4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
½ Cup minced sweet white onion
2 serrano chilies, seeded, minced
¼ Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

(donated by: Jennifer Kuch)

3/4 unsweetened pineapple juice (one 6 oz can)
3/4 cup cider vinegar
3/4 cup sugar
6 tblsp ketsup
3 tsp cornstarch
1/4 cup soy sauce

Mix all of the ingredients together in a medium saucepan. Cook over medium heat, stirring grequently, until the mixture comes to a boil and the sauce is clear.

(donated by: Jennifer Kuch)

1/3 cup soy sauce
2 tbsp. mirin (sweet Japanese rice wine) or medium-dry sherry
2 1/2 tbsp. cider vinegar
2 tbsp. sugar
1 1/2 tbsp. chopped peeled fresh gingerroot

In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water. (donated by: Jennifer Kuch)

6 pieces of boneless, skinless chicken breasts
1/2 cup Sugar-Water Simple Syrup (see recipe below)
2 cups soy sauce
2 tbsp. minced fresh garlic
4 tbsp. minced fresh ginger
2 green onions (optional)
Toasted sesame seeds (optional)
Salt and pepper (to taste)

Just mix one part water to one part sugar in a heavy-bottom saucepan and put over a medium-low flame until the sugar has completely dissolved into the water.
Don't stir the mixture or else the sugar will crystallize and won't turn into syrup.
Add Simple Syrup, soy sauce, garlic and ginger to a heavy-bottomed saucepan.
Set on a medium flame and let it reach a rolling boil, then lower the flame boil for three minutes.
Let it cool and transfer half of the sauce to a bowl. That half will be used to season your ckicken. The other you will put on the table.
Season chicken breasts with salt and pepper and set on the hot grill. Turn once, then generously brush the top (cooked) side with teriyaki from the bowl.

(donated by: Jennifer Kuch)