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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Coconut Braised Chicken

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves  4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

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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Merluza a la Romana

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Traditional Spanish food is influenced by the Greek, Roman, Phoenician and Moorish settlements over the centuries. With the immense variety of Spanish food recipes, there is enough to satisfy every one. And Merluza a la romana (battered fried hake) is  popular dish Argentina that just happens to be of Spanish origin and it  one of the  various minutas served daily through out the country.

What are minutas, you ask? Well, think of them as Argentinian “fast food”. They are a reliable set of dishes that are simple, popular, quick-to-prepare. These short-order dishes are served as a sit-down meal, with china plates and waiter service and often available at all hours.

The tradition of minutas was invented to offer standard, affordable fare to working men. Siesta culture may be long dead in Buenos Aires, but, to this day, many workers still take the time out in the middle of the day to go to their local cafés for a hot meal, even on stiflingly humid summer days.

The minutas menu varies little, and almost always usually includes these usual suspects:
Pasta– ravioles or tallarines (thick spaghetti), with a meat or tomato sauce
Merluza a la romana (battered hake) –  the only fish dish that is commonly available
Revuelto Gramajo – a pile of thin match stick potatoes with ham onions, and eggs
The ubiquitous milanesa (beef schnitzel), sometimes served “a la napolitana”
Bife (steak), churrasco (thin cut of grilled steak) or pollo (chicken)- served with of mashed potatoes or french fries

For this recipe, hake was not available in my neck of the woods, but I was able to find barramundi or Asian sea bass. Barramundi have a mild flavor and a white, flaky flesh, with varying amount of body fat. In the U.S., barramundi is growing in popularity. Monterey Bay Aquarium has deemed U. S. and Vietnam-raised barramundi as “Best Choice” under the Seafood Watch sustainability program.

If you are unable to find hake, another white firm-fleshed fish such as cod or haddock can be used in this recipe as great substitutions.

 

Serves 6

Ingredients:
For the Mayonnaise:
1 large egg
1 Tablespoon Dijon mustard
1 1/3 cups vegetable oil
4 teaspoons freshly squeezed lime juice
Kosher salt, to taste
Freshly ground white pepper, to taste
1 clove garlic, finely minced
½ Tablespoon horseradish
2 Tablespoon fresh chopped parsley

For the Fish:
Six 4 ounce Hake fillets
Salt, to taste
Freshly ground white pepper, to taste
All-purpose flour, for dusting
2 Eggs
Olive oil, for frying
Lime wedges, for garnish

Directions:
For the mayonnaise, combine the egg yolk only and mustard in a bowl and whisk until well mixed.

Gradually whisk in the oil, a little at a time, until completely incorporated and the mayonnaise is thick and silky smooth. Note: When the whisk is lifted, the mayonnaise should hang off but not fall. Whisk in the lime juice and add the horseradish, garlic and parsley. Season with salt and pepper to taste.

For the fish, pour about an ½ inch of olive oil into a large cast iron skillet, placed over a medium heat.

In a shallow dish, lightly beat the eggs.

Pat the fish with paper towel to remove excess moisture.Season both sides of fish with salt and pepper, to taste. Dredge each piece of fish flour, shaking off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Remove the fish from the oil an drain on a paper towel lined platter.

To serve, take 1 tablespoon of the mayonnaise and streak the center of the serving plate with the back of a spoon. Place the fish on top and garnish with lime wedges.

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