It’s time! This is the week I answer your food and cooking questions, and share your favorite recipes. Well, it’s actually a week past time but I was so enamored with sauce last week…
Q. I just got a cast iron grill pan. Can you give me some tips on how to care for it, and a good recipe?
Ellie in West Chester
A. Cast iron is relatively simple to care for, and excellent for indoor grilling! To clean your grill: While still hot from cooking, scrub it with a wet paper towel. Do not immerse it in water or use soap. After its clean, rub it with peanut, coconut, or any other oil that can stand high temperatures. This will season the pan (create a non-stick surface). When grilling always rub your pan with oil after it’s hot, and before putting food on. It’s that simple.
This recipe for teriyaki chicken is amazing. It works on a grill pan or outdoor grill. If your pan is too small to accommodate 10 pieces of chicken, just use fewer pieces. To create restaurant worthy grill marks on your chicken, rotate it once while cooking and try not to move it around too much otherwise.
Grilled Teriyaki Chicken
About 10 pieces of skin-on, bone-in chicken breasts, legs, thighs, or wings
1 cup of black tea, cooled
2-3 cloves fresh garlic
2 Tbs kosher salt
1 Tb brown sugar
1 cup soy sauce
1 Tb sesame oil
1/4 cup mirin rice wine
2 Tbs honey
2 Tbs brown sugar
4 cloves of garlic, sliced
1-inch piece of fresh ginger, sliced
Juice from 2 lemons
Pinch red pepper flakes (optional)
Peel and lightly smash garlic. Chop scallions in large pieces. Mix the brine ingredients in a large Ziploc bag and give a good shake to mix. Place the chicken into the bag, and add enough water to cover the chicken. Squeeze the air out of the bag, and double bag or place in a pan to prevent spills. Refrigerate for up to 1 hour (no longer).
Heat the grill pan on medium high to high and rub with an oil soaked paper towel to clean and season. Take the chicken out of the bag and pat dry with paper towels. Season both sides with salt and pepper. Place the chicken on your hot grill and brown on both sides ( 4-5 minutes per side). Then lower the heat and continue to cook the chicken through for about 10 minutes.
While the chicken is cooking, cook Teriyaki sauce in a small saucepan over medium heat. Simmer for 10 minutes. Baste both sides of the chicken and continue cooking chicken for another 5-7 minutes basting occasionally. Chicken is done when it is 160° in the middle. Baste again when done or drizzle over plated chicken. Serve the extra sauce on the side for dipping. Serves 5
Q. I’ve been hearing a lot about baking gluten-free lately. What flour do you recommend? What’s it made from?
Dorothy in Lancaster
A. I use Bob’s Red Mill All-Purpose Gluten-Free flour and coconut flour. There are many other gluten-free all-purpose brands and types of flour like rice or oat flour, but these are the two I’ve used.
Bob’s Red Mill GF All-Purpose flour is great for baking and using anywhere all-purpose wheat flour is called for. It’s made from garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.
Coconut flour has a wonderfully coconutty aroma. I’ve used to make roux’s and bake. It is a very “thirsty” flour and will require much more moisture than wheat flour. I suggest visiting www.freecoconutrecipes.com for recipes using coconut flour.
Chicken Egg Drop Soup
From Michael in Honey Brook
Michael enjoyed reading the recent article about chicken soup and thought we might like this recipe. His mother made a similar recipe when he was growing up.
14 oz can fat-free chicken broth
2 Tbs grated cheese
Salt and pepper to taste
In a small bowl combine the egg and grated cheese. Mix thoroughly. Set aside. In a saucepan bring the chicken broth to a boil. Add the egg and cheese mixture to the boiling broth. Continue to cook until the broth comes to a second boil. (Egg should appear scrambled.) Add salt and pepper to taste. Makes 1 large serving. Enjoy!
The last Tuesday of the month I endeavor to answer your questions and share your favorite recipes. Send them to me at email@example.com.
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