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:

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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

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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!

The Green Crack

A friend of mine posted a picture of a restaurant menu page showing a description of a sauce they called Green Crack.  With curiosity, I began to search the internet for answers.

The first recipe I found was basically a cilantro puree.  It had some vinegar, salt, mayo, and olive oil.  We found this recipe delicious - but I later found out the original sauce posted by my friend had avocado...so I went back to the drawing board.

I like to think of sauce recipes as living documents...but here's where I am with the Green Crack today:

1 bunch Cilantro - washed, patted dry
1 avocado - diced
2 garlic cloves - minced
2 tbs cider vinegar
3 tbs mayo
1 tsp salt
1 tsp cajun seasoning
2 tsp lime juice
1/2 cup extra virgin olive oil

Combine all ingredients in a blender or food processor, and blend smooth.

Dip grilled chicken in it, dip veggies in it, schmear it on steak, spoon into tacos...enjoy!

The Salsa

When Herndon, VA's legendary Mexican joint The Tortilla Factory closed down after over 30 years of fabulous food, there were a whole lot of saddened people.  We were sad we could no longer dine in what had become a Herndon institution...but mainly because we could no longer get the chips and salsa.  The chips were home made and sensational...but the salsa was something really special.  The restaurant closure left us standing in the shadow of a huge condimental void, and my old friend Mason and I decided; the only way to step out of the darkness was to make our own salsa...and so the pursuit to replicate the Tortilla Factory salsa began.

After some digging (and bothering people who used to work at the restaurant), we got our hands on what we were told was "the" recipe.  Mason and I experimented with it, and we have both implemented subtle variations to the recipe we started with.  At first, my variations came in the name of trying to replicate the Tortilla Factory's concoction...but along the way it just became a pursuit of damn good salsa - and many have told me that's what I make.

Some kitchen notes about the recipe:
• The recipe we got didn't have mixing instructions. I use a blender, and I put the cilantro in first.  Once all the ingredients are in, I just pulse it until everything's mixed and chopped nicely...being careful to not liquify.  I like it to have some texture.
• For those that don't have a kitchen scale, 3-4 oz of cilantro is about what most grocery stores sell as a bunch, and that's with just the very bottoms of the stems trimmed off. It's going to seem like an awful lot of Cilantro - but roll with it. 
• I have made several batches that ended up with a dominance of onion flavor. To prevent this - use a medium onion on the smaller side, or use a half or 3/4 - depending on the strength of the onion. 
• Fresh tomatoes might seem like a better idea than canned, but I've tried it both ways and with numerous varieties of tomatoes, and my conclusion is the canned is not only easier but tastes better.  Furthermore, I always use San Marzano tomatoes.  They're more expensive, and worth it.

1 28oz can tomatos
1 Medium sweet onion - chopped
2 tsp prepared chopped fresh garlic
2 tsp oregano (Mexican oregano preferred)
2 tsp salt
1 1/2 tbs black pepper - fresh ground
1 tbs Tabasco
3-4 oz cilantro - chopped
1/2 cup red wine vinegar
1/4 cup corn oil

A note about chips.  The Tortilla Factory's chips were very crisp and thin.  The closest Mason and I have found are a brand called Xochitl.  I find them at Whole Foods and Wegman's consistently.  I've heard Walmart and Giant sell them, too - but have looked and never seen them there.  An alternate is Tostitos Cantina Thin & Crispy.  Those are available pretty much everywhere.

If you try it - I invite you to come back and let me know what you think.  Also - please leave a comment if you made any variations and/or substitutions!