It's been stinkin' hot around here - sun beating down on every window - so the shades are drawn, the air is running on high and what do I do? Do I retreat to my sewing room where fans cool the air so I can create till my heart's content? No. I do not. Do I pick one of the books in my "must read" pile next to my bed and go lounge about in the cool darkness of the family room? No, not me. Do I head for the mall where it's downright cold inside and reward myself by buying something sparkly? Or drive in my air-conditioned car to my favorite haunts to find the elusive antique of my dreams? Or finish one of the dozen or so projects that need my attention? No, no and no. I go into the kitchen to cook, bake, saute and simmer...and that's just me personally, to say nothing of the food!
It's been a very busy few days in the kitchen...the plum tart I made with stolen plums (it was a short crime spree and I've already punished myself) was a complete disaster...the blueberry muffins were good, not great...the first batch of peach hand pies were mushy and the second was burned to smithereens...the potato salad was given an added bonus of pasta because I was suffering from heat exhaustion, the boy was yapping at me, and I temporarily had an out of body experience as I dumped what should have been a pasta salad on top of the potato salad and mindlessly mixed them together ...but this peanut sauce and the cilantro sauce, well, they are both perfection personified. And I can't say a thing about the satay...nothing. As in words can't describe it...it's that good.
I love the colors of these sauces...and the flavor - they are polar opposites - the spicy peanut sauce is thick and creamy, dark, rich and swarthy, yes, swarthy, as in Ricardo Montalban meets Johnny Depp in Morocco. The yogurt cilantro almond sauce is bright and vibrant, yet just a bit naughty thanks to the jalapenos, think of it as Penelope Cruz meets Reese Witherspoon in Tijuana. And then, my friends, the satay itself...chicken tenders marinated in yogurt, garlic and a bit of curry...oh my...you're going to love this!
These recipes were part of the delicious lunch the Barr Girls made for me a while back...so, so good! I did my best to follow their recipes exactly, but as usual I had to make a few adaptations, because I just can't leave well enough alone. I'm going to give you their exact recipes, where you see ** is where I have either added or changed something.
Chicken Satay with Yogurt Cilantro Almond Sauce and Spicy Peanut Sauce - from The 4 Barr Girls
Yogurt Cilantro Almond Sauce
1/2 cup slivered almonds, toasted and cooled
2 cloves garlic
1 to 2 jalapenos, seeded and diced
1 large bunch cilantro
6 tablespoons plain yogurt
juice of 2 limes
**1 cup coarsely chopped zucchini
In a food processor, combine the almonds, garlic, and jalapenos. Add cilantro, yogurt and lime juice, **and zucchini and process until a smooth paste. Pour into a bowl and garnish with almond slivers and extra cilantro.
Spicy Peanut Sauce
1 tablespoon olive oil
1 tablespoon dark sesame oil
1/2 cup diced red onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1/4 cup light borwn sugar, packed
3 tablespoons soy sauce
3/4 cup creamy peanut butter
1/4 cup ketchup
Cook the olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a small pot on medium heat until the onion is transparent, 10 o 15 minutes. Stir in the vinegar, brown sugar, soy sauce, peanut butter and ketchup. Cook for 1 more minute. Transfer to a food processor and blend until smooth. (**I did not process this sauce as I liked the chunks of onion in it, it will be very thick.)
Marinade for Chicken:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon garlic, minced
1 tablespoon curry powder
1 to 1 1/2 lb. chicken tenders
metal or wooden skewers (If using wooden skewers soak in water for 30 minutes so they don't catch fire on the grill :))
Combine the yogurt, ginger, garlic, and curry powder in a shallow
mixing bowl, stir to combine. Place the chicken strips in the yogurt
marinade and gently toss until well coated. Cover and let the chicken
marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the
skewer in and out of the meat, down the middle of the piece, so that it
stays in place during grilling. Place on a hot grill over low heat that's been brushed with oil to prevent the meat from sticking. Grill the chicken
satays for 3 to 5 minutes on each side, until nicely seared and cooked
through. Makes about 15 to 20 skewers.
"Great things are not done by impulse, but by a series of small things brought together." ~ Vincent van Gogh
***************************************************************************************************************************
One year ago today: Blueberry Picking In A Monsoon