Tag: sesame oil

Asian Pork Sliders

asian-pork-sliders

It is hot and humid here in our neck of the woods. I’m reminded daily, when I pass the parched fields of cotton and peanuts, just how much the farmers are being affected by this drought. We are in need of a slow moving tropical storm!

In this heat, I have lost all desire for cooking. The problem is, it still has to be done, and that falls under my job description. I usually prefer to grill during the hot summer months. It keeps the kitchen and house cooler, and Greg usually likes to help out with the grill.

This recipe is a fairly new find, from foodandwine.com.  I have made these sliders a few times this summer, and we love them! I usually get around 16 sliders, but you can easily make eight full-size burgers instead. They are perfect topped with mayonnaise and Sriracha and served with Napa Cabbage Salad.

 

Asian Pork Sliders
 
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Ingredients
  • 3 lb. ground pork
  • 4 scallions, thinly sliced
  • 2 tbsp. grated fresh ginger
  • 2 lg. garlic cloves, minced
  • 3 tsp. sesame oil
  • kosher salt and freshly ground black pepper, to taste
  • buns
  • Mayonnaise and Sriracha
Instructions
  1. Heat grill to high heat (about 450°F). Without handling the pork too much, mix the pork, scallions, ginger, garlic, sesame oil, salt and pepper in a large bowl. Pat out into 16 sliders.
  2. When the grill is ready, grill the burgers, flipping only once, until the burgers have reached an internal temperature of 160°F.
  3. During the last few minutes of grilling toast the buns if desired.
  4. Top each burger with mayonnaise and Sriracha, if desired.

 

Sesame Chicken Kabobs

Asian sesame chicken kabobs

 

I wanted to start this post by saying something about “grilling weather”, but truth be told, grilling weather is year-round at our house.  We have a Traeger and love to grill on it all year.  It’s just a little bit nicer when the weather cooperates!

This is an easy and delicious recipe that doesn’t require a long marinating time.  It’s great with rice and a salad and of course Yum-Yum sauce.  (I really wish I didn’t like that stuff!)

I was short on skewers so you’ll notice I have one skewer per kabob.  However, food tends to rotate when you use one skewer, which often makes it difficult to turn on the grill.  If you will use 2 skewers per kabob it works much better.  Also, if you’ll soak your wooden skewers in water at least 30 minutes before grilling, your skewers will not burn, as mine did.

 

Sesame Chicken Kabobs
 
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Serves: 6
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Ingredients
  • 6 chicken breast halves, skinned and boned
  • ¼ c. + 2 tbsp. teriyaki sauce
  • ¼ c. soy sauce
  • 2 tbsp. sesame seeds
  • 3 tbsp. vegetable oil
  • 2 tbsp. dark sesame oil
  • 6 to 12-inch wooden skewers
  • bell peppers, cut into 1-inch pieces
  • onion wedges
Instructions
  1. Cut chicken into 1-inch pieces; arrange in a shallow container, set aside.
  2. Combine teriyaki sauce, soy sauce, sesame seeds, vegetable oil, and sesame oil and whisk together. Pour over chicken, toss to coat. Cover and marinate in the refrigerator for 3 hours.
  3. Soak wooden skewers in water at least 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium hot coals for 3 to 5 minutes on each side, or until chicken is done, basting frequently with reserved marinade.

 
Yum-Yum Sauce
 
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Ingredients
  • 1¼ c. mayonnaise
  • ¼ c. water
  • 1 tsp. tomato paste
  • 1 tbsp. melted butter
  • ½ tsp. garlic powder
  • 1 tsp. sugar
  • ¼ tsp paprika
  • dash cayenne pepper
Instructions
  1. Whisk all ingredients together until smooth. Cover and refrigerate overnight.