Another one of my family’s favorite dishes is Chicken Teriyaki.

Ingredients for Brine:

• 1/2 cup water
• 2 tablespoon dark soy sauce
• 2 tablespoon dark brown sugar
• 2 tablespoon mirin

4-6 skin-on filleted (boneless) chicken thighs

Ingredients for Teriyaki Sauce:

• 2 tablespoon mild flavored honey
• 2 tablespoon dark soy sauce
• 2 tablespoon mirin
• 2 tablespoon sake (Japanese rice wine)

Procedure:

1)  Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour.

2)  To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy . It should take on a caramelized taste but be careful not to burn it.

3)  When you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet  and put the chicken thighs skin side down onto the rack.

4)  Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve chopped up on a bowl of steaming hot rice with some extra sauce.

5)  Happy eating! 

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Ingredients:

• 1 pound spaghetti
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 tablespoon extra-virgin olive oil
• 6 ounces thickly sliced pancetta or bacon, cut into 1/8-inch dice
• 2 garlic cloves, thinly sliced
• 1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
• Pinch of freshly grated nutmeg
• Freshly ground pepper

Procedure:

1)  In a large pot of boiling salted water, cook the spaghetti until just al dente or firm to the bite. Drain, reserving 1/2 cup of the pasta cooking water.

2)  Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

3)  Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.