Teriyaki Sauce

I like grilling stuff. Yes, yes…I’m aware the experts say burgers and steaks are best cooked in a hot cast iron skillet in their own fat. I’m not saying they’re wrong - I cook that way sometimes, too. However, there’s something about the little charred bits and the smoky flavors that makes grilled things rock. 

I like to marinade before grilling. Marinating imparts wonderful flavors into your food, tenderizes, and helps keep foods juicy.   

Real interest in preparing food (and being good at it) hit me when I was in high school.  One of my best friends back then was a guy named Joe, and we’re still the closest of friends today.  Back in nineteen-eighty-something, Joe’s mom shared her teriyaki recipe with me. Frankly, it kicks ass. 

It’s awesome by itself, but I have also used this recipe as a basis for a thousand variations…the possibilities are pretty much limitless. I’ve made it spicy with some sriracha or gochujang, or sweeter with Hoisin or pineapple juice. I’ve also added orange juice and Jamaican jerk seasoning blend. 

Here’s the foundation recipe:

~~~~~~~~~~

1 large clove of garlic - minced or pressed

1 TBS ginger

1 TBS sugar

2 TBS cider vinegar

1/2 cup soy sauce

1/4 cup white wine

~~~~~~~~~~

Now, I’m sure there’s a purist or two out there who’ll say, “Hey man, that’s not a true teriyaki sauce.”  To those people, I say - fine.  Rename the recipe to a name of your choosing, and call it your own...but try it!  It's tasty!

Back in nineteen-eighty-something I didn’t care about sugar, but if you watch sugar these days like I do, please know this works great with splenda instead. Also, if I have plenty of marinating time - I like to use fresh ginger instead of dry. Most times, I add some black pepper, too.

Chicken and beef both get very happy bathing in this concoction. I have also used it on venison, shrimp, tuna, and vegetables. Have fun with it!

Potato Salad from a Savannah Tavern

In 1987 after a year at Ferrum College in Southwest Virginia, I transferred to the Savannah College of Art & Design (widely known as SCAD) in Savannah, GA.  I always had a job during college...sometimes two, or even three.  Most of the jobs I had were related to the food service industry.  I waited tables, bartended, cooked, and did catering. 

One of the places I worked in the kitchen was a tavern on River Street. I think I may have signed an agreement saying I would not exchange information about recipes from the tavern with anyone, so I'll not call it out by name. That said, they were pretty well known for their reubens and potato salad. They were VERY secretive about that recipe...which I think is stupid.  Food brings people together, so why not share recipes so people can eat better at home? It's not as if people will stop going out to eat if you give out a recipe.  The Chart House was one of more expensive places to eat on River Street, and there was always a stack of free recipe cards by the front door there...and people *still* go there to eat.  Go figure! Secret recipes are just silly, gimmicky BS with a dash of paranoia.

I made literally hundreds of pounds in that tiny kitchen, so it was never necessary to take anything written...I just knew how to make it. I worked there over a year, and listened to lots of guesses as to what was in that famous potato salad. Garlic and dill were commonly guessed, but not ingredients. It's a case of simplicity at its finest - a very short ingredient list.

~~~~~~~~~~~~~~~~~~~~~~~~

5lbs. New Potatoes (Red)
8 oz. Sour Cream
8 oz. Mayo (I use Duke's)
3 or 4 Celery Stalks, chopped
1 Medium Yellow Onion (sweet if available), chopped
Salt and Pepper to taste*


Place potatoes in a large stock pot, cover with water and cook until a fork or skewer slides in and out of a potato easily.

While potatoes are cooking, make the dressing.  Place remaining ingredients in a food processor or blender, and blend well - but don’t purée. Set aside.

Drain potatoes and cool until you can handle them without causing a burn injury...but as hot as you can handle. This is because the pores of the potato are still open when the potato is hot, and will act more like a flavor sponge when you pour on the dressing. Peel and cut into bite sized chunks.

Pour dressing over potatoes and chill (preferably 24 hours before serving).


* Use more salt and pepper than you think you need. I never measure this - but I’d guess 1 1/2 to 2 tbs each...more pepper than salt.

~~~~~~~~~~~~~~~~~~~~~~~~

This recipe gets rave reviews from people who have been to that old tavern in Savannah, and those who haven't alike. Enjoy!