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Sticky Togarashi Wings with a Yuzu Gimlet

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Yuzu Gimlet with Sticky Togarashi Wings

Sticky Togarashi Wings with a Yuzu Gimlet

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Aviation American Gin, chicken wings, Japanese BBQ Sauce, Poultry
Cook Time 25 minutes
Servings 4

Ingredients

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Garlic powder for seasoning
  • Black pepper for seasoning
  • 3 cloves garlic finely diced
  • 1 tbsp minced ginger
  • 1 16oz bottle of Bachan's Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil for the pan
  • 1/4 cup finely diced scallions for garnishing (optional)

Instructions

  • For the yuzu gimlet:
  • In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.
  • For the sticky togarashi wings:
  • Season your chicken wings with salt, garlic powder and black pepper on all sides.
  • Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.
  • Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.
  • Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.
  • Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.
  • Serve the wings hot and garnish with scallions.
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Grilled Peach Salad

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Grilled Peach Salad

Grilled Peach Salad with Burrata and Prosciutto

Author Mark & Fey
Print Pin
Course Lunch, Snack
Keyword Burrata, Grilled Peach, Prosciutto, salad
Cook Time 20 minutes
Servings 4

Ingredients

For the Honey Mustard Vinaigrette

  • 1 tbsp white wine vinegar
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1/3 cup olive oil
  • 1 16oz pack of organic spring mix lettuce blend
  • 2 yellow peaches pitted and sliced
  • 2 tbsp olive oil
  • Kosher salt for seasoning
  • Sea salt for seasoning
  • 2 4oz balls of fresh burrata cheese
  • 1 4oz pack of pre-sliced prosciutto, hand torn
  • 6 fresh mint leaves

Instructions

  • Start by making your honey mustard vinaigrette. In a medium bowl, add your white wine vinegar, dijon mustard, honey and mix everything well until evenly combined. Slowly whisk in your 1/3 cup of olive oil until you get an even mixture. Season with Kosher salt and black pepper to taste. Set aside.
  • In a medium bowl, toss your sliced peaches with a pinch of Kosher salt and 2 tbsp of olive oil until they are evenly coated. Set aside.
  • Set a grill or flat top to medium high heat. Add your peaches “carefully” to cook for 1 to 2 minutes per side or until golden brown. Remove from the heat and set aside to cool.
  • Begin building your salad. In a big salad bowl, add your spring mix, followed by your burrata, grilled peaches, prosciutto and scatter your mint leaves around the salad. Drizzle with your honey mustard vinaigrette and using a sharp knife cut your burrata open. Sprinkle some sea salt on top and serve. Try not to eat the whole thing by yourself… 🙂
play video

Italian Piccolo Panino with a Smoked Ice Negroni

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Italian Piccolo Panino

Italian Piccolo Panino with a Smoked Ice Negroni

Author Mark & Fey
Print Pin
Course Sandwich, Snack
Keyword Aviation American Gin, Negroni, Panino, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt for seasoning
  • 1 French baguette sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 7oz raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

Instructions

  • For the smoked ice negroni:
  • To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 
  • In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 
  • For the Italian piccolo panino:
  • In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.
  • Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
play video

Fire Roasted Hatch Chile Ice Cream

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Fire Roasted Hatch Chile Ice Cream

Fire Roasted Hatch Chile Ice Cream On a Ninja Creami

Author Mark & Fey
Print Pin
Course Snack
Keyword Hatch Chile, Ice Cream, Ninja CREAMi
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 1/2 tbsp cream cheese softened
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cup whole milk
  • 2 tbsp diced fire roasted hatch chile

Instructions

  • In a medium bowl, mix your cream cheese with the sugar and vanilla extract. With a whisk or rubber spatula, stir the mixture until evenly combined, for 1 minute. Then slowly mix your heavy cream and milk until fully combined and sugar is dissolved.
  • Pour your mix into an empty CREAMi pint. Put the lid on and freeze for 24 hours.
  • Remove the pint from the freezer and take off the lid. Follow the Ninja CREAMi instructions and attach the pint to your Ninja CREAMi. Select the ICE CREAM mode and process.
  • Remove the pint from the CREAMi and create a 1 1/2 inch wide hole that reaches the bottom of the processed portion of the pint. Add your fire roasted hatch chile and process twice using the ICE CREAM mode with the MIX-IN program.
  • When processing is complete, remove the ice cream from the pint and serve immediately. You’ll be surprised 😉
play video

Sausage Poutine with Cheddar Bacon Brats

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Sausage Poutine

Sausage Poutine with Cheddar Bacon Brats

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Bratwurst, French Fries, Pork, Poutine, sausage
Cook Time 30 minutes
Servings 4

Ingredients

For the gravy

  • 4 Tbsp cornstarch
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 2 cups milk
  • 4 Tbsp unsalted butter
  • 2 cups beef stock
  • 1 19oz pack of Johnsonville Cheddar and Bacon Bratwurst
  • 1 bag frozen crinkle french fries
  • Kosher salt for seasoning
  • neutral oil for the pan
  • 1 cup Wisconsin cheese curds
  • 1/4 cup green onions diced (optional for garnishing)

Instructions

  • Set a medium sauce pan to medium heat. Add your butter and let it melt for a minute. Then add the cornstarch and whisk to avoid lumps. Add milk and stir it in until evenly combined. Add your beef stock and stir it in as well. Reduce the heat to low and simmer until thickened, about 5 minutes. Season with salt and pepper. Then move the gravy to a thermos to keep warm.
  • Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Cook the fries in the oven according to the package instructions or until golden-brown.
  • Build the poutine by spreading the french fries out on a plate and season with a pinch of kosher salt. Pour on the gravy and top the fries with your cheddar and bacon sausage, cheese curds and green onions.
play video

Grilled Shrimp Cocktail

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Grilled Shrimp Cocktail

Author Mark & Fey
Print Pin
Course Appetizer, Snack
Keyword Ninja, Seafood, Shrimp
Servings 1

Ingredients

  • 1 1/2 pounds tail-on jumbo shrimp about 24,
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Instructions

  • Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.
  • Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.
  • Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
play video

Sonoran Hot Dog

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Sonoran Hot Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.
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Smoked Sausage and Onion Stromboli

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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Smoked Sausage and Onion Stromboli

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Video

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Provoleta Chimichurri

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

For the yuzu gimlet:

 

In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.

 

For the sticky togarashi wings:

 

Season your chicken wings with salt, garlic powder and black pepper on all sides.

 

Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.

 

Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.

 

Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.

 

Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.

 

Serve the wings hot and garnish with scallions.

 
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1

Posted by KfnqDuxw | 6 months ago Reply

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Provoleta with Chimichurri

Provoleta Chimichurri

Author Mark & Fey
Print Pin
Course Appetizer, Snack
Keyword Appetizer, Cheese
Cook Time 10 minutes
Servings 2

Ingredients

For the chimichurri

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt for seasoning
  • Olive oil about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Instructions

  • Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.
  • Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.