I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Pork or Chicken Satay

1 jar (8 oz.) hoisin sauce
½ cup Thai chili garlic sauce
1/4 cup honey
1/4 cup rice vinegar
2 Tbsp. Asian Sesame oil
Salt to taste
1 ½ lb. pork tenderloin or chicken

Preheat grill to medium high (or preheat oven broiler). Simmer sauce over medium high for 5 minutes, then cool. Cut tenderloin first into thirds lengthwise, then in half crosswise to make 6 pieces. Slice each piece in half lengthwise for 12 pieces of meat approximately 1/4 inch thick, 1 inch wide and 4 to 6 inches long (or cut chicken into similar strips). Toss strips in marinade and then thread on metal or bamboo skewers. Arrange satay on grill or on broiler pan  so skewers extend over edge. Cover and cook 3 to 4 minutes. Flip satay and baste with marinade; then grill or broil until cooked through, 3 to 4 more minutes (or broil in oven as above). Serve with Rice and Peas and Cool Sesame Cucumbers .

Carolyn and Paul cooked this one weekend when I visited them. It is tender and delicious. Paul's Big Green Egg can produce great meals.




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