Tomorrow is Super Bowl Sunday and guacamole and salsa tonnage will be consumed across the land. I’m going to switch things up a bit and serve Teriyaki Meatballs and spicy Asian Chicken Wings. I’m making the meatballs today and will bake them before the game tomorrow.
Many think “teriyaki” is a cooking condiment, like soy sauce. Actually it’s a Japanese cooking technique that includes basting with a sauce. The teriyaki sauce we generally see in groceries is usually a blend of soy sauce, mirin (sweet rice wine) and sugar.
For convenience, I buy the prepared Kikkoman teriyaki sauce selecting the low-sodium version, which has enough sodium for my palate.
It will be big game day so I can’t resist serving guacamole with my Asian-inspired menu. My guacamole heat, however, will be derived from wasabi instead of traditional hot peppers. I also serve the wasabi-guacamole with rice crackers instead of chips.
Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend. I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned. But I was loathe to be trapped in the Buddha Bowl … Full recipe post »
You may be reading this after having completed the annual Turkey Trot in Ann Arbor or Detroit. (For those unfamiliar with this particular 5 or 10K run, it’s held every Thanksgiving— in Detroit, prior to the Thanksgiving Day Parade.) Pat yourself on the back; you deserve another piece of pie. More than likely, however, your race course has … Full recipe post »
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