Thai Chicken Satay

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If you like Thai food and it amazing combination of  flavors, then you are going to love this recipe for Thai Chicken Satay. And the best part about this recipe is that the chicken can be BAKED OR GRILLED and we have  included instructions for baking or indoor/outdoor grilling so you can make this recipe year round – because you will want to make this recipe year round. I am specifically posting it RIGHT NOW. Not only will it be a showstopping main dish for a backyard barbecue, but you will want to have it for a special occasion or a holiday meal, later on in the year, like for Christmas or New Year’s. And to get even more mileage out this recipe, simple use chicken wings to make a fantastic appetizer!

Serve 4 to 6

Ingredients:
2 pounds chicken thighs and drumsticks
2 cups low-fat plain yogurt
1/4 cup packed brown sugar
1 1/2 tablespoons lime juice
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon dried basil
1/2 teaspoon ground ginger
1/4 teaspoon turmeric powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 cup prepared Thai peanut sauce, extra  for serving
1 tablespoon chopped fresh cilantro, for garnish
1 tablespoon chopped unsalted peanuts, for garnish
Lime wedges, for serving
Cooked Jasmine Rice, for serving

Directions:
In a medium bowl, stir together the yogurt, ground coriander, curry powder, fish sauce,  chili oil and peanut sauce. Add the chicken and stir to coat. Cover, and refrigerate for at least 30 minutes, or overnight for best results.

Line a baking sheet with foil and add marinated chicken, discarding excess yogurt. Bake for 18–20 minutes or until an internal thermometer registers 165°F when inserted into the thickest part of the meat. Set broiler to high. Place chicken under broiler for 4 minutes until golden brown.

Transfer the chicken  to a serving plate, and garnish with  cilantro and peanuts. Serve with limes,  peanut sauce for dipping and jasmine rice for a main course.

Cook’s Notes:
One 14-ounce can of coconut milk can be used as substitute for the yogurt.

TO GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 10-12 minutes per side, or until chicken is cooked through (internal temp of 165 º F).

Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.

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Thank you so much!

 

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The F Word Challenge: NY Steak

The F Word Challenge: NY Steak with a Smokey BBQ Sauce, Sautéed Mushroom Medley and Duck Fat Fried Fingerling Potatoes #TheFWordFox

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Pizza Margherita

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The secret to a great Pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. For this pizza, just because a little cheese is good doesn’t mean a lot will be better! The Pizza Margherita is is all about moderation. Start  with your all-time favorite pizza dough recipe making it a slightly wet dough The mositure of the dough baking on a hot pizza stone, produces a crisp yet chewy crust, the perfect canvas for bright homemade tomato sauce, fresh mozzarella, and verdant basil leaves.

For a twist on the taste nduja, a spicy, spreadable pork salumi paste was added to the fresh tomato sauce.

 

Serves 4

Ingredients:
For the Dough:
One  1/4-ounce package active dry yeast (2 1/4 teaspoon)
1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
3/4 cup warm water, divided
1 teaspoon salt
1/2 tablespoon olive oil

For the Sauce:
5-6 whole fresh Pomodorini tomatoes*
2-3 tablespoons olive oil
2 large garlic cloves, peeled and smashed
3 Tablespoons nduja paste
1/4 teaspoon sugar
1/4 bunch fresh basil, chopped
1/8 teaspoon salt

For the Topping:
4-6 Fresh basil leaves
6 ounces fresh mozzarella, cut into 1/4-inch-thick slices

Special Equipment:
A pizza stone

Directions:
Make the dough: Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. Note: If mixture doesn’t appear creamy, discard and start over with new yeast.

Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. The dough will be slightly wet.

Knead on a floured surface, lightly re-flouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.

Make tomato sauce while dough rises: Pulse tomatoes  in a blender briefly to make a chunky purée.

Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add the nduja and stir until the nduja melts into the oil. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes.  Taste and adjust the seaonsing with salt and  set aside to cool.

Heat pizza stone while dough rises: At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.

Shape dough: Do not punch the dough down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, re-flouring fingers if necessary.

Assemble pizza:Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.

Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.

Cook’s Notes:
Dough can be allowed to rise slowly in the refrigerator (instead of in a warm place) for 1 day. Bring to room temperature before shaping.

*If fresh Pormdorini tomatoes are not available in your local area, you can use any type of fresh tomatoes or you use one 14-ounce can of Pomodorini, San Marzano or Roma Tomatoes in their juices. Add the entire can of tomatoes with their juices and pulse tomatoes with juice in a blender briefly to make a chunky purée.

Tomato sauce can be made 5 days ahead and chilled.

Nduja paste is available at your local Whole Foods Markets. If nduja is not available, finely chopped pepperoni can be substituted in the sauce.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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