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.

Mustard Horseradish Sauce (349x262)

Mustard Horseradish Sauce

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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.

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

Argentinian Parrilla with Chimichurri Sauce

Argentinian Parrilla with Chimichurri Sauce

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A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.” Chimichurri is the sauce most commonly served with beef straight from the parrilla, and there are dozens—if not hundreds—of variations of it, and a debate about whether it should contain chiles. You know which side we favor, and our version of chimichurri contains green ají chiles. Since cattle are so large in Argentina, why not use a huge steak? Serve with grilled sweet potato and poblano chile kabobs, and black beans and rice.

Ingredients

Steak Rub
2 tablespoons ground red ají chile or substitute ground New Mexican red chile
1 teaspoon dried oregano
1 teaspoon sugar
¼ teaspoon ground cumin
½ teaspoon salt

The Steak
3-pound sirloin steak, 2 inches thick

Chimichurri Sauce
¼ cup red wine vinegar
4 cloves garlic, chopped
3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños
1 bay leaf, center rib removed
1 small onion, finely chopped
3⁄4 cup chopped fresh parsley
¼ cup chopped fresh oregano or 2 tablespoons dried
½ teaspoon salt
1 teaspoon freshly ground black pepper
¼ to 1⁄3 cup olive oil

Instructions

Combine all the ingredients for the steak rub. Rub well into the steak, place in a large plastic zip bag and marinate in the refrigerator for a couple of hours or preferably overnight.

To make the sauce, combine the vinegar, garlic, jalapeños, and bay leaf in a food processor or blender and process until smooth. Add the onion, parsley, oregano, salt and pepper and pulse until blended but not pureed. Whisk in the oil and allow to sit for a couple hours to blend the flavors.

Before grilling, remove the meat from the refrigerator and bring to room temperature.

Grill the steak over a medium hot fire for about 20 minutes, turning often for medium-rare (150 degrees F. internal temperature). Remove the steak from the grill, allow to sit for 5 minutes, then slice the meat against the grain and arrange on a serving platter. Ladle some of the chimichurri sauce over the meat and serve the remainder on the side.

Heat Scale: Medium