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

Steak with Malagueta Basting Sauce

Steak with Malagueta Basting Sauce

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Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

Ingredients

½ cup vinegar
½ cup lime juice
½ cup red wine
6 fresh malagueta chiles, chopped, or substitute tabascos
or serranos
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper
1 Two-pound T-bone steak, 1 inch thick

Instructions

Place all the ingredients for the basting sauce in a blender or food processor and puree. Transfer to a nonreactive bowl and allow to sit for a couple hours to blend the flavors. Marinate the steak in the mixture for 1 to 2 hours.

To prepare the beef, drain the meat and reserve the marinade in a pan. Bring the marinade to a boil, reduce the heat and simmer 20 minutes.

Grill the beef over a medium-hot fire, basting frequently with the marinade, and turning often, for about 10 to 12 minutes for medium rare (150 degrees F. internal temperature).