Hibachi to the Rescue
Posted
Sat, 06/14/03
Today I became immersed in writing, so Wilbert moseyed over to Fred Meyer and picked up a Hibachi grill. Of all things we've purchased recently, an outdoor grill was the one item we kept leaving off the list. Without a backyard fence, what was the point? Well, the fence still doesn't exist, but Wilbert decided we could use a little grill.
Actually, I like the Hibachi grill. I had one several years ago when I lived in an apartment in Salt Lake City. I'd load the grill with charcoal and spray it with lighter fluid, and have myself a good time. Of course, the grill remained outside the front door of my flat but I kept a watchful eye until it cooled down.
The weather in Spokane was perfect today; a light wind with clouds here and there. The temperature didn't go much over 80-degrees. I didn't mind standing in the sun for a brief period. Because I'm of Irish descent and unusually pale, sun rays and my skin don't mix.
We enjoyed marinated steaks (his with olive oil, salt, black pepper and garlic salt; mine with fresh garlic, teriyaki sauce and a shot of soy sauce). I've tried to convince Wilbert for two years that teriyaki marinade is the best route to tender meat, but I've yet to win him over.
I also prepared a simple side dish (Grilled Potatoes Labrecque), learned from my mother's cousin Jackie. The recipe calls for several potatoes, peeled and sliced in the shape of circles. The potato slices are arranged on a piece of long foil, grouped together in the middle. After placing dots of butter on potatoes, add thinly-sliced onions on top and sprinkle with salt and black pepper to taste. Wrap the foil tightly, making sure the ends are secure so juices don't run out while cooking. Throw the entire package onto the grill and allow it to cook for about thirty minutes (test potatoes for doneness with a fork). Not only is the dish splendid, it's easy to prepare with none of the bothersome wash-up.
Wilbert is tickled with the new Hibachi. Next up? Tomorrow we're having grilled chicken and garbanzo bean salad.
*Trivia: The hibachi is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material designed to hold burning charcoal. In the USA, "hibachi" refers to a small cooking stove heated by charcoal (called shichirin in Japanese), or an iron hot plate (teppan) used in teppanyaki restaurants. Data Source: Wikipedia.
Tags: Grilling;
Japan;
Kitchen Gadgets & Appliances; Potatoes
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