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FareShare Gazette Recipes -- September 2010 - C's


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Caprese Skewers

Chicken Satay with Peanut Sauce

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* Exported from MasterCook *

Caprese Skewers

Recipe By : Debbie Mosimann
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-09 Sep 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bamboo skewers, soaked in water
12 good sized grape or cherry tomatoes
12 small mozzarella balls (can use the marinated ones)
12 leaves fresh basil
Olive oil
Balsamic vinegar (optional)

Perfect to make ahead and bring out when the steaks are almost finished!
Caprese means something of or pertaining to Capri.

Remove the skewers from the water and thread with a tomato, basil leaf,
mozzarella ball, basil leaf, tomato, basil leaf, using 3 tomatoes per
skewer. Brush with olive oil.

Flash grill these on a hot grill on the side just when you are about ready
to serve. They are finished when the tomatoes split but the mozzarella has
not melted. Serve immediately. Do not hold these warm on the grill or your
mozzarella will melt off the skewer.

Serve drizzled with an aged balsamic vinegar (optional)

Used with explicit permission from Debbie Mosimann, Innkeeper

Swiss Woods Bed and Breakfast Inn
Lancaster County, Lititz, PA

For recipes from the inn visit the home page
of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper

Contributed to the FareShare Gazette by Art; 3 September 2010.

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg 
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* Exported from MasterCook *

Chicken Satay with Peanut Sauce

Recipe By : Jennie B.
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-09 Sep 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 skinless chicken thighs -- cut into thin strips
1 package wooden skewers
1/4 cup lemongrass -- minced
2 shallots -- or small onion, sliced
3 garlic cloves
2 fresh chilies -- sliced (or 1/2 teaspoon cayenne)
1 piece galangal or ginger -- thumb sized, thinly sliced
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons cumin
3 tablespoons dark soy sauce
4 tablespoons fish sauce
5 tablespoons brown sugar
2 tablespoons vegetable oil

For complete instructions on how to buy and cook with fresh lemongrass, go
to: All About Lemongrass.

If using wooden skewers, soak them in water while you prepare the meat (to
prevent burning). I find the kitchen sink works well for this. Cut chicken
into thin strips and place in a bowl.

Place all marinade ingredients in a food processor or chopper. Process

Taste-test the marinade - you will taste sweet, spicy, and salty. The
strongest tastes should be SWEET and SALTY in order for the finished satay
to taste its best. Add more sugar or more fish sauce (in place of salt) to
adjust the taste. You can also add more chili if you want it spicier. Pour
the marinade over the meat and stir well to combine. Allow at least 1 hour
for marinating, or longer (up to 24 hours).

When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of
the skewer, leaving the lower half empty so that the person grilling has a
"handle" to easily turn the satay during cooking.

Grill the satay on your BBQ, OR on an indoor grill, basting the first time
you time it with a little of the leftover marinade from the bottom of the
bowl. OR you can broil in the oven on a broiling pan or baking sheet with
the oven set to "broil" Place satay close beneath the heating element and
turn the meat every 5 minutes until cooked (be sure to soak your wooden
satay sticks in water before skewering). Depending on how thin your meat
is, the satay should cook in 10 to 20 minutes.

Serve with Thai Satay Peanut Sauce for dipping and the cucumber salad.

Peanut Sauce
1 tablespoon tamarind
3 tablespoons sugar
2-3 tablespoons peanut butter
2 tablespoons fish sauce
1 tablespoon red curry paste
3/4 cup coconut milk

Tips and substitutions
In Thailand, people use peanuts ground up in a mortar instead of peanut
butter and the sauce is granular with just a little creaminess. However, I
use peanut butter because peanut butter is essentially finely ground
peanuts and more convenient and common in American kitchens. The peanut
butter I prefer is chunky natural, freshly ground (instead of the brands
that have sugar or vegetable oil added). Smooth peanut butter will do too,
if that is what you have in your kitchen.

Add the coconut milk to a cold sauce pan and start to heat it up at medium
heat. As it is heating, stir in the curry paste and break the paste into
small pieces. Mix well. When you see red oil simmering to the top, add the
peanut butter and the rest of ingredients. Stir and taste. You should be
able to taste the fish sauce, sugar and tamarind flavors. If it becomes too
thick, add a few teaspoons of water to thin the paste.

Serve with satay and cucumber salad. Place the sauce on a flat plate for
easy dip, saucer dish is the best.

Cucumber Salad
1 cucumber, peeled and chopped in to cubes
1/4 red onion
2 tablespoons rice wine vinegar
2 tablespoons water
3 tablespoons sugar

How to make it:
Mix vinegar, sugar and water into a dressing.
Top on cucumbers and onion.
Let sit at least 30 minutes.

This is a good summertime salad substitute. If you keep it in the fridge,
it is nice and cold when you serve it. The acidity of the vinegar plays off
well against sweet dishes. Because of the vinegar, this can sit for days in
the refrigerator and stay good.

Cuisine: "Thai Food"

Contributed to the FareShare Gazette by Jennie; 20 September 2010.

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Per Serving (excluding unknown items): 320 Calories; 15g Fat (41.9% calories from 
fat); 28g Protein; 18g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 127mg 
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other 

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