Remove from the heat. Preparation. Brush the top of the chicken with the ponzu mixture. 1 ⁄ 2. cup ponzu sauce. Certain programs also receive funds administered by the Council on Aging of Southwestern Ohio. I don’t recommend this because there is a serious difference in quality, but I would do it if I had all the other ingredients and fresh pineapples were not available. 1 tablespoons ground black pepper I like to serve this with grilled vegetables, and you can even use the leftover glaze on them once they come off the grill. © 2020 Mayerson JCC. You should have a little extra glaze left at the end, and that’s great. Grill the pineapple slices. This is basically a fancier version of a grilled chicken teriyaki sandwich. The glaze also would work well on grilled shrimp or fish. Grill them for about 3 minutes on each side. Squeeze the orange juice out of the orange halves (into the pan) and then put the peels and what is left back into the pan as well. Brush the chicken with the extra glaze that was not used in the marinade. Click here to reserve your times in Group Ex, Gymnasium, Aquatics Center, and more! Add this to the hot ponzu and increase the heat for a minute or two, stirring until it thickens into the consistency of a nice glaze. INGREDIENTS. A slurry made of ½ cup of corn starch mixed with ½ cup of cold water, Chicken Sandwich: The traditional Ponzu sauces available in Japan have the following components: fruit juices (usually citrus-based), seaweed (Nori), Dried Fish Flakes, Mirin, and Rice Vinegar. Prepare barbecue (medium-high heat). "This is the perfect salad for any time of the year," says Dawn. You can easily make this recipe into an entrée instead of a sandwich-just skip the buns and serve it on a family-style platter. He is a graduate of Cincinnati State, The University of Cincinnati, and received his Master’s degree from The College of Mount Saint Joseph. 1 red bell pepper. See recipes for Chicken Gizzards with Ponzu (4 ingredients) too. While your sauce is cooling, trim your chicken breasts of any excess fat. Additional Notes/Commentary: Drew is the Founder of Avon Miami Charities, a charity that prepares and distributes more than 10,000 meals a year to local homeless shelters. Add shrimp and stir to coat; let marinate 10 minutes. I spray mine with a little non-stick pan spray (like Pam) before I grill them but you really don’t have to. It is hard to find Kosher Ponzu sauce. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until … 8485 Ridge Road I love cooking with it because it packs a lot of complex flavors when used as a marinade, glaze, or the base for a cooking sauce. Add … Ingredients Ingredients 1 Tablespoon of Olive Oil 2 Tablespoons of Butter 4 Garlic Cloves, Minced 12 Oz. 1 tablespoons ground black pepper. Preparation. Sticky ‘Ponzu’ Chicken Wings Recipe by Hiroko Liston - Cookpad It gives them the opportunity to have someone serve them for a change, and it allows me to personally express my gratitude for their hard work and commitment to our customers. Seed the pepper and slice it into thin strips. Meanwhile in a bowl, combine green onions, ponzu sauce, yuzu kosho, garlic and cayenne pepper and stir well. Remove the pepper from the heat and then run it under cold water while gently peeling off the burnt skin. Place the trimmed chicken into the cooled sauce and let this marinate for at least 20 minutes. 6 liquid ounces of fresh orange juice Subscribe to our e-newsletters to be in the know of our latest news and events. He is a graduate of Cincinnati State, The University of Cincinnati, and received his Master’s degree from The College of Mount Saint Joseph. The man behind the meals: Drew Brown is the Director of Food Service at the J. Set aside. 6 sheets of nori Prepare barbecue (medium-high heat). 1 pineapple, peeled and cored, sliced into ¾ to 1 … Add jalapenos, chiles, … My version can be cooked a day or two ahead of time and used as either a marinade or a glaze (or both). Appetizers Between Bread Dessert Drinks Entree Beef Chicken Pork Seafood Vegetarian Healthy Recipes Rice & Noodles Salad, Sauce & Dressing Side Dishes Snacks Soup & Stew Appetizers Vegan Gyoza Recipe & Video saucepan until a deep-fry thermometer reads 350° Remove from the heat. Rinse and dry the chicken thighs. Add the crushed garlic to the pan.. Written by Drew Brown, Director of Food Service at the J. I like to cook breakfast or lunch for my staff about 1 – 2 times a month. Also, wash and remove the sticker from the red pepper. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until the chicken is cooked through, about 10 minutes. Brush the top of the chicken with the ponzu mixture. Brush them with the room temperature glaze. Remove them from the heat and set them aside. Add water carefully, ponzu sauce, soy sauce and brown sugar. 2 cups brown sugar 73 homemade recipes for chicken ponzu from the biggest global cooking community! Thatâs why I was thrilled to find bottled ponzu in the supermarket--thereâs no trick to opening a bottle. Step 5. Carefully strain out all the solid ingredients using a mesh strainer or colander. Take half of the sauce and put it in a smaller mixing bowl then straight into the fridge or freezer for a few minutes to cool it rapidly, the other half can stay at room temperature. 2 whole oranges, cut in half 2 cups soy sauce (low sodium is a good option if you prefer it) Some people prefer to remove the tenderloins (if they are still attached – which is common when using Glatt chicken). All Rights Reserved. Make the slurry: Mix the cornstarch into the water vigorously using a fork making sure that it gets incorporated completely into the water. In a non-reactive container large enough to fit all four steaks, whisk together Place the chicken, skin side down, on the grill. You will be grilling on a medium-high setting on a gas grill, high setting on an electric grill. Tear/dice chicken to bite sized pieces. of Shrimp 1 Pinch of Salt 1 Tablespoon of Freshly Squeezed Lemon Juice 3 Dashes Cayenne Pepper Chopped Parsley 2 Cups of Cooked rice 1 Teaspoon of Sesame Oil 2 Teaspoons of Soy Sauce 1 Tablespoon of Ponzu Sauce Steps Turn griddle to medium heat and add the olive oil and butter. Grill the onion slices. 1 pineapple, peeled and cored, sliced into ¾ to 1-inch rings. Steak and Corn Salad With Salsa Verde Recipe » Cold Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette Brush the chicken fillets with olive oil on both sides … Heat a heavy-duty grill pan over high heat for about 2-3 minutes. 2. teaspoons chili paste with garlic (sambal oelek) 1. fresh lime. While an outdoor grill or stove-top grill pan is best, the chicken can be cooked in a skillet. Submit a Recipe Correction Take your marinated chicken breasts and spray them with the non-stick pan spray and cook them on the grill. Toast your buns on top of the grill for 20 – 30 seconds. Garnish the fish with reserved zest from a grapefruit, an orange and a lime. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes. Start the grill. Serve this with stir-fried bok choy and steamed jasmine rice, and youâve got a meal. If using charcoal or open fire, you will need to cook most of the ingredients over indirect heat (not directly over the charcoal). Supported by The Jewish Foundation of Cincinnati, Jewish Federation of Cincinnati and other generous donors. The entire skin (all the way around the pepper) should get charred and black. Drew is the Founder of Avon Miami Charities, a charity that prepares and distributes more than 10,000 meals a year to local homeless shelters. Classic Ponzu sauce refers to a soy-based sauce that is flavored with citrus or fruit juices. 4 boneless, skin-on chicken thighs (about ¾ pound), Roasted Branzino With Tomatoes and Olives, Fried Chicken Sandwich with Chili Crisp Mayo, Shrimp Saganaki With Halloumi and Harissa, Sesame Cold Noodles With Crab and Crunchy Vegetables. Season both sides of salmon with salt and black pepper. I try to grill them on the hottest part of the grill. 4 – 5 whole dried chili peppers (I use Arbol Chiles, but most varieties will work) Assemble as follows: Bottom bun, chicken, roasted red peppers, grilled onions, grilled pineapple, top bun. Chicken Sandwich: 4 – 6 large boneless, skinless chicken breasts. Bottled ponzu is found in the Asian aisle of well-stocked supermarkets and at Japanese markets. Grill salmon steaks 5 minutes per side for … I like to use this same method for making hamburgers on occasion, it also makes a great stir fry sauce. Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, … Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend. … Season with salt and pepper. Share what you make and tag the J: Facebook, Twitter, Instagram, Ponzu Sauce: Heat 2" oil in a 6-qt. Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top. To make garlic ponzu sauce: in a small sauce pan, heat sesame oil and cook garlic until slightly brown. Add shrimp and stir to coat. Set it aside. Heat this over high heat until it comes to a boil, reduce the heat to a simmer and cook for 30 minutes. Put the hot liquid back into the saucepan and onto the stovetop. Ingredients 1 tablespoon chopped green onions 3 tablespoons fresh lemon juice 2 tablespoons mirin (sweet rice wine) Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes. Too much of one ingredient can throw off the taste. Drew Brown is the Director of Food Service at the J. Ponzu wings are the Japanese version of traditional chicken wings. Place the chicken, skin side down, on the grill. Your family will fight over them…sorry not sorry. Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. You should find a lovely deep red colored roasted pepper under all the charred skin. Grill them just enough to put grill marks on both sides. You can also substitute the fresh pineapple for canned pineapple rings. Set aside. Cincinnati, OH 45236. Place ponzu, lime juice, and tomatoes in a medium bowl; stir to combine. The Manuel D. & Rhoda Mayerson JCC on The Jewish Foundation of Cincinnati Campus Check your inbox or spam folder to confirm your subscription. Take the chicken out of the marinade and pad them dry with kitchen towel. 2 tablespoons rice wine vinegar If you have made the sauce a day or two before cooking, you can marinate the chicken for up to 24 hours. Turning it a little about every two minutes. 4 – 6 large boneless, skinless chicken breasts Sign-up to receive email updates about our latest blog posts. Roast uncovered for about 30 minutes or until chicken is evenly browned. 4 – 5 whole dried chili peppers (I use Arbol Chiles, but most varieties will work) A slurry made of ½ cup of corn starch mixed with ½ cup of cold water. Take five minutes to add a few ingredients to the ponzu and youâve got a great glaze for chicken. Instead of getting frustrated about the availability, I decided to make my own version. Put your Chicken Breasts in a small cast iron skillet or similar pan. I turn the heat down to about medium or so for this process so they get cooked all the way through without burning on the outside. Grill the red pepper whole by placing right over the hottest part of the grill. Combine the ponzu, lime juice, ginger, garlic, chile and sugar in a small saucepan. Make sure the entire pan is coated with oil. He is the Chef-Owner of Spice Spice Baby Cincinnati, and his recipes have won multiple awards in cooking competitions around the Tri-State. If you like a recipe, we’d love to hear about it. 1 cup of fresh lemon juice Lower the heat to medium-high and add 2-3 tablespoons of olive oil to the pan. Now is a good time to peel, core and slice the pineapple and peel and slice the onion. We play rock, paper, scissors to see who gets them. A better option is to thinly slice and serve it cold, in this case with grilled or broiled corn and a Spanish-style salsa verde made with pickles, capers, anchovies, fresh parsley and mint, and lots of olive oil. 1/3 c. Kikkoman PONZU sauce, 1/2 lime, 4 garlic minced, 1/2 c. olive oil, 1 T. minced ginger, 1 teaspoon chili garlic sauce. A United Way Agency Partner. 1 ponzu sauce recipe (see above) This dish is one of their favorites – I think because it has a lot of interesting contrasting flavors and textures. In a medium-sized saucepan, combine all the ingredients except the slurry. Ingredients 3-4 chix breasts boneless. Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Set them aside. Mix ponzu, lime juice and garlic and let the chicken marinate in the mixture for minimum 4 hours and preferably overnight. He is the Chef-Owner of Spice Spice Baby Cincinnati, and his recipes have won multiple awards in cooking competitions around the Tri-State. You will also have leftover grilled pineapple slices. Cook them until they are cooked all the way through (using a probe-style thermometer in the thickest part of the breast – 165 degrees F – and the juices should run completely clear). Grilled chicken breasts, asparagus, and charred corn mix it up with tomatoes, romaine lettuce, and a simple white wine vinegar, minced garlic, mustard, paprika, and olive oil dressing. You can substitute roasting your own peppers with canned roasted peppers if you want, I just prefer to do it myself. If you’ve chilled the chicken, take it out of refrigerator about 30 minutes before you’re ready to cook. 1 large red onion, sliced in 1/4-inch rings. The ponzu has a citrus flavor, and cook best when butterflied. Place marinated chicken in oven safe/cast iron skillet. Heat a grill or grill pan over medium-high heat. 1. tablespoon agave nectar or 1 tablespoon honey. 4 – 6 brioche or challah burger-sized buns