Quote (hedonism @ Jul 17 2012 01:37pm)

Here's a good recipe I was taught for grilled chicken.  It takes some time to prepare but it's well worth it!

Buy a whole chicken, like a 4-5 pound broiler, and cut it up into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings).  If you don't know how to do it there are great instructional videos on YouTube which walk you through it.  This is what mine looked like: http://i.imgur.com/Xu68l.jpg

Next brine it, throw it in a gallon plastic bag with 1 quart of water, 2-3 tablespoons of salt, and around a 1/2 cup of honey (just for added sweetness, it coats onto the skin nicely).  Let it sit in the fridge for about an hour or two.

Take the chicken out and pat it dry with paper towels.  Don't rinse it, you'll just be washing off all the flavors you allowed to soak into the chicken!

Next you're going to make a rub for the chicken.  The person had me use sort of Mexican spices which seemed odd, but they came out great!  I used some Adobo, cumin, paprika, chili powder, curry powder, and cocoa powder, and mixed it all in a new gallon bag, and threw the pieces of chicken into it and then shook it all up to coat nicely.  Took them out, let them sit for a bit to allow the rub to stay on, and then grilled them until they were done!

Quote (Maeoncia1 @ Jul 17 2012 03:00pm)

welll anytime i've had sunomono it can be considered a liquidy salad or a green soup lol. it does have liquid though, and its a nice summer meal that cools you down.

http://www.videojug.com/film/how-to-make-sunomono

c:

Quote (hedonism @ Jul 17 2012 03:37pm)

Here's a good recipe I was taught for grilled chicken.  It takes some time to prepare but it's well worth it!

Buy a whole chicken, like a 4-5 pound broiler, and cut it up into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings).  If you don't know how to do it there are great instructional videos on YouTube which walk you through it.  This is what mine looked like: http://i.imgur.com/Xu68l.jpg

Next brine it, throw it in a gallon plastic bag with 1 quart of water, 2-3 tablespoons of salt, and around a 1/2 cup of honey (just for added sweetness, it coats onto the skin nicely).  Let it sit in the fridge for about an hour or two.

Take the chicken out and pat it dry with paper towels.  Don't rinse it, you'll just be washing off all the flavors you allowed to soak into the chicken!

Next you're going to make a rub for the chicken.  The person had me use sort of Mexican spices which seemed odd, but they came out great!  I used some Adobo, cumin, paprika, chili powder, curry powder, and cocoa powder, and mixed it all in a new gallon bag, and threw the pieces of chicken into it and then shook it all up to coat nicely.  Took them out, let them sit for a bit to allow the rub to stay on, and then grilled them until they were done!

Quote (ReturnFormer @ Jul 17 2012 04:23pm)

heh, title of the vid is japanese cucumber salad. 





sounds pretty good.  the cocoa is interesting.  ill have to try it out sometime.

Quote (Rimi @ Jul 18 2012 02:38pm)

watermelon, always yummy ^^

Quote (Dmon_Hunter @ Jul 18 2012 06:42pm)

Crab meat rolls


1. Bread rolls

2 c. bread flour
1 c. white whole-wheat flour
2 T. melted butter
1 1/2 T. sugar
1 1/2 t. salt
1 c. water - lukewarm
1/8 c. milk - lukewarm
1 packet bread-machine yeast - that's the one with vitamin C (ascorbic acid) in it

Place all the ingredients in a bread-making machine. Prepare the dough on dough cycle - about 1h20m.

Knead the dough in the shape of extended buns and place on a lightly greased baking sheet. Let rise 55 min. on the counter top. Bake 18 min. at 350F.


2. Filling and assembly - four rolls

6 T. mayonnaise
3 T. chopped scallions
1 t. lemon zest
1 T. lemon juice
2 T. butter
Pinch of cayenne pepper
Baby spinach leaves
3/4 lb crabmeat
Salt and pepper

Stir together mayonnaise, lemon zest, lemon juice and the cayenne pepper. Add the crabmeat and scallions, carefully not breaking the large bits of crabmeat. Season with salt and pepper.

Slice an opening in a freshly prepared bread bun along its length. Butter the inside. Warm up on a grill or in a warm skillet for 3-5 minutes until toasted. Line the interior with baby spinach and add some crab meat filling.

Seriously[/COLOR][COLOR=rgb(0, 185, 0)]yummy!!!