<font color=orange>BANZAI TERIYAKI CHICKEN:</font>
<font size=1>In addition to racing jet podracers, piloting Rebel space fighters, hosting an underground radio station and comparing the insights of both western and eastern mysticism, Zoom Rabbit also cooks for a living. The following recipe is his gift to his listeners. Bone appetite! (Yes, I know I misspelled that! C'etait une blague, utulisante les similarities entre le francais et l'anglais...mais probablement ce point soit perdu pour ces cochons.) Anyway.</font>
Step one: the chili rub.
Get some nice, hot serrano or scotch bonnet chili peppers. This recipe is not for wussies. Anyway, peel an onion and cut it into sections...roast them along with your whole peppers on the backyard grill. After they've cooled, remove the chili stems, toss the chilis and onion in the cuisinart, along with: cider vinegar, olive oil, tabasco, a dash of wocestershire, whole garlic cloves, salt and pepper. Puree the stuff, balancing vinegar and oil until you get a thick, slushy consistency.
Step two: the teriyaki sauce.
Make it from scratch. If you can't handle this, you don't deserve to be eating nice food, and you should go to McDonald's for dinner. The key to this recipe is to use orange juice instead of pineapple juice in your sauce. Fresh squeeze some valencia oranges if you can...if not, the bottled juice will have to do (*sigh*). Heat your orange juice along with a healthy dash of soy sauce and a big handful of brown sugar (taste for sweetness) until boiling. Thicken with a corn starch slurry (a little starch mixed with cold water.) Season your teriyaki with a little ginger and cumin, or whatever spices you feel like using--it's your sauce. The sauce should be thick enough to cling to a spoon, then allowed to cool uncovered in a refrigerator.
Step three: cooking the monster.
Prepare your chicken by coating it with your chili rub and allowing it to sit out while you get the backyard grill started. When the coals are glowing, throw your chicken on the grill. Walk over to the tree and find some dry sticks; throw them on the coals, then drop the lid on your grill and let them chicken smoke like bandits. When the chicken is halfway done, brush on your teriyaki sauce (it should have thickened to a nice glaze overnight). You know the chicken is done when you can whack through the thickest part of the drumstick and find no blood in the marrow. Due to this dish's spiciness, I suggest serving it with lots of starchy rice to cool it down.
That's it. Yummy eatings, all.
http://www.jediknight.net/mboard/biggrin.gif)
------------------
"The entire universe is simply the fractal chaos boundary between intersecting domains of high and low energy."