Tag: main course
Truffle Salted Yak Burger
Truffle Salted Yak Burger
Originally from Tibet, yak is nutritiously very similar to grass fed beef and bison; being very low in saturated fat and cholesterol. Flavor wise, yak is a lot milder compared to grass fed beef, but is able maintain it’s juices when cooked all the way through due to high moisture content. When serving as a burger, yak needs not much more than salt and pepper.
Equipment
- charcoal grill
- hardwood charcoal
- chimney starter
Ingredients
- 1 lb ground yak
- 3 garlic cloves minced
- 1 tsp truffle salt
- 1 tsp cracked black pepper
- bacon
- brioche buns
- mayonnaise
Instructions
- Mix together the ground yak, truffle salt, black pepper, and garlic cloves.
- Form into 3 1/3lb patties.
- Start the charcoal in a chimney starter. Once the charcoal is grey, pour into one side of the grill. Place the patties directly over the coals.
- Grill for 4 minutes a side for a medium cooked burger.
Micronesian BBQ Chicken
Micronesian BBQ Chicken
Micronesia is a sub-region of about 2000 islands in Oceania; off the east coast of the Philippines; east of Polynesia. Some of these countries include Guam, Nauru, The Marshall Islands, and Palau. This type of barbecue is eaten all over these islands. The marinade is great on chicken, pork, and even seafood. To attain optimal flavor, I recommend marinating the protein overnight and grilling using hardwood charcoal. A gas grill will work too, but you’ll get a different flavor that is less traditional.
Equipment
- food processor
- gallon sized storage bag
- charcoal grill or gas
- chimney starter
- charcoal
- basting brush
- probe meat thermometer
Ingredients
- 4 whole chicken legs
Marinade
- 1 cup light soy sauce
- 1/2 cup white vinegar
- 2 1/2 tbsp sugar
- 1 tbsp olive oil
- 1/2 medium yellow onion finely diced
- 8 garlic cloves
- 1 red chili
Instructions
- Add all of the marinade ingredients to a food processor and purée.
- Marinate the chicken legs in a gallon sized storage bag for 1 day.
- Take the chicken out of the marinade. Pour the marinade into a small pot and reduce for 10 minutes over medium heat. This will be used for basting the chicken.
- Place the chicken legs skin side up over the grey charcoals. Sear for 8-10 minutes.
- Flip over and sear the skin side for 8-10 minutes.
- Pull the chicken legs slightly away from the charcoal. Flip and baste the chicken with the marinade every 5 minutes for the next 25-30 minutes until the internal temperature reaches 180 degrees.
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab is a classic Arabic dish of chicken, chickpeas, and potatoes, simmered in a lemony egg mixture sauce. With this dish, you can either make your own fried potatoes or use thick cut steak fries. Once the chickpeas are tender, the potatoes are added to the sauce the last 2 minutes of simmering. Then the pan is placed under the broiler to brown the chicken.
Equipment
- broiler-safe stainless steel sauté pan
Ingredients
- 2 tbsp ghee
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 cup dried chickpeas soaked in water overnight
- 3 tbsp parsley chopped
- 3 whole chicken legs drumsticks and thighs separated
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water plus more if needed
- 1 lb steak fries prepared according to package directions
Egg Mixture
- 1 large egg beaten
- 1 tbsp lemon juice
- 1 ladle chicken sauce from the pan
- 1 tbsp parsley chopped
Instructions
- Melt the ghee into the olive oil in a large sauté pan over medium heat. Sauté the onions, garlic, chickpeas, and parsley for 5 minutes.
- Season the chicken pieces with ginger, cinnamon, salt, and pepper. Brown in the sauté pan for 15 minutes on all sides.
- Pour in 4 cups of water. Bring to a boil and reduce the heat to medium low. Cover and simmer for 30 minutes. If the chickpeas aren’t cooked through, add a 1/2 cup of water at a time and continue to simmer until tender.
- While the chicken is simmering, prepare the fries according to package directions. I like to bake mine to cut back on calories.
- Scoop out one ladle of the sauce from the pan. Best with an egg, lemon juice, and parsley. Set aside.
- Take out the chicken pieces from the sauté pan. Add in the fries and the egg mixture sauce. Simmer for 2 minutes, then turn off the heat.
- Add the chicken pieces back into the pan. Place under your oven’s broiler for 6-8 minutes until the top of the chicken pieces are crispy.
