chicken-satay-with-spicy-wild-blueberry-peanut-butter-sauce

Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce

Dave DeWitt Recipes Leave a Comment

Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.

Ingredients

3 tablespoons finely chopped or grated fresh ginger
1 shallot or 1/4 cup onion
1 serrano chile, stem and seeds removed, finely minced
1 teaspoon oil
6 ounces water
3 tablespoons crunchy peanut butter

1 1/2 cups frozen Wild Blueberries
1 teaspoon cornstarch
1/2 teaspoon salt
4 single chicken breasts or 1 pound thinly sliced chicken breast
salt and pepper
1 tablespoon of olive oil
skewers

Instructions

Peel the ginger and shallot, finely dice. Heat oil and briefly sauté with the serrano chile. Add the water and peanut butter over medium heat and whisk together. Add frozen Blueberries. Mix a small amount of water into the cornstarch and add to the berry/nut sauce. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.

Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce.

Hill County Pungent Peach-Pecan Sauce

Hill County Pungent Peach-Pecan Sauce

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Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

1/2 cup sugar

1 cup orange juice

2 tablespoons vinegar

1 tablespoon crushed dried habanero chile

1 3-inch stick cinnamon

1/4 teaspoon ground cumin

1 tablespoon finely grated orange peel

3 large peaches, pitted and peeled, and chopped fine

1/2 cup toasted pecans, chopped fine

Instructions

In a saucepan, dissolve the sugar in the orange juice and vinegar. Add the chile, cinnamon, cumin, and orange peel. Bring to a boil, reduce the heat and simmer for 20 minutes until it becomes a thick syrup. Discard the cinnamon, add the peaches, and simmer for 5 minutes. Stir in the pecans and heat for an additional minute before serving.

Heat scale: Mild

Mustard Horseradish Sauce (349x262)

Mustard Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

This version of horseradish sauce is excellent with roast pork or grilled chops.

Ingredients

1 1/2 teaspoons prepared horseradish (or more to taste)
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon country-style Dijon mustard
1 tablespoon cider vinegar
Coarse kosher salt & freshly ground black pepper, to taste

Instructions

Whisk the ingredients together in a small mixing bowl until incorporated. Allow the flavors to blend for at least two hours before serving.

Sun-DriedTomatoPesto

Sundried Tomato Pesto Sauce

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Ingredients

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese

Instructions

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.

Stir in olive oil and Parmesan cheese. Season with salt to taste.