I should really use my cookbooks more often.
I only have 4 or 5 of them. And each sits on a dusty shelf for approximately 364 days per year, waiting for that one day that I snatch it up, peruse 100 or so recipes, and pick one to cook. The next day that book gets shoved back on the shelf, for another 364 days of waiting.
While I fail to use these cookbooks, the cookbooks have yet to fail me (knock on wood). From ricotta and spinach ravioli served at a dinner party to warm, puffy pita bread eaten at a concert in the park, every recipe has produced flavorful and unique dishes.
This chicken satay with peanut dipping sauce I made on Memorial Day was no exceptions. The chicken was slightly charred on the outside yet juicy and bursting with flavors of garlic, ginger, and lemon from the marinade. The peanut dipping sauce was creamy with a good kick from the cayenne pepper. Not only were they delicious, but many of the ingredients I had in my pantry.
Cheap delicious, and eat-on-a-stick–the perfect dish to make for a summer potluck.
Alex Milling is a recent graduate of Northwestern University and loves dry red wines.
Chicken Satay Skewers with Peanut Dipping Sauce
Adapted from William-Sonoma’s Complete Entertaining Cookbook
Total Cost: $16.93 Cost Per Serving: $2.82
For coconut cream, skim the thick layer of cream from a can of coconut milk. Since I do not have a grill, I used a grill pan. A grill or broiler may be substituted, but cooking times will vary.
For the Marinade:
4 cloves garlic ($.22)
1 piece fresh ginger, about 2 inches long, peeled and sliced ($.65)
1/4 cup chopped green onions ($.43)
1 lemon’s zest ($.50)
1/4 cup of soy sauce ($2.00)
1/4 cup of dry sherry ($1.00)
2 tablespoons of Asian sesame oil ($.30)
1 teaspoon pepper (in-stock)
2 pounds chicken breasts, boned and skinned ($8.98)
For the Peanut Dipping Sauce:
1 cup peanut butter (in-stock)
1 lemon, juiced (used for zest in marinade)
1/4 cup coconut cream ($.85)
1/3 cup water (in-stock)
1/4 cup soy sauce ($2.00)
1/2 teaspoon cayenne pepper (in-stock)
1 teaspoon curry powder (in-stock)
1 teaspoon sugar (in-stock)
Begin by making the marinade. In a food processor combined the garlic, ginger, green onions, and lemon zest. Using on-off pulses, process to form a puree. Add the soy sauce, sesame oil, and pepper and paulse until just blended.
To make the satay, cut the chicken into 1-inch cubes. Place in a glass bowl, add marinade, and toss to distribute. Cover and let sit and room temperature for 30 minutes.
While chicken is marinating soak 12 bamboo skewers in water to cover for about 15-30 minutes.
Ta make the dipping sauce, in a glass bowl combine the peanut butter, lemon juice, coconut cream, water , soy sauce, cayenne pepper, curry powder, and sugar. Pour in a saucepan over medium heat and bring to a simmer, stirring constantly. Move off burner and leave in pan. Reheat just before serving. If the sauce is too thick, add water to thin.
Preheat grill pan to medium. Drain and thread the meat cubes onto the soaked skewers. Brush the meat with olive oil and sprinkle with salt and pepper to taste.
Place the skewers on an oiled grill pan and grill, turning once, until cooked. 4-5 minutes on each side. Serve with warm peanut dipping sauce.