Tag: Sauce

Soy Sauce Chicken or Shoyu Chicken

North Americans Call it Soy Sauce Chicken!

Soy Sauce Chicken is what the Hawaiian’s call Shoyu Chicken. Obviously a Soy based recipe involving chicken.  Not too complicated, but it does take a good hour and a half to get to the finished product.  Reduction is your friend when it comes to cooking this recipe, so you do need to pay attention to what you are doing; to an extent anyway.  Once you have all of the ingredients put together, all you have to do to manage the cooking is flip the chicken back and forth in a timely fashion; every 25 to 30 minutes.  In between I usually do other things.  I actually got a work out in and exercised in the back yard the entire time I filmed this recipe.

In the video, I mention that you can further reduce the sauce after you’ve pulled the chicken from the pot.  The reason why this is a good idea is because you can lay down another layer of sweet caramelized sauce over the top of the chicken once you pull it from the grill, and you can add it to your rice.  My biggest problem is that I don’t like to waste.  If I can flip the reduction and turn it into an awesome sauce, that’s a win-win for everyone.  I mean, we make gravy from Beef Roasts and turkey don’t we?  Exactly!

So there’s one of two things you want to do when you’re making this Soy Sauce Chicken.  You can add all the ingredients at the beginning and have a perfect sauce just waiting for you after you’ve taken the Soy Sauce Chicken to the Grill(which is easier and more ideal), or you can spare yourself the sugar content and control how much you add when you reduce the Shoyu Chicken Sauce.  Because we are reducing, the salt from the Soy Sauce is going to impose an overwhelming flavor if you don’t add other ingredients to get it under control.  Among these ingredients is Vinegar, more Sugar and water.  And it’s simple.  You add twice the sugar, half the vinegar and an equal amount of water.  That means, if you started out with 1 cup of sugar at the beginning of the recipe, you are going to add a second when you reduce the sauce; 1/2 a cup of white vinegar and 1 1/2 cups of water.  Taste it.  If it’s too bitter or too salty, just add more sugar.  Bring this to a boil and reduce while you’re grilling the Soy Sauce Chicken.

Soy Sauce Chicken Ingredients:

1 dozen mixed chicken pieces, wings, thighs, legs and Breasts
8 oz Soy Sauce then fill to the top of chicken with water
2 Green Onions
4 slices of Ginger
1 cup of Brown Sugar
1 tsp Anise
Fresh Cilantro (small hand full)

Bring all the ingredients to a boil and reduce the heat to medium, stirring and turning the chicken occasionally (every 25 to 30 minutes).  Cooking time will take approximately 1 1/2 hours to fully absorb the flavor and get tender enough to take it to the grill.  Be sure to save the leftover sauce in the bottom of the pan for basting and also for seasoning over rice.  Grilling on High heat will only take about 5 minutes.  It’s not required but it puts a nice texture and some beautiful grill marks on the skin.  I hope you try this Soy Sauce Chicken recipe soon!

Bloody Mary Linguine with Jumbo Shrimp

Bloody Mary LinguineBold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine can be done from absolute scratch using Tabasco and Worcestershire sauce, or, you can buy an already perfect blend of Bold and Spicy Bloody Mary mix from your local grocery or Liquor store.  I’m using Zing Zang’s award winning Bloody Mary Mix because it’s fantastic!  Their recipe can be used in so many different drinks, cocktails or sauces like I demonstrate here, it’s well worth keeping year around on my shelf, ready for use.  So if you don’t want to dick around with getting it just right Zing Zangwith your hot sauce, and you don’t want to risk ruining your dish with too much Worcestershire, I definitely recommend picking up a bottle of Zing Zang for your many endeavors!  P.S. They don’t pay me me to advertise for them, It’s just really good Shit!

This Bloody Mary Linguine recipe uses canned stewed tomatoes.  Normally I stay away from Bottled or canned ingredients because I have more control over what I’m putting into my recipe; preservatives etc., not to mention I get a fresher taste and more nutrients when I don’t use food that’s been murdered through the canning process.  I realize I’m a little passionate about food, and I’m getting a little graphic in my verbiage here, but don’t forget the title of this recipe is Bold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine Ingredients:

2 cups Water
2 tbsp Olive Oil
1 tsp Salt
1/2 pkg Linguine Pasta

3 tbsp Olive Olive Oil
1/3 cup Red Onion Shallots
1 cup Bloody Mary Mix (Use “Zing Zang” or it won’t taste right)
4 chopped Garlic Cloves (optional)
1/2 tsp Celery Salt
1 tsp Black Pepper
1 can Stewed Tomatoes
1/2 cup Vodka

1 lb. Jumbo Shrimp
2 tbsp Olive Oil
2 tbsp Butter
1 tbsp chopped Garlic
2 tbsp fresh chopped Parsley

2 tbsp Olive Oil
1 cup Panko Bread Crumbs
1/3 cup fresh chopped Parsley
Fresh ground pepper to taste

If you can handle it, start 3 burners.  One with a pot of water for the Linguine, a skillet for the Bloody Mary Linguine mix, and another pan for the Shrimp.  Prep everything, but get the Linguine started first because that takes the longest.  For the bloody Mary mix, start with the red onion shallots and follow the above ingredients in the order they are written.  Reduce heat to a simmer and reduce sauce after the Vodka has been added.  Same thing goes for the Shrimp but kill the heat once they’re cooked.  Pull the pasta and combine with the Bloody Mary Linguine mix, then quickly cook and toss the Panko on high heat and add the fresh Parsley and ground Pepper.