OK, I'm just going to call a spade, a spade here: This is a food blog. Any pretensions of mine that it was going to be anything else were foolish. I'm a foodie through and through and I can't try to write about things having to do with food without getting sidetracked by... OOOOO! FOOD! So yeah, I'm still probably going to tackle some other themes, but for now, I'm just going to settle in and post some recipes.
Today I roasted the second of our chickens. I'd popped this one in the freezer with a 5 spice marinade, pulled it out of the freezer Friday night and threw it in the oven this evening and it was thoroughly delicious. The wings especially were divine, tender with a nice crispy salty skin. As a side, we had my vegan ginger coleslaw. I'm not vegan (by a loooooong shot), but eggs don't agree with me, so I prefer to avoid things that are heavy on the mayo. However, this coleslaw is so amazing, it will win you over even if you're a die-hard traditionalist. I love bringing it to BBQs because people are always surprised by the big time flavor.
5 Spice Marinade
2 tablespoons soy sauce
3 tablespoons sake (I have a cheap bottle I use just for cooking)
1 teaspoon sesame oil
1 clove garlic, crushed
1 teaspoon 5 spice powder
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes (optional)
Mix all ingredients together. Makes enough to marinade one 3-5 pound chicken. Stuff the cavity of the chicken with chunks of onion before roasting. Roast in a 350 degree oven for an hour & 15 minutes, or until a meat thermometer reads 165 degrees. For an extra crispy skin, baste with a little peanut or sesame oil after 1 hour in the oven.
1/4 cup tahini
Juice of two limes
2 teaspoon roasted sesame oil
~1 tablespoon fresh ginger, peeled and grated
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups finely chopped cabbage (about 1 bag)
3 medium carrots, grated
Put everything except the cabbage and carrots in the food processor and whizz it until it's a nice dressing-like consistency. Set aside about 1/2 cup of the cabbage, and dump the dressing into the remaining cabbage and carrots. Throw the 1/2 cup of reserved cabbage in the food processor and buzz a couple times, then throw in the bowl with everything else. (This is just an easy way to get all the extra dressing out of the bottom of the processor.) Toss well, let sit for at least 2 hours and enjoy.
If you don't have a ginger grater, just peel about 1" long chunk of ginger, and run it through the food processor before adding the other ingredients.