Toledo BladeTeriyaki Cornish Hens
Ingredients:
2 fresh or frozen Cornish game hens, halved
4 Tbs. reduced-sodium soy sauce
2 Tbs. rice-wine vinegar
2 Tbs. honey
1 Tbs. minced peeled fresh gingerroot
1 garlic clove, minced
1/8 tsp. hot red pepper flakes
Preparation:
Place halved hens in a glass shallow dish. Mix together remaining ingredients in a cup, then pour over hens. Let marinate in refrigerator two to four hours.
Preheat 350-degree oven and bake for 45 minutes to an hour until done.
Yield: 4 servings
Teriyaki-Glazed Chicken
Ingredients:
8 bone-in chicken pieces
1-3/4 cups soy sauce
1 tsp. finely grated lime peel
1/2 cup fresh lime juice
3 cloves garlic, peeled, flattened with a knife
2 scallions, thinly sliced, white and green parts separated
1 piece (3") fresh ginger, peeled and thinly sliced
2 Tbs. honey
1-1/3 cups sugar
2 Tbs. sesame oil
nonstick foil
Preparation:
Combine soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan; stir until honey is dissolved. Spoon half the marinade over chicken in a baking dish. Cover with foil; refrigerate for one hour, turning twice.
For glaze, add sugar to remaining marinade. Bring to a boil over medium-high heat. Reduce heat to medium; cook and stir occasionally about 10 minutes or until thick and syrupy. Strain glaze, then let cool. Glaze will thicken. Remove 1/2 cup glaze for serving.
Preheat grill to medium high. Place nonstick foil on grill with nonstick side toward food. Drain chicken and discard marinade. Brush sesame oil on both sides of chicken. Place chicken skin-side down on foil. Grill for five minutes on each side. Brush both sides with glaze. Continue grilling until skin is dark golden brown, chicken is tender, and juices run clear or meat thermometer reads 170 degrees for breasts and 180 degrees for other pieces. If chicken browns too much, reduce heat to medium. Discard remaining basting glaze.
Remove chicken from foil. Drizzle with reserved glaze and sprinkle with scallion greens.
Yield: 4 servings
--Steven Raichlen
Lemon-Tarragon Baked Chicken Breasts
Ingredients:
grated peel and juice of 1/2 lemon
1 Tbs. vegetable oil
1/3 cup flour
1/2 tsp. paprika and tarragon leaves, crushed
1/4 tsp. garlic or onion powder
3 chicken breast halves, skinned and excess fat removed
lemon wedges, optional
Preparation:
In shallow dish, combine lemon peel, juice and oil. In second dish, combine flour, paprika, tarragon and garlic powder. Dip chicken in lemon mixture, then coat with flour mixture. Arrange chicken on rack in shallow baking pan. Bake at 375 degrees for 35 to 40 minutes until tender. Garnish with lemon wedges, if desired.
Yield: 3 servings
Teriyaki Glazed Salmon
Ingredients:
4 to 6 salmon steaks (swordfish or grouper may also be used)
1-3/4 cups soy sauce
1 tsp. finely grated lime peel
1/2 cup fresh lime juice
3 cloves garlic, peeled, flattened with a knife
2 scallions, thinly sliced, white and green parts separated
1 piece (3 inches) fresh ginger, peeled and thinly sliced
2 Tbs. honey
1-1/3 cups sugar
2 Tbs. sesame oil
lime wedges, optional
Preparation:
Combine soy sauce, lime peel, lime juice, garlic, scallion whites, ginger, honey and sesame oil in heavy saucepan. Stir until honey is dissolved. Spoon half the marinade over salmon in a baking dish. Cover with foil and refrigerate for one hour, turning twice.
For glaze, add sugar to remaining marinade. Bring to a boil over medium-high heat. Reduce heat to medium. Cook and stir occasionally about 10 minutes or until thick and syrupy. Strain glaze and let cool; glaze will thicken. Reserve 1/2 cup glaze for serving.
Grill salmon over medium heat. Cook for about eight minutes or until salmon flakes easily when tested with a fork, turning once. Serve with lime wedges and scallion greens, if desired.
Yield: 4 to 6 servings
Teriyaki Beef Tenderloin
Ingredients:
one 5-lb. beef tenderloin roast
3 Tbs. vegetable oil
1 cup very finely diced yellow, red and green pepper, for garnish
Preparation:
Sear beef roast in oil on stovetop in a deep roasting pan. Bake on a rack at 300 degrees for about two hours until internal temperature is 145 degrees for medium rare or 160 degrees for medium. Remove from oven. Let rest for 10 to 25 minutes.
Slice as desired. Drizzle natural cooking juices over the top and garnish with finely diced yellow, red and green pepper.
Ingredients or the teriyaki sauce:
1 cup Kikkoman-brand soy sauce
1 cup water
5 Tbs. hoisin sauce
2/3 cup brown sugar
1/3 cup corn syrup
4 cloves fresh garlic, peeled and sliced
1 oz. fresh ginger, peeled and sliced
4 Tbs. rice wine (mirin)
1 tsp. black pepper
1 lemon, cut in half
2 Tbs. sesame oil
1 bunch green onions, chopped
Preparation:
Combine all sauce ingredients, squeezing in lemon and add whole to mixture. Pour marinade over meat and marinate in refrigerator for at least 12 hours. For best results, marinate 24 hours, turning as often as possible. Discard marinade before roasting meat.
Yield: 10 servings
--Chef Dennis Siebert, Flower Hospital
