Chicken cubes and vegetables are bathed in saffron, mustard, and olive oil then skewered for a spin on the grill. A basil mayonnaise is served for dunking.
May 04, 2004 by
Apr 16, 2003 by
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.