Friday, February 25, 2011

Savory Sauce: Asian BBQ

New Theme! Let's all be excited. So, as I'm sure you are aware, Western culture is obsessed with carbohydrates (such as wheat, corn, sugars, etc.). It is also common knowledge that an excess of these foods contributes to weight gain and unhealthiness. I do not eat an excess of these foods, but I have recently decided to try and eat even LESS of these foods. Out of this goal, my new theme was born. Using flavorful sauces is a perfect way to make eating meats and vegetables much more interesting.


Asian BBQ Sauce over Drumsticks 






























Asian BBQ Sauce
1 part soy sauce
1 part ponzu sauce
1 part BBQ sauce


I rarely post recipes involving pre-made ingredients, but there you go. The amount of sauce you make is up to you. Your parts will be bigger or smaller depending on how many drumstick you are making.
- Preheat the oven to 450 degrees.
- Mix ingredients for sauce together in a bowl.
- Place the drumsticks and mushrooms (or vegetable of choice) in an oven safe dish.
- Pour half the sauce over the meat and vegetables, then place in the oven.
- Use the rest of the sauce to baste the drumsticks throughout the cooking process. 
- Bake until the meats internal temperature is around 160 degrees F., around 50 minutes.
- If you want more of a glazed effect, broil the drumsticks briefly at the end of the cooking process. Baste the meat constantly while broiling to form that nice layer on top.




Any BBQ sauce will work for this recipe, store bought or homemade. Ponzu sauce is a Japanese citrus sauce. It comes in a bottle similar to a soy sauce bottle and can be found in the international section of a grocery store or at a specialty Asian market. Soy sauce, is pretty self explanatory. I made this recipe up using things I had laying around my house. Feel free to experiment with how much of each ingredient you use. Changing the ratios will change the flavor and in that way you can achieve the taste you like best. 
More flavor-filled food to come!


-credit-
Me.


L.Mousse

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