Ah, X-Men. I’ve been wanting to do an X-Men theme recipe for you guys for … well, forever now. I have a ton of ideas and I’m very, very excited to slowly leak them all out. Since The Wolverine is coming out this weekend, this is the first chance I’ve had to flaunt some mutant awesomeness in your faces!
Now, I know that this is NOT a popular opinion … but I enjoyed X-Men Origins: Wolverine. You can judge me all you like, but I’m the kind of person that will enjoy a less-than-perfect movie if I’m already committed to the characters. And who isn’t committed to Wolverine? But beyond that, you get all these other satisfying glimpses at fun comic book characters that tend to get buried in the films.
That being said, I’m a little worried about the new movie. There’s so little character familiarity in it and we’re really just going to be left with our love for Logan and hope it carries us through the film. At the end of the day, I probably won’t be disappointed because I know I’m going to get some Hugh Jackman being a fucking badass and looking good doing it.
So let’s do what we do here at Hobo Trashcan. Let’s celebrate with some motherfucking theme food. Today we’re going to be making some Snikt-a-bobs, my friends. Use whatever skewers you like, but I’ll be using the closest I could find to some adamantium claws. (You can actually buy them on Amazon if you’re interested.) We’ll be skewering them with some fairly traditional Yakitori. (When in Japan …) Yakitori, if you don’t know, is skewered and marinated chicken pieces and it’s super delicious. Healthy, too.
I can’t send you guys off to the movies without some liquor in you. (Oh for god’s sakes, don’t drink before you drive to the theater.) So make sure to try the Jean Grey Goose Martini, which is very close to a traditional Grey Goose martini, but we’re gonna make it firey, like the Phoenix herself.
Whether the movie is amazing or an abomination, rest assured you’ll garner enjoyment from it because it inspired these yummies.
Yakitori-style shish kabobs
(adapted from Japan Food Addict)
- 1 lb chicken, cut into chunks
- 1 handful small, yellow heirloom tomatoes
- 1 yellow bell pepper, seeded and cut into chunks
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup dry white wine (not a cooking wine, one you’d drink)
- 2 tbsp brown sugar
- 1 tbsp fresh ginger
- 1 1/2 tbsp garlic, minced
- 2 tsp sesame oil
- Skewers: I’m using metal to get that adamantiumy look, but if you’re using wooden, remember to soak them in water for a couple hours before use!
Mix together your soy sauce, sake, wine, brown sugar, ginger, garlic and sesame oil in a sauce pan. Simmer over medium heat for about 5 minutes.
Skewer 2 pieces of chicken, 1 tomato, 2 pieces of chicken, 1 piece of pepper. Repeat. Place in a shallow dish.
Pour half of your marinade over the chicken skewers. Flop them around in there and make sure they are good and drenched. Pop in the fridge for an hour, please. You may wanna turn them halfway through the marinating time.
Preheat your oven to 400.* Plop them in a baking dish. Bake for 10 minutes. Turn and pour the rest of the sauce over them. Bake for another 10.
Extra: If you’re feeling motivated, after you take them out of the oven, you can pour the marinade in a saucepan (or make a new batch) and cook it down for twenty minutes or so on medium heat so you have a nice thick sauce to pour over before serving.
* You can grill them. Especially charcoal. Holy shit. They’d be bomb like that. But guess what, my grill sucks.
Jean Grey Goose Martini
- 1-1/2 oz Grey Goose vodka
- 1-1/2 oz Goldschlager
- 3/4 oz vermouth
- 2-3 dashes orange bitters
- olive and an orange peel for garnish
Pour ingredients over ice.
Shake until cold.
Strain into a martini glass.
Get your Phoenix on.
Fontina Turner, a food blogger and graphic designer from Philadelphia, makes classy-as-fuck comfort food and consumes an unhealthy amount of cheeses and craft beers. She can be found in the kitchen, at the bar, on Twitter or trying to make H. Jon Benjamin love her. Contact her at firstname.lastname@example.org.