Finally we come to the end of our New Year's Eve feast. We'll finish in Thailand with some chicken satay. I marinated some thinly sliced chicken breast in yogurt seasoned with curry powder, turmeric, garlic and ginger for about 5 hours. The chicken was skewered and cooked in my grill pan. I served it with a Thai peanut sauce made from creamy peanut butter, soy, sesame oil, sriracha chili oil, rice vinegar, a pinch of sugar and some water.
I like the blog, Greg. We love satay, but we have a peanut allergy in the family. So, we use sunbutter, sunflower kernels pummeled into a butter. I actually prefer it to peanut butter, at least the mass market peanut butters that I grew up on. It's a cleaner flavor as if there was a little more TLC in the making. It works just as well in the sauce recipe you used here.
I'm an organic chemist by trade. But I am a food and wine lover and self taught cook. I also love to run and I'm trying to lose 65 pounds. Check out my blogs on Cooking, Wine and Running.
Spicy Guacamole
-
Loaded with fresh ingredients, this easy spicy guacamole recipe is the
ultimate party dip. I decided to try this easy recipe for spicy guacamole
I foun...
German Potato Salad
-
[image: German Potato Salad]
I present this recipe as a means of using up those leftover Easter eggs
that have been cracked during Orthodox Easter festivi...
black bean and vegetable bake
-
Letter of recommendation: Make a deep skillet of your favorite taco or
burrito filling, cover it with cheese and broil the whole lot of it in the
oven, t...
...Tiny Treasures..
-
So..since I painted this so dear to my art watercolor gleaned from a photo
my daughter took of me and Lucas..ap 15 yrs ago..I corrected my r...
Crispy Baked Buffalo Chicken
-
We made some really yummy buffalo chicken last night for dinner, and this
is a recipe I definitely do NOT want to lose. The method is super simple,
a...
Lobster Poached in Prosecco Butter
-
Are you still looking for something special to serve to your Valentine this
week? This Lobster Poached in Prosecco Butter is absolutely delicious! I
m...
Happy New Year and Merry Little Christmas!
-
Hello everyone, hope you are all well! This is an experiment. I don't have
a desktop computer anymore so I don't know how to get pictures to work with
this...
Rhubarb Platz (Coffee Cake)
-
*Rhubarb Platz*
=============
Edited from The Province Newspaper
This is a Mennonite coffee cake.
2 cups flour
1 cup sugar
2 teaspoons baking powder
pin...
Įdaryti svogūnai - Soğan dolması
-
Įdarytos daržovės yra ne tik vienas iš tų 'comfort foods' bet ir
paprasčiausias būdas įtikti turkiškiems svečiams, nes visi mielai juos
valgys ir galvos, k...
-
There's only 8 episodes and a prologue released so far, but this c drama is
the best I've watched this year.
https://www.viki.com/videos/1140152v-prologue ...
Chocolate Sorbet
-
Hello, friends, I can't tell you how a simple concoction, such as this,
turns into a creamy and decadent chocolate sorbet. I simply cannot.
Obviously, ...
Usagui, Barcelona
-
I have a half written post on Vancouver but we’ve just come back from a
relaxing holiday in Barcelona and we visited a fantastic Japanese cafe for
the firs...
Pecan Pie Bars
-
My favorite dessert through the holiday season is cookies. I start
baking before Thanksgiving and don’t stop until we are a few days into the
new y ea...
Mexican Night & a Tasty Dessert
-
Tonight we had Chicken Enchiladas for dinner along with a new to me Mexican
Rice recipe.
You make it in a rice cooker and I loved the way it turned o...
New beginnings
-
Hello (hello, hello, hello, ...)
Not sure that anyone will see this, but just in case, I thought you might
like to know that I have started a new food blog...
Life with baby
-
I am currently taking a break from blogging as I adapt to life as a new
mum. Thank you for your comments and support and I hope to be back cooking
and blog...
Mushroom Soup
-
Today I made mushroom soup from a recipe of Lindsey Bareham in "A
Celebration of Soup".
Obviously I can't quote the recipe here as I have no doubt it will ...
3 comments:
I love chicken satay. This looks super easy too! It's on my list to make this week! Yummy!
I like the blog, Greg. We love satay, but we have a peanut allergy in the family. So, we use sunbutter, sunflower kernels pummeled into a butter. I actually prefer it to peanut butter, at least the mass market peanut butters that I grew up on. It's a cleaner flavor as if there was a little more TLC in the making. It works just as well in the sauce recipe you used here.
These look great, Greg! I hope all is well with you and your family!
Post a Comment