Chicken Satay with Spicy Peanut Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is courtesy of the Equatorial Penang hotel in Penang, Malaysia. It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands. Note that this recipe requires advance preparation.


  • 4 large pieces ginger, peeled

  • 4 fresh piquin chiles, chopped or substitute serranos

  • 5 cloves garlic, peeled

  • 3 shallots, peeled

  • 1 teaspoon cumin seed

  • 1 teaspoon anise seed

  • 1 tablespoon ground turmeric

  • 3 stalks lemon grass

  • 2 teaspoons sugar

  • 1 pound boneless chicken, cut into strips

  • Indonesian Peanut-Chile Sauce (available in Asian markets)

  • Diced cucumbers and onions for garnish


Combine the ginger, chiles, garlic, shallots, cumin, anise, turmeric, lemon grass, and sugar in a food processor and puree, adding water if necessary. Marinate the chicken strips in this mixture for 12 hours, covered, in the refrigerator.

Thread the chicken strips onto separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meat is done, about 12 minutes, turning often. Serve the satays with the Peanut-Chile Sauce on the side and garnished with the diced cucumbers and onions.

Business Plan Tips

system Industry Issues Leave a Comment

Q: Mr. DeWitt,I began making and selling my own hot sauces about 6 months ago.  I am also working toward my MBA, and for my final project, I am writing a business plan for my business in the hopes of making a good grade, and more importantly, in the hopes of getting my business off the ground.  I would be …

Creamy Asparagus Rosemary Soup

Dave DeWitt Leave a Comment

I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.


  • 1 pound fresh asparagus, cut in pieces, reserving the tips

  • 1 large potato, peeled and chopped in small pieces

  • 1/4 cup chopped onions

  • 4 shallots, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon chopped fresh rosemary

  • 1/4 teaspoon fresh thyme

  • 1/4 teaspoon ground white pepper

  • 1 quart chicken broth

  • Salt to taste

  • 1/4 cup cream or half and half, optional

  • 2 tablespoons serrano juice

  • Garnish: Rosemary leaves


Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan. Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.

Remove the pot from the heat and put the contents in a blender or food processor and puree until smooth. Strain the mixture, through a sieve, back into the pot. Season with salt and add the asparagus tips.

Simmer the soup for 5 to 6 minutes or until the tips are just done.

Remove the soup from the heat and stir in the cream and serrano juice.

Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.

Emerging Flowers

system Chile Gardening Leave a Comment

Q: Dear Dave, You have given me great advice before about my jalapeno plants. They seem to be doing well inside, they are 11" tall and have begun to flower! My question is, do the pepper pods emerge from the middle of the flowers? They are white and about the size of a quarter. Thanks much!ChrisA: Hello Chris: Those are …

Stovetop-Smoked Prime Rib

Dave DeWitt Leave a Comment

There’s nothing quite like prime rib, especially slow-roasted and lightly smoked with apple wood and mesquite to add another layer of flavor. This recipe combines a dry rub for the meat and pan drippings that makes a great au jus.  If you like, the roast could be dry-aged in the refrigerator to enhance the flavor and tenderness even more. Age the beef for up to a week by placing it, uncovered, on a wire rack over a drip pan in the refrigerator. When ready to prepare the roast, trim off any dried pieces and rinse the roast under cold water. Take into account that the roast will lose 10 to 15 percent of its weight during aging, so purchase a larger roast than usual.

The roast should have a moderately thick layer of white fat over the meat. Trim off the fat cap to about 1/4-inch thickness, but don’t trim all the fat. That’s what imparts a marvelous flavor to the meat and helps retain moisture as it cooks. Have your butcher cut the bones from the roast and re-attach them for easier carving. Serve with horseradish cream sauce, pan drippings, sautéed green beans with caraway and twice-baked potato.  Note: This recipe requires advance preparation.


For the dry rub:
4 cloves garlic, minced
1 teaspoon coarse kosher salt
2 teaspoons cracked black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons olive oil

1 (3 3/4-pound) two-rib prime rib beef roast, trimmed and tied
1/4 to 1/2 cup Creole or Horseradish mustard
1 tablespoon apple wood shavings
1/2 tablespoon mesquite shavings


Combine dry rub ingredients in a small bowl. Coat the outside of the prime rib with a thin layer of Creole or Horseradish mustard and evenly apply the rub. Wrap the roast with plastic wrap and refrigerate 6 hours or overnight.

Remove the roast from the refrigerator and prepare the stovetop smoker by placing wood shavings under the drip pan, adding the drip pan and rack and placing the roast on the rack fat side up.

Insert a remote reading thermometer into the middle of the roast. Tightly cover all but one corner of the smoker with heavy-duty aluminum foil. Place the smoker over medium heat and heat until smoke begins to appear. Once smoke appears, tightly seal the smoker and smoke the roast for 30 minutes while preheating the oven to 350 degrees F.

Transfer the smoker to the preheated oven and continue cooking another 16 minutes per pound or until the roast reaches an internal temperature of 120 degrees F. (for a rare to medium-rare. For medium meat, remove the roast when it reaches 130 degrees F.) Remove the roast from the smoker and allow the roast to rest for 15 minutes, tented with aluminum foil, before carving.
Yield: 4 servings