The South Carolina Gamecocks take on the Missouri Tigers Saturday at Williams-Brice Stadium.
Chef Ramone Dickerson, of Columbia’s 2 Fat 2 Fly and Wing City, took a turn with Asian flavors to come up with his Mizzou Death Skewers, a blend of sweet and heat, with a Wasabi Aioli dipping sauce. Dickerson says, “Enjoy as we beat the snot outta Mizzou!!!”
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Mizzou Death Skewers
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1 pound pork steaks, cut into 3 to 4-inch strips
wood skewers, soaked in water if using on a grill
3/4 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup bourbon
2 tablespoons Crescent Olive baklouti oil (or sesame oil)
1 tablespoon sriracha (or to taste)
2 tabelspoons garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
sesame seeds, optional
peanuts, crushed, optional
1 bunch scallions, chopped
Either fire up the grill or preheat oven to 400 degrees.
Make a sauce by combining soy sauce, brown sugar, honey, bourbon, oil, sriracha, garlic, ginger and scallions in a large bowl. Marinate pork strips in sauce for 1 to 2 hours.
Line a baking sheet with aluminum foil. Remove pork from marinade and thread on individual skewers and place on prepared baking sheet.
Cook skewered pork in oven for 20 minutes, turning once, halfway through, until internal temperature reaches 165 degrees for well done.
Remove skewered pork from oven and sprinkle with sesame seeds and crushed peanuts. Top with chopped scallions.
Wasabi Aioli Dipping Sauce
Makes about 1 cup
1 cup mayonnaise
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon wasabi
1 teaspoon five spice seasoning
2 teaspoons fresh lemon juice
2 teaspoons sour cream
kosher salt and fresh ground pepper, to taste
In a medium bowl, whisk together all ingredients into a smooth sauce. Cover with plastic wrap and refrigerate at least one hour before serving.