Posts Tagged ‘barbecue’

Chicken, Shrimp and Filet Satés with Peanut Sauce

Wednesday, July 8th, 2015 No comments
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Marinate chicken and shrimp

Marinate chicken and shrimp

CTP.090

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For your next BBQ, try something different!

Marinade
1 cup kecap manis (Sweet Indonesian Soy Sauce)
4 garlic cloves, crushed
Juice of one lime
1 teaspoon coriander
½ teaspoon chili powder
1 teaspoon salt

Satés
1 ½ pounds filet mignon, cut into strips across the grain, 1/2” wide, 1/2” thick
1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch strips
24 large shrimp, peeled, deveined, with tails on
36 bamboo skewers, soaked in water for at least one hour
Banana leaves for serving décor

Peanut Sauce
1 cup creamy peanut butter
Juice of ½ lime
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
½ teaspoon dried crushed red pepper
1 tablespoon sesame oil
½ teaspoon chopped jalapeño
½ teaspoon cayenne pepper

Prepare Satés.
Cut filet and chicken into strips as indicated.
Prepare filet, chicken and shrimp skewers. (Keeping each separate due to different grilling times.)

Make Marinade.

Combine all ingredients and pour over skewered satés in a shallow pan. Refrigerate until ready to grill or broil.

Prepare Peanut Sauce.

Combine all ingredients in small saucepan and stir continuously until sauce begins to simmer. Simmer for 15 minutes, stirring frequently and leave in saucepan. Reheat when ready to serve.

Grill Satés.
Heat grill on medium heat. Grill the skewers as follows:
The chicken skewers should take about 4 minutes per side.
The filet should take about 3 minutes per side for medium rare.
The shrimp should take about 2 minutes per side. Cook just until they turn white and remove so as not to overcook.

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Categories: Entree, Recipes
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The Perfect Summer Side: Recipe for Honey Cornbread

Wednesday, May 28th, 2014 No comments
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There’s something about cornbread that always tastes of Summer. Perhaps it’s the honey? In any case, this recipe for Honey Cornbread Mini Muffins is the perfect side dish to any BBQ this summer. Serve these with Paper Wrapped Salmon or even with some delicious bbq Baby Back Ribs.

Honey Cornbread Mini Muffins

Honey Cornbread Mini Muffins

HONEY CORNBREAD MINI MUFFINS

Makes 24 mini muffins

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
¼ cup butter, melted
¾ cup plain yogurt
¾  cup milk
¼  cup honey
1 jalapeño, finely chopped
1 cup cooked corn
Butter for mini-muffin pans

Step 1: Mix together corn meal, flour, baking powder, baking soda and salt in a large bowl.

Step 2: Combine eggs, melted butter, yogurt, milk, honey, jalapeño and corn in another bowl.

Step 3: Add the wet mixture to the dry mixture. Refrigerate mixture until 30 to 45 minutes before baking (up to 6 hours).

Step4: Bake muffins!

Preheat oven to 400.  Butter mini-muffin pans. Bake muffins for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.

 

Let me know what you think! 

 

 

CTP~Tabletop-5773

 

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Das ist mir Wurst! (Translation: That’s sausage to me!)

Sunday, September 8th, 2013 2 comments
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Gary grills perfect sausage

Gary grills perfect sausage

For over 50 years, my mother, Irmgard, made homemade German sausages. It was the mainstay of every barbeque my family had while I was growing up. Sure, there would be burgers, but they were secondary to Irma’s homemade sausages. For the last few months, Gary has been talking about getting out the old meat grinder that my mother gave us many years ago to try his hand at sausage-making. Finally, last weekend, we invited friends to help us with this multi-day adventure. I cleaned up the old tools (meat-grinder and attachments)

and  Gary purchased the pork and casings. I didn’t realize Gary was buying 40 POUNDS of meat until the process was well under way. And so it began. Good thing that we had extra arm-power in our friend Bob Zaugg and lots of help with everything else from accomplished chef, Barbara Zaugg.
After many hours of grinding, we mixed in the spices, different spices for the German sausage and a completely different complement of spices (plus some ground veal) for the Italian sausage. The Italian sausage version was created by my sister, Erika Florentine, after marrying into an Italian family. Both recipes are included below.

We saved the filling of the casings for Labor Day to give us plenty of time to prepare (soak) the casings). The end result was a great barbeque featuring Irma’s sausage as the star of the show. Rave reviews were enjoyed from all.

Irma’s German Sausage
10 lbs. ground pork (purchase pork butt or shoulder, trim most of fat from meat)
2 cups chicken broth
1 lb. onions, chopped and sautéed
1/2 bulb garlic, peeled, chopped and sautéed with onion
8 – 10 teaspoons salt
1-3 teaspoons pepper
1/2 to 1 teaspoon nutmeg
Coarsely grind meat. Add all other ingredients. Mix thoroughly. Stuff casings.
Can be frozen for a couple of months. Thaw in refrigerator and grill until perfectly browned.
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Erika Florentine’s Italian Sausage
2 1/2 lbs. boneless lean pork
1/2 lb. boneless veal
1/2 cup fresh parsley, chopped fine
2 tablespoons finely chopped garlic
2 teaspoons crushed fennel seeds
4 teaspoons salt
1 to 2 teaspoons crushed red pepper
2 teaspoons black pepper
1 teaspoons ground thyme
4 crumbled bay leaves
1/2 teaspoon ground allspice
1/4 teaspoon ground netmeg

Coarsely grind meat. Add all spices. Mix thoroughly. Stuff casings or freeze in one pound packages for pizza or pasta dishes.

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Grilling for 4th of July? Try Chicken Under a Brick

Sunday, July 1st, 2012 No comments
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Chicken Under a Brick from the Tuscan Farmhouse Dinner chapter.

Chicken Under a Brick from the Tuscan Farmhouse Dinner chapter.

This is one of our favorite recipes from our book Cook the Part: Delicious, Interactive and fun Team Cooking and is the main dish in the Tuscan Farmhouse Dinner. It’s perfect for a holiday BBQ. Not too time consuming so you can still enjoy the company of your guests.
Enjoy.

CHICKEN UNDER A BRICK
8 large chicken breast halves, boneless with skin on
12 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon crushed red pepper
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 ½ cups olive oil
2 teaspoons kosher salt
3 tablespoons grill rub
Canola oil spray for grilling
8 bricks wrapped in foil
Rosemary sprigs or basil leaves for garnish

Prepare chicken.
Wash and dry chicken. Place breasts, one at a time, into a large sealable plastic bag and, using covered bricks, pound to ½” thickness. Remove from bag and repeat.
Make marinade.
Place garlic, oregano, red pepper, rosemary and thyme in a
Marinate chicken.
Divide the marinade and prepared chicken equally between 2 large sealable plastic bags and turn until chicken is coated.
Refrigerate in marinade until ready to grill.
Preheat grill.
Spray grill rack with canola oil.
Grill and serve.
Remove chicken from marinade. Sprinkle with salt and rub.
Place chicken skin-side down on grill. Top each breast with a covered brick and grill until skin is brown and crispy, approximately 5 minutes. Turn chicken and grill until done, another 2 minutes or so.
Remove to platter and cover with foil until ready to serve.
Serves 8.

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