Chicken thighs are marinated for 30 minutes or more in sesame oil, red pepper flakes, brown sugar and salt and pepper. Fry chicken thighs over high heat until browned. Make sauce. 1″ of ginger 1 tsp of anise seeds 2 tbsp minced garlic 2 tbsp hot chili sauce/ siracha/ chipotle habernero 2 tbsp sesame oil 2 tbsp balsamic vinegar Put browned thighs in roasting dish. Cover with sauce. Sprinkle lightly with extra brown sugar. Bake
Inspired by The Silver Palate INGREDIENTS 1/8 cup olive oil 1/8 cup red-wine vinegar 1/8 cup pitted prunes 1/8 cup pitted Spanish green olives 1/8 cup capers with a bit of juice 2 bay leaves 4 cloves garlic, minced 2 tablespoons dried oregano Kosher salt and freshly ground black pepper, to taste 2 large chicken breasts 1/8 cup brown sugar 1/2 cup dry white wine Several leaves of fresh cilantro, finely chopped to garnish 1.
This dish was inspired by the Asian fusion butterfish at Roy’s at Pebble Beach. I added the Italian Panzanella with a twist. Pickle some slivered white onion in 2 tablespoons white vinegar and 2 tablespoons white sugar. 25 minutes on counter. Toss croutons in 4 tablespoons olive oil. Tear off several cilantro leaves (20 or so) and toss with croutons. Slice a pint of Sunset One Sweet Tomatoes in half and toss with olive oil