The Original Friday Football Foodie – Chicken Yakitori, Sparkling Sake and Flat Earth Chips
Have you ever overlooked greatness? Or maybe you doubted your gut? Or maybe you just wanted to take a risk for the sake of taking a risk, forgetting the fundamentals of sticking with solid talent?
Or maybe, if you’re just like me, YOU CANNOT RESIST FIDDLING WITH YOUR FANTASY FOOTBALL TEAM ONE LAST TIME ON SUNDAY MORNING BECAUSE YOU WOKE UP THINKING RICKY WILLIAMS WAS GOING TO HAVE A STATEMENT “I AM BACK” GAME AND YOU STUPIDLY SIT MICHAEL TURNER BECAUSE FOR FUCK’S SAKE IT’S STILL THE FALCONS BUT THEN AGAIN WHAT MIRACLES DO THE DOLPHINS HAVE UP THEIR SLEEVES AND I SHOULD GLUE SHUT MY LAPTOP ON THE WEEKENDS.
I only bring this up because one of the ingredients in this week’s Friday Football Foodie is a product that is easily overlooked. Looks like some sort of gimmick. Hot and salty? What do people from Louisiana know about soy sauce?
It is much better than one would expect.
This week: Chicken Yakitori, sparking sake, and new product review, Flat Earth Veggie chips.
As always, what you will need after the jump.
- 1 1/2 to 2 pounds of boneless, skinless chicken thighs
- 4 tablespoons Tabasco Brand Soy Sauce
- 4 tablespoons regular soy sauce
- 4 tablespoons of sake (any kind)
- 1 tablespoon of sherry or mirin
- 1 tablespoon of sugar
- 1-2 tablespoons of honey
- One bunch of green onions
- Wood skewers that have been soaked in water for at least two hours.
“But Sarah, I’m a Colts fan from Indiana and your suggestion of using
any part of the chicken that is not the whitest breast is scary to me. Are you sure about the dark meat?” Well man up, Nancy! While boneless, skinless (and often flavorless) chicken breasts are the most popular cut of poultry on the market, it does not make it the preferred choice when dealing with high heat. But if you really want to use cutlets you can, but they’ll dry up faster than Marvin Harrison’s career with a struggling Manning.
In a saucepan, heat up soy sauces, sake, sugar, honey, and sherry. Bring to a boil, lower heat, and then simmer until reduced by at least half.
Set aside to cool. Reserve about 1/2 a cup of the marinade for dipping.
Cut up green onions into two inch sections and blanch. (Blanch? Toss into boiling water for a minute and then plunge into ice water. Like when you saw with players cooling down on Hard Knocks.)
Cut thigh meat into small cubes and thread onto skewers (You soaked the skewers, right? You’re not going to set your snack on fire are you?) along with the onions.
You can either cook these on the grill or in your broiler set to high heat. Cook for three or four minutes (until the juices run clear) and then baste with the marinade. Cook another four to five minutes, basting with marinate as much as possible.
Serve with the reserved marinade. The heat of the Tabasco really comes out in the dip as it develops on the palate and it is almost unexpected by the time you taste it. Unexpectedly strong. Unexpectedly Michael Turner.
Serve with two of my favorite sakes, Karen “Coy” light sake (served chilled), and Hou Hou Shu’s sparkling sake. The sparkling sake is great with any grilled, spicy meats with its sweet fruity taste but slightly sour bite that comes with all sake.
Jesus Sarah, what’s with the shitty cut job from the FritoLay site? If we wanted advertising we’d go read iVillage.
Well, here’s the thing. These chips were really good. We cleared through a bag in less than a half. Bought a second bag (in the Farmland Cheddar flavor) and they too were gone before anyone got to grab a third handful. Are they healthy? No, not really once you look at the sodium content, but it beats having Fat-Free Pringles when you want to munch.
Something you want to see on the FFF? Let us know!