Indonesian Chicken Satay

Last Year's Post: Hibachi-Style Tuna
Two Years Ago:  Spring Green Pasta

I went to an outdoor art festival a few weeks ago that of course had a bunch of food trucks.  The most interesting one (at least in my opinion) was an Indonesian satay truck run by a Dutch-Indonesian family.  Say what?  Turns out, back in the exploring days the Dutch formed the East Indian Trading Company and the crown jewel of their trading network was Indonesia.  When the trading company went bankrupt, Indonesia became a Dutch colony which is why you'll see a lot of Indonesian food in the Netherlands to this day.  Now, how a Dutch family from Indonesia ended up in Phoenix, I'm not sure.  But I was impressed enough with the food to track a recipe down and re-create it myself.

The only unusual ingredient is kecap manis, which is an Indonesian sweetened soy sauce.  I found it at the local Asian market but if you can't find it or don't want to buy an entire bottle just for this recipe, you can easily make your own with equal parts soy sauce and brown sugar.  (A recipe is included below.)  The chicken becomes very flavorful from the marinade and is delicious on its own, but the peanut dipping sauce really elevates it to something special.  The food truck served their satay skewers with your choice of a salad, mixed veggies, or fried rice.  I served this recipe with white rice with shredded carrots and raisins, which was a nice complement to the slightly spicy peanut sauce.  By the way, the food truck served the same dipping sauce and presumably used the same marinade for their steak and pork skewers, so I'm assuming they would work equally well or you could do a mixed grill.

The sugar in the kecap manis lends a very slight sweetness while helping the chicken char beautifully and is balanced by the spiciness of the dipping sauce (which you can make as spicy as you want). You can grill the skewers outdoors if the weather is nice, or on a grill pan or under the broiler indoors if it's not.  Either way it's a quick, healthy and delicious meal.

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Indonesian Chicken Satay

Serves 4

Note:  kecap manis is an Indonesian sweetened dark soy sauce that can be found in Asian markets or on line.  A recipe for making your own is included below if you can’t find it.

¼ cup kecap manis

2 tablespoons reduced-sodium soy sauce

4 cloves garlic, minced

1 tablespoon peanut or canola oil

1 tablespoon rice vinegar

2 teaspoons ground cumin

1 teaspoon ground coriander

1 ½ pounds boneless skinless chicken breast, trimmed and cut into 1” cubes

¼ cup smooth natural peanut butter

¼ cup water

2 tablespoons ketchup

1-2 teaspoons hot sauce

Chopped salted peanuts, for garnish

Sliced green onions, for garnish

Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl.  Reserve 2 tablespoons of the marinade in a medium bowl.  Place chicken in a large ziptop bag and pour the remaining marinade over.  Marinate in the refrigerator for at least 2 hours or up to overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine.  Refrigerate until ready to use.

Preheat the broiler or a grill.

Remove chicken from the marinade and thread onto skewers.  (If using wooden skewers, soak them in water for at least 30 minutes in advance.) Broil or grill the skewers until the chicken is cooked through, 3-4 minutes per side.   Garnish with chopped peanuts and green onions and serve with the peanut sauce for dipping.

Homemade Kecap Manis

¼ cup soy sauce

¼ cup brown sugar

In small pot, combine brown sugar and soy sauce.  Bring to a boil, and then lower the heat to medium-low.  Continue to cook the sauce until it thickens slightly, then let cool.

Bacon-Wrapped Shrimp with Maple-Mustard Glaze

Last Year's Post: parmesan pork cutlets with herb salad
Two Years Ago:   Roasted Carrots with Herbs

There are plenty of bacon-wrapped shrimp recipes out there, but this is my favorite for one reason - the sauce.  Tangy and a little sweet, it kind of reminds me of honey mustard but better.  Brushed on bacon and shrimp and onion, it's one of the best shrimp recipes I've ever had.

The first few times I made this, I struggled with getting the bacon cooked enough without overcooking the shrimp.  The solution was to partially cook the bacon in advance so it crisps up faster on the grill (or grill pan, if it happens to be winter).  I read about various ways to par-cook bacon (boiling?  no thanks) but the simplest seemed to be to put it in a skillet and just cook it halfway, then blot the strips and put them in the refrigerator to firm up a tad.  Maybe the refrigeration wouldn't be necessary if you start with thick-cut bacon, but thicker bacon will be even harder to get cooked on the grill without overcooking the shrimp.  You want a thinner cut here.The shrimp are only on the grill for 2-3 minutes per side so thinner bacon has a better chance to cook than a thick cut.

These shrimp would make a fabulous appetizer, but we like them for dinner.  Last night we served them alongside polenta with spinach and it was truly restaurant quality.

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Bacon-Wrapped Shrimp with Maple-Mustard Glaze

Serves 4

1 ½ lbs jumbo shrimp, peeled and deveined with tails left on

1 strip of bacon for every 2 shrimp

½ red onion, cut into 1” chunks

Glaze

4 tablespoons butter

3 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

¼ cup maple syrup

½ teaspoon freshly ground black pepper

Tabasco to taste (start with 8 drops and go up from there)

To par-cook the bacon, heat a large skillet on medium-low and fry the bacon until some of the fat has rendered and the strips have softened considerably but have not started to brown or crisp.  Remove to paper towels and blot, then refrigerate for at least 30 minutes to firm up.

When ready to grill, remove the bacon strips and cut each one in half crosswise.  Wrap a piece of bacon around each shrimp and thread onto skewers.  Thread the red onion pieces on a separate skewer.  Set aside.

To make the glaze, melt the butter in a small saucepan over medium-low heat.  Whisk in the mustard until fully blended, then whisk in the remaining ingredients.  Put half the glaze in a small bowl to take to the grill, and leave the rest in the saucepan over low heat to keep warm.

Preheat a grill to medium-hot, about 400d.  Brush the shrimp and onion skewers generously with glaze and grill 2-3 minutes per side, until the bacon is brown and crisp and the shrimp are firm and pink.  Remove the skewers from the grill and brush with the glaze that was kept warm in the saucepan.  Serve any remaining glaze from the saucepan with the shrimp and onions at the table.

Seared Tuna with Avocado, Pineapple and Pomegranate Salsa

Last Year's Post: Sauteed Brussels Sprouts with Poppy Seeds
Two Years Ago:  Italian Grilled Seafood Salad

I was reading a menu on a new restaurant's website and noticed an entree listed as "tuna with avocado, pineapple and pomegranate".  I thought it sounded pretty interesting and immediately had a mental image of seared sliced tuna with the avocado, pineapple and pomegranate in the form of a salsa.  I have no idea if that's how the restaurant makes it, but that's what I did, and was happy with the result.

The salsa is a fairly unusual combination of creamy avocado with the sweetness of the pineapple and pomegranate seeds.  The jalapeno and cilantro balance the sweetness and the whole thing contrasts well with the rich, meaty tuna.  It's a great and healthy entree when pomegranates are in season, although I read somewhere that you can buy frozen pomegranate seeds at Whole Foods year-round.

Everyone has their own opinion about how well tuna should be cooked.  I happened to be sitting next to an avid fisherman from Vermont at dinner one night when I ordered tuna.  He immediately said "please, please, order it rare or medium rare" so that's what I did, and I've never looked back.  Tuna can tend to dry out if it's cooked to medium or more (unless it's poached) but it's your tuna and your dinner so cook it however you want.  The instructions below will result in a warm deep pink center - just cook it longer or let it rest after cooking if you want it done more.  It's easy to see how much a tuna steak is cooked just by looking at the side of it - you can see the meat turn from red to beige as it cooks from the bottom up.

I served this entree with brown rice, but white rice or couscous or potatoes would work equally well.  Now I think I need to go to the restaurant to try their version.

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 Seared Tuna with Avocado, Pineapple and Pomegranate Salsa

Serves 4

4 (5-6 ounce) tuna steaks

Salt and pepper

Seafood seasoning or blackening seasoning (optional)

2 teaspoons peanut oil (or other high-heat oil)

1/3 cup red onion, diced

1/3 cup chopped fresh cilantro

1 small jalapeno, ribs and seeds removed, diced

½ cup fresh pineapple, cut into small cubes

1 avocado, cut into small cubes

Juice of one lime

½ teaspoon salt

Seeds (arils) from one pomegranate

Preheat a griddle, grill or non-stick pan over high heat. 

While the griddle preheats, place the onion, cilantro, jalapeno, pineapple, avocado, lime, salt and pomegranate seeds in a bowl.  Toss to combine well.

Pat the tuna steaks dry, then season with salt and pepper and the seasoning blend of your choice (optional).  When the griddle, grill or pan is very hot, quickly add the peanut oil and then the tuna steaks.  Sear without moving the steaks until they release from the surface and are golden brown, 1-2 minutes.  Flip and sear the other side for an additional 1-2 minutes, then remove.  At this point, you can either slice the tuna steaks or let them rest.  The longer you let them rest, the more they will continue to cook on the inside.

 Slice the tuna into ½” slices and serve topped with the salsa.

Cubanos

Last Year's Post:  Tomatillo Salsa Verde
Two Years Ago:    Farro and Kale Salad

This is another installment in my occasional and erratic series of famous sandwiches of the world.  Past posts have included pan bagnat, banh mi, Italian tuna, chicken schnitzel, and buffalo chicken sliders to name a few.  Cubanos originated in Florida and are made with Cuban rolls, roast pork, ham, pickles, Swiss cheese and mustard, all pressed together on a griddle or grill until warm and crisp.  Outside of Miami they also often include salami.  Although the most authentic version calls for yellow mustard, I used a combination of both whole grain and Dijon mustards for different textures and flavors.  And again although Cuban bread is authentic, you probably won't find it outside of a Mexican market in most cities.  Any soft oblong roll will work - just don't use a hard crusty French roll because it won't compress and crisp they way it should.

If you can find roast pork in the deli, that's great, otherwise plan to make Cubanos with the leftovers next time you make a pork roast or tenderloin.  Use the best quality Swiss cheese you can find, and slice everything as thinly as possible.  Placing cheese on both the top and bottom of each roll ensure the whole thing sticks together as the cheese melts.

Cubanos are like the best ham and cheese sandwich you've ever had, all crispy and warm and gooey.  There's a reason they're famous.

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Cubanos

Serves 2

2 (8 to 10”) Cuban rolls (or soft Bolillo or hoagie rolls)

4-5 ounces roast pork, leftover or purchased from the deli

4 thin slices of smoked ham

6 slices best-quality aged Swiss cheese

Yellow mustard or Dijon mustard

2 medium dill pickles, thinly sliced lengthwise

2 tablespoons softened butter or olive oil

Preheat a Panini press or large skillet over medium heat.

Split the rolls lengthwise.  Slice the leftover pork as thinly as possible.

Spread a thin layer of mustard on the top and bottom of each roll.  Tear each piece of Swiss cheese in half and place 1 ½ slices (3 rectangles) on the bottom and top of each roll.  Layer the pork, ham and pickles on the bottom of each roll.  Close the sandwiches, pressing gently together.

Brush the top and bottom of each sandwich with softened butter or olive oil.  Place the sandwiches in the press, using moderate pressure, for about 8 minutes until crisp on both sides.  If using a skillet, use a second pan to press on the top of the sandwiches for about 4 minutes, then flip to crisp the second side.  Sandwiches should be somewhat compressed but not completely flat.

Slice sandwiches in half and serve.

Chicken Tikka

Last Year's Post: Blackberry Hoisin Ginger Pork Tenderloin
Two Years Ago:   Red-On-Red Chicken Salad

We all love chicken, but sometimes you can get tired of the same old recipes.  Get out of your chicken rut with Chicken Tikka, a dish popular in India and Pakistan in which chunks of boneless chicken are marinated in spices and grilled.  The marinade often includes yogurt, but this particular recipe omits the yogurt from that step and adds a small amount of yogurt to a very delicious cilantro-mint chutney for dipping.  Don't confuse chicken tikka with chicken tikka masala, which typically includes tomatoes, yogurt and a bunch of heavy cream to make a rich sauce for the chicken.  Delicious, but not very healthy.

The chicken tastes quite exotic from all the spices but is not particularly spicy-hot.  If you like heat, add more cayenne to the marinade or add more chile to the chutney. And don't be tempted to skip the chutney - it really makes the dish.  I like   to serve the chicken with some grilled veggies and basmati rice for a very healthy and balanced meal.

If you have leftovers, you can easily make a pasta salad by combining the chicken with cooked penne pasta, cucumber, cherry tomatoes, chopped bell pepper and a little leftover chutney for the sauce.


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Chicken Tikka

Serves 6

2 pounds boneless skinless chicken breast, cut into 1 ½ ” cubes
1/4 cup + 2 tablespoons canola or vegetable oil
2 teaspoons garlic, grated
1 teaspoon ginger, grated
4 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoon lemon juice
1 1/2 teaspoons kosher salt

Mini bell peppers, zucchini and/or onion pieces, optional

Mix together canola oil, garlic, ginger, spices, lemon juice and salt in a large dish or large zip top bag. Add the chicken and stir into marinade until evenly coated. Marinate in the refrigerator for 1-2 hours, turning periodically.

Thread the chicken onto skewers. Thread the vegetables on a separate skewer.  Grill chicken for 4 minutes over medium-high heat, flip and grill an additional 2 minutes until cooked through. Grill vegetables 2 minutes, flip and grill an additional 2 minutes.  Serve with cilantro-mint chutney.

Cilantro-Mint Chutney
2 c. of cilantro, loosely packed
1 c. of mint leaves, loosely packed
1/2 c. onion, chopped
1/2 t. garlic, minced
1/2 t. ginger, minced
1/2 t. ground cumin
1 t. serrano chile, minced
1/2 t. sugar
1/2 t. kosher salt
2 T. lemon juice
2-3 T. plain yogurt

Put all ingredients in a food processor (or blender) and process until nearly smooth. Taste and adjust seasonings.

  

Chicken Tikka Pasta Salad: Mix any leftover chicken pieces with cooked penne pasta, chopped English cucumber, halved cherry tomatoes, chopped bell pepper and a little of the leftover cilantro-mint chutney.
Add salt and pepper to taste. 

Smoked Salmon with Farfalle and Edamame

Smoked salmon is The Lawyer's signature dish so he gets full credit for this post (well, I made the farfalle and edamame part).  We served it once upon a time to our friends Ted and Judy not knowing that Judy barely tolerates salmon.  I think it was probably the highest praise ever when she said, "I like this salmon so much it doesn't even need tartar sauce!"  The wood smoke adds the same robust flavor to salmon that it does to turkey or ribs.  You can vary the intensity of the smokiness by using different types of wood:  apple or alder wood is more mild, mesquite is medium, and hickory is the most intense. For this particular recipe we used apple wood chips. Different varieties of wood chips are easily found in grocery stores or hardware stores. Whatever type of wood you choose, the smoke will turn the salmon a beautiful burnished mahogany color as it cooks and it's no more difficult than grilling or pan-roasting salmon in the normal way.

By the way, do you know the difference between hot-smoked salmon and cold-smoked salmon?  This recipe is an example of hot-smoked salmon:  typically a thicker fillet that's cooked and smoked over low heat.  In contrast, cold-smoked salmon is cured and smoked without any heat.  You'll usually find cold-smoked salmon in a plastic package as a fillet that's been very thinly sliced.  It's the type of salmon served with bagels.  Hot-smoked salmon is more robust in flavor and flakes easily with a fork; cold-smoked salmon is soft and mild and does not flake. 

Over the years we've serve smoked salmon many different ways: with mashed potatoes, or spaghetti and garlic olive oil, or  grilled vegetables.  This particular recipe for farfalle and edamame is delicious, light and nutritious, and the flavors are a great match for the salmon.  After serving the warm salmon on the warm pasta for dinner, refrigerate any leftovers (breaking the salmon into large chunks) and you have a fabulous cold salmon salad for the next day.

One last thought about smoking food:  The Lawyer has used both gas and charcoal grills for smoking.  In his opinion, kettle-style charcoal grills are better because the air comes from the bottom and causes the smoke to flow over the food before escaping out the top.  Gas grills have vents across the back that don't necessarily force the smoke across the food.  If you have a gas grill, just be sure to use plenty of wood chips and start them early before putting the food on the grill so you have smoke from the get-go. You may also want to use a more intense wood to help the smoky flavor.  Experiment and find out what works best for you.   (Of course, if you have a smoker you're golden.)

I'm listing the salmon recipe separately from the farfalle and edamame recipe because I wanted to emphasize that the salmon can be served with virtually anything.  Print them both to make them together.

* * click here for a printable version of the Smoked Salmon recipe * *

* * click here for a printable version of the Smoked Salmon with Farfalle and Edamame recipe * *

Smoked Salmon
Serves 4

Alder or apple wood will result in the mildest flavor, but mesquite or hickory chips are also excellent.

1 ¼ lb skin-on salmon fillet, preferably fresh and wild caught
2 tablespoons vegetable oil
1 teaspoon sweet paprika
Ground pepper

4 cups of small wood chips, soaked in water at least two hours


Prepare the grill for indirect grilling by heating just one side to medium (gas) or by lighting and piling charcoal on one side 20 to 30 minutes before grilling.

Meanwhile, remove the pin bones from the salmon with tweezers or needle-nose pliers. Rinse and pat dry with paper towels, then rub with vegetable oil on both sides (especially the skin side so it doesn’t stick). Dust the top of the salmon with paprika and pepper.

Remove the wood chips from water. If using a gas grill, put the chips in an aluminum foil pouch and pierce several times with a fork, then put the aluminum foil pouch on the heated briquettes. Alternately, put them in a smoker box if your grill has one. If using a charcoal grill, place the drained wood chips directly on the coals.

Put the grill rack in place and allow to heat for at least five minutes; then clean the rack thoroughly. Place the salmon skin side down on the unheated side of the grill and position the lid with vents opposite the wood chips to draw smoke through the grill (if possible). Grill the salmon without flipping until cooked through and temperature reaches about 145d, approximately 20-30 minutes.

Remove the salmon from the grill carefully using a large spatula or two smaller spatulas. Cut the fillet into individual portions without cutting though the skin, then slide the spatula between the flesh and the skin to remove individual pieces, leaving the skin behind.

Serve hot, room temperature, or cold.



Smoked Salmon with Farfalle and Edamame
Serves 4

2 cups uncooked farfalle (about 6 ounces bow tie pasta)
1 cup frozen shelled edamame (soy beans)
2 tablespoons olive oil, divided
1 cup finely chopped red onion
4 ounces baby spinach
¼ cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Smoked Salmon (see separate recipe)


Cook pasta in boiling water 5 minutes. Add edamame; cook additional 6 minutes or until tender. Drain and rinse with cold water. Drain again and place in a large bowl, then add 1 tablespoon olive oil and toss to coat thoroughly.

Heat a large skillet over medium-high heat and add the other tablespoon of olive oil. Add onion; sauté 4 minutes or until tender. Add spinach; cook 2 minutes or until just wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt and pepper, toss to combine thoroughly.

Serve on individual plates with smoked salmon piece on top. May be served warm, room temperature, or cold. (If served cold, you may want to moisten with a little additional olive oil prior to serving.)

Tabbouleh and Greek Chicken

It's finally spring and that means lighter meals and grilled foods.  In this post two recipes are featured - one for a salad and one for grilled chicken - that are unusually versatile because they can be served at room temperature, which makes them perfect make-ahead dishes that would be great for a picnic, weeknight meal, or entertaining.

First let's talk about tabbouleh.  Tabbouleh is a Middle Eastern salad traditionally made of bulgur, tomato, finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.  It's pronounced tah-boo-lee  and may be spelled tabbouleh, tabouleh, tabbouli, or tabouli.  It's become enormously popular in the United States due to it's light and refreshing combination of tastes.  It's one of my favorite salads to accompany grilled food.

I was first introduced to tabbouleh by my friend Patti, who brought it to a picnic at our house.  Her husband Peter wouldn't touch it, probably because it had vegetables in it.  In Peter's defense, he's English.  He probably grew up on boiled beef and bangers. 

Anyway, bulgur is a dried wheat product with a fine grain.  You can typically find it in the rice section of your store, sold in a box under the Near East brand called "Taboule Mix Wheat Salad" (OK, there's another spelling variation).  Just use the bulgur in the box and throw away the spice packet for this recipe.  I also found bulgur in a clear plastic container in the baking aisle of my store, and in the bulk foods section.  If all else fails, head to a natural food store or co-op.

Bulgur reminds me of couscous in texture and cooking method - you just throw it in some boiling water for a few minutes until softened.

Although bulgur is a key ingredient, there are fresh ingredients that are equally key - cucumber, tomatoes, red onion, parsley and mint.  You might be surprised by the amount of parsley in tabbouleh.  It's not a garnish, it's actually one of the top ingredients by volume.  Check out the relative amounts of each ingredient below. 

The recipe calls for two cups of finely chopped parsley, which is actually about two whole bunches of flat leaf parsley.  Measure the parsley after chopping, not before.  Have you ever wondered about that in recipes?  Here's the difference:

"2 cups of finely chopped parsley" = chop first, measure second
"2 cups of parsley, finely chopped" = measure first, chop second

If you can't find good quality tomatoes, use chopped cherry tomatoes instead.  Don't use canned tomatoes for this recipe because they're too soft and watery. As I mentioned, this is a great salad for picnics or pot lucks because the dressing is olive oil based, not mayonnaise based.

OK, on to Greek Chicken.  I used boneless skinless chicken breasts but you can use any type of chicken pieces you prefer.  They're marinated in olive oil, garlic, lemon, and oregano overnight and grilled until beautiful.

They can be served hot, cold, or at room temperature.  Leftovers would make amazing pita sandwiches with a little of the tabbouleh, some lettuce, and a drizzle of cucumber dressing.

* * click here for a printable Tabbouleh recipe * *

Tabbouleh
Serves 6

1 cup bulgur wheat
1 ½ cups boiling water
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about two cups)
½ cup diced red onion
2 cups finely chopped fresh flat leaf parsley
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
¼ cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
½ t salt and ½ t pepper

Place the bulgur in a large bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let sit for 15 minutes until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.

In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the salad and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Taste and adjust seasoning before serving. Serve cold or at room temperature.

* * click here for a printable Greek Chicken recipe * *

Greek Chicken
Serves 4

4 boneless skinless chicken breasts (or other chicken pieces to serve 4)
Salt and pepper
2 garlic cloves, peeled and cut in half lengthwise
Juice of 1 large lemon
¼ cup olive oil
1 ½ tablespoons crumbled oregano

Trim chicken and sprinkle lightly with salt and pepper. Combine the remaining ingredients in a gallon zip top bag and add the chicken pieces. Seal and shake to coat all pieces well. Refrigerate for a minimum of 4 hours or overnight (preferable for best flavor).

Heat a grill over medium-high heat. Add the chicken and grill, turning and basting with the marinade, until the chicken is cooked through (about 5 minutes per side). Serve garnished with lemon wedges.


May be served hot, cold, or at room temperature.