OUTDOOR ENTERTAINING
By Case Dighero | Photos by Chadwick Turner
Thrill of the Grill: The Food
For this year’s annual Thrill of the Grill cookout, I invited my friends Reiner Wibowo and Bari Abe of the renowned Rein Sushi & Hibachi in downtown Springdale. These new takes on classic Asian fare will have your friends and family asking for these recipes all summer long. Have fun — we sure did!
SESAME GINGER CHICKEN SKEWERS, CRUNCHY SLAW, BAO BUNS
Serves: 4 to 6 | Prep, Cook Time: 1 1/2 hours
INGREDIENTS
For Grilling:
2 1/2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
8 scallions, trimmed
6 bao buns (Available at local Asian markets)
For the Marinade:
2 1/2 cups full-fat Greek yogurt
1/4 cup fresh lime juice (from 2 limes)
1 tablespoon sesame oil
1 tablespoon soy sauce
2 1/2 teaspoons kosher salt
1 garlic clove, crushed
1 (2-inch) piece fresh ginger, peeled and finely grated
2 teaspoons coriander seeds
For the Crunchy Slaw:
6 cups shredded Chinese cabbage (about 1 medium-size head)
1/4 cup scallions, finely minced
1 tablespoon fresh ginger, finely slivered
2 tablespoons sesame seeds
1/3 cup rice vinegar
1 tablespoon soy sauce
1/3 cup sesame oil
1 tablespoon fresh cilantro leaves, finely minced
Hot red pepper flakes to taste
TECHNIQUE
Prepare the chicken: Cut each thigh in half. Rub with salt and set aside.
Prepare the marinade: In a small bowl, mix the yogurt, lime juice, sesame oil, soy sauce, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, coriander seeds and chicken. Make sure chicken is coated thoroughly, then refrigerate for 1 hour, or up to 24 hours.
Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, place them in water to soak for 15 minutes. Or, use metal skewers or none at all.
Make the slaw: Put the cabbage in a large bowl. Toss with the scallions and ginger. Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat and set aside.
Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the cilantro leaves and red pepper flakes, and toss again. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait at room temperature an hour or two before serving.
Prepare the grill: Clean the grate thoroughly and build a hot fire, or heat to medium-high if using gas. The skewers will cook over intense, direct heat.
Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken. If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
Steam the bao buns. Lay them on the serving platter and place the chicken on top. Place reserved marinade in a small bowl, squeeze with lime and serve skewers with crunchy slaw.
FIVE-SPICE SHRIMP WITH GRILLED BOK CHOY
Serves: 4 to 6 | Prep, Cook Time: 45 Minutes
INGREDIENTS
For the Five-Spice Shrimp:
1 1/2 pounds large shrimp, peeled and deveined
Salt
1 tablespoon granulated sugar
1/2 teaspoon five-spice powder
1 tablespoon soy sauce
2 tablespoons Chinese rice wine, sake or dry sherry
For the Bok Choy:
2 pounds baby bok choy, trimmed
3 tablespoons vegetable oil
For Garnish:
5 quail eggs, hard boiled, peeled and halved (Available at Asian markets)
1/4 cup scallions, slivered
Cilantro sprigs
Lime wedges
TECHNIQUE
Prepare the shrimp: Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt (to taste), sugar, then five-spice powder.
Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine, then gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes.
Prepare the grill: Clean the grate thoroughly and build a hot fire, or heat to medium-high if using gas.
When grill is hot, add the shrimp in a single layer. Work in batches if necessary to avoid crowding. Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side.
Prepare the bok choy: While shrimp is cooking, toss bok choy in vegetable oil, salt and pepper. Then, grill on each side until nicely charred, about 4 to 5 minutes total. Place a bed of grilled bok choy on a platter.
Transfer cooked shrimp to the platter of grilled bok choy, placing on top of greens. Garnish with quail eggs, slivered scallions, cilantro and lime wedges to serve.
YAKISOBA | YAKI MEANS FRIED. SOBA MEANS NOODLE.
Serves: 4 to 6 | Prep, Cook Time: 30 Minutes
INGREDIENTS
Yakisoba sauce is available at local Asian markets, but you can make your own with this recipe.
For the Yakisoba Sauce:
1 tablespoon granulated sugar
2 teaspoons mirin or sweet wine
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
For the Noodles:
1/2 yellow onion
1 carrot
3 shiitake mushrooms
2 scallions
4 cabbage leaves
3⁄4 pound sliced pork belly (or your choice of meat and/or seafood)
2 tablespoons oil
1 tablespoon black pepper
1 package yakisoba noodles or egg noodles (typically comes with 3 servings)
Garnish:
Dried seaweed nori
Pickled red ginger (Kizami beni shoga)
TECHNIQUE
First, mix all the ingredients for the yakisoba sauce into small bowl, then set aside.
Dice all the vegetables and cut the pork belly into 1-inch cubes.
Boil the yakisoba noodles for 1 minute, drain and set aside.
Build your grill to medium-high heat, then place wok or pan over grill and allow to get hot. Cook the pork belly in the oil with the black pepper until golden brown, then add yellow onion, carrots, shiitake mushrooms, scallions and cabbage; stirring often, cook until soft.
Add the cooked noodles and mix. Then, pour the yakisoba sauce and stir with a spatula or tongs. Once all the sauce is distributed, cook for another 2 minutes.
Place noodles on a platter, then top with nori and pickled red ginger.
GRILLED HIBACHI STEAK, FRIED RICE BURRITO
Serves: 4 to 6 | Prep, Cook Time: 45 Minutes
INGREDIENTS
Fried Rice:
13 ounces jasmine rice, cooked (Can be cooked ahead of time and kept overnight in refrigerator.)
2 whole eggs
1 tablespoon vegetable oil
1/2 yellow onion, diced small
1/2 carrot, diced small
2 tablespoons butter
3 green onions, chopped small
Fried Rice Seasoning:
1 teaspoon salt
1⁄2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon sugar
1 tablespoon soy sauce
Grilled Vegetables:
1 red bell pepper
1 carrot
1 yellow onion
1 zucchini
1 tablespoon cooking oil or 1 tablespoon butter
Salt
Pepper
Steak Hibachi:
16-ounce New York Strip Steak, cut into large diced chunks
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon soy sauce
2 tablespoons teriyaki sauce
2 extra large flour tortillas
TECHNIQUE
Fried Rice:
Over medium heat on a cast iron flat-top grill or in a pan on a grated grill, add oil and eggs then scramble. Add the yellow onion and carrot, then cook until soft. Then, add the butter and rice, stirring to mix. Add the fried rice seasonings and stir to mix. Last, add the green onions and cook for about 1-2 minutes.
Grilled Vegetables:
Cut the vegetables in big chunks, about 1 1/2 inches. Over medium heat on a cast iron flat-top grill or in a pan on a grated grill, add butter or cooking oil. Add in all vegetables, cook until it gets some char and smells fragrant. Season with a pinch of salt and black pepper, mix it, and set aside.
Steak Hibachi:
Over high heat on a cast iron flat-top grill or on a grated grill, spray cooking oil then sear the steak. Season with salt, black pepper, butter, garlic powder, soy sauce and teriyaki sauce. Once cooked to medium internal temperature, remove and set aside.
Assembly:
(This is optional for those who want to take the hibachi to the next level.) Take a tortilla and heat it up on the grill for 5 seconds on each side. Place fried rice, grilled veggies and steak pieces on the tortilla, then wrap it by first folding the tortilla up from the bottom, then folding the sides, and rolling it tight until closed. Put it back on the grill for 1 minute on both sides. Slice in half and serve.