Favorite Recipes of Maverick Swaniel Harrienger











Serves 6-8.

Ingredients:

  • 4 whole, bone-in chicken legs
  • 2 cups mirin
  • 2 cups soy sauce
  • 1 cup dry sake
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 16 large scallions, cut into 1″ pieces
  • 1 2″ piece ginger, peeled + thinly sliced
  • 16 bamboo skewers, soaked in water 30 minutes

Directions:

  1. Make the yakitori sauce:  Arrange an oven rack 4″ from broiler.  Heat broiler.  Remove the bones from the chicken legs + cut bones into small pieces.  Cut chicken meat into 0.25″-thick slices; refrigerate until ready to use.  Transfer the bones to a 4-quart saucepan + add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, + 1 cup water.  Bring it all to a boil, reduce the heat to medium-low, + cook 1.5 hours.  Pour through a fine-mesh sieve into a bowl and let the sauce cool.
  2. Working with one skewer at a time, thread alternately between 4 slices of chicken + 3 pieces of white scallion parts, piercing chicken slices though their ends, forming folded slices + piercing white scallion parts perpendicular to skewer.
  3. Build a medium fire in a charcoal grill or heat a gas grill to medium.  (Alternately, heat a cast-iron grill pan over medium-high heat.)  Add skewers + cook 6 minutes.  Brush with the yakitori sauce + continue cooking 2 minutes more.  Transfer to a serving plate, drizzle with more yakitori sauce, + serve immediately.


Serves 4.

Ingredients:

  • 1 pound ground chicken
  • 20 cashews, roughly chopped
  • 3 dried shiitake mushrooms, softened in hot water, stemmed, + finely chopped
  • 3 scallions, 2 finely chopped, the green part of 1 julienned
  • 4 teaspoons soy sauce
  • 1 tablespoons oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 0.5 teaspoon sugar
  • Kosher salt, to taste
  • Freshly ground white pepper, to taste
  • 2 tablespoons peanut oil
  • 3 cloves garlic, finely chopped
  • 16 leaves iceberg lettuce
  • Sweet Asian chili sauce (serving)

Instructions:

  1. Put the chicken, cashews, mushrooms, + chopped scallions into a bowl.  Mix soy sauce, oyster sauce, wine, cornstarch, sugar, salt, + pepper into another bowl.  Pour over chicken.  Toss well.  Let marinate 15 minutes.
  2. Heat the peanut oil in a 12″ skillet over high heat.  Add garlic + cook 10 seconds.  Add chicken mixture + cook 3 minutes.  Transfer the chicken to another bowl.  To serve, spoon some chicken onto each lettuce leaf.  Garnish with julienned scallion + chili sauce.


Makes 4 cups.  Serves 16.

Ingredients:

  • 1 pound sharp yellow cheddar cheese
  • 1 8-ounce jar diced pimientos, drained
  • 1 8-ounce package cream cheese
  • 0.75 cup Duke’s mayonnaise
  • 2 teaspoons garlic salt
  • 0.25 teaspoon cayenne pepper
  • Crackers (serving)

Directions:

Grate cheddar cheese into the bowl of a stand mixer fitted with a paddle.  Add pimientos, cream cheese, mayonnaise, garlic salt, + cayenne.  Beat on medium speed 1 minute.  Serve with crackers.



Makes 3 cups.

Ingredients:

  • 1 cup unpeeled hazelnuts
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons agave syrup
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon pure vanilla extract

Instructions:

  1. Place the hazelnuts in a bowl + add enough filtered water to cover the nuts by 1″.  Soak the hazelnuts overnight (max) or 12 hours (min).
  2. Drain the nuts + rinse well under cold water.  Transfer the nuts to a blender + add 3 cups filtered water.  Puree on high 2 minutes. Add the cocoa, agave, salt, + vanilla + puree 1 minute more or until smooth.
  3. Strain the mix through a fine-mesh strainer lined with cheesecloth.  Serve immediately or refrigerate for up to 3 days.


Serves 1.

Ingredients:

  • 1 1.5″ piece fresh ginger, peeled + chopped
  • 1 Bartlett pear, cored + chopped
  • 2 cups baby spinach
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 1 cup coconut water
  • 0.5 cup ice
  • 0.125 teaspoon kosher salt

Directions:

To the pitcher of a blender, add the ginger, pear, spinach, mint, lemon juice, coconut water, ice, + salt.  Puree on high 2 minutes, scraping down the sides of the blender as needed.



Serves 2.

Ingredients:

  • 1 cup fresh carrot juice
  • 0.75 cup freshly squeezed orange juice
  • 2 teaspoons fresh ginger juice (see Note)
  • 0.5 teaspoon ground tumeric

Note:

To make ginger juice, use a Microplane grater to grate peeled ginger into a fine-mesh strainer set over a bowl.  Press on the ginger to squeeze the juice through the strainer.  Discard the pulp.

Instructions:

In a small pitcher, stir together the carrot, orange, + ginger juices and tumeric.  Pour half of the mixture into a shaker filled with ice + shake 30 seconds.  Strain into a large glass.  Repeat with the other half of juice.



Serves 4.

Ingredients:

  • 2 cups frozen unsweetened pineapple chunks, partially thawed
  • 1 orange, peeled, seeded, + quartered
  • 1 1″ piece fresh ginger, peeled + chopped
  • 3 tablespoons fresh lemon juice
  • 1 dash cayenne pepper (optional)

Directions:

Put the pineapple, orange quarters, ginger, + lemon juice in a blender.  Add 0.5 cup ice, 1 cup cold water, + the cayenne pepper, if using.  Puree until smooth + serve immediately.



et cetera