Kenny’s leaving – being transferred to Ardmore.  This is a tough good-bye.  Kenny started our Iron Chef competitions.  While it’s a good move for him, it shall leave a void in our Culinary Competitions unless someone else steps up to the plate right away.  I am bereft.  I have never won one of the competitions, but I’ve always walked away with a full stomach and a lot of ideas.

His last day with us is Thursday, July 3rd, so, in honor of his last day, we’re having Iron Chef Barbecue.  The rules of the past competitions don’t apply this time.  It’s a wide-open dish-has-to-come-from-the-grill-event.  I’m ready.

Today, I made sausage.  A bit of an Asian-inspired recipe. Victor’s mom – the consummate Italian Mother – was over as I was boning the pork and starting the marinade.  She could not believe I was actually putting soy sauce and other Asian-type ingredients in the marinade.  She thinks in terms of Italian Sausage.  Mild or Spicy.  Certain foods are sacrosanct.  (She wouldn’t touch the Amaretto Pizzelle’s I made years ago, only to begrudgingly say they were “okay” when I made them again the following year.)  But I digress…

I bought an 8 1/2 pound bone-in pork shoulder and boned and marinated it in:

  • Soy Sauce
  • Chinese Rice Wine
  • Sriracha Sauce
  • Fish Sauce
  • Black Pepper

I ground it up with:

  • Onions
  • Peaches
  • Cilantro
  • Black Sesame Seeds

And then stuffed it into casings.

I’m heading out to the grill right now to cook some up for dinner at Victor’s brother’s house.

Lookin’ good.

And they taste GREAT!!!