Hoisin BBQ Chicken Thighs, Asian Slaw, Grilled Peaches, Green Onion (Scallion) Pancakes

Hoisin Marinade

- Chicken thighs, trimmed
- Hoisin sauce
- Orange juice
- Brown sugar
- Blueberry puree
- Soy sauce
- Shaoxing rice wine
- Balsamic vinegar
- Molasses

1. Trim chicken thighs, removing excess fat and skin.
2. Mix together marinade, hoisin should be about 1 cup, cover with orange juice. Add rest of the ingredients; I had some blueberry puree leftover from my gelato making, so I added that in as well.
3. Cook marinade until slightly reduced.
4. Reserve a cup of marinade for brushing on thighs later.
5. Marinate thighs overnight.

Asian Spice Rub

- Salt
- Pepper
- Chinese 5-spice powder
- Garlic powder
- Paprika
- Cayenne powder
- Ground ginger
- Cinnamon

1. Mix together spices.
2. Remove chicken from marinade, sprinkle with spices.
3. Grill 5 minutes each side, at about 375-400 degrees F, or until juices run clear from the bone.
   
4. Remove from grill, transfer to another grill at a lower temp of about 200 degrees F.
5. Brush on marinade, grill each side for an additional 1-2 minutes.
6. Enjoy prodigious lip smacking!

Slightly burned, but no less delicious!

Asian Slaw

- White radish
- Carrots
- Purple cabbage
- Fresh ginger
- Peanut sauce
- Sesame oil

1. Finely julienne radish, carrots, cabbage.
2. Finely grate ginger, and add to radish mix.
   
3. Toss with peanut sauce and sesame oil.

Best served chilled.

Grilled Peaches with Mango Sherbert

- Yellow peaches
- Olive oil
- Honey
- Basil
- Rosemary
- Mango concentrate
- Light cream
- Whole milk

1. De-pit peaches, cut in half.
   
2. Mix together olive oil and honey, brush lightly onto both sides of peach.
3. Sprinkle with dried basil and rosemary.
4. Grill gently.
5. Serve with mango sherbert

I think it was a nice, light summer dessert.

Scallion Pancakes

- 1 cup unbleached AP flour
- 1 cup bleached AP flour
- 1 cup King Arthur's White Whole Wheat flour
- boiling water
- green onions
- sesame oil
- salt

1. Make hot water dough from flour and boiling water.
2. Let dough rest for a few hours.
3. Roll out into rounds, brush with sesame oil, sprinkle with diced green onions, and salt.
4. Roll into a spiral, then flatten.
5. Pan fry.

Nothing beats a nice stack of Chinese green onion pancakes.