Posts Tagged ‘cilantro’

Teriyaki chicken wings... er...thighs.

A few years back, my cooking club made these fab chicken wings with teriyaki sauce, sesame seeds and cilantro. I loved the flavor of the sauce but I do admit, I’m not all that keen on chicken wings. Gnawing on bones is so not my thing. So I’ve decided to make the recipe using chicken thighs instead (more meat, less gnawing) and served the whole shebang over rice.

But since I’m SOOO not in the mood to translate the recipe into EXACTLY what I made (and I alright, I don’t totally remember but I did follow it pretty closely), I’m putting the exact recipe down here. I halved it and used pineapple juice instead of grapefruit juice (alright, it was orange pineapple blend if you must ask!) and googled the chicken thigh cooking time.

Teriyaki Chicken Wings (Thighs)

From Tyler Florence
Serves 12 cocktail servings
Note: I halved this recipe when I made it
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry (I used thighs)
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice (I used pineapple juice)
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife


  1. Preheat the oven to 400 degrees F.
  2. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet.
  3. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through. NOTE: Chicken thighs will take longer – maybe 35-40 minutes. Use your thermometer and your best judgement!!
  4. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
  5. Simmer over low heat and reduce until slightly thickened.
  6. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce.
  7. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

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Trust me, this dish is fabulous. I just have really shoddy camera skills. 

Trust me, this dish is fabulous. I just have really shoddy camera skills.

I love reading cookbooks written by chefs. Interesting ingredients and techniques enthrall me. More often than not though, these books aren’t translated for the home cook. Take the Alinea cookbook – I know there is probably just ONE recipe in the entire book I could make at home without expending major effort.  And trust me, it’s not that lavender smoke pillow thingy.

Restaurant recipes dumbed down (well…sorta)

So what’s a home cook to do? I’ve come across a couple of books which help translate restaurant recipes for the home – Chef Interrupted by Melissa Clark and Restaurant Favorites at Home by the Editors at Cook’s Illustrated (aka America’s Test Kitchen, aka ATK). Trust me though, the recipes in each of these books are still quite time consuming – but always worth it. 

Oh yeah, did I ever mention Nuevo Latino cuisine is my absolute favorite? Do we use that term anymore? Latin fusion? Was that totally random and seemingly off-topic? Whatever. Maybe you’ve forgotten the title of this post. I’m just saying I love food with Latin and Caribbean flavors more than just about anything else. Give me a fried plantain any day of the week and I will be one happy girl (I feel a craving coming on!).

One of the most stellar recipes of all-time

The one recipe that I make over and over again that is based on Latin flavors is the Grilled Lime Chicken out of the Restaurant Favorites book. There are a bunch of accompaniments listed in the book, but I never bother with them any more. It’s the cilantro lime sauce that I covet. It’s a perfect blend of spicy, sweet and tangy. The chicken is bathed in this superb sauce post cooking so it retains all its fresh flavors. It is, without a doubt, the best chicken grilling sauce there is. And it’s the freaking easiest thing you’ll ever make.  Oh yeah, and it makes a fantastic salad dressing too.

So don’t delay. Make this today. Unless…you don’t like cilantro. And if that is the case, I feel for you. I really and truly do.

Still not enticing you? Yeah... I can understand that. Just make the dish already!

Still not enticing you? Yeah... I can understand that. Quit picking apart my crappy photos and just make the dish already!

I mean, this is what I had to work with people. Do they even TRAIN butchers anymore?

I mean, this is what I had to work with people. Do they even TRAIN butchers anymore?

Cilantro Lime Chicken

Rewritten from Restaurant Favorites at Home
Makes about a cup of sauce

1/4 cup sugar
4 chiles de arbol (or 1.5 t red pepper flakes)
3 medium garlic cloves
1 small shallot roughly chopped
1/4 cup lime juice
1 bunch fresh cilantro – leaves and some stems – roughly chopped (about 1.5 cups)
3/4 cup vegetable (or other mild flavored) oil

Whatever the heck you want to grill. The book recommends 6 8-10 oz bone in, skin on chicken breasts.

1. This couldn’t be easier – take all the ingredients (minus the thing you are grilling) and stick in mini food processor, blender, whatever. Pulse till combined. OR, if you insist on doing things the hard way, chop them up. Put in a large bowl and set aside. That’s it!

2. Grill your meat (or veg! I suppose you could do that too). If you were going to do bone in skin on chicken, my method in the Pomegranate Chicken recipe works well – basicallly, 10 minutes skin down, 15 minutes skin up. Set aside to rest.

3. Dip your grilled whatever into the big bowl of sauce – make sure it is well coated. Remove and…

4. Serve!


Ms. Pantry Raid

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Yes, I counted the whole bun in my costs. Topless sandwich is for pix sake only!

Yes, I counted the whole bun in my costs. Topless sandwich is for pix sake only!

Hobo Mondays

Thursdaynightsmackdown has a new once a month blogging event called Hobo Mondays: come up with a meal to feed 2 for under $5. Well, we are looking for ways to cut down our grocery bill over here at Pantry Raid, so I thought this was prime opportunity to get off my butt and actually DO something about it. 

As far as groceries go, I certainly have gotten better about using things up. We don’t have nearly the amount of food molding away in the back of our refrigerator that we used to. But I still don’t really do well on the low-cost meal front. I go to the store, I get excited, $16/lb imported Spanish chorizo gets purchased, you know the story. So anyway, here goes nothing!

I had a plan of what I wanted to make for my first Hobo Monday. But I got sucked into making something totally different cause pork country ribs were on sale this week. Count me IN. Menu be damned!

Coke Trafficking

So ok, now what? Pulled pork sandwiches sounds good. I’ve wanted to do rootbeer pulled pork forever. Then I  thought Coke pulled pork might be good too. AND since I live up the street from a Mexican market, I thought I could be super slick by using a can of Coke made with PURE sugar vs high fructose corn syrup. Somehow, Mexico gets the good stuff and in the States, we get HFCS. So I marched down to the store, grabbed the cool, retro, “Imported from Mexico” bottle, and headed to the checkout. Just to be sure, I checked the ingrediant list. HFCS! Dang it. Thwarted. Do tell why one would import Coke all the way from Mexico AND not have it be the kind with real sugar? Hmmm??? What’s the point? I plan on boycotting my little corner market in silent protest. Ok, I probably won’t, but right now I’m mad.

Mexican Street Corn (well, kinda sorta…)

Alright, pulled pork sandwiches. What goes with it? Corn sounds good. But plain corn is blah, so add some cheese, a little lime, maybe some cilantro and now we’re talkin’. We’ve got a great summertime meal. Never mind that it’s flipping April and it’s SNOWING outside. AGH!

How did I do?

Total meal cost? About $5 give or take. Here’s the breakdown:

$1.32 for pork (assuming 6 oz pp).
$0.94 2 rolls
$0.50 can of coke
$1.10 can of corn
$0.05 for half a lime (Mexican markets are CHEAP)
$0.05 sprinkle of cilantro (see above)
$1.00 worth of parmesan
a whole mess of pantry spices and a little bit of mayo

So $4.96. Just under the cutoff!

Coke Pulled Pork

Stolen verbatim from Chu This so just go there and, uh, follow the directions. The only changes I would make are to reduce the chicken stock to 1 cup (maybe less), add a little more sugar, and you really only need to reduce like a cup of the resulting liquid (otherwise you’ll be reducing the sauce for days).

Oh yeah – and those crispy things in the picture? Those are fried onions and they don’t count cause they were sitting, rotting away in my fridge from last week’s Pork Curry. Hey, just being frugal over here!

Parmesan Lime Corn

This is kind of a bastardized version of Elote – Mexican Street Corn. Usually served on the cob slathered with a mixture of cotija cheese, mayo, lime juice and cayenne pepper, I’ve chosen to make it off the cob and with parmesan instead of cotija cause, shoot, that’s what I had in my fridge. Oh, and I forgot the cayenne pepper. I sure am forgetful lately! 


11 oz can corn
2 T grated parmesan
1 T mayo
1 T cilantro
juice of half lime
salt to taste


1. Heat corn in small saucepan. 

2. Remove from heat and add in mayo and parmesan. Stir till thoroughly combined.

3. Add lime juice, cilantro and salt to taste. Stir to combine and serve immediately.



Ms. Pantry Raid

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