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Video: This summer it's all about Asian grilling

updated 5/31/2007 2:05:59 PM ET 2007-05-31T18:05:59

Recipe: Chicken and Shrimp Satays

  • Chicken and Shrimp Satays
  • 12 jumbo shrimp, deveined, tail-on, halved
  • 3 boneless chicken breasts, sliced lengthwise into 1/2-inch thick strips
  • 2 cups Cranberry-Teriyaki Glaze*, divided (recipe below)
  • Kosher salt and freshly ground black pepper
  • Cooking Spray
  • Wooden skewers, soaked in water for at least 1 hour
  • Cranberry-Teriyaki Glaze (makes about 3 cups)
  • 1 large red onion, sliced
  • 1 tablespoon minced ginger
  • 1 cup dried cranberries
  • Zest and juice of 1 orange
  • 1 cup naturally brewed soy sauce
  • 2 cups cranberry juice
  • 1/2 cup sugar
  • 1/4 cup grapeseed or canola oil for cooking
  • Kosher salt and freshly ground black pepper

Chicken and Shrimp Satays: Prepare a hot grill, greased with cooking spray.

Meanwhile, thread shrimp onto skewers (about 3 each) and thread chicken, lengthwise, onto skewers to encourage even cooking. Brush shrimp first with 1 cup Cranberry-Teriyaki Glaze and season shrimp with salt and pepper. Brush chicken with same cup of Cranberry-Teriyaki Glaze and season chicken with salt and pepper.

Grill satays on both sides until cooked through, about 5 minutes a side for chicken, about 3 minutes a side for shrimp. To serve, arrange on satay plates with reserved cup of Cranberry-Teriyaki Glaze in dipping bowl.

Cranberry-Teriyaki Glaze: In a sauce pan coated lightly with oil on high heat, saute the onions, ginger and dried cranberries until soft, about 5 minutes. 

Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer.  Reduce by 50% on low heat, about 10-15 minutes.  Check for flavor.  Immediately, transfer to a blender and blend until smooth (with small bits is preferable), drizzling in the oil.  Do not blend super smooth.  Check for flavor and adjust seasonings. 

Let come to room temperature, then transfer to a glass jar, seal and store in fridge.

Serving Size

Serves 4

Recipe: Almond-Cucumber Soba Noodle Salad

  • Juice of 2 limes
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 pound soba noodles, blanched in salty water, shocked & rinsed well
  • 1 English cucumber, peeled, seeded, julienned
  • 1 red bell pepper, julienned
  • 1 bunch scallions, sliced thinly
  • 1/4 cup toasted sliced almonds
  • 1/4 cup shiso ribbons
  • Togarashi for garnish
  • Kosher salt and freshly ground black pepper

In a large bowl, combine lime juice and soy sauce. Whisk in sesame oil and season with kosher salt and freshly ground black pepper.

Add soba noodles, cucumbers, red pepper, scallions, almonds and shiso ribbons; toss to coat and combine.

Check for flavor, season if necessary, garnish with togarashi.

Serving Size

Serves 4

Recipe: Cranberry Couscous Salad

  • 3 cups couscous, cooked
  • Juice and zest of 1 lemon
  • 1⁄4 cup extra virgin olive oil
  • 3 scallion stalks sliced, white and green parts separated
  • 1⁄3 cup dried cranberries, such as Craisins, chopped
  • Kosher salt and freshly ground black pepper, to taste

Add lemon juice and zest to a large bowl; whisk in olive oil and season with kosher salt and freshly ground pepper, to taste. Stir in scallion whites, cranberries, and couscous and toss to combine.

Check for flavor, season if necessary. Garnish with scallion greens.

Serving Size

Serves 4

Recipe: East-West Orange Rum Cooler

  • East-West Orange Rum Cooler
  • 2 20-ounce bottles orange-flavored water (Ming prefers O mandarin orange water)
  • 10 ounces (1 1/4 cups) Gosling's rum
  • 4 ounces (1/2 cup) ginger syrup (below)
  • Ginger Syrup
  • 2 cups sugar
  • 1 cup fresh ginger, peeled, cut into 1/8-inch slices (about 2 large hands)
  • 1 cup water

The night before, combine 25 ounces water (1 full bottle and about scant 3/4 cup of the other bottle), rum and ginger syrup. Use the remaining water to make ice cubes.

Cover and refrigerate half the mixed drink and divide the second half equally between the two empty water bottles; freeze overnight.

The next morning, pour the refrigerated portion into the water bottles. By the time you get to your picnic destination, the drink will be the perfect consistency and nicely chilled. You can also bring the ice cubes you just made and serve the drinks on the rocks, if you like.

Ginger Syrup: In a medium saucepan over high heat, combine sugar, ginger and water, stir to dissolve sugar and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 10 minutes. Strain ginger pieces out and reserve syrup.

Tip: Toss cooked ginger slices in sugar, arrange in single layer on a cookie sheet and bake at 200 degrees until dried through, about 4 hours. You've just made ginger candy.

Serving Size

Serves 4


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