Cooking easy . . .

May 9, 2011 at 5:58 pm John Davis Leave a comment

Dear Wine Insiders,

I’m becoming a more confident in the kitchen.  (Several previous blogs, here, here and here explained how I recently took up cooking.)   Despite my wife’s urging, I have yet to take a cooking course, preferring to trust my gut, which I’m happy to say has somewhat ebbed, apparently the result of more cardio, fruits and veggies.

I’d like to continue to share some recipes, which are delicious, go well with wine and equally importantly, there are fairly “idiot-proof.”  I’m not afraid to screw up; I just don’t want to do it too often.

Here is one I can rely on – fast and easy.   I found it on Allrecipes.com.

Grilled Teriyaki Chicken  – 15 minutes prep time and 15 minutes cook time.  Serves two.

Ingredients:   

1/3 cup water                                                    2 garlic cloves, minced

¼ cup sherry, or chicken broth                   ½ teaspoon ground ginger

(I’ve never used sherry)

¼ cup reduced-sodium soy sauce             2 (6 ounces) skinless, boneless chicken breast halves

Directions:

1. In a small saucepan, combine all the ingredients except the chicken.  Bring to a boil over medium heat; cook for one minute.  Cool for 10 minutes.  Pour into a resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for at least 2 hours.
2. Drain and discard marinade.  Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run clear.

Easy enough. With most grilled foods, including hearty seafood, I’ll pair this with a slightly chilled red wine, usually Pinot Noir or Merlot.  You may want to cut up the chicken into several pieces to provide more surface area for the Teriyaki marinade.

More to come.

Kind regards,

John Davis, founder, Wine Insiders

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