1Soak skewers in water for about 10 minutes. Trim chicken thighs as desired. Slice thigh meat into ¾ inch wide strips along grain. Cut each strip into 1 inch long pieces.
2wash pepper thoroughly and cut whole pepper in half
wash inside and remove all seeds
cut pepper lengthwise into 3/4 inch strips
cut ends off so that you get consistent flat strips without the curvy ends
save the curled ends and odd sized ends off for tomorrow’s omelet or stir fry
cut the strips into 3/4 inch squares
3skewer small odd size pieces of chicken first
skewer a piece of pepper next through the skinless side first
skewer 1 or 2 more pieces of chicken and then another piece of green pepper until skewer is filled up
4grill until chicken become a nice golden brown color and flip over to do the same on the other side
once both sides are grilled, dip the skewer into your yakitori sauce and grill again for another 10 to 20 seconds on both sides
5make sure the spaces between the green peppers and pieces of chicken are as consistent as possible among all the skewers
be careful not to burn the skewers because the teriyaki sauce can burn more easily
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.
We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.
Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.
In this episode of Kitchen Essentials, we visit chef Matt Hyland, at his celebrated pizza restaurant Emmy Squared in Williamsburg, Brooklyn. The specialty at Emmy is Detroit-Style pizza, so Matt talks us through his essential tools to make these pies. We start with the squared pan that has roots in the automotive industry, followed by the flat-bottom ladle he uses to create stripes with the sauce. We then look at the clamp the chef uses to bring the pizza out of the oven, finish with his trusty pizza cutter, and a cooling rack, essential for keeping the pies crunchy.