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Netflix and Grill With Chef Carl
CSSI Staff Post - April 22, 2020
I’m a sucker for a good true crime documentary. Whether it’s Tiger King, Making a Murderer
or Evil Genius, like a good book, I can’t stop until I’ve seen the whole thing. When I need to watch something on the lighter side, Parks and Recreation and Nailed It are always my go-tos. A few other shows that are underrated are Peaky Blinders, Kingdom
and Dogs.
Pork or Chicken Yakitori Skewers
2 lbs. – Pork Shoulder, boneless OR Chicken Thighs, boneless and skinless
1 cup – Red Onion, sliced thin
4-5 ea. – Thai Red Chilis, sliced thin (use more or less depending on desired heat level)
3 Tbsp. – Garlic, rough chopped
1 ½ cup – Lemon Lime Soda
¾ cup – Soy Sauce, low sodium
¼ cup – Rice Wine Vinegar, unseasoned
¼ cup – Kanzuri or Gochujang Chili Paste
1 Tbsp. – Salt, kosher
1 tsp. – White Pepper, ground fine
2 oz. – Shiitake Mushroom, dried
Special Equipment
50-60 ea. – 8” wooden skewers, soaked overnight in water
Directions
- Place pork or chicken flat on a lined baking sheet and freeze for 45-60 minutes to firm up the meat.
- Remove from freezer and slice the meat as thin as possible.
- (For Pork Shoulder), slice shaved meat into 1”-2” wide strips.
- In a medium bowl, whisk together red onion, chilies, garlic, soda, soy sauce, vinegar, chili paste, salt, pepper and mushrooms until the salt is dissolved.
- Gently fold in meat to the marinade mixture, cover and let marinade for 6-8 hours.
- Reserve the marinade. Skewer the marinated meat on the soaked skewers, leaving 2” of space at the bottom to hold. Reserve on a lined baking sheet.
- In a medium sauce pot, bring the leftover marinade to a simmer and let reduce by half.
- Using a grill on high heat, place each skewer down with the exposed handle hanging off the grill for easy maneuverability. Flip skewers every minute while brushing the reduced marinade glaze on each skewer with each turn.
- Pork should take 4 minutes while chicken should take 5-6.
- The meat should be charred but not burnt, with a nice sheen to them from the glaze.
Carl Schwartz
Culinary R&D Manager
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
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