Make a Labor Day feast! 6 classy grilling recipes

Combine the tamari, sake, mirin, sugar and grated ginger in a sauce pan over medium heat, bring to a boil and reduce to a simmer.  Cook for 10 minutes, reducing by half before removing from the heat. Cool completely. 

Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.The chicken should be divided into quarters, splitting the breast into two pieces and separating the leg at the thigh joint, to evenly divide into 8 pieces. This will reduce the cooking time and allow easier grilling. Add half the cool marinade to the chicken and refrigerate for 1-2 hours.

When ready to cook, pre-heat an outdoor grill, preparing to grill over indirect heat.  Brush the grill with vegetable oil before placing the chicken pieces—season the chicken with black pepper and place on the grill.

The chicken will cook quickly over a too-hot fire, so carefully tending is necessary. When the chicken has fully cooked, in about 17 minutes, test the meat for doneness, insuring that juices run clear.

Serve with the unused remaining teriyaki sauce, grated ginger and chopped scallions

Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add red peppers to the grill and quickly char their exterior.

Remove corn and peppers from the grill and allow to cool.  When the corn has cooled,   peel back the husk, and using a sharp knife, remove the corn kernels from the cob. Discard the cob.

Cut the red pepper into strips  and combine the corn, red pepper, red onion, jalapeno, garlic and cilantro in a bowl. Add the oil, vinegar, sugar, salt and pepper and allow to marinate before serving.

1.      Cut the melon half, using your knife to remove the rind. Cut into 1 inch cubes and place in a bowl.

2.      Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the melon and onion together.

3.      Combine the honey, lime juice, mint and sesame seeds in a small bowl. Pour this vinaigrette over the melon and onion; allow to marinate 20 minutes before serving.