Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu1 Haau1 Sin1 Laat6 Ziu1 Gai1)

 

This recipe was updated on 28 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This grilled chicken dish is marinated in a chili sauce made by Sichuan Gau Fu Ji Food Company. The chili sauce consists of fresh chopped chilies in oil and spices, and has a fresh chili taste together with a potent kick of heat. This brand is available at your local Asian market, but you can use another prepared chili sauce if you can’t find this brand. Surprisingly much (but certainly not all) of the heat from the chilies are gone after grilling the chicken, but the fresh chili taste remains.

A note on the Cantonese translation for this ingredient, you’ll notice that the translation for the chili sauce is: fresh hot peppers. The first two words are correct, but I wasn’t able to find the translation for the last character, so I substituted the character for peppers. I hope someone can tell me what the last character translates to.

Enjoy!

Lamb Shanks with Spiced Lentils

I had some already browned on the grill, but uncooked, lamb shanks in my freezer (newly rediscovered!) and decided it was time to cook them. This dish was adapted from Braised Lamb Shank with Coriander, Fennel, and Star Anise recipe at the epicurious.com website. I used a slow cooker instead of the oven to cook the dish and made some additions to the ingredients; the most significant being lentils. This makes a nice meal for a cool Fall or Winter evening.

Enjoy!

Chicken and Shiitake Mushrooms with Tomatoes (番茄冬菇鷄, Faan1 Ke4 Dung1 Gu1 Gai1)

 

This recipe was updated on 10 Sep 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

The last of my home grown tomatoes went into making this dish. It’s really just a recipe of chicken, mushrooms, and tomatoes with a mild sweet and sour sauce, and the dish, of course, goes well with steamed rice. The tomato wedges are added at the last minute with the sauce to keep their shape intact.

Enjoy!

Grilled Teriyaki Beef Rib Steak with Vegetables

Here’s a simple recipe for grilling and smoking a beef rib steak medium rare. The steak is first marinated using Kikkoman’s Teriyaki Marinade and Sauce together with sake (both ingredients can be found at your local supermarket), together with some crushed garlic. After being marinated, the marinade is discarded and then oil and ground pepper is rubbed into the steak. The beef is grilled first uncovered, producing the grill marks on the presentation side of the steak, and then covering the grill to smoke the steak. Grilled and smoked mushrooms and corn accompany the steak.

Enjoy!

Grilled Chilpotles Chili Chicken Green Chile Enchiladas

After making the Grilled Chilpotles Chili Chicken recipe (found here), I wanted to make enchiladas. This is actually a very easy dish to make and a great way to use leftover chicken. I usually use a red chile enchilada sauce, but I wanted to do something different, so I used a green chile sauce instead. The enchiladas are tasty no matter what color sauce you use, but it’s easier to find the red chile sauce at your local supermarket, while both the red and green chile versions can be found at Mexican supermarkets.

Enjoy!

Grilled Chilpotles Chili Chicken

Chilpotles peppers have a smoky and spicy flavor to them, and come canned in adobo sauce. I used the peppers and adobo sauce as the basis for a chicken marinade. I also added chilpotles pepper sauce to marinade to reinforce the flavor. The chicken was smoked with mesquite wood and then grilled.

Enjoy!

Grilled Mesquite-Smoked Garlic Rosemary Lamb

This recipe was updated on 3 Sep 2013. Some instructions and ingredient quantities were changed, and metric measurements added. There is another butterflied leg of lamb recipe using an Asian based marinade which can be found at Grilled Butterflied Lamb Leg.

I couldn’t resist buying a 2 lb. boneless leg of lamb on special at the supermarket (I already had something else planned for dinner). With the bone already removed, the lamb was already butterflied, and all I had to do was remove any excess fat and sinew (don’t remove any outside fat from the lamb). I seasoned the lamb with a rub of olive oil, garlic, and rosemary (from my garden). I grilled the lamb over direct heat to brown it first, and then smoked it with mesquite wood using indirect heat. I left the lamb on the grill a little too long (time has been reduced in the recipe), but it was still very delicious. Leftovers will be made into sandwiches!

Enjoy!