Orange Marinade
for Chicken
Serves 6-8
3 T. dijon mustard
2 T. honey
3 T. soy sauce
Grated zest of one orange
2 C. orange juice
3 T. fresh lemon juice
4 pounds of chicken
Combine the ingredients in a non-metal bowl and mix well.
Add the
chicken and refrigerate overnight or marinate at room temperature
for 2 hours. Return the chicken to room temperature before grilling.
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Peanut Sauce For
Satay
2/3 C. chunky peanut butter
1.5 C. unsweetened coconut milk
1/4 C. fresh lemon juice
2 T. soy sauce
2 T. brown sugar or molasses
1 t. fresh ginger, grated
4 garlic cloves minced or pressed
1/4 C. chicken stock
1/4 C. heavy cream
grated lime zest
cayenne pepper
fresh cilantro for garnish
Combine first 7 ingredients in saucepan over moderate
heat and
cook stirring constantly, until the sauce is as thick as heavy cream,
about 15 minutes. Transfer to a food processor and puree briefly.
Add chicken stock and cream and blend until smooth. Season to
taste with lime zest and cayenne. This can be made ahead and kept
the in the refrigerator. Return to room temperature before serving.
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Satay With Peanut Sauce For
Beef Or Chicken
Makes About 18 Skewers.
Allow 2 Per Serving As Appetizer Or 4 Or More As A Main Course
Marinade
1 T. light brown sugar
1 T. curry
2 T. chunky peanut butter
1/2 C. soy sauce
1/2 C. freshly squeezed lime juice
2 garlic cloves minced or pressed
red chili pepper flakes
6 boned and skinned chicken breasts (or equivalent beef) cut into
1/2 inch wide strips.
Combine first 7 ingredients in a shallow non-metal container.
Thread
the chicken or beef onto wooden skewers by weaving them. Place
the skewers in the marinade. Marinate at room temperature for at
least 2 hours or preferably overnight in the refrigerator. Return the
chicken to room temperature before grilling or broiling. Cook the
chicken or beef, turning several times and basting with the marinade,
over medium hot coals until crispy on the outside but still moist on
the inside, about 6-8 minutes. Garnish. Dip in peanut sauce while
eating.
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Shrimp Satay
Total time: 30 minutes plus 30 minutes for marinating
Serves 4
Note: Stored in a glass jar with a tight fitting
lid the marinade with
keep for one week in the refrigerator.
1 pound peeled and de-veined shrimp (26-30 count)
1 t. white peppercorns
1 t. coriander seeds
4 cloves garlic minced
1 t. ginger root minced
1 t. cayenne pepper
1/4 t. course salt (sea or kosher salt)
1/3 C. Thai basil or mint leaves minced
2 T. soy sauce
Marinade
1. Dry roast the peppercorns and coriander seeds over medium
high heat until fragrant about 1-2 minutes. Grind in a spice blender.
Combine all of the ingredients except the shrimp until blended. Add
the shrimp and toss to coat. Cover and refrigerate for at least 20
minutes but no longer than 1 hour.
Satay
2. Soak 16-18 wooden skewers in water for 30 minutes. Thread the
shrimp from the head through the body to the tail adding 3-4 shrimp
to each skewer. Spray the shrimp with vegetable oil if you like. Grill
until the shrimp are pink turning frequently about 3-4 minutes.
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Pork Tenderloin Satay
Total time: 30 minutes plus 20 minutes for marinating
Serves 4
1 T. coriander seeds dry roasted and ground
1 T. cumin seeds dry roasted and ground
2 T. shallot minced
1/3 C. unsalted peanuts dry roasted and lightly ground
1 t. turmeric
1 t. sea salt
1/2 t. sugar
1/2 t. brown sugar
3/4 C. unsweetened coconut milk or coconut cream
2 T. sake
1 pound pork tenderloin sliced into 1 to 6 inch paper-thin slices
10-12 wooden skewers soaked in water
vegetable oil or spray
Marinade
1. Combine coriander and cumin seeds, shallot, peanuts, turmeric,
salt, and sugars. Add the coconut milk and sake and mix well. Add
the pork and mix to coat. Cover and let stand for up to 1 hour or
refrigerate overnight. Remove from the refrigerator an hour before
grilling to come up to room temperature.
Satay
2. Thread 3-4 pieces of pork onto each skewer in a tight bundle.
Sprat the pork generously with cooking oil spray. Grill over medium
high heat turning frequently until the outside is crispy brown and the
inside white and tender about 10-12 minutes. Serve immediately.
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Provencal Marinade For Chicken
Makes enough marinade for 6-8 pieces of chicken
1/2 C. Dijon mustard
1/4 C. balsamic or red wine vinegar
1/4 C. fresh lemon juice
6 garlic cloves minced or pressed
2 T. fresh basil, fresh rosemary, & lavender flowers chopped (herbes
de provence)
1 C. olive oil
Combine the above and mix into the chicken pieces using
a non
metal container. Marinate at room temperature for 2 hours or in
refrigerator overnight. Return the chicken to room temperature
before grilling.
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Grilled Marinated Flank Steak With Soy, Sherry And Dijon
Serves 6
3 lbs. flank steak, skirt steak, or London broil
2 T. soy sauce
3 T. sherry
3 T. Dijon mustard
1/4 C. light brown sugar, packed
1 T. curry powder
1.5 t. salt
.5-1 t. pepper
3 green onions, chopped
Score both sides of the steak with a sharp knife. Place
soy sauce,
sherry, mustard, brown sugar, and curry in a shallow non-metal
bowl. Add steak, turning once so that both sides are marinated.
Cover and let sit at room temperature no more than 2 hours or
refrigerate overnight, turning occasionally. Before grilling, remove
and place the marinade juices in a small saucepan, bring to a boil
and set aside. Sprinkle steak with salt and pepper and place on grill
or under broiler. Cook about 5 minutes on each side, basting
occasionally with reserved marinade. Cut steak into 6 large squares
and serve immediately. Garnish with green onions.
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