Kitchen Adventures

Spicy Scallion Pancakes, Sautéed Asparagus with Bacon, Braised Teriyaki Chicken Thighs

All recipes originated from Epicurious.com. The bacon was a last minute addition, mostly because I wanted to sear the thighs before making the teriyaki but didn't want to waste the oil opportunity. The pancakes weren't originally advertised as be spicy, but I found the single Serrano chili (seeds and pith removed) still too spicy. Despite my multiple grocery lists and pantry checks, I underestimated the number of eggs in the fridge. Equal parts corn starch and a bit of extra vegetable oil seemed to do the trick. The real star was of course the chicken. I lightly (2-3 minutes per side) seared the thighs in the bacon fat, set them aside, and then made the teriyaki sauce. Yes, this is the western equivalent (with garlic and sugar). To many reviewers’ suggestions, I substituted brown sugar for white sugar. I also substituted a bit of honey. Maybe it's the novelty of the apparatus (and its yet-to-be-cleaned status), but the new 5 quart generic braising pot is really awesome. It holds heat well and is a great size for something like this. Plus, there is something really beautiful about seeing the contrast between the stark white porcelain and the various browns of the fond. If you've used nonstick pans for as long as you can remember (like me), this may be as much a revelation to you as it was to me: Fond is amazing to look at. Also, it really gives you a sense of what all of that scraping and deglazing adds up to. The teriyaki itself (after the chicken was removed, and it was reduced a bit) was nice...albeit superfluous. I think it would have been better to let it cool a bit and skim the fat. Let's just say I have a cup of it in the fridge...waiting...to jump in and save the day at any moment! Anyway, I'm happy with the results. J scarfed it down, despite the chopsticks. That counts for something, certainly.