Last year I did this recipe for Spicy Sweet Soy Sauce Marinated Chicken which really had a lot of flavor.  I decided to give it another try for Mother's Day Weekend with a few changes.

Ingredients:

• 1/2 C Low Sodium Soy Sauce
• 1 T Thick Soy Sauce
• 1/4 C Sake
• 1/3 C Sugar
• 1 T Dark Sesame Seed Oil
• 2 Large Garlic Cloves, minced
• 1 Scallion Trimmed and minced (white and green)
• 1 T finely grated fresh ginger
• 2 T Sriracha Hot Sauce
• Package Banana Leaves (soaked in water)
• Mixtures of Chicken Drumsticks and Thighs (with skin and bone)

Instructions:

1. In a large bowl, whisk together the thin and thick soy sauces, sake, and sugar until the sugar is completely dissolved.
2. Add the sesame oil, garlic, ginger, and Sriracha Hot Sauce and stir well.
3. Using a skewer or toothpicks, poke holes all over the chicken.
4. Place the chicken in resealable plastic bags and pour marinade in, remove the air and place in refrigerator for 4 hours, turning every hour or so.
5. Prepare the grill for indirect heat
6. Line the grill grates with the banana leaves.
7. Grill the chicken until done, juices run clear, turning frequently to prevent burning.

Results:

This is one of my favorite chicken marinades I have tried, as it is loaded with flavor that goes well with chicken.  The Sriracha Hot Sauce can be found at most grocery stores in the Asian Food isle (if I can get it in Iowa, you can probably get it where you live).  I picked up the banana leaves at a Mexican Grocery store in town, you can probably get these at an Asian Food Market or a well stocked grocery store.  Make sure you use indirect heat as this marinade will burn fairly quick on the chicken.

Ingredients:

• 6 Ears of corn
• 1/2 Stick butter
• 1/2 T Oregano
• 2 t Salt
• 2 t Pepper

Instructions:

1. Soak the corn in water for about 30 minutes to soften the husk, also provides extra moisture to keep the corn moist while grilling.
2. Remove a 2 to 3 layers of the husk, leaving a few layers to protect the corn while grilling.  Save the layers you are removing.
3. Pull down the remainder of the husk as close to the bottom as you can get them, without completely removing.
4. Remove as much silk as possible from the corn.
5. Melt the butter and add Oregano, salt, and pepper to the melted butter.
6. Apply butter mixture with a basting brush to the corn.
7. Close up the husks, making sure that the corn is completely covered to protect it from the heat.  Tie the husks closed on top with the saved layers.
8. Grill with indirect heat for 20 - 30 minutes.

Results:

It is still early in the season, and I rarely buy corn on the cob from the grocery stores.  I usually pick them up at a road side stand or from family members that grow corn, as the corn is much fresher and sweeter.  If you buy your corn at the grocery market usually, I highly recommend to find a road side stand or farmers market to get some fresh corn.  The melted butter with Oregano added a lot to the corn.  I recommend experimenting with different spices with the melted butter to get different types of flavors.

Ingredients:

• 3 C Bitter Orange Juice
• Handful fresh cilantro chopped
• 1 T Dried Oregano
• 1 t Cumin
• 1 t Cayenne
• 4 Green Peppers
• 2 Yellow Peppers
• 2 Red Peppers
• 1 Onions (White)
• 3 lbs Pork Steak
• Salt and Pepper
• Tortillas
• Salsa
• Sour Cream
• Guacamole

Instructions:

1. Mix together Bitter Orange Juice, Fresh Cilantro, Dried Oregano, Cumin, and Cayenne in a bowl and set aside
2. Thinly slice the Peppers and onion and toss in a plastic Ziploc bag
3. Pour half the marinade in the bag with the vegetables and set in refrigerator for 4 hours
4. Season pork steaks with salt and pepper and place in shallow dish
5. Pour remainder of the marinade over the pork steaks, cover and refrigerator for 4 hours
6. Prepare grill for medium heat
7. Put vegetables in a grill wok or bowl meant for grilling vegetables and place on grill
8. Place pork steaks on grill
9. Grill till vegetables are cook and pork steaks are cooked throughout
10. When completed let pork rest for 10 minutes
11. Dice the pork steaks into small chunks
12. Serve pork and vegetables with tortillas, salsa, sour cream and guacamole.

Recipe:

• 2 16 oz Cans of Black  Beans, drained and rinsed
• 1/2 C finely chopped onions
• 1/2 C Dry Bread Crumbs
• 4 TB Chunky Salsa
• 1/2 t Ground Cumin
• 1 t Hot Pepper Sauce

Instructions:

1. In a bowl, mash black beans with a potato masher or fork
2. Mix in one ingredient at a time and stir thoroughly
3. Form into desired sized patties, I usually get 4 to 5 patties
4. Grill over direct medium heat for about 5 minutes per side.

Serve on a good bun and serve with salsa, sour cream, and guacamole.

Results:

This is the second time I created the Black Bean Burgers and these turned out even better this time.  It was a grill at work day, and all the people that were asking "where's the beef", really enjoyed these burgers.