Page 57 - Yearbook 2019-2020

Chef’s Quarantine Cookbook
Chef’s Favorite Chicken Teriyaki
1 cup soy sauce
1⁄2 cup sugar
2 Tbs. mirin-sweet sake
1 (2” piece) ginger peeled and sliced thin
5 cloves garlic peeled
3 lbs. Chicken thighs- boneless, skinless and trimmed Marinade:
1. Bring soy sauce, sugar and marin to boil in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool completely.
2. Combine 3⁄4 cup of teriyaki sauce, ginger and garlic in a blender and process until smooth. Set aside remaining teriyaki sauce for serving with chicken ( you should have about 1⁄2 cup)
3. Place chicken in a 1-gallon zip-lock bag and add teriyaki sauce-ginger mixture, turn to coat chicken with marinade and refrigerate overnight.
Charcoal Grill:
1. Clean and place the cooking grate over hot coals, heat the grill for about 5 minutes until hot.
2. Oil cooking grate. Place chicken on grill and cook until lightly charred 6 to 8 minutes per side rearranging chicken as needed to ensure thorough cooking and even browning.
3. Transfer to a warm platter and let rest for 5 minutes. 4. Serve with plenty of steamed long grain white rice and the remainder of your saved teriyaki sauce
Chef’s Favorite Chocolate Cake Recipe
Heat oven to 350°oven. Grease and flour one 9x12 baking pan.
Cake ingredients:
2 cups sugar
1 3⁄4 cups flour
3⁄4 cups dark cocoa
1 1⁄2 tsp baking soda
1 1⁄2 tsp baking powder 1 tsp salt
2 eggs
1 cup milk
1⁄2 cup vegetable oil 2 tsp vanilla
1 cup boiling water
Cake directions:
1. Stir together all dry ingredients in the mixing bowl. 2. Add eggs,milk,oil and vanilla. Beat on medium speed for two minutes.
3. Stir in boiling water.
4. Pour thin batter into the prepared pan.
5 Bake 35-40 minutes until toothpick inserted in center comes out clean and cake comes away from the side of the pan.
6. Cool on a wire rack.
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