pUnk, taTToo, aRt

PREPARATION:

Flatten chicken breasts and cut them in halves. Marinate chicken in teryaki sauce for 15 minutes in the refrigerator. Wash and tear lettuce into small pieces.  Slice onion into thin rounds. Grill chicken until well-cooked. Put a piece of chicken on the bottom half of a bun and spread some mayonnaise on the chicken. Place onion slices and lettuce over the chicken. Put the other half of the bun on the top.

*Makes 4 servings.

INGREDIENTS:

• 2 chicken breasts
• 2-3 slices fresh ginger root
• 1 tbsp sake
• 1/2 tsp salt
• 1/4 lb bean sprout
• 1-2 cucumber
• 3 tbsp mirin
• 3 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 1/2 cup sesame seed

 

PREPARATION:

Boil water in a pan. Add sake, salt, ginger slices, and chicken in the pan. Boil chicken breasts until cooked. Cool chicken and tear into thin strips. Boil bean sprouts in a pan for a minute and drain. Cut cucumber into thin strips. Grind sesame seeds well and add soy sauce, mirin, and rice wine vinegar. Add some chicken soup stock in the sauce to adjust the thickness. Stir the sauce well. Spread bean sprouts and cucumber in a large plate. Put chicken strips on the top. Pour sesame sauce over the salad before serving.

*Makes 4 servings 

Ingredients:

1/2 cup cold water
1/2 cup cold milk
1/2 cup orange juice (homemade's best but you can use frozen concentrate)
1/8 cup sugar (adjust to your flavor)
1-1/2 teaspoons vanilla
3 ice cubes

Directions:

Place the ice cubes in the blender first. Pour the milk, water, and orange juice in. Add the sugar in next, and finish by adding the vanilla. Pick a setting on the blender that will fully crush the ice cubes.  Now the taste test. If it doesn't taste sweet enough, either add more sugar or add a little more vanilla and mix it once more. Adding more orange juice will diminish the vanilla flavor to next to nothing. Pour yourself a glass. If you blended it correctly a foamy white layer should rise the brim of your cup. Serve chilled and enjoy!