Meat On A Stick, Chicken Satay
Oh yay, Satay!!! Who doesn't like meat on a stick, I love it. It's something you can eat with one hand if you're at a street market or make it more of a meal with some sides and bread. That's what we're going to do!!
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Ingredients for the chicken marinade
Place the following things in a bowl, mix well and reserve some BEFORE you add the chicken. Refrigerate for at least 3 hours but up to overnight.
Chicken breasts, sliced thin
1/4 cup lemon juice (60ml)
1 Shallot, diced
1 tbsp garlic, minced (15g)
1 tsp cayenne pepper (5g)
1 tsp ground ginger (5g)
1/2 tsp Turmeric (2.5g)
2 tbsp ground coriander (30g)
2 tsp ground Cumin (10g)
3 tbsp dark soy sauce (45ml)
3 tbsp fish sauce (45ml)
6 tbsp brown sugar (90g)
2 tbsp vegetable oil, or any neutral oil (30ml)
After it's done marinating be sure to take it out of the fridge about 10 minutes before you want to cook it to let it get back to room temperature.
Add oil to a skillet or oil the grates if you are using a bbq grill. ALSO... if using a BBQ be sure to soak the wooden skewers in water for about 30 minutes so they don't catch fire..
Place the chicken onto a skewer and add it to your pan. Cook on medium heat about 4 minutes, glaze with your reserve marinade before flipping them over. Continue to cook the other side about 4 minutes or until done.
While they cook you can make a side salad of...
Cherry tomatoes, cucumbers, thin sliced red onion, olive oil, Balsamic vinegar, salt and pepper.
I also serve my satay with some flat bread and a Tzaziki sauce and a peanut sauce.
Peanut sauce
In a food processor blend the following
1 cup chunky peanut butter (240ml)
1 tsp minced garlic (5g)
1/2 tsp dark soy (2.5ml)
2 tsp sesame oil (10ml)
2 tbsp brown sugar (30g)
1 tbsp fish sauce (15ml)
1/2 tbsp lime juice (15ml)
1/2 tsp cayenne pepper (2.5g)
1/3 cup coconut milk (78ml)
Tzaziki recipe
Mix together the following ingredients
1/2 cup Cucumber, squeeze out as much liquid as you can.. the more the better. I also use English cukes...(115g)
1 cup plain Greek yogurt (240ml)
1 tbsp lemon juice (15ml)
1/2 tbsp olive oil (7.5ml)
1 tsp minced garlic (5g)
1/4 tsp kosher salt (.75g)
1 tbsp Chopped dill (15g)
Enjoy!!
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Anne Burrell's Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad | Food Network
Cook along with Anne as she reveals how to prepare deliciously tender lamb chops!
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Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 55 min
Active: 45 min
Yield: 4 to 6 servings
Ingredients
Lamb Chops:
5 large sprigs fresh rosemary, picked and finely chopped
4 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Zest of 2 lemons
1/4 cup extra-virgin olive oil, plus more for the pan
Two 8-bone racks of lamb
Kosher salt
Fennel, Arugula, Red Onion and Black Olive Salad:
1 fennel bulb, thinly shaved
2 cups baby arugula
1 head radicchio, cut into a chiffonade
1 small red onion, thinly sliced
1/4 cup kalamata or Gaeta olives, pitted and cut lengthwise into fourths
3 tablespoons extra-virgin olive oil
Juice of 2 lemons
Kosher salt
Directions
For the lamb chops: Preheat the oven to 375 degrees F.
Combine the rosemary, garlic, crushed red pepper and lemon zest in a small bowl. Add 1/4 cup olive oil to the mix. Reserve.
Remove 2 rib bones from each rack of lamb and cut the remaining racks into 6 equal, thicker chops (instead of 8 thinner chops).
Sprinkle the lamb chops with salt and reserve at room temperature. Brush both sides of the chops with the rosemary mixture.
Coat a large saute pan with olive oil and bring to a medium-high heat. Working in batches, brown the lamb chops on all sides, including the fat edge. (Remember: Brown food tastes good! If your pan gets too hot, lower the heat. Ditch the oil in between the batches and start off with fresh oil. It is really important not to crowd the pan while browning the chops. If the pan is crowded, the chops will steam instead of browning and getting crispy.) When all the chops are browned, arrange them neatly on a sheet tray (with sides, you don’t want any juices or fat to run off). Brush the browned chops with the rosemary mixture. Roast the chops for 8 to 10 minutes for medium-rare, 12 to 15 minutes for medium.
For the salad: Meanwhile, toss together the fennel, arugula, radicchio, red onion and olives with the olive oil, lemon juice and a generous sprinkle of salt in a large bowl. Taste to make sure it is delicious. Arrange the salad on a large serving platter and top the salad with the hot lamb chops to wilt the salad a little bit. Brush the chops with any remaining rosemary oil and drizzle any juice from the baking sheet over the lamb.
Chop chop!
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Anne Burrell's Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad | Food Network
How to BAKE Oxtails - #EasyRecipe #SoulFood | Tanny Cooks
Soul food does not have to be hard to cook! This video shows you a simple way to prepare the most delicious #oxtail #easyrecipe. This is a perfect option for #sundaydinner.
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Garlic Recipes! Garlic Bread Recipes! #HealthySynchro
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Grilled Sweet Potatoes with Lebneh Recipe with Laura | Brad Cecchi | PBS Bringing It Home
Laura brings Chef Brad Cecchi to use fresh sweet potatoes from A.V. Thomas. Brad teaches us the best ways to cook sweet potatoes!
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