Asian food fetish? Try this chicken satay recipe

Chicken and Shrimp Satays: Prepare a hot grill, greased with cooking spray.

Meanwhile, thread shrimp onto skewers (about 3 each) and thread chicken, lengthwise, onto skewers to encourage even cooking. Brush shrimp first with 1 cup Cranberry-Teriyaki Glaze and season shrimp with salt and pepper. Brush chicken with same cup of Cranberry-Teriyaki Glaze and season chicken with salt and pepper.

Grill satays on both sides until cooked through, about 5 minutes a side for chicken, about 3 minutes a side for shrimp. To serve, arrange on satay plates with reserved cup of Cranberry-Teriyaki Glaze in dipping bowl.

Cranberry-Teriyaki Glaze: In a sauce pan coated lightly with oil on high heat, saute the onions, ginger and dried cranberries until soft, about 5 minutes. 

Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer.  Reduce by 50% on low heat, about 10-15 minutes.  Check for flavor.  Immediately, transfer to a blender and blend until smooth (with small bits is preferable), drizzling in the oil.  Do not blend super smooth.  Check for flavor and adjust seasonings. 

Let come to room temperature, then transfer to a glass jar, seal and store in fridge.

In a large bowl, combine lime juice and soy sauce. Whisk in sesame oil and season with kosher salt and freshly ground black pepper.

Add soba noodles, cucumbers, red pepper, scallions, almonds and shiso ribbons; toss to coat and combine.

Check for flavor, season if necessary, garnish with togarashi.

Add lemon juice and zest to a large bowl; whisk in olive oil and season with kosher salt and freshly ground pepper, to taste. Stir in scallion whites, cranberries, and couscous and toss to combine.

Check for flavor, season if necessary. Garnish with scallion greens.

The night before, combine 25 ounces water (1 full bottle and about scant 3/4 cup of the other bottle), rum and ginger syrup. Use the remaining water to make ice cubes.

Cover and refrigerate half the mixed drink and divide the second half equally between the two empty water bottles; freeze overnight.

The next morning, pour the refrigerated portion into the water bottles. By the time you get to your picnic destination, the drink will be the perfect consistency and nicely chilled. You can also bring the ice cubes you just made and serve the drinks on the rocks, if you like.

Ginger Syrup: In a medium saucepan over high heat, combine sugar, ginger and water, stir to dissolve sugar and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 10 minutes. Strain ginger pieces out and reserve syrup.

Tip: Toss cooked ginger slices in sugar, arrange in single layer on a cookie sheet and bake at 200 degrees until dried through, about 4 hours. You've just made ginger candy.