I've never written it down, or even measured it. I just cook it. I'll do the best I can to explain it, as it isn't too terribly hard. The measurements given below should be pretty close to accurate.
You will need for two people:
1-2 Tbs Olive Oil
1 Tsp Chili Oil
Crushed Red Pepper/Chili Flakes
1 Tsp Minced Garlic
2 Medium Chicken Breasts (boneless and skinless), thawed and cut into chunks
1 Bottle of World Harbor Island Mango Sauce/Marinade
1 Can of Pineapple Chunks, undrained
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1/2 (Or more) Sweet Yellow Onion
2-3 cups of steamed white rice
Prep: Chop the peppers and onions into 1in by 1in chunks. Steam rice and set aside, or just cook up some 5 minute rice right before serving.
Heat Olive Oil, Chili Oil, and Garlic in skillet/wok. When the garlic starts to sizzle, add Chicken Breast Chunks and cook until done, stirring frequently to keep garlic from sticking and getting too done and bitter. Drain any excess juices if needed, then add some pineapple juice (just a little) and cook the chicken until it gets a nice golden color to it. Add peppers, onions, and the remaining pineapple juice and the pineapple chunks. Reduce heat to low and simmer until the vegetables are tender with a crunch when bit and pineapple juice has mostly cooked into the food/steamed away.
Place white rice on a plate. Top with spoonfuls of the chicken/pineapple/pepper mixture. Cover with Island Harbor Mango Sauce and sprinkle with pepper flake to taste.
Hope you enjoy it as much as I do!
Sweet, crunchy, spicy, and best of all - healthy. I came up with this recipe one day when I had a lot of leftover veggies and chicken from kebobs. It ended up being damn tasty so I now make it regularly.
I leave it up to those more versed in baking to determine the accuracy of this sachertorte (chocolate cake with apricot jam filling) recipe. My understanding is it is:
1. Very accurate, but more importantly...
2. DELICIOUS
Unfortunately, it's in metric, so some conversion is needed.
3 Pounds Pork (Loin is my favorite for this one)
Enough of each wood to smoke for a total of 7 hours: Apple, Hickory, Oak
1 Tablespoon Sweet Basil
1 Tablespoon Yellow Mustard
2 Cloves Garlic
About 2 Table spoons of Ginger (I literally scoop it)
3 Ounces whiskey ( I know, weird recipe, stick with me)
3 Tablespoons White Wine Vinegar
1 Cup Katsup
1 Tablespoon Paprika
2 Tablespoons Tobasco Sauce
3/4 Cup Brown sugar
1 Tablespoon of Salt and Pepper
Mix all those in a blender until they are finely mixed. Proceed to rub all over the meat. Cook at around 205 degrees for 7 hours. I usually put above a metal pan, and i put on extra brown sugar mixed with ketchup and whiskey every hour. About 1/2/1 parts. Aka 1 cup 2 cup 1 cup.
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Why care about the past, when the present can smack you in the face?:halo:
I've never written it down, or even measured it. I just cook it. I'll do the best I can to explain it, as it isn't too terribly hard. The measurements given below should be pretty close to accurate.
You will need for two people:
1-2 Tbs Olive Oil
1 Tsp Chili Oil
Crushed Red Pepper/Chili Flakes
1 Tsp Minced Garlic
2 Medium Chicken Breasts (boneless and skinless), thawed and cut into chunks
1 Bottle of World Harbor Island Mango Sauce/Marinade
1 Can of Pineapple Chunks, undrained
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1/2 (Or more) Sweet Yellow Onion
2-3 cups of steamed white rice
Prep: Chop the peppers and onions into 1in by 1in chunks. Steam rice and set aside, or just cook up some 5 minute rice right before serving.
Heat Olive Oil, Chili Oil, and Garlic in skillet/wok. When the garlic starts to sizzle, add Chicken Breast Chunks and cook until done, stirring frequently to keep garlic from sticking and getting too done and bitter. Drain any excess juices if needed, then add some pineapple juice (just a little) and cook the chicken until it gets a nice golden color to it. Add peppers, onions, and the remaining pineapple juice and the pineapple chunks. Reduce heat to low and simmer until the vegetables are tender with a crunch when bit and pineapple juice has mostly cooked into the food/steamed away.
Place white rice on a plate. Top with spoonfuls of the chicken/pineapple/pepper mixture. Cover with Island Harbor Mango Sauce and sprinkle with pepper flake to taste.
Hope you enjoy it as much as I do!
Sweet, crunchy, spicy, and best of all - healthy. I came up with this recipe one day when I had a lot of leftover veggies and chicken from kebobs. It ended up being damn tasty so I now make it regularly.
Edit: Next time I make it I'll attach a pic.
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You make yakitori with just the skin? I'm confused.
idk. i like PHO. lol
I leave it up to those more versed in baking to determine the accuracy of this sachertorte (chocolate cake with apricot jam filling) recipe. My understanding is it is:
1. Very accurate, but more importantly...
2. DELICIOUS
Unfortunately, it's in metric, so some conversion is needed.
3 Pounds Pork (Loin is my favorite for this one)
Enough of each wood to smoke for a total of 7 hours: Apple, Hickory, Oak
1 Tablespoon Sweet Basil
1 Tablespoon Yellow Mustard
2 Cloves Garlic
About 2 Table spoons of Ginger (I literally scoop it)
3 Ounces whiskey ( I know, weird recipe, stick with me)
3 Tablespoons White Wine Vinegar
1 Cup Katsup
1 Tablespoon Paprika
2 Tablespoons Tobasco Sauce
3/4 Cup Brown sugar
1 Tablespoon of Salt and Pepper
Mix all those in a blender until they are finely mixed. Proceed to rub all over the meat. Cook at around 205 degrees for 7 hours. I usually put above a metal pan, and i put on extra brown sugar mixed with ketchup and whiskey every hour. About 1/2/1 parts. Aka 1 cup 2 cup 1 cup.
My wife made ham and cheese pretzel bites for our boys bday party. She made at least 50+ of them and they were gone before anything else.
http://penniesonaplatter.com/2010/01/08/ham_cheese_pretzel_bites/
WARNING: HIGHLY ADDICTIVE! LOL
Italian food is the best IMO. I love lasagna and pizza but my all time favorite is Arancini balls!
LOL