Chad Miller presents a platter of Chicken Yakitori. See recipe, below.
Chad Miller has a passion for music, photography and art. So, it’s no surprise that he also likes to express his creativity in the kitchen.
Miller, 43, grew up in the Oneida County village of Holland Patent and took early note of his mother’s skills in the kitchen and appreciation of good food. He has since branched off in his own exploratory, global-influenced direction. He’s not afraid to experiment and being an artist, he’s all about presentation, too.
Miller says cooking at home in the time of coronavirus isn’t much different than cooking any other time. He uses his charcoal grill year-round, invites his girlfriend and son to join him in the kitchen and sees dinnertime as “a spiritual gathering’’ with plenty of talk and no tech (no phones at the table).
I met Chad more than a decade ago, when we both worked for The Post-Standard, in Syracuse. The food photos he posts on Facebook always make me hungry. He’s a driver for Uber and Lyft and lives on Onondaga Hill with his girlfriend, Brenda Latella. His son, Gavin, is a frequent visitor.
How long have you been cooking? It all started with a kids’ cookbook my Mum picked up for me when I was nine. My Mum is an exquisite cook and I was always interested in her process of food preparation. She got me started with an Italian red sauce which actually turned out pretty stellar.
How would you describe your style of cooking? It’s an international mixed bag of exploration and experimentation. I also do quite a few southern Cajun dishes, like a Bangin’ Gumbo and Rippin’ Vidalia Onion Pie.
Do you have a signature dish? German Beef Stroganoff. I’ve got this recipe down to a science. Passed down from my German ancestors who owned a bistro in Frankfort, Germany around the late 1800s. It’s the best with a smoked grilled steak.
Favorite cookbook or cooking show? Favorite cookbook when I first started was “Cooking with Soup: a Campbell Cookbook.” As far as cooking/travel shows: Any show Anthony Bourdain has ever filmed and Mary Ann Esposito with “Ciao Italia.” I also love the creativity and art design of Thomas Keller’s culinary skills. Check this guy out.
Favorite place to shop? Either Wegmans or Green Hills Farms. Wegmans offers me everything I need to dress up a dish for presentation. The hard-to-find ingredients are always fresh and available. I tend to explore the Asian and ethnic sections in any grocery store looking for new ideas.
Any advice for people who are new to cooking? Start with the basics, perfect those with simple ingredients. When you’re comfortable in some of the staples, experiment with new spices, flavors and ethnic dishes. My girlfriend’s mother travels abroad quite often and sends us exotic spices from around the world. These have been a source of inspiration. Find a local international market to spice up your culinary arts. Garlic is king! Food is art and art is delicious.
Photos courtesy of Chad Miller
Chicken Yakitori on the grill
Chicken Yakitori
Recipe from Chad Miller
Yakitori literally means grilled chicken and also refers to skewered food in general. Yakitori is commonly made with bite-sized pieces of chicken meat, chicken offal or other meats and vegetables skewered on a bamboo stick and grilled over charcoal.
You will need:
Bamboo skewers, soaked in water for 30 minutes, or metal skewers
Ingredients:
1/2 cup water
1/2 cup white wine
2 tablespoons mirin
2 tablespoons rice vinegar
2/3 cup light brown sugar
1 teaspoon ground ginger
1 clove garlic, minced
Sea salt and black pepper, as needed for seasoning
2 pounds chicken breast (boneless and skinless), cut into 1-inch-wide strips
Instructions:
Make marinade: Combine the oils, soy sauce, water, white wine, mirin, rice vinegar, brown sugar, ginger and garlic in a bowl. Add chicken and marinate for 24 hours before cooking.
Getting ready to cook: Miller uses a charcoal grill but says a gas grill will work, too. When ready to cook, remove chicken from marinade and thread it on skewers.
Prep the grill: Start by placing mesquite chips around the heat source and heat your grill. On charcoal grill: You want the coals to be hot. Cook for 30 minutes "off heat,'' to the side of any flames, flipping the skewers half-way through. Arrange chicken skewers on platter and garnish with parsley, scallions or hot sauce, if using. Makes 4 to 6 servings.
Note: Serve the chicken yakitori as an appetizer or as a main course, with rice on the side.
Love the pictures but they make me really hungry ! Keep it up your doing a great job! MUM
Posted by: Sue Miller | 03/28/2020 at 07:16 PM