Huli Huli Chicken, Italian green beans and Japanese style potato salad

HULI HULI CHICKEN From Beth

4 – 6 Boneless Chicken Thighs, cleaned of excess fat, cut into chunks

Sauce:

1/4 c. Brown Sugar

1/3 c. Ketchup

2 T. Dry Sherry (or Mirin)

1 ¼ t. Grated Ginger

½ t. Garlic Powder

½ t. Onion Powder

1 T. Garlic Chili Paste

1 T. Soy Sauce

½ t. Sesame Oil

Reserve 1/3 c. sauce for basting. Marinate Chicken chunks in sauce for 3 hours or overnight.

One half hour before grilling, drain marinate off chicken. Add 1 T. Canola oil and stir to coat. Grill over med-high flame on a piece of non-stick foil. After turned twice, baste with reserved sauce, allow to caramalize.

Serve with basmati rice.

POTATO SALAD, JAPANESE STYLE

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered

Kosher salt

2 Persian cucumbers, thinly sliced crosswise

2 teaspoons rice wine vinegar 

6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie

1/2 teaspoon Japanese hot mustard

1 small carrot, quartered and thinly sliced crosswise

1/4 red onion, thinly sliced

2 hard boiled eggs, chopped

1 scallion, white and light green parts only, chopped

/ingredients

DIRECTIONS

1.

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

2.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid. 

3.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

4.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

FAGIOLINA AL POMODORO -green beans with tomato (from The Silver  Spoon- English translation version)

4 1/2 C. green beans, trimmed

2 T. olive oil

1 onion, chopped

5 tomatoes, peeled, seeded and chopped

6 green olives, pitted and quartered

6 fresh basil leaves, chopped

salt and pepper

Cook the green beans in boiling salted water 10 minutes. In another pan, heat oil and cook onion and garlic over low heat, about 5 minutes.  Drain the beans and add to onions and mix well. Stir in tomatoes, season with salt and pepper and remove the garlic.  Simmer over low heat for 10 minutes, add the olives and basil and cook for 5 more minutes. Serve warm.