you’ve got a bunch of folks in your house, tell them what you’re doing and point out the container – that can go a long way toward not having your stuff tossed or played with.

Pour an even layer of cure about 1/2″ thick into the container, then form a series of evenly spaced divots to receive how ever many yolks you’re gonna cure.

Have a second airtight container ready for your egg whites. Carefully separate yolks from whites, (You can and should freeze the whites for a future endeavor.) Slide a yolk into each little depression in the cure.

Now carefully cover the yolks with a nice, even layer of cure – Here again, you want about 1/2″ or so of cure over the tops of the yolks.

Seal up the container and slide it into the fridge, and leave it alone for a week.

Once your week is up, pull the yolks. Fill a small bowl with warm water, and have a clean piece of cheese cloth handy.

Cured
Cured

Take each yolk out of the cure, and brush excess cure off. Dip the cheese cloth into the water and use that to gently clean as much cure off of the yolks as you can – At this stage, they’re still a little tacky, which is just fine – Don’t freak out if the cleaning process is taking a bit of yolk with it, but again, be gentle.

Now comes the division between finishing steps.

If you’re going the passive route, then all you need is some more clean cheese cloth. Wrap each yolk in a hunk of that and tie it off with kitchen twine.

After that, hang it from a shelf in your fridge so that each yolk has good air flow all around it. Leave them there for at least a week, and two is better. When that’s done, you’re done, and you can go to town with them.

If you prefer the faster mechanical method, then you’ll set your oven or an adjustable dehydrator to 200° F. Put the yolks on a silicone pad or parchment if you’re using the oven, onto a rack if you’re going dehydrator. Let the yolks dry for 45 minutes. Remove from heat, allow to cool to room temp before refrigerating.

Grated salt cured egg yolk
Grated salt cured egg yolk

Either way you choose, the yolks, refrigerated in a non-reactive, airtight container will last at least a month, (but they won’t, ’cause you’ll scarf ’em down.)

Salt cured egg yolk on house made pizza - Si!
Salt cured egg yolk on house made pizza – Si!

Now, back there a ways I mentioned that you can tweak things, and you can – herbs and spices in the cure are par for the course, so have some fun, use your imagination, and let me know what you come up with, yeah?

This is Our Tribe

It’s Gathering time. Every year at this time, we head sixteen hundred miles due east, to the shores of Squeedunk lake, in north central Minnesota. There, at the home of Grant and Christy, we meet with friends old and new to celebrate stringed instruments, and much more – This is our Tribe.

Our office for the week
Our office for the week

We own www.luthiercom.org, a site dedicated to the building of stringed instruments, and the sharing of that arcane knowledge with anyone and everyone who wants to take part. The Gathering is an unusual thing for a modern day social networking site – A dedicated time for friends from the ether to actually meet in the real world, at a truly magical place. There is much talk, much sharing of special skills, much music played and sang, and very, very much food and drink. Monica and I are Co-Hosts and designated event Chefs, and it couldn’t be more fun to do – The Gathering is a magical place to cook.

Shopping, Squeedunk style
Shopping, Squeedunk style

Grant and Christy grow much of what they eat, so virtually all the produce we use in 5 days of cooking comes from their gardens. So do the hops with which Grant brews gallons and gallons of beer for the event. Everything else we cook with is local – This year, Ron brought a gift from Winona LaDuke – some fresh buffalo meat for us to work with, as well as his family’s Georgia sourwood Honey, (He’s also brought some amazing moonshine back from there over the years, I can tell you!) We had 14 dozen of the most amazingly fresh, local eggs as well, with deep yellow-orange yolks and true substance to them. Grant’s son Jim and his partner Shel made incredible cheddar bratwurst from venison they’d harvested last year, right on the property.

Fresh walleye, cornmeal and tempura
Fresh walleye, cornmeal and tempura

A neighbor contributed a whole bunch of fresh walleye fillets – It being Friday night, they got fried two ways – in cornmeal and tempura. Donna did panfish ceviche that was to die for. Mitch brought his rightfully famous slow cooked, pulled pork with Carolina mustard sauce, and Lis brought amazing puerco pibil, cooked in banana leaves from the tree in Grandt and Christy’s living room. This is pretty typically how it goes.

Incredibly fresh, local eggs
Incredibly fresh, local eggs

In the last couple of years, we enjoyed a ridiculous excess of shiitake mushrooms, but the weather didn’t cooperate this year, (fear not – We had all the dried and roasted/frozen we needed, as well as some fresh chicken of the woods Bonnie foraged and brought along, which is good, ’cause we feed a healthy crop of vegetarians too!.

Freshly foraged Chicken of the Woods
Freshly foraged Chicken of the Woods

We did, however, have a bumper crop of beautiful poblano chiles, and lots of traditionally harvested wild rice, so we paired those with Winona’s buffalo – They were, of course, a big hit.

Fresh poblanos
Fresh poblanos

We cook three meals a day, but they’re timed and spaced specifically to accommodate the laid-back atmosphere of the gathering. Brunch gets eaten right around noon, the midday meal slides to somewhere around 4 PM, and dinner to between 8 and 9 PM.

The Round Heeled Woman Speakeasy - Its underground, folks!
The Round Heeled Woman Speakeasy – Its underground, folks!
The back door to the Speakeasy - Leads to our room, no less!
The back door to the Speakeasy – Leads to our room, no less!

After that, it’s music on the main stage, and maybe a trip down to the Round Heeled Woman, the underground speakeasy – Yes, there’s and underground speakeasy, and in fact, the back door that establishment is a ladder down from the room we stay in – I told you, this is truly magical – It’s not uncommon for music and even lutherie activities to go in well into the wee hours, (and that’s why brunch is at noon).

Friday Dinner - Fish, of course!
Friday Dinner – Fish, of course!
It's time for grub!
It’s time for grub!
The view from the main stage
The view from the main stage
Brunch time
Brunch time

Our work ranges from brunch for a dozen, to lunches and dinners for 50 or more. Folks volunteer to pitch in, and we cheerfully put them to work on prep and cooking as needed. Chris and M and I do some planning, and most years, we more or less follow the gist of that, but as the saying goes, no plan ever survives first contact with the enemy – We’ve planned to do a coffee roasting demo for 2 years now and have yet to get around to it, and we never did salt cure egg yolks, but hey, just wait until next year.

Salt potatoes were a big hit
Salt potatoes were a big hit

We did two batches of salt potatoes that the crowd went nuts over, paired with fresh chimichurri. And our Yakitori Sauce marinated a couple of wonderful pork tender loins – Hmmm, this was a very pork-centric year, huh? There was amazing fruit, so blueberry, raspberry, kiwi, and mango Pico de Gallo all made a showing, along with mango butter and granita. Biscuits and pie dough were about as deep as the baking got, ’cause it was kinda warm this year.

Blueberry, raspberry, kiwi, and mango Pico de Gallo
Blueberry, raspberry, kiwi, and mango Pico de Gallo
Mango butter is a special treat
Mango butter is a special treat

We didn’t take enough pictures, but, hey you get the idea, right? It was another fabulous time with friends old and new – The new ones are a gas to watch – John Joyce came up from the twin cities for the first time, arriving on Thursday evening into the middle of our chaos. At first, folks can be a bit intimidated with the craziness, intimate relations, and long running jokes and shtick, but those who get it are quickly drawn in. John brought some beautifully made instruments, number 13 being his newest – She’d only been strung up for 4 days before he arrived, but she sang like an angel. I’m glad to report that JJ is now hooked and is expected back next year.

And that’s how it goes. Interested? Wherever you are, you’re welcome to join us. I guarantee you’ll be blown away in the best sense of the words. Stay tuned for next year’s dates.

 

Cascade Hops, close to ready
Cascade Hops, close to ready
Crisp and tart pears at perfect ripeness
Crisp and tart pears at perfect ripeness
Chiles at the store
Chiles at the store
Gotta have tomatoes, right?
Gotta have tomatoes, right?

Champagne Mangoes Three Ways

 

You might have been perusing the produce aisle recently and seen a fruit called a Champagne Mango. They’re somewhat new to many parts of the US, but they ain’t new in the Big Picture view. The Champagne, also known as an Ataúlfo, (and young, baby, yellow, honey, or adolpho), is a well established Mexican cultivar. Champagnes are gorgeous; big, heavy, golden-yellow beauties that are somewhat pear shaped. They’re thin skinned, with deep yellow, rich flesh and a very skinny pit. They’re quite high in sugar, with a tangy-sweet flavor, rich in vitamin C and dietary fiber.

Down in the Mexican state of Chiapas, when Ataúlfo Morales bought Some land back in 1950, there were already bearing mango trees on the property. Around eight years later, a researcher from the Mexican Commission of Pomology heard of Señor Morales’ mangoes and came to have a look. He went off with samples and stock which he named Ataúlfo, in honor of the property owner, and the rest is history.

If you like mangoes, (and even if you don’t), you owe it yourself to try these beauties. While they’re a real treat to peel and eat straight away, here are three of our favorite things to do with them.

Fruit Curds go back quite a ways in history. Technically, since they include eggs, butter, and require preparation like an emulsion, they’re probably more of a custard than a preserve, I guess. The 1844 edition of The Lady’s Own Cookery Book included a primitive version of a lemon curd;, using lemons to acidify cream, then separating the lemony curds from the whey. Further back yet you’ll find recipes for ‘lemon cheese’, used to make what was called a lemon cheese cake, but reads like what we’d call a lemon tart these days. Our version of Mango Curd is stunningly good, if we do say so ourselves…

2 ripe Mangoes
3 large Eggs
6 Tablespoons unsalted Butter
1/2 Cup Agave Nectar or Honey
1 fresh small Lemon
1 fresh small Lime
Pinch of Sea Salt

Rinse, Peel and roughly chop the mangoes; you’ll want to kind of shave the meat away from the skinny pit.

Purée the mango chunks with a stick blender or food processor. You want to end up with about 1 cup of purée.
Set that aside.

Rinse, zest and juice the lemon and lime, then set juice and zest aside.

Cut very cold butter into about 1/2″ cubes.

Crack eggs into a mixing bowl and whisk lightly.

For cooking the blend, a double boiler is best. If you don’t have one, work with a bowl or pan that will fit comfortably inside a larger one. Fill your double boiler bottom or pan about 2/3 full of water and heat over medium flame. You want the water steaming, but not simmering when you’re ready to cook.

Combine the eggs, lemon and lime zest, citrus juice, the agave nectar or honey, and a pinch of salt. Whisk the mixture until fully incorporated and evenly colored, about 2 to 3 minutes.

Add the mango purée to the blend and whisk for about a minute to fully incorporate.

Put your bowl with the blended ingredients over your pan filled with hot water, (Or double boiler). Allow the mixture to heat, stirring gently but continuously, for about 3 minutes. Start adding the butter in small batches of 6 to 8 cubes, whisking steadily and allowing each batch to melt and incorporate before adding the next.

Again, a curd is an emulsion, so the butter, (fat), needs time and gentle whisking to properly marry with the egg and fruit blend.

When all the butter is melted, continue whisking gently and steadily until the curd begins to thicken noticeably, about another 2 to 3 minutes.

Remove the curd from the heat. Transfer the curd to a fine mesh strainer over a glass or steel bowl and use a spatula to gently strain the curd through the strainer. You’ll end up with some zest and fiber that doesn’t make it through.

Refrigerate in a glass jar or airtight container for at least four hours. The curd will keep for about a week refrigerated, but I’ll bet it won’t last anything close to that long…

A small dish of this lovely stuff is a remarkably delicious desert, or an excellent palate cleanser after a heavy course in a fancy meal. Try it on freshly made shortbread with strawberries for a real treat.

NOTE: You may substitute coconut oil for butter for a dairy free variation.

 

Granitas are the pure essence of fruit and natural sweeteners. With no diary on board, they’re actually not at all bad for you either. This version was the best we’ve made, of any fruit.

2 ripe Champagne Mangoes
2 Cups Water
1 fresh small Lemon
1 fresh small Lime
3/4 cup Agave Nectar or Honey

Rinse, peel and rough chop the mango flesh.

Rinse, zest, and juice the lemon and lime.

In a food processor or blender, purée the mango until smooth and uniform, about 1 to 2 minutes, stopping to scrape down the sides with a rubber spatula as needed.

Add the water and honey or agave to a sauce pan over medium heat. Thoroughly melt the sweetener, then add the purée, zest, lemon and lime juice, and stir to incorporate.

Add the puréed mango and stir steadily and gently until the blend starts to simmer. When the whole blend is evenly mango colored and starts to thicken slightly, remove it from the heat; the whole heating process will take around 3 to 5 minutes.

 

Remove the mixture from heat and pour the blend through a single layer strainer into a 9-inch-square shallow baking pan. This pan size works best ­because it provides a large surface area, a key point in speeding up the freezing process. To further hasten freezing, use a heavy steel or glass pan.

Put the pan in the freezer and stir about every hour with a large fork, times down like you’re raking the granita. Depending on your freezer temp, it will take around 3 to 5 hours for the granita to freeze completely.

You can eat the granita as soon as it’s frozen through, but the flavor will genuinely develop appreciably if you transfer it to an airtight container and freeze it over­night.

When you’re ready to serve the granita, just scape up the shaved ice and fill a chilled margarita glass, band top with a mint sprig.

 

 

Mango salsa is a real treat; the counterpoint of sweet and heat is great with fish, poultry, and pork. Try it on freshly scrambled eggs too.

1 Champagne Mango
2 ripe Roma Tomatoes
1/2 Red Onion
1-3 Jalapeño Chiles
2-4 sprigs fresh Cilantro
1 small Lemon
1 small Lime
Pinch of Sea Salt

Rinse all fruits and veggies. Peel and dice mango. Core, seed and dice the tomatoes. Dice the onion. Chiffonade the cilantro. Juice the citrus.

Combined all ingredients in a non-reactive bowl. Cover and chill for at least 30 minutes, (and as long as overnight – The flavors just get better.)

Spring Rolls – Delicious and Easy

Nobody truly knows the origin of the spring roll. While we here in the U. S. see them as Asian food, they are, In fact, a worldwide treat, and not all those threads lead to the Far East. One thing’s for certain, though – Spring rolls are delicious, simple to make, and a fantastic way to clean out the fridge and garden, especially during the heady growing months of summer.

Spring Rolls a la Urban
Spring Rolls a la Urban

Spring rolls are usually dim sum, an appetizer, although as anyone knows who’s tucked into a freshly made batch, they can and should be a meal whenever the mood strikes. If we had to posit on a point of origin, China would probably get the nod. Chūn Juǎn, 春卷, means spring or egg roll, and they go back a spell in Chinese history – The popular version of things traces them back to the Jin Dynasty, which ruled from the mid third century to the early fifth. It is said that to celebrate the first harvests of spring, thin cakes would be filled with fresh vegetables and served with various sauces. Later, during the Tang Dynasty, (early 600s through early 900s), spring rolls got a bit hotter, as the advent of imported foods like chiles and garlic made their way into the Chinese culinary lexicon. By the Ming and Qing Dynasties, the thin cakes had gotten notably thinner, much more like wonton, egg roll, and spring roll wrappers are today.

Spring rolls may be fried, deep fried, steamed, or cold, depending on the fillings, region, and history they reflect. In general, the fried and steamed versions are smaller – bite or a coupla bite sized things. The fresh versions, served cold and wrapped in rice paper – those translucent, ethereal wrappers that let the beauty of fresh ingredients shine – And that’s what we’ll be featuring here today – It’s hot, in fact, record hot here in the Great Northwet, with a lot of smoke in the air from fires up in British Columbia – A perfect time for a cool, savory treat. In China, there is still a Cold Food Festival Day, so we’ll honor that.

There is great diversity on spring rolls around China – they reflect the regions they’re known for – Szechuan and Hunan versions are fiery, with sauces to match. Shandong, in the northeast, favors seafood. Fujian is river fish, crawfish, and fowl. Jiangsu might feature duck or pork, with richer sauces leaning toward Sweet and sour. And Cantonese boasts sauces and spice blends of dizzying complexity, and more beef than anywhere else in that big country.

Continue through Asia, and it’s a sure bet that every country has a spring roll, and will claim theirs as first and best, (and who knows, they well could be right). In Taiwan, Singapore, Malaysia and Thailand, spring rolls are generically called popiah. They’re usually fresh, and almost always wrapped in rice paper. Peanut sauce becomes the most popular dip, and is absolutely delicious in several iterations – We’ll also be making that today. It’s in Vietnam that you find gỏi cuốn, the summer roll – These usually feature pork, along with fresh veggies, some of which may, (and aughta be), lightly pickled for a lovely interplay of tastes.

As Chinese and other Asian expats spread out, they brought their cuisine with them, of course – Once reestablished, they had to make some adjustments for local ingredients, as well as for the things they used at home and couldn’t find in their new environs. Thus, innovation is born – From Korea to the Philippines, all across Europe, into South America and the Caribbean, there are variations on the spring roll theme, many found as inspired street food.

Design and construction couldn’t be easier. Spring rolls lend themselves to last minute inspiration really well, and appropriate dipping sauces can be whipped up in short order, assuming you’ve got a decent pantry, (and you should – Hoisin sauce, water chestnuts, bamboo shoots, and various wrappers are now fairly ubiquitous at even small town grocery stores, and if not, readily on line.)

Have your mis ready when it's time to roll
Have your mis ready when it’s time to roll

When you’re picking ingredients, consider color and texture as much as taste – When you’re working with the ethereal rice paper wrapper as your canvas, everything is visible, and so those Asian cooking concepts of season, color, and flavor balances make perfect sense. Crunch might come from lettuce, cabbage, onion, carrot, water chestnut, daikon or salad radishes, fennel root, celeriac, celery, or cucumber, just to name a few. Pork, chicken, shellfish, or tofu adds a nice protein base, as well as a sweet/savory balance. Fresh mint, cilantro, watercress, or arugula can add an herbal note.

For cold, rice wrapped spring rolls like we’ll build, a quick pickle is a must do, for my my mind – pick two or three things that take nicely to pickling and give them 30 minutes or so in a nice bath – Onion, carrot, and radishes are great, and reward with a crisp tang that helps cut though heavier proteins and dipping sauces.

A quick pickle is a must
A quick pickle is a must

For lettuces, cabbages, and sprouts, light seasoning helps wake up fresh flavors. Since you’ve already got a couple vinegar notes, just a very light drizzle of avocado or sesame oil, salt, and pepper will do the trick. While all this might seem a bit busy, it really does make the difference between making something that tastes like you paid for it and a so-so meal – And I’ll guarantee the results will be well worth it.

Salt, pepper, and a splash of oil to season your crunchy stuff
Salt, pepper, and a splash of oil to season your crunchy stuff

When prepping for spring rolls, keep in mind that marrying flavors is the goal. Spend a little time making nice, uniform cuts of all your ingredients, and keep things small – fine dice, julienne, or matchstick cuts are best for most firm veggies, and a chiffonade for the leafy stuff.

Dice, or julien - Make everything fit in that spring roll
Dice, or julien – Make everything fit in that spring roll

Small bowls are perfect for arranging your mis en place. Have everything ready to go when you feel like it’s time to stuff some wrappers. Make your dipping sauces and pickles first, to allow flavors to marry, and your quick pickle to work its magic.

Wrappers do offer some variety, but again, if you’re going to do a cold presentation, rice paper is what you want. They’re cheap, don’t need to be refrigerated, and pretty easy to work with once you know the rules.
1. Set up a bowl of warm water big enough to immerse your rice wrappers in.
2. Set up a non-stick cutting board or two for rolling/stuffing
3. Dip a wrapper into the water for 5 seconds.
4. Pull the wrapper out of the water and let excess water drip off.
5. Lay the wrapper flat and let it sit for about 45 seconds, while it absorbs water and gets fully pliable.
6. Stuff away.

Rolls can certainly be made ahead, but when you’re blending fresh flavors and ingredients, eating them ASAP after construction pays off big time.

Now, about those dipping sauces. You can use dang near anything, and if in a pinch, good soy sauce, straight hoisin, or that awesome Yakitori sauce we made last week would all do just fine. But really, if you’re building, you should build some fresh sauce – For the most part, they’re easy and quick to make, and will reward with a much more expressive presence than anything store bought. Here are two different peanut sauce variants, one with fresh whole peanuts and one with peanut butter, as well as a simple ginger-soy version. The whole peanut version is amazing, but not as smooth as the peanut butter version, fyi.

The fresh peanut version
The fresh peanut version

Urban’s Fresh Peanut Sauce

1 Cup fresh roasted Peanuts
1/3 Cup Chicken Stock
1/3 Cup Coconut Milk
2 cloves Garlic
1 Tablespoon Honey
2 teaspoons Tamari
2 teaspoons Fish Sauce
1 teaspoon Tamarind Paste (1 Tablespoon Lime Juice is an OK sub)
1-2 teaspoons Sriracha

Peel, trim and mince garlic.

If your peanuts are raw, roast in a heavy skillet, 350° F oven until golden brown, about 15 minutes.

Throw everything into a food processor or blender and process until you’ve got a smooth sauce – if things are a bit too thick, add a drizzle more chicken stock until you hit desired consistency.

Taste and adjust as needed, (fish sauce, sriracha, honey).

Allow to sit at room temperature for 20-30 minutes so flavors can marry.

Will last for a good week refrigerated in an airtight container.

The smooth version of peanut sauce
The smooth version of peanut sauce

Peanut Sauce II

1 Can Coconut Milk (12 to 14 ounces, unsweetened)
1/2 Cup Chicken Stock
3/4 Cup creamy Peanut Butter (Use something natural, with a lot of oil – No cheap stuff here.)
1/4 Cup Thai Red Curry Paste
1/4 Cup Honey
2 Tablespoons Cider Vinegar
1 teaspoon Sea Salt

Add all ingredients to a heavy sauce pan over medium heat, and whisk to incorporate.

When the sauce begins to simmer, reduce heat to just maintain that and cook for 3-5 minutes, whisking constantly.

Remove sauce from heat and transfer to a non-reactive bowl.

Allow sauce to cool and flavors to marry for 30 minutes prior to serving

Will last a week or more refrigerated in an airtight container.

 

Urban’s Ginger Soy Dipping Sauce

1/2 Cup Tamari
1/4 Cup Rice Vinegar
1″ piece of fresh Ginger Root
1 Green Onion
2 Cloves fresh Garlic
1 teaspoon Agave Nectar
1 teaspoon Sesame Oil

Peel, trim, and mince garlic and ginger.

Peel, trim, and cut into roughly 1/4″ rings.

Combine all ingredients ingredients in a non-reactive bowl and whisk to incorporate.

Allow flavors to marry for 15-20 minutes prior to serving.

Will last a couple of weeks refrigerated in an airtight container.

Yakitori, Japan’s Answer to the Kebab

If it seems as if you’re seeing a trend in my posts lately, you are. I just finished rereading Mark Kurlansky’s, Salt – A World History, and find myself inspired. It’s a great read, and you should give it a spin. Like John McPhee, Kurlansky has the ability to write volumes on a seemingly mundane topic and come out with a page turner. When I first read it years ago, I wasn’t writing about food as much as I do now, so this go ’round lead to a fascinating bout of exploration. Recent posts on salt potatoes, ketchup, and fish sauce were all inspired therefrom, and this week, I bring you Yakitori, Japan’s answer to the kabab.

Hey, if they serve it at the ballpark, it's gotta be great, right?
Hey, if they serve it at the ballpark, it’s gotta be great, right?

Casual observers are often surprised by how much meat is involved in Japanese cooking. Certainly Japan did have a rather protracted period of fundamental vegetarianism. The broad adoption of Chinese Buddhism in the 7th century sealed the deal – in the late 670s, the Emporer Tenmu proclaimed a prohibition on eating animal flesh, fowl, fish, and shellfish, and Shojin Ryori was born – Japanese vegetarian cuisine as cultural touchstone. Not all of that motivation was spiritual, though – The powers that be realized that eating draft animals seriously impaired the country’s ability to adequately feed its people. Nonetheless, the edict more or less persisted for some 1200 years. Clearly, the increasing presence of westerners on Japanese shores had a bearing on the resurgence of meat eating, a process that began with Portuguese traders in the middle of the 16th century, and continues to this day.

While eating food cooked on a stick undoubtedly goes back to the harnessing of fire, the Japanese have a pretty clear recollection of when yakitori first appeared. It was in the Edo period, around the middle 1600s, and initially it was game birds roasted on sticks – quail, pheasant, pigeons and the like. As European influence increased, chickens became more common, eventually making it on to a stick as well. Beef and pork followed over time. As is oft the case, how good your yakitori was back when depended on your income and social status – While the rich ate the best stuff, the poor folks were grilling offal, and all the other little weird bits the beautiful people didn’t want. In any event, those sweet, smoky flavors, basted in soy, sake, and spices, was and remains hugely popular, and the regional variety is as rich as the country that spawned it.

Season lightly with salt and pepper before grilling
Season lightly with salt and pepper before grilling

Just covering the chicken versions of yakitori can be a bit dizzying – Our preference is for the ever popular chicken thigh version, called momo, along with negima- chicken and spring onion, and kawa – Chicken skin, (seriously, it’s amazing done up with bacon, spring onion, and water chestnuts). There’re many more, from chicken and leeks (hasami), to breast meat (sasami), chicken meatball (tsukune) and chicken wings (tebasaki). Then there’s all those former peasant versions, which are still quite popular – Kawa is skin, bonjiri is tail, shiro is guts, nankotsu is cartilage, hāto is heart, rebā is liver, and sunagimo is gizzards – nummy.

Then there’s that seasoning and/or sauce – Yakitori is typically done salty, or salty-sweet. The salty version is, more often than not, just sprinkled with sea salt and grilled, end of story. The salty-sweet, called tare, is a whole ‘nuther ballgame. In Japan, you can bet that dang near every yakitori stand and joint has their own version, and they’re all top secret. Fortunately, we can suss out the basics – soy sauce, mirin, dry sake, and some form of sweetener are added to freshly made bone stock, and that more than gets the job done. Of course there are variants – Everything from spring onion and garlic, to ginger, hot chiles, pepper, and even wasabi might be found in there. That’s good news for us, because making a very nice basic sauce is easy, and more to the point, poetic license is fully authorized.

Protein or veggies, anything you've got will make fine Yakitori
Protein or veggies, anything you’ve got will make fine Yakitori

The real beauty of yakitori is that it makes a great last minute dinner, or a perfect vehicle for fridge cleaning – You can and should use whatever you like, in whatever combinations please you. Sure, a lot of ‘real’ yakitori is either just one thing, or maybe a couple skewered together, but there’s nothing at all wrong with doing them up like little shish kebab. The bottom line is that the cooking method and saucing has as much or more to do with the overall taste as the things you decide to grill, so go wild. By that same rule, if you’re pressed for time, there’s nothing wrong at all with using straight soy sauce, teriyaki sauce, or bottle yakitori sauce, (and the former is now quite easily found in the Asian food section of your local market.

Yakitori does not require any marinating prior to cooking. You need to merely slice stuff up into bite sized pieces and shove them onto sticks. Couldn’t be easier. One note on cutting stuff – the preferred method is known as sogigiri, AKA cutting on a roughly 30° angle with the food lying flat in a cutting board. Cut toward yourself, starting at the upper left of your intended slice and working down and across. What that does is maximize surface area on relatively small chunks of food, giving more space to add sauce and heats from the grill to.

The Sogigiri cut maximizes surface area
The Sogigiri cut maximizes surface area

Speaking of grilling, while traditional yakitori is done on a brazier or charcoal grill, the desired technique employs no smoke and moderate heat, which means you folks who only have a gas grill, or a broiler in your oven, are gonna be just fine.

When skewering your goodies, do take the time to make sure every piece is snuggled right up tight against the next one – With small, relatively thin cuts of flesh and veggies, dried out food is a real possibility – Keeping them tight helps retain the baste better, and keeps things moist and juicy as well. Give whatever your skewering a light dusting of good salt and fresh ground pepper after you’ve got them done up. If you’re wanting to go all out, take a trip to the market and find fresh, seasonal veggies, meats, and poultry. Like the Vietnamese, Japanese cooks pay special attention to color and season – Spring is green, summer dark green, fall is orange and red, winter is white. Have some fun with it, and let your plates reflect your findings.

Place skewers close together to help keep things moist and juicy
Place skewers close together to help keep things moist and juicy

Brush on your basting sauce after you’ve placed the skewers on the grill. With chicken, pork, or beef, you’re going to want in the neighborhood of 5 minutes or so cooking per side, with another baste application at the turn. Again, don’t run your grill flat out – You want to cook these on medium-low heat, allowing time for things to cook through and absorb all the goodness from your baste. If you’re using a charcoal grill, set up a two zone configuration, start the skewers on the cooler side, and finish with a couple quick flips on the hot side. If you’re using wooden skewers, soak them for about half an hour prior to loading them up. Lightly oil your grill surface prior to placing skewers, to help keep them from sticking – Use a neutral vegetable oil so you don’t adulterate your taste profiles.

House made Yakitori Sauce - Black gold.
House made Yakitori Sauce – Black gold.

That sauce, that amazing sauce. We’ll start here, because this stuff really is magical. I made the batch done for this post on the same day I slow cooked a big ol’ pork roast. In the last week, that sauce went on the pork twice, into fried rice, was added to a teriyaki joint style salad dressing, and even made its way into tacos – Its that good, and that versatile. Many, many folks say that, over in Japan, cooks add to a big pot of their signature sauce every day, so that it effectively never runs out. We won’t likely go that far at home, but my oh my, do you want this in your fridge at all times. While the real deal is made with the bones from the chicken thighs you’re about to skewer, you can sub chicken stock for the water and bones if you’re in a hurry – But DO make the bone stock version just once, and you’ll be hooked – It’s super easy, incredibly delicious, and very rewarding for home cooks.

House made Yakitori
House made Yakitori

You can certainly use one sauce for all things, and well might – But we’re including some variants, to give you some ideas for future explorations.

 

Urban’s Go To Yakitori Sauce
(Makes enough for several meals, or one hell of a party)

Bones from 4 fresh Chicken Thighs or Legs
1 Cup Mirin
1 Cup Tamari
1/2 Cup Dry Sake
1/2 Cup Water (Chicken Stock, if not using bones)
6 Scallions
3 cloves fresh Garlic
1/2″ chunk fresh Ginger
2 Tablespoons Agave Nectar
1 Tablespoon Sesame Oil
1 teaspoon ground Szechuan Pepper (or anything hotter if you prefer)

Peel, trim and mince garlic.

Trim scallions and cut into roughly 1/2″ rings.

Dice ginger, (you don’t need to peel it)

On a baking pan lined with foil, under a high broiler, scatter bones and broil for about 10 minutes, turning with tongs so they brown evenly.

Transfer roasted bones to a heavy sauce pan over medium high heat.

Add all additional ingredients, stir well to incorporate, and heat through until a low boil is achieved.

Reduce heat to just maintain a steady simmer and cook until the volume of the sauce is reduced by 50% – You’ll note when you get there that the sauce coats a spoon with an even, viscous layer. The cook should take around 45 minutes to an hour, but keep an eye on things and give it an occasional stir.

Remove pan from heat and pour the sauce through a single mesh strainer into a non-reactive bowl.

Allow to cool to room temperature, then transfer to a clean glass jar. Will store refrigerated for 2 to 3 weeks.

Urban’s Pork Yakitori Sauce

1 Cup Mirin
1 Cup Tamari
1 Cup Dry Sake
2 Tablespoons Hot Chile Paste (Gochujang, wangzhihe, harissa, or Sriracha will do just fine)
2 Tablespoons Sesame Oil
2 Tablespoons Honey
1 Tablespoon Rice Vinegar
3 cloves fresh Garlic

Peel, trim and mince garlic.

In a heavy saucepan over medium high heat, add all ingredients and stir to incorporate.

Bring to a boil, then reduce heat to maintain a simmer.

Allow sauce to reduce by 50%, remove from heat, run through a single mesh strainer, cool to room temp.

Store refrigerated for up to 2 weeks.

 

Urban’s Beef Yakitori Sauce
This is quite close to a typical sauce used for that deep fried wonder, Kushiage.

1/2 Cup Ketchup
2 Tablespoons Worcestershire Sauce
2 Tablespoons Tamari
1 Tablespoon Mirin
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1/2 teaspoon granulated Garlic

Mix all ingredients together and allow at least 30 minutes for the flavors to marry before brushing onto your skewers.

Refrigerate in an airtight container for storage.

 

Just in case you’re like us, and want a little something green with your skewers, here’s my swing on that great savory salad dressing you get from your local teriyaki joint.

 

Urban’s Teriyaki Joint Salad Dressing

1 Cup Mayonnaise
1/3 Cup Rice Vinegar
4 Tablespoons Agave Nectar
4 Tablespoons Sesame Oil
2 Tablespoons Yakitori Sauce
1 teaspoon granulated Garlic

Whisk all together in a non-reactive bowl, and allow flavors to marry for at least 30 minutes prior to use.

Store refrigerated for up to a week in an airtight, non-reactive container.