Shashlik is really just the Central Asian name for a kebab, something on a skewer. In Kashgar—the westernmost city in China—at least on the street, this was almost always lamb coated in a cumin based spice blend. At that time—35 years ago—the lamb is cut into small (3/8 inch) cubes and skewered with bits of lamb fat. The stick is dipped into a tray of the spice blend and then grilled over hot coals. Wife Jan is on the Noom program, and while she wanted shashlik, she did not want it made with lamb—a “red food.” She asked me if I could make with chicken instead—a “yellow food.”
Tag Archives: barbecued chicken
Jan asked for Central Asian barbecued chicken—at our house this means Uyghur. However—do to the scarcity of fuel—the Uyghurs would never barbecue chicken. A signature dish of the Xinjiang region is Big Plate Chicken (Da Pan Ji). I decided to adapt the flavors of this usually wok sautéed dish into a barbecue sauce for the grill.
I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I made some white peach jam and I tried using it in many dishes—I actually made this meal months ago. For this meal it was as an addition to a teriyaki marinade for barbecued chicken wings. To go with the wings, I grilled some corn and I made sure that there was plenty of leftover sweet teriyaki sauce to pour over steamed rice.
One of the challenges of writing this blog is constantly looking for/creating new recipes. I have given myself a wide latitude—the whole world of cooking and baking. Still the question comes down to: What am I going to make for dinner? For this Sunday’s dinner, I decided to do a barbecued chicken with French flavors with ratatouille and potatoes au gratin as my sides.
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
Sunday dinners have become a bit of a challenge, since daughter Miriam has been sick with something that prevents her from eating anything in the leek family—garlic, onions, etc. Adapting recipes to be flavorful without these well loved ingredients tests my mettle—laddle?—as a cook. I decided on barbecuing a chicken with a slightly French fine herbs sans chives vibe—sage seemed an appropriate substitute.
When someone refers to Southwestern cooking, most people would immediately assume some version of Mexican cooking—New Mexican, Cal-Mex, Tex-Mex. Mexican dishes with an American influence—or vise versa. However, there were people and cooking going on in the Southwest long before the Spanish got there to influence the cuisine.