Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker
Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...
Recipe: Chicken Marinade
Skinless chicken thighs
Seasoned Rice Vinegar
Chinese five spice powder
Shredded fresh ginger
Shredded fresh garlic
Chopped green onions
Mix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.
Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker
Recipe: Dragonslayer Chinatown BBQ Sauce
Splash of rice wine vinegar
Fresh plums if in season
Saute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.
Recipe: Coleslaw dressing
Rice wine vinegar
Toasted sesame oil
Canola or other neutral oil
Toasted sesame seeds
Blend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.
The final dish. Photo: KQED/Rachael Myrow