“Teriyaki” chicken salad from Where There's Smoke: Simple, Sustainable, Delicious Grilling (page 197) by Barton Seaver
- fennel seeds
- coriander seeds
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EYB Comments
Must marinate 4 hours to 2 days. Can substitute mesquite wood for hickory wood, Dry Sack sherry or Amontillado sherry for mirin, and extra virgin olive oil for the book’s “Chile-infused oil” specified in this recipe. Chile oil must infuse 1 week.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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