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My love of Asian food is what inspired me to do the series of Skewered Street Food Around the World. Gaining knowledge of Asian food and the other cuisines around the world over my career has always brought me back to the thoughts of where does our food come from. Indonesian Style Chicken Satay (Satay Ayam) is a good place to start since that is where Satay originated.

See more of where our food comes from on the Exploring the Source page.

As we have already seen with the recipe post for the Southwest Sweet Potato Salad with Cilantro Lime Vinaigrette, sweet potatoes went on a world tour before landing in the United States.

This recipe has the elements to recreate Indonesian Chicken Satay, which are different than neighboring countries satay. Indonesian Satay ingredients vary across the 6,000 inhabited islands of the over 18,000 in the country.

Indonesia shown in red

Overall there are some similarities between the neighboring islands, dark soy sauce, garlic, lime juice, palm sugar, shallots and many times candlenuts remain frontrunners of ingredients.

Peanut Sauce the Dipping Sauce of Southeast Asia

Peanut sauce is a traditional dipping sauce with satay, no matter what country you are in. Each country’s version of peanut sauce is different, even from region to region within a country.

This recipe for peanut sauce is not cooked, it is combined in a food processor. If you want a workout use a mortar and pestle. It is easy to make and is delicious.

Leftovers and Variations

You can use any leftover peanut sauce as a sauce for an Asian cold noodle salad as well.

Indonesian peanut sauce has thai chilis as an ingredient. Peanut sauce is used in the marinade for the chicken as well. The ending flavor of both the peanut sauce and chicken are not overly spicy.

If you do not want the spice no problem, just remove the chilis from the list of ingredients there are many recipes for Indonesian or Bali Satay that are not spicy.

Charcoal Grilling is the Way To Go!

Cooking Indonesian Chicken Satay is traditionally done over charcoal. Additional flavor from the charcoal adds an authentic flavor. The skewers can be cooked on a gas grill or even under the broiler in your oven.

They will still have the flavor elements from the marinade to give you the feeling of sitting on a beach in Indonesia with a drink in hand.

Enjoy this recipe for Indonesian Style Chicken Satay (Satay Ayam)!

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Servings: 4 servings

Author: Chef Tony Zentgraf

The Peanut Sauce can be made vegetarian by using vegetable stock or broth instead of chicken stock or broth. Try marinating some skewered veggies and marinating them in the Satay Marinade. They come out great too! Pin Recipe Share on Facebook

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Indonesian Peanut Sauce

• In a food processor, add the garlic, shallots, thai chilis, and macadamia nuts. Pulse to chop, scrape down the bowl and pulse to chop again. The ingredients should be about ⅛”.
• Add to the bowl, the peanut butter, sweet soy sauce, palm sugar and about ½ cup of chicken stock.
• Pulse the ingredients for about 15 seconds to combine. Scrape down the sides of the bowl.
• Add more chicken stock and pulse to combine again.
• Continue adding the chicken stock until the peanut sauce becomes a pourable consistency. Running the food processor in between additions of liquid.
• Once the sauce has reached the desired consistency, season with salt.
• Add the chopped peanuts and pulse to incorporate. You don’t want to chop them finer, leave them chunky for texture. You can adjust seasoning at this point but I would recommend to taste at an earlier stage to see if you need to add more garlic or thai chilis. If added at this point they may not dice small enough to blend into the sauce.

Making the Indonesian Chicken Marinade

• In a bowl, combine the peanut sauce, sweet soy sauce, lime juice, and vegetable oil. Mix until well comnined.
• Add the diced chicken to the marinade and mix to combine.
• Marinate the chicken for 2-6 hours.
• Once marinated, skewer the chicken. Skewer 4-6 pieces on the skewer. Remember it is meant to be eaten off the skewer, if you fill a long skewer it may be difficult to eat.

Grilling the Indonesian Chicken Satay

• Preheat the grill. Charcoal grill will give the best flavor, traditionally the street vendors use charcoal to grill. Although any grill will work. Brush the grill with oil to help avoid sticking.
• Grill the chicken skewer on the first side for a couple of minutes. Baste with the marinade as it grills. Once char develops on the first side, turn to the skewers onto the second side. Repeat process of basting and grilling as you turn.
• The chicken is done when it can be easily pulled away from the skewer or at 165°. Remove from the grill and serve with Peanut Sauce. Enjoy!

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Kushiyaki – Japanese Beef Skewers are marinated with some sweet umami flavors. Slice up some flank steak or skirt steak across the grain and whip up the marinade. Assembling the marinade recipe is easy, then marinate the beef for a few hours.

Fire up the charcoal while you wait for the grill, skewer the beef. Skewer about 5-6 pieces on each skewer this will make them easier to eat and give room to handle. Grill over a high heat to give the meat a quick sear because the beef is sliced it will cook quick. That’s how easy this is to make. Bring the marinade to a boil, then thicken with cornstarch slurry and you have a great sauce to add to the beef and rice.

Kushiyaki vs Yakitori

Kushiyaki refers to any grilled meat or vegetables on a skewer but yakitori has a very specific meaning, grilled bird on a skewer.

There are different variations of meat on a skewer in Japan many have different meat skewers have their own specific name. Just remember Kushiyaki is the overarching term for any and all grille item on a skewer.

• All versions of Kushiyaki should be served with shio or tare.
• Shio means salt.
• Tare is a reduced and sweetened version of soy sauce.

Depending on what restaurant you are dining at in Japan, there may be a wide variety of Kushiyaki and Yakitori on the menu.

Not Wasting Any Part

The origins of Yakitori date back over 1300 years. Chicken was actually not the meat first used because of religious reasons. Off cuts of meat and game fowl were the first meats to be used for Yakitori. This is mainly because they were the affordable cuts of meat. Chickens were expensive at that time before they were raised for production. Therefore, yakitori was often viewed as a rich man’s food.

If You Can’t Stand the Heat…

Binchotan is a special charcoal for grilling Kushiyaki because the charcoal burns at close to 1000° yet has minimal flames. Although the heat is mainly from the embers of the charcoal, you will not find as much smoke. On a Bincho grill the coals are not that far from grill grate thus allowing the meat to quickly sear in the flavors.

Take a look at different styles of Bincho Grills to see how close the coals are to the grill grates and the meat.

Locking in Flavor

If you don’t have a Bincho Grill no worries, search out some good quality charcoal that produces high heat or move your grill grate closer to the heat if you can. The reason being, higher temperature gives the marinated meat a good sear to lock in the juicy flavors in the meat.

Jealous Devil Charcoal is a great brand of lump charcoal that produces a consistently high heat. Plus, they make a Bintochan style too!

Maybe I should give Bintochan charcoal a try in the Kamado Joe Jr., it may produce an amazing grilling result.

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Servings: 4 servings

Author: Chef Tony Zentgraf

Microplaning or finely grating the ginger and garlic, along with chopping the scallions allows them aromatics to melt away in the marinade.

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My love of bourbons and pure vanilla is top of the list as far as flavor profiles that excite the senses. In this recipe the addition of an orange liqueur such as Cointreau or Grand Marnier welcomes in the warm spices of cinnamon and cardamom.

Poaching to Infuse Flavors

Poaching the pears in water, brown sugar, bourbon, orange liquor, cinnamon & cardamom along with the pure vanilla beans infuses not only the pears but creates a delicious poaching liquid that can be reduced for a caramelized reduction.

Plate the poached pear with vanilla bean ice cream and some toasted pecans, you will enjoy the lightness of the desert with the subtle hints of bourbon and spices with caramel undertones.

Reduce the Poaching Liquid for a Sauce

Reducing the poaching liquid creates an almost caramel style sauce that is easier to make than making butterscotch or caramel. Although, I almost made a butterscotch sauce for this but while I was assembling the poaching liquid I thought, why not reduce the poaching liquid and finish with cream and butter as would be done for butterscotch or caramel.

The ending result gave the sauce all the same flavors that were infused into the pears.

What Pears should I use?

According to Washing State University, there are more than 3000 varieties of pears that are grown worldwide. In the U.S. there are 10 types that are grown commercially. 80% of those pears are grown in the Pacific Northwest.

The 10 types of pears are separated into two categories, Summer Pears & Winter Pears. Summer pears begin harvest in August, those include Bartlett, Red Bartlett & Starkrimson.

Winter pears begin harvest in late August through September to those include Bosc, Comice, Concord, Forelle, Green Anjou, Red Anjou and Seckel.

Local Availability May Dictate Types of Pears

Depending on what time of year and where in the country you may be located this may dictate what pear you should use. Pears can be stored after harvesting as do many other fruit such as peaches.

They are stored in cold storage facilities that slow the ripening process. The time varies from 5 months to 10 months with most pear varieties only being able to hold for 5-6 months; while Red Anjou being able to hold for 8 months in cold storage and Green Anjou for 10 months.

This can help explain why we see Anjou pears for most of the year in the produce department. More info can be found here about the types of pears.

But what type of pears are best for poaching, weather it be in red wine or in this recipe?

Anjou or Bosc varieties are two of the best to use because their texture when ripe are medium firmness and they flavor is not overly sweet.

Two other varieties can be used as well, Forelle and Bartlett, the Forelle is in a similar category of firmness as the first two recommended but ranks lowest of the 10 pears grown commercially for sweetness.

Bartlett pears can be used but they have a tendency to be softer and on the sweeter end of the spectrum. But I am not stopping you from experimenting with what you have or what is available, you may be pleased with the result.

Lessons Learned

Years ago, I was working in a restaurant and had a phone call from a guest asking for a poached pear for a dessert that night. I had some pears on hand regularly but depending on the time of year they would not always be delivered ripe. Many times it was difficult to stay ahead of ripening them at the restaurant.

I attempted to poach the pears I had on hand as we were getting ready to open for dinner service. The underripe pears never got to a point that were knife tender. I had to break it to the guest that I was not able to get the pears cooked to the quality that I wanted to serve.

I was disappointed in myself for trying to expedite an under ripe pear to be ready for dinner service, I should have known better but I wanted to appease the guest.

How ripe should they be?

Ripeness of the pears is a factor for speed of poaching along with the quality of the end product. When picking pears for poaching, the pears should be beginning to ripen. They should have some give when pressing the skin around the top of the pear near the stem.

This allows them to not be overripe and allows the pear to slowly be infused with the flavors of the poaching liquid as well as soften during the poaching process.

Keep an eye on the pears when poaching, turn the pears over throughout the cooking process to ensure they cook evenly. The poached pears can be served warm or served chilled.

Enjoy!

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Servings: 4 servings

Author: Chef Tony Zentgraf

Poached pears can be filled with sweetened mascarpone cheese and flavored with orange liqueur for an added element.

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Poaching the Pears

• In a pot, combine the water, brown sugar, bourbon, orange liqueur, spices and vanilla paste. Bring to a boil and reduce to a simmer.
• Peel the pears and core out the bottom where the stem runs about 2/3 up the stem to remove the seeds. Removing the core and seeds from the bottom is not necessary but gives you a pear that is easy to eat without cutting around the core when eating. The pears will also poach faster than a whole pear. You could pipe in a mascarpone filling to give the pears an additional element once cooled.
• Add the peeled pears to the poaching liquid.
• Simmer for 20-30 minutes. Rotating the pears every 5-10 minutes to ensure they evenly cook. Poaching time will increase if you are poaching whole pears that are not cored from the bottom.
• Check the pears with a knife to determine tenderness. Once knife tender, remove the pears from the pan and reserve in the refrigerator to cool.

Making the Sauce from the Poaching Liquid

• Turn up the heat on the poaching liquid and reduce for approximately 30 minutes. You want to remove much of the water in the poaching liquid.
• Stir throughout the reduction process. This will determine the thickness of the sauce, bring up a spoonful of sauce and pour out into the pot. If the reduction begins to run slower off of the spoon and begin to show signs that it looks like a thin syrup remove from the heat. The reduction will thicken some as it cools.
• While the sauce is on the stove top, add the cream and stir to combine.
• Add the cold butter to the sauce and stir to combine. This sauce will not be as thick as a caramel or butterscotch as the sugar was not caramelized like a caramel would. But it does give a similar flavor profile with the brown sugar, cream and butter with a touch of bourbon and spice. Serve the Pear with some Vanilla Bean Ice Cream with the Caramelized Reduction, garnish with some toasted pecans. Enjoy!

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Pellet Smoker Pulled Pork for Pulled Pork Sandwiches, Tacos, Burritos and Even Tostadas!

Smoked Pulled Pork Pickled Red Onion Recipe Savory Coleslaw Recipe Pulled Pork Tostada with Black Beans, Tomatillo Salsa and Chipotle Crema

Smoked Pork Shoulder with The Meatstick Chef X

I teamed up with The Meatstick to try out their Chef X wireless thermometer. Their Quad Sensor Wireless Thermometer is the smallest on the market. Don’t let the size fool you, the 4 sensors allow you to dial in your cook to perfection.

The Meatstick Chef X

Smallest probe on the market yet delivers quad sensors for accurate temperatures of your cook.

Injecting & Dry Rubbing for Amazing Results

In the recipe video below, I demonstrate how to inject the marinade and dry rub the pork shoulder or pork butt. Plus, I show why the Chef X works perfectly in this cut of meat. The small probe fits perfectly in the center of the pork shoulder. The three sensors inside the meat allows me to track the internal temperature to get an accurate read. Plus, the 4th sensor at the end of the stick tracks the ambient temp of the smoker.

The Science Behind the Injection Marinade

The injection marinade ingredients in this recipe play off of some classic flavor enhancers for pork. Apple juice and brown sugar bring in the sweetness allowing the apple juice. Soy sauce, worcestershire sauce and salt add umami and additional flavors. Beyond flavors, there is a method to the madness of injecting meats.

Apple Cider or Juice, Soy Sauce, Worcestershire Sauce and Salt add sweetness, umami and additional flavors to the meat through the process of preparing and cooking. All of these ingredients act as tenderizers for meats.

The low acidic nature of apple juice slowly breaks down the proteins enabling it to tenderize the meat fibers. Salt and soy sauce tenderize meat, help it retain moisture, and increase its savoriness. Even Worcestershire Sauce brings vinegar as one of the ingredients to act as an additional tenderizer in the Pellet Smoker Pulled Pork.

Worcestershire – Magic in a Bottle

Lea & Perrins, which invented Worcestershire sauce and continues to bottle the brand-named stuff, lists white vinegar, molasses, sugar, onions, garlic, anchovies, tamarind extract, and chili pepper extract as its primary ingredients. Therefore, the sauce is like several ingredients in one with its various flavorings bringing different benefits. Its sugar and molasses bring sweetness and ingredients such as onion, garlic, tamarind, and anchovy pack a wallop of umami flavor. Read more at TastingTable.

So don’t skip the injection for your next smoke! Your taste buds will thank you.

Dry Rub – Do I Need It?

Just like the pork marinade injection, you don’t have to do it but you will be missing out on some amazing flavors and crusty bark that develops during the long smoke. The brown sugar caramelizes infusing the smoke with the additional spices. The result is a nice savory/sweet spice bark on the outside of the pork. Shred and mix the pork together and you will intertwine the tenderized meat with the bark from the dry rub.

New to Pellet Smokers?

Pellet Smokers offer a set it and forget it smoking experience. (Well, sort of) There can be some learning curve with learning the nuances of using a pellet smoker. While there isn’t as steep of a learning curve as smoking with lump charcoal and wood chunks, there are some things to remember.

If you are coming from a gas or kettle style grill, you need to be patient during your smoke. The process of smoking meats doesn’t happen quick. Avoid peeking, leave the lid closed! Peeking at the meet to see what is happening allows the heat and smoke to escape. Losing the heat extends the cook time and watching that smoke dissipate before your eyes is flavor loss.

For the most part, if you have a wireless thermometer, you can monitor your cook from your phone making it an almost set it and forget it cook. Learn the temp points for different cuts of meat, this will help to deliver the best final results. See post on Ideal Internal Temperature of Meats.

Remember to clean your pellet smoker regularly. While skipping this step may seem harmless, there are some risks you are taking. The performance of your smoker to burn pellets to temperature fluctuations can wreak havoc on the cook. Plus the additional dust in the smoker’s firepot and basin can be a contributing factor to a fire in the smoker.

Sometimes Experience is the Best Teacher

Lastly, EMPTY YOUR GREASE TRAP. I will be the first to tell you, I have neglected this on a couple of instances. It slipped my mind when I cooked something like bacon (If you haven’t done bacon on the smoker you are missing out!) and the next cook I cook a chicken at a higher temp. Guess what, this is a recipe for a grease fire.

The combination of chicken fat melting off and combining with residual bacon grease, plus a high temp results in an moment of why is the smoker temp on the app increasing so fast? Then a moment of panic ensues….

Pellets and Flavors

If you haven’t smoked a pork shoulder or butt before, don’t be afraid to experiment with the recipe. Try other ingredients or variations to get different results. Example, if you are not a fan of heat, substitute the chipotle powder with smoked paprika. It is milder and will give a smokey touch to the final bark.

Different types of pellets deliver a touch of flavor as well. In keeping with what flavors naturally pair with pork, applewood, cherry, pecan and hickory all impart good flavor to pork. The cook in the video, I used some bourbon wood pellets. There are many brands on the market with many blends of flavors, check their bags, they usually have a chart of what meats go best with their pellets.

Keep in mind, using a pellet smoker may not deliver an overwhelming smoke flavor to the meat as a lump charcoal and chunks of actual wood. But if you are looking for a flavorful smoked meat that has a nice smoke ring and bark give this recipe a try.

Enjoy the Pellet Smoker Pulled Pork on a toasted bun with some Spicy BBQ Sauce and some Savory Coleslaw!

Check out the Smoked Brisket Recipe cooked on the Traeger Timberline

Shop Traeger Pellet Grills

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Servings: 12 servings

Author: Chef Tony Zentgraf

Smoked Pulled Pork is a savory & delicious treat that is great by itself, as a sandwich, tacos or just slathered in BBQ sauce.

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This Mediterranean Marinated Roasted Chicken brings the flavors of the Mediterranean to your table. Olive oil, lemons, garlic, rosemary and oregano brighten up chicken and fish. Plus it is Gluten Free!

What Makes This Recipe Great

Classic Marinade Flavors

The ingredients in the Mediterranean Lemon Herb Marinade are some classic flavors. It is no wonder you will find them many marinade recipes.

• Ingredients for Mediterranean Marinade
• Mincing Garlic
• Mincing Rosemary
• Mincing Oregano
• Mincing Shallots
• Combining with Dijon
• Whisking in Vinegar and Lemon Juice
• Whisking in Olive Oil

The acidity of the red wine vinegar & lemon juice act as a tenderizer, as well as, garlic, rosemary and oregano have resinous oils that help to impart a lingering flavor. Plus, the addition of dijon acts as the emulsifier, that is, keeping the flavorful olive oil bound to the other ingredients.

What Makes a Great Olive Oil?

Sciabica Family had made olive oil in Modesto, California since 1936. I used the olive oil in the video for this recipe because the quality and flavor of their olive oils are amazing! No joke. Their motto is “Sunshine in a Bottle”, once you try it you will see why.

According to Sciabica Family’s website – The concept of “Virgin” olive oil is actually quite simple. It means the oil was fresh-squeezed from the olive!

“Technically, it means the oil was mechanically extracted from the olive. Many oils are chemically extracted with solvents such as hexane, so that’s not allowed for virgin oil. It also means that the oil has not been treated after production to remove flavor defects in a process called refining.“

The “Extra” in Extra Virgin means the olive oil has “perfect flavor“.

“An olive oil is “virgin” if it’s been freshly squeezed from the olive, but that doesn’t mean it tastes good. The olives could have spoiled before pressing creating unpleasant “winey” or “fusty” flavors, or the oil could have oxidized after pressing creating stale “rancid” flavors.“

Today, “First Pressed” simply means that the oil was mechanically extracted in one pass, so it’s actually redundant to say First Pressed Extra Virgin.

“AN INTERESTING FACT: “First pressed” used to refer to the old olive mill presses and how many times the olives were literally pressed, but today nearly all olive oil is spun in a centrifuge so there is no second pressing.“

Gently, heating crushed olives is a normal part of high-quality olive oil production, BUT heating too much creates flavor defects, so “Cold Pressed” means olive oil not heated above 30°C (86°F) during milling.

All true Extra Virgin Olive Oil is “First Cold Pressed”, so while it sounds good, you don’t need to look for it on the label.

Meal Prep for the Week

Mediterranean Marinated Roasted Chicken is great on the grill or oven roasted Have it for the week for lunches such as salads or have ready for a quick dinner pasta.

Not to mention, the longer the chicken is marinated the more the flavors infuse into the meat. Where as, fish should marinate between 1-3 hours to avoid curing the fish with the acids in the marinade. The thickness of the fish and also the density of the cut play into the time length of the marinade.

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Servings: 4 servings

Author: Chef Tony Zentgraf

Marinade can be made ahead. Use the marinade on Chicken or Fish. Marinate Chicken for 2-24 hours.Marinate Fish for 1-2 hours depending on the type of fish and cut thickness.The acids in the marinade may start to cure the fish if left too long. Pin Recipe Share on Facebook

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Five Spice Roasted Chicken is a take on Cantonese Style Whole Roast Chicken. This recipe has no marinade for the chicken to absorb, but instead, the ingredients that are filled into the cavity and sealed inside with a bamboo skewer allows the chicken to be “marinated” from the inside.

There are two roasting methods that can be used to cook the chickens. Roasting in the oven on a baking rack placed on a sheet pan. The other method is cooking in a more traditional method, hanging the chicken on a duck hook. Hanging the duck hook from the top vent on a Kamado Joe Big Joe III while roasting.

Traditional Duck Hooks Used to Hang the Chicken

There are a few steps in preparing this style of stuffed and scalded chicken, plan a couple of days ahead to start the preparations. It is a process but it is so worth it!

Starting 24 hours before the day you plan on cooking the chicken, clean the chicken as needed. Remove any giblets from inside the chicken. Remove any fat that is attached to the skin at the opening of the cavity. This is necessary to assure there is not any fat melting from the chicken while cooking that could possibly cause a fire, especially if you are cooking in a smoker or grill.

Assemble the ingredients to be stuffed into the cavity of the chicken. Five Spice Powder, Hoisin, Star Anise, Ginger and Scallions.

Aromatics for Inside Chicken

First, rub the five spice powder on the inside of the cavity, spreading it around to coat all of the area. Next, place the hoisin inside the cavity and repeat the process of coating the inside of the chicken.

Slice or smash the ginger to allow the flavor to release during resting and cooking. Smash the whole scallions for the same reason. Place the remaining ingredients, ginger, star anise and scallions inside the cavity.

Using a bamboo skewer, begin at the top of the opening at the end of the breast meat. Pierce the chicken skin with the bamboo skewer and begin to sew the opening of the cavity closed.

Bamboo Skewer Used to Sew Closed Chicken

Pull the chicken skin from the opposite side that the skewer is inserted and repeat the process of piercing the skin and repeating on the opposite side until the opening is sewn closed.

To finish pierce the tail of the chicken to close entirely. Break the skewer at both ends to shorten the skewer. (See Video for Demonstration)

Attaining a Crispy Skin

The next steps are an important step in attaining a tight crispy skin on the finished chicken. The process of scalding the chicken with a quick aromatic stock is a unique technique that may be a new process to you. Don’t worry, the process is easy, don’t let it intimidate you.

Add the water to a large stock pot or wok on the stove top. Add the baking soda, the smashed ginger and scallions. (see the recipe for quantity) Bring the ingredients up to a boil and then reduce to a rolling simmer. You want the water just under boiling to give a good scald on the skin.

(In the recipe I cooked the chicken in a Kamado Joe Grill using duck hooks. You will see in the video, I demonstrate two ways of scalding the skin, first holding onto the duck hooks and allowing the chicken to hand breast side up while scalding the chicken.) See Below if roasting in the oven –

If you are planning on roasting in the oven, you can hold the chicken over the pot holding on the legs. While holding the chicken upside down over the pot, ladle or spoon the simmering liquid over the entire skin of the chicken. Try not to get any into the cavity of the chicken, you don’t want to add liquid to the aromatics inside.

You will see the skin tighten as you are ladeling the hot liquid over the skin. This is one of the key points to attain the tight crispy skin on the finished cook.

After you have scalded the chicken, place onto a wire rack on a sheet pan. In a bowl, mix the vinegar and honey together. Ensure the honey has been combined.

Brush on the Honey Vinegar mixture to coat the outside of the chicken. Brushing the mixture onto the chicken will help enhance the color on the skin as it roasts.

Once you have completed brushing the mixture, refrigerate the chicken overnight. Brush on the Honey Vinegar mixture onto the skin two more times over the next 24 hours.

Refrigerating the chicken uncovered will allow the skin to dry also allowing the glaze to dry before another coat is applied. This is another key point to get the crispy skin on the chicken.

Roasting the Chicken

To Roast the Chicken in the Oven –

Place the chicken on a clean sheet pan with parchment or aluminum foil under a baking rack to prevent any burnt on juices while roasting. Roast the chicken in a 325° oven with the rack placed in the center of the oven.

The temperature of the oven may seem low to you but since the chicken has a coating of honey, the lower temperature will allow the chicken to roast without quickly browning the outside. If the chicken skin becomes darker than you want, cover with aluminum foil.

Also, the cavity of the chicken is closed after sewing shut, so the heat will not enter the cavity while cooking. The lower temperature will also allow the aromatics to release into the chicken as it slowly comes up in temperature.

Roast the chicken until the internal temperature of the breast reaches 165°. Using an internal wireless thermometer will allow you to monitor the temperature while it roasts.

To Hang Roast the Chicken in a Kamado Style Grill –

Prepare the grill to cook with indirect heat, using deflector plates to avoid direct flames and heat. Once the grill has preheated to 325°, open the top vent and open the lid. Place a foil pan on top of the deflector plate to catch any drippings as it cooks.

Hang the duck hook from top vent. Close the vent or daisy wheel as much as possible. Depending on your style of top vent, you may need to adjust the placement of the hook or even use foil to close up the top vent more to retain the heat and have an even cook.

I recommend using a wireless thermometer such as The Meatstick to be able to monitor the cook without opening the lid.

The cooking temperature should be between 325°-350°. Any higher will result in a burnt skin because of the honey glaze.

Serving Five Spice Cantonese Chicken

Either way you roast the chicken, in the oven or hanging, be sure to rest the chicken for 10-15 minutes. Resting will allow the aromatics inside the chicken to continue to steam and allow the chicken to absorb some additional flavors.

Serve the chicken with Plum Sauce as a traditional condiment or change it up to your liking, hoisin, sweet chili or other sauces. Serve alone as a compliment to other dishes or get creative, shred the meat and add it to a salad with the Sesame Ginger Vinaigrette. The flavors go great together!

Enjoy the Five Spice Cantonese Chicken!

Five Spice Cantonese Chicken takes some planning but the end result is delicious!

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If you have never had a Vietnamese Spring Roll, I think you will enjoy this recipe. The refreshing dressing along with the shrimp, bean thread noodles, carrots, cucumber and other vegetables and herbs makes a refreshing salad wrapped in rice paper.

The spring rolls are served with a sweet chili sauce and a peanut sauce for dipping. The salad mix in this spring roll is the same as the recipe for Vietnamese Chicken Spring Roll.

The post for that recipe has a more detailed video on how to roll them. But if you haven’t rolled them before give them a try, have a rolling assembly party with friends and see who can wrap them the best or fastest!

Vietnamese Spring Rolls can be made Gluten Free if the

Sesame Ginger Vinaigrette is made with Tamari instead of Soy Sauce.

Who gets Credit for the Vietnamese Spring Roll?

The history of where the Vietnamese Spring Roll is divided. Some say that the spring roll made its way from China to Vietnam over time.

A Chinese spring roll is rolled in a Menlo Skin Wrapper made from a flour dough then fried once the filling is added and rolled.

Rice Paper

The Vietnamese Spring Roll is rolled in a wrapper made from rice paper and not fried. Rice Paper was created in Vietnam and it is very different from the Chinese style of wrapper.

Vietnamese have a legend about a Vietnamese King, Nguyen Hue Quang Trung, who wanted to be a military power in the region. He ordered soldiers to be on the move continually. Two soldiers would carry a hammock while one would sleep.

Eating on the Move

Legend has it that the soldiers came up with the idea to make spring rolls to eat while on the constant move since they did not stop to cook meals and the spring rolls are eaten at room temperature.

It is also believed that it is called a spring roll because originally it was made with Spring vegetables.

Created Out of Necessity

I believe that the Vietnamese possibly created this style of spring roll out of necessity whether for military travel food or because they invented the rice paper making process.

They then utilized the similar ingredients of a Chinese style spring roll to make their own version.

Either way you want to believe how the Vietnamese Spring Roll came to be, it is a refreshing change to a traditional salad or a fried spring roll.

Enjoy!

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Servings: 2 servings

Author: Chef Tony Zentgraf

For assembling the spring rolls, you will need a station set up with the following – 3 clean towels soaked in hot water and rung out1 bowl of hot tap water. Have the bowl of mixed ingredients ready to go before soaking the rice paper.There is an additional video with more details on how to roll on the Vietnamese Chicken Spring Roll recipe. Pin Recipe Share on Facebook

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Make the Sesame Ginger Vinaigrette

• Follow Recipe to make Sesame Ginger Vinaigrette Great as a Salad Dressing and Marinade too!

Marinate Shrimp

• Make Sesame Ginger Vinaigrette
• Marinate Shrimp in Vinaigrette for 30 min -1 hour.
• Grill the shrimp and cool in the refrigerator for later use.
• Once the shrimp are cooled, cut the shrimp along the vein line to split into two thinner pieces. Reserve to use in the spring roll

Cooking the Bean Thread Noodles

• Cook the bean thread noodles according to the package. Generally I have found it takes about 5-6 minutes.
• Drain the noodles and shock or rinse in cold water to cool.
• Drain the noodles well again.
• Toss with the sesame oil.
• Cut the noodles into 3″ segments, pile the noodles on a cutting board and cut the pile in a 3″x3″ quadrants. This will give the noodles a rough cut to allow to fit in the rolls. Reserve for assembly.

Cutting the Vegetables

• Cut the vegetables, julienne is specified because it is thin and in 1-2″ segments. This will help to ensure that the vegetables wont pierce the rice paper. (Watch the video below, I show what to do if you have a blow out or rip in the paper when rolling)

Mix the Ingredients for the Filling

• In a bowl, combine the vegetables and bean thread noodles.
• Add the Vinaigrette and toss to coat well. Set aside.
• Tear lettuce into pieces approximately 3″ pieces. Set aside.

Assembling the Spring Rolls

• Your station should be set up with three towels soaked in hot water and rung out.
• You should have a bowl of hot water large enough to dunk the rice paper set to one side.
• Lay out one of the damp towels on the surface.
• Dunk one sheet of rice paper in the hot water for approximately 5-10 seconds. If your water is hot the rice paper should start to become pliable. Don’t dunk too long as the rice paper will continue to soften in the hot damp towels.
• Place the rice paper flat on the first towel. Cover the rice paper with the second damp towel.
• Repeat the process in steps 4 & 5 for the second rice paper.(As you continue to dunk the rice paper the water will get colder. You may need to soak longer or replace the cooling water with hotter water to get the rice paper to the desired softness.)
• Let the rice paper rest in the warm damp towels to continue to soften for approximately a minute.
• Peel the top towel back slowly, the rice paper should be tacky to the touch. Hold the rice paper, if needed, to keep the rice paper from sticking to the towel you are pulling away. The rice paper should stay in place on the bottom towel as you pull away.
• Place a lettuce leaf down on the rice paper about ⅓ of the way from the edge of the rice paper closest to you.
• Place ⅓ – ½ cup of filling mix on top of the lettuce leaf.
• Place 4 pieces (2 shrimp split) in a row along the mix on the side of the filling furthest away from you, pink side of the shrimp facing out.
• To roll, the process is similar to rolling a burrito. Pull the rice paper closest to you up over the top of the filling. Tuck in the filling and shrimp under the top of the rice paper as you bring the rice paper over the top.
• Fold in each side of the rice paper toward the middle. One side at at time, at the same time you are holding the rice paper on top to keep in place.
• As you continue to roll forward with the top of the roll, gently pull back toward you as you roll.
• As you near the end of the rice paper continue to pull gently as you roll. This will help to keep the roll tight. This is important because if you are going to cut the rolls it will help to keep the filling compact. **In the video below I show how to assemble with the lettuce down first and also with the shrimp down first. Also what to do if you have a blowout.
• Repeat the processes above to dunk more rice paper and assemble the rolls.
• Serve with Sweet Chili Sauce and Peanut Sauce

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Pickled ginger has many uses, add to vinaigrette style dressings, add to marinades and sauces.

It will give a flavorful ginger zing that can’t be matched by regular vinegars.

The Pickled Ginger Juice as well as the pickled ginger is used in the Sesame Ginger Vinaigrette.

I have used the pickled ginger as a condiment or as an ingredient in Asian style sauces.

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Fish Tacos are always a favorite when we head south. Throughout Southern California there are so many taco stands that serve up their own twist on the classic baja or ensenada style fish tacos. These Ensenada Style Fish Tacos with Cilantro Lime Crema are a reminder of these trips to the taco shops in California.

The recipe is easy to make but in my opinion does make a mess when you fry the fish. But the end result is a delicious taco that takes me back to Southern California. Top them with the Cilantro Lime Crema and a salsa or hot sauce and you will see what makes them special.

Baja California the Home of the Fish Taco

The fish taco began as a coastal beach vendor offering south of the border in the 50s or 60s. It has been debated in what city in Mexico the fish taco was actually created.

Whether they are from Ensenada or San Felipe, Pacific Ocean-caught or Gulf of California-caught, fish tacos are delicious fried or grilled and definitely a Baja, California creation. The list of toppings you can add could probably go on for a mile.

Some of the best tacos I have had were on trips south of the border. The authentic flavors along with fresh fish are always amazing.

Rubio’s Made it Famous

The fried fish taco took off in California in the early to mid-80s with Rubio’s Fish Tacos starting in San Diego area. Taco shops all over Southern California and beyond have adapted their own styles of the fish taco. But to be fair the original style is the fried fish tacos from Baja California.

Ensenada Style Fish Tacos with Cilantro Lime Crema are a homage to these classic fish tacos from the days gone by.

Give these Ensenada Style Fish Tacos with Cilantro Lime Crema a try you will Enjoy them!

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Servings: 6 servings

Author: Chef Tony Zentgraf

This recipe will make 12 tacos, out of the 1 1/2 lb cod loin that I cut I was able to get 12 pieces roughly 2 oz each. If using a different type of fish, try to keep roughly the same size, this way the frying time should remain consistent. Other Salsas that would go great on these tacos – Charred Tomatillo Salsa & Hatch Chile and Roasted Vegetable SalsaQuick Restaurant Style Chipotle Pin Recipe Share on Facebook

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• Trim the bones and unwanted pieces from the cod loin.
• Cut the cod loin into roughly pieces about 2 oz
• Reserve the cod pieces in the refrigerator until you are ready to batter and fry.

Making the Batter

• In a bowl, combine the flour, cornstarch, baking soda, kosher salt & black pepper. Whisk to thoroughly combine.
• In a separate bowl, lightly beat the egg. Then add to the flour mixture.
• Add your favorite hot sauce to the eggs in the flour bowl. Mix in the egg and hot sauce into the flour mixture.
• Add beer into the bowl, about 4 oz at a time. Begin to incorporate the beer into the mixture.
• Continue the process adding another 4 oz at a time while mixing.
• Whisk the beer batter until it becomes the consistency of pancake batter. It is ok to have some small lumps in the batter.

Frying the Cod

• In a wide and deep pot, such as a dutch oven, heat the vegetable oil until it reaches 350°-365°. Checking with a candy thermometer or a specialized thermometer that can check oil temperature. I used a ThermoPro thermometer that is able to read oil temperature.
• Once the oil is heated, dredge the cod pieces into the batter covering all sides.
• Positioning the battered cod piece over the oil, lay the fish into the oil away from you so you do not splash yourself with oil.
• Continue the process, adding 3-4 pieces to the hot oil. The cod will sink to the bottom and should release and float to the surface in a few seconds if the oil was hot enough.
• Monitor the frying of the fish. You will probably have to turn the fish in the oil to fry evenly.
• Cook the fish for approximately 4 minutes. You can check the internal temperature of the cod. It should be between 140-150°. With a golden brown exterior.
• Drain the fried cod on paper towels.
• Place the cod in the oven on a sheet pan set at 200° while you continue to fry the remaining cod. Continue to add the cod to the pan as you finish each batch.

Assembling the Tacos!

• Heat the corn tortillas in a dry pan to make them plyable.
• Hold the tortillas in between a towel to keep them warm.
• Taking two hot corn tortillas, place some cabbage in the bottom.
• Place the fried cod on top of the cabbage.
• Top with pico de gallo, cilantro lime crema and hot sauce.
• Serve with a squeeze of a lime or two Enjoy!

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Pacific Rockfish is a mild medium-firm flesh white fish that pairs well with many ingredients. Using Blackening seasoning to the fish gives a nice kick to the taco. The crema on the cabbage makes a nice slaw and the mango salsa gives a sweet bite. Squeeze some lime over the Blackened Rockfish Tacos with Mango Salsa and pause to enjoy the tropical flavor mellowing the spice.

Rockfish – A West Coast Staple

Pacific Rockfish habitat is found along rocky bottoms of the coast at a depth of 300-800 feet deep. Generally found off the coasts of California, Oregon, Washington and as far north as British Columbia and Alaska.

90 Species of Rockfish

There are several types of fish that fall into the Scorpaenidae family, several types of rockfish, rock perch, ocean perch, thornyheads, scorpionfishes and rockcod. All species of rockfish are wild caught. The Monterey Bay Aquarium Seafood Watch rates this fish as green for sustainability and many species of Scorpaenidae (rockfish family) as Marine Stewardship Council certified.

Rockfish have a higher percentage of protein than beef, chicken and pork plus these fish are lower in fat. Check out the Nutrient Data Chart at Positively Groundfish. If you haven’t had rockfish, give it a try. Rockfish are mild in flavor and are versatile in recipes.

Learn more about Rockfish Industry in the Exploring the Source Interview with Port Orford Sustainable Seafood

There are many fisheries both commercial and recreational that fish for rockfish during the year. Most months rockfish are abundant which makes the fish a sustainable option.

If you are on the west coast and are looking for a fun fishing trip, find a guide and catch yourself some rockfish.

Give the Blackened Rockfish with Mango Salsa a try; I am sure you will enjoy these tacos.

Enjoy!

Print Recipe

Servings: 4 servings

Author: Chef Tony Zentgraf

The recipe is written for 2 tacos per person, totaling 8 tacos.The video below shows how fast the 4-6 oz Rockfish fillets are to cook, only about 3 minutes. Pin Recipe Share on Facebook

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