Monday, May 14, 2012
Recipe Sneak Peek
Our summer issue has lots of tasty new recipes! Here's a sneak peek of just one delicious dish: Asian Chicken Satays. It's a signature dish made by The Painted Fish Cafe and Beer Bar, located in Banner Elk. Chef Tom Jankovich is the inspired food-artist at the Cafe, and he loves to create his unique dishes by taking good food and giving it subtle twist. Test your own cooking skills with Chef Tom's recipe below, or simply stop by to visit this exquisite Cafe and cook! For more information on The Painted Fish Cafe and Beer Bar cruise their website: www.paintedfishcafe.com.
Asian Satay Key Ingredients:
1 T. Canola Oil
3 T. Garlic, minced
2 T. Ginger, minced
2 T. Sambal Oelek Chili Sauce
1 c. Soy sauce
3 T. Sugar
1/2 c. Rice Wine Vinegar
4 Boneless-Skinless Chicken Thighs, diced
8 Bamboo Skewers, soaked in water
Find a medium-sized sauce pot, add your canola oil, and heat until simmering. Then, add your garlic and ginger. Cook until the garlic turns a subtle light brown. Afterwards, add your chili sauce, soy sauce, sugar, and vinegar-- then bring your sauce pot to a boil. Reduce your heat and simmer for five minutes, after your boil has been reached. Then, remove your sauce pot from the heat, and chill it. Add your chicken, and allow it to marinate overnight. The next day, turn on your grill and remove the chicken from the marinade. Skewer 3 pieces of chicken on each of your 8 skewers, placing them on the grill to cook for 2-3 minutes on each side. These tasty satays are great, even when reheated!
What about the Bell Pepper Slaw?
1 Cup Shredded Cabbage
½ Red Bell Pepper cut in very thin strips
½ Yellow Pepper cut in very thin strips
2 T. Chopped Fresh Cilantro
1 T. Sesame oil
2 T. Soy sauce
1 T. Rice Wine Vinegar
1 T. Dijon Mustard
In a small bowl, place your oil, soy, vinegar, and mustard, whisking them until well mixed. Then add your peppers, cilantro, and cabbage. Then toss until well coated. Place your slaw in the fridge for at least one hour, and it's ready to serve! Goes great with some Siracha-- or any hot sauce of your choice!