I hope you will join Ann (of Thibeault's Table) and me in participating in the sixth edition of Saturday Blog Showcase.
If you would like to participate, just:
- Make a recipe from another blog on any day of the week. Create a link to that blog in your post.
- Add the Saturday Blog Showcase logo to your post.
- On Friday night or Saturday, link your post to Mr. Linky.
I stumbled upon a mouth-watering blog called Dishing Up Delights, full of delicious-sounding recipes and gorgeous photographs. One of the recipes that struck me was Esi's Chicken Satay with Peanut Sauce. I love satays and was anxious to try this version. The marinade was so easy - just throw everything in the blender - and the aromas of gingerroot and garlic were heady. I took one very large chicken breast and cut it into 1/4-inch thick slices, marinating the chicken slices for about 45 minutes. Using a grill pan, I cooked the chicken til they were done but not dry. The peanut sauce ingredients all went into a small saucepan over low heat until the peanut butter was melted and the sauce was smooth. I did doctor the sauce just a bit. I used lime juice instead of lemon, added about 1/4 teaspoon of sesame oil, along with a pinch of salt. It was delicious. Such an easy recipe with big taste! Love that!!
2 garlic cloves, grated
1 tablespoon ginger root, grated
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 pound of chicken thighs, cut into cubes
In a food processor or blender, dump in everything except the chicken and blend until smooth.
Cover chicken with marinade. You can place the chicken into a bowl, cover/seal and chill, or place the whole lot of it into a ziploc bag, seal and chill.
If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
Gently and slowly slide meat strips onto skewers. Discard leftover marinade.
Broil or grill a 8-10 minutes per side or until the edges just start to char. Flip and cook another 8-10 minutes.
3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar, plus more to taste if desired
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Mix the brown sugar, cumin, coriander, and red pepper flakes in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.