Peanut Dipping Sauce
Great dipping sauce for Beef Satay or Thai Ribbons.
Prep: 15 minutes
Servings: Yields approximately 3 cups
1 1/2 cups creamy peanut butter
3/4 cup soy sauce
1/2 cup cilantro, chopped
2 Tbsp. grated ginger
2 tsp. minced garlic
1 Tbsp. sesame oil
3/4 cup peanut oil
1/2 cup rice wine vinegar
Place all ingredients in bowl of food processor. Process until smooth.
Beef Satay with Peanut Dipping Sauce
Prep: 20 minutes
Refrigerate: 2-4 hours
Cook: 8-12 minutes
Servings: 12 appetizer portions
1 beef tri-tip roast (2 1/2-3 lbs.), cut against the grain in 1/4 inch slices
Marinade:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup freshly grated ginger
3 cloves garlic
1/2 cup chopped cilantro
1 Tbsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. Dijon mustard
1 cup peanut oil
-- Peanut Dipping Sauce
Thread sliced roast onto skewers.
Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.
Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.
Place skewers of beef into marinade and refrigerate 2-4 hours.
Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.
Serve with Peanut Dipping Sauce
Thursday, January 31, 2013
Rosemary-Dijon Vinaigrette
Rosemary-Dijon Vinaigrette
4 Tbs. sherry vinegar
4 Tbs. Dijon mustard
2 small shallots, minced (3 Tbs.)
2 Tbs. lemon juice
⅔ cup olive oil
2 Tbs. chopped fresh rosemary
4 Tbs. sherry vinegar
4 Tbs. Dijon mustard
2 small shallots, minced (3 Tbs.)
2 Tbs. lemon juice
⅔ cup olive oil
2 Tbs. chopped fresh rosemary
Parsley Feta Pesto
Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Olive Pesto Pizza
Olive Pesto Pizza
INGREDIENTS:
8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
Dried basil, oregano and thyme to taste
TO PREPARE:
Rinse the chicken and pat dry. Saute the chicken in a
skillet or grill the chicken over hot coals for several
minutes or until almost done. Let stand until cool.
Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
is blistered and charred on all sides, turning
frequently. Place the red pepper in cold water until the
skin is easily removed; discard the skin. Julienne the
red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet. Spread with the
pesto. Arrange the chicken over the pesto so that each
wedge of pizza will have a chicken strip. Top with red
pepper. Sprinkle with a mixture of goat cheese, garlic,
basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
bubbly.
SERVINGS: 2
8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
Dried basil, oregano and thyme to taste
TO PREPARE:
Rinse the chicken and pat dry. Saute the chicken in a
skillet or grill the chicken over hot coals for several
minutes or until almost done. Let stand until cool.
Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
is blistered and charred on all sides, turning
frequently. Place the red pepper in cold water until the
skin is easily removed; discard the skin. Julienne the
red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet. Spread with the
pesto. Arrange the chicken over the pesto so that each
wedge of pizza will have a chicken strip. Top with red
pepper. Sprinkle with a mixture of goat cheese, garlic,
basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
bubbly.
SERVINGS: 2
Curry Paste
Michael Symon's Curry Paste
skill level Easy
time 1-30min
servings 4 to 6
Contributed by : Michael Symon
Use this spicy curry paste as the base for curry chicken salad or as a dip with crudites.
• 3 tablespoons Coriander Seeds
• 2 tablespoons Cumin Seeds
• 1 tablespoon Mustard Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 1-2 Dried Chiles (depending on preference)
• 1 teaspoon ground Tumeric
• 1 teaspoon ground Cinnamon
• 1/2 cup Cilantro Leaves (picked)
• 1 thumb-size piece fresh Ginger Root (peeled)
• 4 Garlic cloves (finely minced)
• 1 teaspoon Salt
• 1/4 cup Vegetable Oil (plus more for storing)
•
next
Mortar and pestle
step by step directions. We've Made Cooking As Easy As 1-2-3!
• ingredients 3 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
1 tablespoon Mustard Seeds
1 teaspoon Fennel Seeds
1 teaspoon Black Peppercorns
instructions Toast the whole spices in a saute pan over low heat. Cook, stirring often, until the mustard seeds start to pop and the spices are fragrant, about 3 minutes.
• ingredients 1-2 Dried Chiles (depending on preference)
1 teaspoon ground Tumeric
1 teaspoon ground Cinnamon
instructions Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
• ingredients 1/2 cup Cilantro Leaves (picked)
1 thumb-size piece fresh Ginger Root (peeled)
4 Garlic cloves (finely minced)
1 teaspoon Salt
1/4 cup Vegetable Oil (plus more for storing)
instructions Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
• ingredients
instructions Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.
skill level Easy
time 1-30min
servings 4 to 6
Contributed by : Michael Symon
Use this spicy curry paste as the base for curry chicken salad or as a dip with crudites.
• 3 tablespoons Coriander Seeds
• 2 tablespoons Cumin Seeds
• 1 tablespoon Mustard Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 1-2 Dried Chiles (depending on preference)
• 1 teaspoon ground Tumeric
• 1 teaspoon ground Cinnamon
• 1/2 cup Cilantro Leaves (picked)
• 1 thumb-size piece fresh Ginger Root (peeled)
• 4 Garlic cloves (finely minced)
• 1 teaspoon Salt
• 1/4 cup Vegetable Oil (plus more for storing)
•
next
Mortar and pestle
step by step directions. We've Made Cooking As Easy As 1-2-3!
• ingredients 3 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
1 tablespoon Mustard Seeds
1 teaspoon Fennel Seeds
1 teaspoon Black Peppercorns
instructions Toast the whole spices in a saute pan over low heat. Cook, stirring often, until the mustard seeds start to pop and the spices are fragrant, about 3 minutes.
• ingredients 1-2 Dried Chiles (depending on preference)
1 teaspoon ground Tumeric
1 teaspoon ground Cinnamon
instructions Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
• ingredients 1/2 cup Cilantro Leaves (picked)
1 thumb-size piece fresh Ginger Root (peeled)
4 Garlic cloves (finely minced)
1 teaspoon Salt
1/4 cup Vegetable Oil (plus more for storing)
instructions Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
• ingredients
instructions Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.
Besciamella
Mario Batali's Besciamella
skill
level Easy
time
1-30min
servings 12
Use this classic Italian sauce as
the base for a wide range of other dishes
share
- 5 tablespoons Unsalted Butter
- 1/4 cup Flour
- 3 cups Whole Milk
- 2 teaspoons Kosher Salt
- Nutmeg
ingredients 5 tablespoons Unsalted
Butter
instructions Heat butter in medium sauce
pan until melted.
ingredients 1/4 cup Flour
instructions Add flour and stir
until smooth. Cook over medium heat until light golden brown, about 6-7
minutes.
ingredients 3 cups Whole Milk
instructions Heat the milk in a
separate pan until it's just about to boil. Add milk to the butter mixture 1
cup at a time, whisking continuously until very smooth. Bring to a boil and
cook for 30 seconds.
ingredients 2 teaspoons Kosher Salt
Nutmeg
Nutmeg
instructions Remove from heat and
season with salt and nutmeg.
Jalapeno Pepper Salsa
Jalapeño Pepper Salsa
Ingredients
o 6 lbs chopped peeled cored tomatoes
o 3 cups chopped jalapeno peppers
o 1 ½ cup chopped onions
o 6 cloves garlic, minced
o 2 tablespoons minced cilantro
o 2 teaspoons oregano
o 1 1/2 teaspoons salt
o 1/2 teaspoon cumin
o 1 cup cider vinegar
Directions
1. Combine all ingredients in large saucepot.
2. Bring mixture to a boil.
3. Reduce heat.
4. Simmer for 10 minutes.
5. Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
6. Adjust 2-piece caps.
7. Process for 45 minutes in boiling-water canner.
For more kick, ½ the jalapenos and add 2 habaneros
Ingredients
o 6 lbs chopped peeled cored tomatoes
o 3 cups chopped jalapeno peppers
o 1 ½ cup chopped onions
o 6 cloves garlic, minced
o 2 tablespoons minced cilantro
o 2 teaspoons oregano
o 1 1/2 teaspoons salt
o 1/2 teaspoon cumin
o 1 cup cider vinegar
Directions
1. Combine all ingredients in large saucepot.
2. Bring mixture to a boil.
3. Reduce heat.
4. Simmer for 10 minutes.
5. Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
6. Adjust 2-piece caps.
7. Process for 45 minutes in boiling-water canner.
For more kick, ½ the jalapenos and add 2 habaneros
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