2 Hour Brine

Pork chops emerge from the grill juicy and flavourful after bathing in this brine. Because it is strong, it takes just 2 short hours to brine chops—anymore time and they start to cure and get too salty. Larger roasts can stay in the brine for longer—the bigger the cut of meat the longer it can soak.

I made this for a Greek dinner and added dry oregano to the brine, but that can be replaced with another dry herb, or negated all together for a simpler brine.

Brine

½ cup COARSE sea or kosher salt (not table salt)

½ cup packed brown sugar

2 large cloves garlic, peeled and roughly chopped

1 tablespoon dry oregano (optional)

1 teaspoon whole black peppercorns

1-2 tablespoons cider vinegar

2 cups boiling water

2 cups ice water

6-8 pork chops, at least 1 and ½ inches thick

Place the salt down to the vinegar into a large, non-reactive bowl. Pour the boiling water over and stir until the salt and brown sugar dissolve. Allow to sit and steep for 10 minutes, then pour in the ice water.

Make sure the brine is room temp or cooler, before adding in the pork chops. Cover and refrigerate for 2 hours, no more. Remove from the brine, rinse, pat dry and grill.

Japanese Fried Chicken (Tori no Karaage)

Traditionally deep fried, this is such a tasty way to serve up chicken! 'Tori' means chicken and 'Karaage' refers to fried. Marinating in soy, mirin and sake make the chicken salty, sweet and succulent! I chose to oven-fry these, (so I guess they are not really Karaage)-- the chicken remains crunchy, but infinitely healthier. This was an instant family favourite!

1/2 cup good quality soy sauce (Kikomman is great)
2 tablespoons Mirin (sweet Japanese rice wine)
1 tablespoon Sake, or white wine
1 tablespoon granulated sugar
1 green onion, roughly chopped
1" piece ginger root, roughly chopped

8 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts (halved)

2 eggs, beaten
1 tablespoon Dijon mustard
2 cups good quality, unseasoned breadcrumbs (Japanese Panko would be best)


1) Mix all marinade ingredients up in a resealable tub or plastic bag. Dump the chicken pieces in and stash in the refrigerator for at least 30 minutes, but up to 4 hours (better flavour).

2) When ready to bake: Pre-heat the oven to 400F (200C). Spray a baking tray with Pam or rub with a bit of oil. Beat the eggs in a bowl with the mustard. Have the breadcrumbs in a separate bowl. Remove the chicken from the marinade (discard the marinade). Dip a few pieces of chicken into the egg/mustard bowl, then dredge in the breadcrumbs, packing the crumbs onto the chicken. Place all of the coated chicken pieces onto the baking tray and bake for 20-25 minutes, until crunchy and just cooked through.

Lemon and Garlic Marinade

This is a really simple marinade that I did last night for mixed kabobs of beef and lamb. I grilled them and served them on top of crisp, mixed greens with a plain, minted yogurt dressing and fresh, spicy olive focaccia. It was a perfect Friday night supper.

Marinade
1 tablespoon fresh lemon juice
¼ cup vegetable oil
4 cloves garlic, minced or pressed
1 tablespoon fresh thyme leaves, slightly bruised or chopped

Whisk everything together in a bowl or blitz in a small food processor. Pour over meat of choice and marinate in the refrigerator. For beef or lamb marinate at least 2 hours but up to 6. For chicken, minimum 1 hour, maximum three. For seafood, minimum 30 minutes, max 1 hour.

When ready to grill, dab the marinade off of the meat (it can cause flare-ups from the flames that will char the meat), salt and pepper the meat liberally and grill to your liking. Serve hot!

Enough to marinate roughly 1 and 1/2 pounds meat

Miso Marinade

Miso is fermented soybean paste. It is an integral part of Japanese cooking and comes in hundreds if not thousands of varying colors, strengths and styles. It is well worth seeking out in Asian or Japanese grocery stores as the cooking possibilities are endless. I made this for salmon fillet, but it would be really good on chicken, pork or tofu, too. It tastes similar to teriyaki, but the miso and sake (Japanese rice wine) add more depth.

¾ cup miso (light, medium or dark)
¼ cup sake
¼ cup warm water
½ cup sugar
1 tablespoon minced, fresh ginger
1 large cloves garlic, pressed or minced

6 salmon fillets

1) Combine everything, except fish in a small soup pot and bring just to a simmer. Reduce heat and barely simmer, stirring often, for just a few minutes-- until the sugar dissolves. Pour into a Tupperware container and allow to cool to room temperature.

2) Place the fillets in the Tupperware with marinade, seal on top and marinate in the refrigerator for 2-4 hours (no longer for fish-- but up to 6 hours for chicken, pork or tofu).

3) The fillets can be grilled, roasted or broiled. To roast: Pre-heat the oven to 425F (210C). Line a baking dish with parchment paper (for easier clean up), or give it a lick of oil (to prevent sticking), place the fillets in, not too close together, so that there is room for the hot oven air to circulate around each fillet. Place dish in the hot oven and bake for about 10-15 minutes, depending on thickness of fish (10 minutes per inch thickness is a good rule of thumb for all fish/cooking times).

Remove from the oven and serve over greens or baby spinach with Wasabi/Ginger dressing. YUM!!

Roast Lemon Grass Chicken

I found this in a 2005 Bon Appetite. Of course, I made some changes (such is my nature) but it is absolutely yummy. Even the kids like it! Be warned though, when you first begin roasting the chicken, the fish sauce fragrance will be rather pronounced-- it is not at all strong in the finished dish, and adds so much flavor-- don’t leave it out.

3 lemon grass stalks, trimmed or dark green leaves, smashed and cut fine
1 large cloves garlic, pressed or minced
1 small shallot, peeled and minced
Juice of one lime
¼ cup hot water
1 rounded teaspoon sugar
¼ cup fish sauce
1 tablespoon vegetable oil
2 tablespoons oyster sauce
¼ cup sweet (or spicy if you like) chili-garlic sauce

1 chicken, cut into 8 pieces

1) Mix all marinade ingredients in a bowl. Place chicken pieces in a large Tupperware or zip-top container. Pour marinade over and turn pieces to coat. Place in the refrigerator to marinate for about 4 hours (turning several times to make sure all pieces are marinating equally.)

2) Preheat oven to 200C (400F). Take chicken out of the marinade and place on to a parchment or baking paper-lined baking sheet. Roast for about 45 minutes (until juices run clear when pierced with a knife). The chicken will caramelize somewhat, due to the sugar in the marinade.

Serves 4 adults with sautéed sesame broccoli.

Do this: Roast extra chicken, chill overnight in the fridge then serve cold over fresh greens or baby spinach with lemon dressing

Oranges and Aquavit

I read a recipe by Jamie Oliver like this using gin to marinate the chicken. I was dying to try it but had no gin in the cupboard. I did, however have a bottle of Aquavit that the mister had brought home to me from Sweden a few weeks ago. While I wouldn't drink the stuff, it sure makes a nice marinade for chicken. Stick this in the fridge to marinate at lunchtime, it will be ready to go by dinner (marinate at least 6 hours).

Marinade
3 large, very juicy oranges (or 6 small, juicy ones, like Mandarins), including skin, chopped into large chunks
¾ cup Aquavit (found in liquor stores)
1 small bunch rosemary, leaves stripped from woody branch
1 small head garlic (yes, the whole head), peeled
1/3 cup olive oil

This is enough marinade for 2 small chickens cut up, or 8 large single chicken breasts (halved)-- or any combination, but all must be on the bone.

1) Place all marinade ingredients into a food processor or blender. Process until relatively smooth. Pour over chicken pieces in two resealable bags or Tupperware. Marinate in the refrigerator for 6-8 hours.

For the roast chicken
2 fennel bulbs, bottom trimmed, sliced into 1” bias slices
1 large leeks, trimmed and cut into 3” pieces, then halved lengthwise
A good glug of olive oil
Salt

1) Pre-heat oven to 225C (450F).

2) Remove chicken from the marinade and place on a large platter. Blot any extra mariande off chicken to dry it. Season each piece well with salt.

3) In a large bowl, toss the slices of leek and fennel together with olive oil. Season well with salt.

4) Line a very large baking tray with parchment paper. Place the drum sticks and thighs on this and roast for 15 minutes. Remove from the oven, take the drum sticks and thighs off, and layer the vegetables on. Now replace the drum sticks and thighs on top of the vegetables and add the chicken breast pieces (all skin-side up). Put in the oven and roast for about 30-45 minutes, until the chicken is deep golden, cooked through and the vegetables are soft. Serve alone or with horseradish-mashed potatoes.

Serves 6. As tasty as the chicken is, the vegetables, especially the fennel really shine in this dish. Even if you don’t care too much for fennel, this may change your mind.

Carnivore's Coffee Rub

You won't believe the ease with which this rub imparts a deep, fantastic flavor. Even a cheap cut of beef tastes like something special.

2 tablespoons ground decaf coffee
2 tablespoons light brown sugar
2 teaspoons salt
2 teaspoons ground black pepper

Mix together and rub on a flank, skirt, tri-tip, flat iron, london broil or any cheap cut of steak. Place in a zip top plastic bag in the fridge for 1-3 hours. Grill until rare to medium-rare and slice thin.

Expat Seafood Sauce

I served this at Barb's farwell party with garlic-poached, chilled shrimp. Its flavors are big and bold, spicy, sweet and tart-- just like expat moms.

1 large carrot, peeled and roughly chopped
A 3 inch knob of fresh ginger, peeled roughly chopped
1 small shallot, peeled and roughly chopped
½ red bell pepper, roasted just until soft, then peeled and roughly chopped
¼ to ½ cup chopped, fresh cilantro (koriander)
2 teaspoons soy sauce
½ to 1 tablespoon lemon juice
½ to 1 tablespoon honey
1-3 tablespoons Sambal Oelek (Indonesian chili-garlic sauce—find it in natural, gourmet or Asian food stores)

Process everything in a food processor. Taste and adjust seasoning—add more of what you like, if needed. Allow to sit at room temperature for a couple of hours (if you have the time—but it’s good immediately, too). Serve with grilled seafood or chicken.

Quick Pickled Vegetables

These are very easy to make and can be enjoyed after just a day. They keep their crunch and can last for up to a week, but never seem to in my fridge …


2 cups water
2 cups plain, white vinegar
¼ cup sea or kosher salt (not iodonized)
¼ cup sugar
Several small hot red peppers, split in half
4 big cloves garlic, peeled and halved
A handful of fresh dill weed, stems and all—left whole
1 kg/2 pounds asparagus (my favorite) woody ends trimmed off but spears left whole, or 1 and ½ pounds carrots cut into coins or sticks, or cauliflower sliced into ½ inch pieces or any vegetables you fancy

1) Get a large, canning jar big enough to fit your veggies. Make sure it is super clean and has a tight fitting lid.
2) Push the dill weed, peppers and garlic in the jar then pack in the washed, trimmed raw veggies.
3) Bring the water, vinegar, salt and sugar just to a boil.
4) Pour the boiling brine over the veggies, fill it all the way up but leave ¼ inch headroom at the very top.
5) Push the veggies down into the brine with a clean knife to get out air bubbles. Secure the lid tightly and allow the jar to sit at room temp until completely cooled, then store in the fridge for up to a week.

Make great little snacks. I like to put 6 or more hot red peppers into the brine and make slightly spicy pickled asparagus~ really nice in a Bloody Mary.