Healthy Chicken Teriyaki Recipe

This is an amazing dish.Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the souce.

INGREDIENTS
1 pound boneless, skin-on chicken breasts or thighs, chopped into large chunks
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon mirin
1 tablespoon sugar
1/4 onion, grated into a bowl with juices reserved
One 1-inch piece ginger, grated into a bowl with juices reserved
3 tablespoons sake
3 tablespoons vegetable oil

DIRECTIONS

Prick the chicken on the flesh side with a fork.

Combine the soy sauce, water, mirin, sugar, onion, ginger, and 1 tablespoon of the sake in a bowl or zip-lock bag. Add the chicken, place in the refrigerator, and marinate for 2-3 hours.

When ready to cook, heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When hot, shake off as much marinade as possible from the chicken and place the chicken pieces skin side down. (The marinade will burn easily so try not to add any of the liquid to the pan. Do not throw away the marinade.)

When it's nicely browned, flip and cook the other side. Then, add the sake and cook, covered, for 8-10 minutes. Remove the chicken to a plate and clean the skillet. Heat the remaining oil over medium-high heat and put the chicken back in the skillet, skin side down first to make the skin crispy. Then, flip again and pour in the marinade. Cook until the sauce is reduced a bit. Baste the chicken a couple of times while cooking. Serve the chicken and pour the sauce on top. 

The Amazing Cheeseburger Recipe

INGREDIENTS

1 1/2 pounds ground beef, preferably chuck (20 percent fat) 

Vegetable oil, for brushing 

1 1/4 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

4 slices American cheese 

4 potato rolls, such as Martin's or Oroweat, sliced

DIRECTIONS

Divide the meat into 4 equal portions, about 6 ounces each. Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so that you don’t pack the meat too tightly.)

Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4-inch diameter, ¾-inch-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Repeat with the remaining portions. Transfer to a plate, cover with plastic wrap, and chill until ready to cook.

Build a medium-hot fire in a charcoal grill, or heat a gas grill on high heat. Brush the grill grate with oil. Season the patties on 1 side with salt and pepper. Place on the grill, seasoned side down, then season the other side. Grill until lightly charred on the bottom, 3-4 minutes.

Turn and top with the cheese. Grill to the desired level of doneness, 3-4 more minutes for medium-rare burgers. Transfer to the rolls and let stand for 3 minutes before serving.

Palm Beach Crab & Corn Chowder Recipe

INGREDIENTS
4 tablespoons butter
4 cups white onion, diced finely
4 cups celery, diced finely
3/4 cup all-purpose flour
4 cups crab stock
6 cups heavy cream
6 cups whole corn kernels, off the cob
6 cups Idaho potatoes, diced finely
8 ounces crab knuckles, preferably stone crab
Salt and pepper, to taste

DIRECTIONS
Melt the butter in a large pot over medium heat. Add the onions and celery, and cook until translucent. Next, add the flour and stir well. Cook for 5 minutes. Do not allow the flour to brown, as this will change the color and thickness of the final product.

Add the crab stock and heavy cream, and bring to a simmer. Once simmering, add the corn and potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. (Do not add the crab if not serving immediately; instead add just before reheating the chowder and serving.)


Taste for seasoning, and add salt and pepper, if needed. Serve.