Chicken with Chipotle-Mulberry Sauce

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Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.

Ingredients

  • 2 chicken legs with thighs attached

  • Favorite rub of choice

  • 1/4 cup red raspberry vinegar

  • 1 large clove garlic, minced

  • 1 cup crushed mulberries

  • 1 chipotle in adobo, minced

Instructions

Place the chicken on a plate and sprinkle the rub over it. All to marinate for at least ½ hour, preferably longer.

In a sauce pan, combine the vinegar, garlic, mulberries, and chipotle and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce.

Grill the chicken over medium heat for about 12 minutes per side, turning often.

Serve the chicken covered with the sauce.

 

Satay Daging (Beef Satay with Peanut Sauce)

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Satays, or sates, are popular throughout Malaysia and the 13,000 some islands that comprise the county of Indonesia. They are miniature brochettes or kabobs made of bite-sized pieces of meat and grilled on bamboo skewers over glowing charcoal. Eaten as a snack, appetizer, or part of the meal itself. They can be made of beef, chicken, pork, as well as lamb, depending on local custom and individual tastes. They contain meat only, never vegetables, and are served with a spicy sauce, such as Sambal Kacang, on the side for dipping. Note: This recipe requires advance preparation.

Ingredients

  • 4 to 5 Thai chiles, stems removed, or substitute serrano chiles

  • 4 green onions, chopped including some of the greens

  • 1 tablespoon chopped ginger

  • 3 cloves garlic

  • 2 to 3 tablespoons peanut oil plus oil for basting

  • 2 tablespoons tamarind juice

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1/2 cup coconut milk

  • 1.5  pounds sirloin beef, cut in 1-inch cubes

  • Sambal Kacang 

Instructions

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding some of the peanut oil, if necessary, to make a paste.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool.

Place the beef cubes in a heavy plastic bag and add the marinade. Marinate the beef overnight in the refrigerator. Remove the beef and thread on skewers.

Preheat a gas gill to high or, if using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness, they should be slightly charred on the outside and just done on the inside.

To serve, place the satays on a platter, and serve the Sambal Kacang sauce on the side for dipping.

Mint Raita

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Raitas, or raytas, are India’s version of a salsa or salad that are served as cooling counterpoints to hot and spicy Indian foods. They are yogurt based and contain vegetables that are either raw or cooked, and low fat or whole yogurt. If using whole fat yogurt thin with a little water to produce a smooth texture. Because of the coolness of the yogurt, they are served during hot weather only. Serve with crudities or pieces of Indian bread called naan as an exotic appetizer.

Ingredients

  • 1/2 cup plain yogurt

  • 2 tablespoons chopped fresh mint

  • 1 tablespoon minced onion

  • 1/2 teaspoon garam masala, commercial or see recipe above

  • 1/2 teaspoon minced serrano chile

  • Pinch of sugar

  • Salt to taste

Instructions

Combine all the ingredients in a bowl, cover and let sit at room temperature for an hour to blend the flavors. Refrigerate until ready to use.

 

Garam Masala

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In Hindi the word garam means hot or heating and masala, a mixture of spices. The Hindu teachings about health refers to effects of spices in the body. Garam Masala is a mixture of those which create heat in the body–cinnamon, cloves, black pepper, and cardamom. Toasting the spices before grinding releases their essential oils. Masalas are prized for their aromatic qualities and are usually formulated for a specific use. This masala, however, is a basic blend that is used alone or with other seasonings. If used in cooking, they are best used towards the end of cooking period to get the full effect of their aroma. Garam Masala can also be sprinkled over a finished dish as a garnish.

Ingredients

  • 3 3-inch pieces cinnamon sticks

  • 1 tablespoon black peppercorns

  • 1 tablespoon whole cloves

  • 1 tablespoon cardamom pods

  • 1 tablespoons coriander seeds

  • 1 teaspoon cumin seeds

  • 1/4 teaspoon ground nutmeg

Instructions

Place a heavy skillet over high heat. Add the spices and lightly roast until the seeds begin to “pop” and they become fragrant. Be careful that they do not burn.

Allow the spices to cool, and grind until fine in a spice mill.

 

Noodle and Shrimp Salad with Oriental Cucumber Salsa

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This quick and easy basic salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa and if your salsa is too thick, thin with a little oil or vinegar.

Ingredients

For the Salad:

•    2 cups cooked vermicelli or Chinese noodles
•    ½ cup cooked shrimp or shredded cooked chicken
•    1 recipe Oriental Cucumber Relish (see recipe below)
•    1/4 cup chopped peanuts
•    Chopped fresh cilantro

For the Relish:

•    3 serrano or Thai green chiles, stems removed, minced
•    1 large cucumber, peeled and finely diced
•    1/4 cup shredded carrots
•    4 green onions, chopped, including the tops
•    2 tablespoons vinegar
•    1 tablespoon peanut oil
•    1 teaspoon soy sauce
•    1 teaspoon minced fresh ginger
•    ½ teaspoon sesame oil
•    ½ teaspoon sugar
 

Instructions

Combine all the ingredients for the relish and allow to sit for at least an hour to blend the flavors.

Toss the noodles with the shrimp and cucumber relish. Garnish with the peanuts and cilantro and serve.