Tag Archives: BBQ

Chicken Satay Skewers and Peanut Dipping Sauce

27 Mar

A few weeks ago we had a glimpse of spring T-shirt and short weather so the first thing I did was pull out the BBQ. I decided to make Chicken Satay Skewers based on this recipe from Eclectic Recipes.

I took pictures and had every intention of posting… and then completely forgot. Going through the photos on the camera I rediscovered them. And now that it’s the more March appropriate 50 degrees, I’m longing for our flirt with spring. So here’s the recipe to egg on more spring weather.

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Chicken Satay Skewers and Peanut Dipping Sauce

Ingredients

Marinade

  • 1 large boneless, skinless chicken breast, cut in 8 strips
  • 1/2 cup coconut milk
  • 2 teaspoons lime juice
  • 1 teaspoon curry paste
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon fish sauce

Peanut Sauce

  • 1/4 cup coconut milk
  • 2 teaspoons lime juice
  • 1/4 cup peanut butter
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon soy sauce
  • 8 bamboo skewers

Directions

Marinade:
  1. Combine 1/2 cup coconut milk, 2 teaspoons lime juice, 1 teaspoon curry paste, 1/4 teaspoon sesame oil and 1/4 teaspoon fish sauce in a large bowl. Mix well.
  2. Place cut up chicken in marinade. Then skewer the individual pieces chicken and place in on lined cookie sheet.  Marinate for 2 – 3 hours–or as long as you have time.
  • Marinade: The recipe originally wasn’t written very well to indicate a marinade. The first time I tried it I didn’t realize this, so I only had 30 minutes and it came out just as tasty.
  • Skewer Tip: skewer each piece with two skewers to that they are easier to turn.

Grill:

  1. Pre-heat grill.
  2. Place chicken on grill and cook until done, about 15 – 20 minutes, or until the internal temperature of the chicken breast has reached 165 degrees.
  3. Meanwhile, mix ingredients for peanut dipping sauce.
  4. Serve chicken with peanut dipping sauce.

I served as main dish with rice and salad. It was so delicious and easy that the next time we had a guest for dinner I made it again and it was a hit. Could also work well as appetizer or side.

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Baby Back Ribs BBQ

12 Feb

I have been sick all week. Coughing, runny nose, sore throat, can’t sleep sick. And the weather has been more beautiful than it has been in over two months (as far as I can remember). So of course I’m a little bit bitter. Today I decided to take advantage of the weather and tough out the runny nose and BBQ some ribs.

Now, we by no means eat everything organic or local. I wish. We don’t have the money or the time to really be able to cook every night or buy everything from farmers markets or CSAs.  But we try. One way we try is to buy most of our red meats or special occasion meats from the meat market. The Meat Market is on the UC Davis campus. It’s a program where the animal science majors raise the animals on campus, and then butcher them for units. Since it’s an expensive program, they sell the meat and all the money goes back into the program. So not only are you supporting locally raised meat, but also education! So there is my little plug for meat markets. They aren’t much more than the grocery store and I wouldn’t be surprised if every university with an animal science program has one.

So on this beautiful sunny Friday afternoon I stopped by the meat market and picked up some ribs and used my special super easy sauce to BBQ them up. We actually ate it with the “Chicken and Everything Else Salad” without the chicken in it. Pretty pretty good.

Recipe adapted from Weber’s Real Grilling book.

Baby Back Ribs BBQ

  • 1 tablesppon EVOO
  • 1 crushed garlic clove
  • 1 teaspoon pure chile powder
  • 1/2 teaspoon ground cumin
  • 2/3 cup ketchup
  • 1/3 cup cola
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • rack of baby back ribs
  1. Clean up the ribs if there is excessive fat or the membrane in the back if it’s there.
  2. Spread sauce all over the ribs-focusing mainly on the meaty side.
  3. Grill over direct medium heat for 35-40 minutes, flipping twice. Reapply sauce as needed/wanted.
  4. Transfer the ribs to a plate and cover with aluminum foil, let stand for 10-15 minutes.

Chicken and Everything Else Salad

11 Feb

We are so close to Spring I can taste it. I know… I’m such a Californian, but even just a bit of fog and rain is enough to be “winter” around here and make me crave beautiful California sunshine. We’ve had a glimpse of what’s to come this week with temperatures in the high 60’s and sometimes even in the 70’s! In this spirit I thought about summer time foods–BBQing and salads! Then I thought, why not combine the two! Since I haven’t had a huge salad for dinner in awhile, once I thought to have one, I decided to throw basically everything I had into it… hence the name “Chicken and Everything Else Salad.”

The other great thing about California is that even though it’s “winter” I can still dig into the ground enough in order to grow some plants! In December I put in some Simpson Elite lettuce and Spinach, they finally look big enough to start “harvesting” so I cut off a couple leaves to put this together. Can’t get much more convenient then that!

Chicken seasoning adapted from Weber’s Real Grilling book.

Chicken and Everything Else Salad

Chicken Seasoning:

  • 2 teaspoons EVOO
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon prepared chili powder
  • Freshly ground black pepper
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 2 boneless, skinless chicken breast halves

Salad “Extras” Ideas

  • Spinach any other kind of green leaf
  • Dried cranberries
  • 2 cups cooked tri-color rotini
  • Garlic croutons
  • Caesar dressing
  • 1/2 cook Quinoa
  1. Combine the seasons for the chicken and spread it all over the chicken
  2. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Shred into bite sized pieces.
  3. In a large bowl, combine everything you can think of. Add dressing and toss. Season with pepper.