Saturday, July 26, 2008

Chicken Satay

I do a simple and tasty satay that even kids like. Make a marinade of chopped green onion, minced garlic, dark brown sugar, lime juice and soy or fish sauce. Try it each way then decide which you like best. I like the fish sauce myself. Cut your chicken thighs or breasts into nice size chunks and put them in the marinade for at least a half hour.

A simple peanut dipping sauce made with chicken stock, creamy peanut butter, one chopped green onion, a little lime juice and some cayenne pepper for zip. You can adjust each ingredient to your liking. Hat tip to Mr. T for suggesting this peanut sauce next time! Awesome!

Skewer the chicken pieces onto soaked skewers and grill over high heat. This quickly cooks the chicken but doesn't dry it out.

I like to serve this with fresh melon and basmati rice with golden raisins, cinnamon and turmeric.

Thursday, July 24, 2008

Powderpuff Pork Chops

Kansas City BBQ Champion Janeyce Michel-Cupito inspired this recipe. It's for ribs, shoulders and chicken, but I'm gonna modify it and smoke some thick chops. Celery salt, paprika, garlic powder (instead of garlic flakes) and ground black pepper. Sprinkle onto the chops and pat it in, let them sit for 30 minutes to 2 hours.

Make your own celery salt by putting celery seed and kosher salt in mortar and grinding it into a powder. It seems to be more flavorful than pre-packaged celery salt. I also use a smoked paprika and will toss cherry wood chips on the coals for sweet smoke flavor.

Some homemade potato salad, cucumber onion salad and cold beer made this a nice tasty weekday meal.

Yippee, new music!

So I'm a little obsessed with The Replacements and Paul Westerberg. Today I downloaded PW's new album from Amazon for 49 cents. It was 49 cents because the album title is 49. PW is a bit eccentric. I haven't listened to it yet but for fiddy cent I won't complain. Now, has anyone seen my player?

Monday, July 21, 2008

Goodbye Sarah

I am really sad to find out that Sarah lost her fight with leukemia yesterday morning. I hope she is wandering through the most awesome farmers market ever.

Peace be with her and her family and friends.

Very nice obit here and questbook here.

Sunday, July 20, 2008

Southern Caribbean Chicken

I love grilled chicken of all types. I've done a lot of Jamaican jerk and it's pretty spicy. This is a recipe from Bardados. It's similiar to Jamaican but without all the chili hellfire!

Make a paste in the food processor. Garlic, shallot, chives, serrano chili, green onion, green bell pepper, celery, and flat leaf parsley. Puree this and add some lime juice, soy sauce, and olive oil.

Season it to your liking with salt, black pepper and extra lime juice if needed. It's a highly seasoned paste and really tasty.

Put your chicken parts in a bowl and cover them with the paste for 2 hours to 24. The longer, the more flavor imparted to the bird.

Grill em' and eat em'. I had a simple salad and Juan Canary melon, the sweetness of the melon really went well with the chicken. Mmm!!