You Don't Have to be Rich, But...

Cooking Adventure: Baked Teriyaki Chicken
Source: All Recipes
The Bellydance Soundtrack: I got... by Beats Antique
Prep Time: 5 min.
Cook Time: 1hr. 20min.

...It definitely helps. My husband was complaining that I never use the cookbooks we have in the house, and this is very true. Aside from a few choice recipes that are tried and true, I rarely venture outside the Internet and Bon Appetit magazine for new concoctions. So, in an effort to break away from the usual, I took down Mario Batali's book "Molto Italiano". Looking through, here were some of the ingredients listed for some of the simplest recipes:

Manila Clams

Red Mullet

Cremini Mushrooms

Pancetta

Prosciutto di Parma

Dried Shrimp

The Golden Fleece

Okay, so that last one was an add-on on my part, but you get the idea. Apparently, being a celebrity chef must pay really well, because the only place I can go to find any of this is the Metcalfe grocery store in Madison - where, it just so happens, they were having a free chocolate and wine tasting. And whenever there's odd food and mixed with free food I'm there.

The first, chocolatey part was definitely the best bit of the visit. Seventy-two different flavors to choose from! And I really have to recommend the lavender chocolate. The best way to describe it is the way one of the grocery store staff did: "It tastes like it smells! Awesome!" 

The second, eye-popping part can be best described as the walking through hell bit. All the food looked so good. Fresh-baked foccacia, Tilapia and whole Striped Bass, prosciutto (very thinly sliced ham), and... no... could it be? It is! TAQUITOS! ...My grocery store doesn't sell them anymore. And aside from the Taquitos, everything was locally made, organic, and fiscally beyond my reach - like someone was taunting me with a carrot on a string. Well, or a Taquito.

This leads to my dinner tonight, of Baked Teriyaki Chicken. While it didn't come from several local chickens individually loved and read bedtime stories every night until they finally yelled, "Eat us! We can take no more love!", it was inexpensive and tasty. However, my mission to decrease my food budget and shop at this magical grocery store has begun. ...But I think Mario Batali will stay on the shelf a bit longer. Until I get a raise, that is.

Ingredients

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

Directions (WARNING Don't skimp on lining your baking tray with aluminum foil! This stuff is so sticky that it can peel the non-stick right off your tray!)

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 

2. Preheat oven to 425 degrees F (220 degrees C). 

3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.