Grilled Boneless Skinless Chicken Thighs

1.4 lbs boneless skinless chicken thighs

salt

pepper

salt and pepper both sides of chicken thighs. Preheat grill on highest level for 10 minutes; reduce to medium high. Grill chicken for 4 minutes; flip and grill for 4 minutes; flip and grill for 4 minutes;  flip and grill for 4 minutes. Remove and cover with foil for 5 minutes.

Prime Beef Sliders

6  2 oz Prime Beef sliders

3 slices American cheese

salt

pepper

salt and pepper both sides of sliders. Preheat grill on highest level for 10 minutes; reduce to medium high. Grill sliders for 4 minutes; flip and grill for 4 minutes; flip and grill for 2 minutes;  flip add cheese and grill for 2 minutes. Remove and cover with foil for 5 minutes.

味噌サーモン (Miso Salmon)

2 skin-on salmon fillets 4-6 oz each
2 tbsp white miso
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
¼ tsp toasted sesame oil

In a large bowl, mix the marinade ingredients: 2 tbsp miso, 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce and ¼ tsp toasted sesame oil. 

Place the salmon in the bowl with the marinade, skin side up. Spoon the marinade on the salmon, coating the sides and skin. Cover and refrigerate for 1–3 hours.

Turn on broiler with the cooking rack 9 inches away from the heating element. Line baking sheet with aluminum foil. Use cooking spray if sticking is a concern. It isn’t. 

Remove the salmon from marinade wiping any excess off completely. Miso burns.

Place the salmon skin side down on the baking sheet. Broil the salmon until desired doneness, roughly 11–14 minutes. Do not flip the salmon during broiling. Remove, plate and if desired garnish with thinly sliced scallions and toasted white and black sesame seeds.

Tomato Toast with Blue Cheese Butter

2 oz blue cheese
4 tbsp butter
1 clove garlic

salt

pepper

bread

tomatoes

herbs

Using a fork, smash together 2 oz. mild blue cheese, room temperature, and 4 tbsp. unsalted butter, room temperature, in a small bowl. 

Using a Microplane, finely grate in 1 garlic clove. Add a small pinch of kosher salt and season with freshly ground pepper. 

Spread blue cheese butter over 4 thick slices of bread, toasted, and top with 2 large heirloom tomatoes, sliced; season with sea salt and more pepper, and top with a scattering of coarsely chopped mixed tender herbs.

Blue cheese butter can be made 1 week ahead; cover, chill, and bring to room temp before using.