"sf" <[email hidden]> wrote in message
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Quoted message said:Renee said:
"Renee" <[email hidden]> wrote in message
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Quoted message said:I'm making Indonesian-Style Beef Satay this weekend. Basically it's a
recipe for grilling marinated skewered beef strips and rolling up in
lettuce leaves along with some peanut sauce and other things,
including
Quoted message said:rice noodles or rice. It definitely has an oriental flare. I'm at a
loss
Quoted message said:what else to serve (or grill) with it. Anyone have some ideas?
Thanks in advance,
Renee
Last night's BBQ was a success. Rolling up the beef satays and other
stuff
in lettuce leaves and chowing them down like burritos was actually a
'fun',
interactive type of meal for everyone. I also grilled up some Hot and
Spicy
Chinese Chicken Wings that came out great -- crispy outside, tender
inside
and wonderfully flavorful. I think this one will become my signature
(side
or appetizer) dish at all my BBQs.
Now I'm stuck with a bunch of left-over peanut sauce that I need to use.
I'm
going to grill pork tenderloin tonight so maybe that'll work as a
dipping a
sauce.
You're making me hungry! Will you post your recipes for us?
Sure! They're all from a cookbook I just bought for my new gas grill, "The
New Gas Grill Gourmet - Great Grilled Food for Everyday Meals and Fantastic
Feasts" by A. Cort Sinnes, 1996, 2005, The Harvard Common Press. To Sinnes
credit, I have to say I love the book.
Also, I keep saying 'BBQ' knowing full well that some diehard BBQ'er is
bound to soon correct me -- It's really called a 'cook-out' since I'm not
truly BBQing, but I find BBQ easier to type. ;-)
First of all, the Beef Satay wrapped in lettuce leaves recipe I used was
kind of combination of two recipes, "Indonesian-Style Beef Satay" and
"Vietnamese-Style Sliced Steak in Lettuce Leaf Wraps". I followed the first
one to a tee, and only changed it by using additional lettuce leaf fillings
from the Vietnamese recipe, such as bean sprouts, shredded carrots, salted
dry-roasted peanuts, and optional Red Rooster sauce.
Also, a note about cooking both recipes below at the same time: I grilled my
chicken wings first since they needed about 40 minutes, then placed the
wings on the upper warming rack while I grilled my satay. So everything that
came off the grill was hot at the same time.
You'll definitely want to plan ahead for these recipes. For ingredients like
hoisin sauce and maybe sake, a trip to the Asian market may be in order.
Everything else can be easily found in your pantry or at your regular local
market.
Indonesian-Style Beef Satay
Ingredients:
One 2- to 3-pound London Broil, 1 to 1 1/2 inches thick
----- Peanut Sauce -----
1/2 cup peanut butter (chunky or smooth)
1 cup chicken or vegetable broth
2 TBS soy sauce
1 TBS brown sugar
1 to 2 tsp Tabasco sauce
----- Ginger-Sake Marinade -----
1/2 cup sake
1/4 cup soy sauce
3 TBS oil
1/4 cup peeled and grated fresh ginger
1/4 cup chopped green onions
1 or 2 fresh chile peppers, to your taste, seeded and minced, or 1 to 2 tsp
red pepper flakes
12 bamboo skewers, soaked in water 30 minutes
Iceberg lettuce leaves
Cooked Asian rice noodles, chilled, or steamed white rice (I forgot to make
this! But nobody noticed. :-) )
Filling ingredients I put out on a large lettuce lined platter:
Fresh bean sprouts
Shredded carrots
Chopped dry roasted peanuts
Chopped fresh cilantro
Chopped fresh mint
I set out a bottle of Red Rooster sauce to those daring enough to use it
Directions:
Place peanut sauce ingredients in saucepan and whisk over medium-high heat
until it thickens. Remove from heat and set aside until you reheat it at
serving time.
Combine marinade ingredients in Ziploc and place 1/4 inch sliced steak in
it. Refrigerate for 30 minutes. (I had it sitting in marinade about 5 hours
since I started in the morning.)
Preheat grill with all burners on high for 10 minutes and lid down.
During preheating, thread your skewers with meat, keeping meat as flat as
possible.
Turn all burners to medium, place skewers on grill, close lid, and cook for
8 to 12 minutes, turning once.
Meanwhile gently reheat the peanut sauce and transfer to serving bowl. Serve
skewers and accompaniments family style (I set up a serving cart outside for
buffet-style serving). To assemble, take one lettuce leaf, fill it partially
with noodles or rice, add a couple of slices of grilled beef, add other
fillings, drizzle with peanut sauce. Then take your plate back to table and
fold leaf around filling like a tortilla.
Next Recipe:
Hot and Spicy Chinese Chicken Wings
Ingredients:
2 to 2 1/2 pounds chicken wings (I bought a 4 lb pack and found I had ample
marinade for it)
----- Hot and Spicy Chinese Marinade -----
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup white vinegar
1/4 cup honey
1/4 cup pineapple juice
2 garlic cloves; pressed
1/2 tsp red pepper flakes
3 TBS oil
Sesame seeds and chopped fresh cilantro for garnish (optional)
Directions:
Wash and dry chicken, trim off wing tips at joint.
Combine marinade ingredients in Ziploc and add wings, turning to coat.
Marinate in fridge 4 to 6 hours or overnight. (I started in morning and
would occasionally turn over bag when I thought of it.)
Preheat grill with all burners on high for 10 minutes and lid down.
Meanwhile, drain marinade into small saucepan and boil for 2 minutes to kill
bacteria so you can baste chicken with it.
After preheating, turn off center burner and turn outside burners to medium.
Place chicken over center burner, close lid and cook until skin is crispy
and brown, 30 to 35 minutes (I needed 40 minutes or so you'll have to check
the time on your own grill). Turn chicken once during cooking and baste with
boiled marinade if desired.
Transfer to serving plate and garnish with sesame seeds and cilantro if
desired.
Enjoy! I know I did!
