Fish Steaks with Secret Scilly Cay Grilling Sauce

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Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.

Ingredients

2 teaspoons olive oil
1 clove garlic, chopped
½ cup orange marmalade
1 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon curry powder
1 tablespoon ground dry roasted peanuts
2 tablespoons Scotch bonnet or habanero hot sauce
1/4 teaspoon freshly ground black pepper
2 thick fish steaks, such as shark or tuna

Instructions

In a sauce pan, heat the olive oil and saute the garlic. Add the remaining sauce ingredients and cook over medium heat until the sauce thickens, about 10 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate if not using it immediately.

Add wood chips (such as pecan or mesquite) to the grill fire. Brush the sauce over the steaks and place them on the grill. Keep brushing the steaks with the sauce until they are done. The time will vary according to the heat of the fire, the thickness of the steaks, and their proximity to the fire. Try not to turn the steaks more than twice.

Spicy Mixed Satays

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Probably the most famous of all the Indonesian dishes are the satays. They can be served as an appetizer as well as an entree. Your will need to soak the wooden skewers overnight or for a couple of hours to prevent them from burning while grilling. This recipe is from Bali.

Ingredients

For the Satay Sauce:

  • 1/2 cup peanuts, roasted and salted

  • 1 onion, chopped

  • 1/2 cup smooth peanut butter

  • 2 cloves garlic, minced

  • 1/3 cup chutney, as hot as you prefer

  • 1/4 cup peanut oil

  • 1 tablespoon light soy sauce

  • 1/4 cup lemon juice

  • 6 dried birdseye chiles (chiltepins), stems removed, soaked in water, minced fine or substitute piquin chiles

For the Satays:

  • 1 pound steak, cut in thin strips

  • 6 large chicken breast fillets, cut in 1 to 1 ½ -inch cubes

  • 1 pound pork fillet or boned pork loin, cut in 1 to 1 ½ -inch cubes

Instructions

To make the sauce, blend or process the peanuts until finely chopped, but not ground smooth. Add the onion and process for another 20 seconds. Add the peanut butter, garlic, chutney, the oil, soy sauce, lemon juice, and the chile and continue to process until smooth.

Thread the meats onto the skewers. Don’t combine the meats–use one type of meat to one skewer. Brush the meats well with the Satay Sauce, and grill the satays until tender, brushing occasionally with the sauce while cooking.

Serve with the remaining Satay Sauce for dipping

Shrimp with Chile Paste

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Typically, this fired up but sweet shrimp dish is served over rice with sliced cucumbers on the side. The recipe was provided by Indrapura Restaurant, but there were some language difficulties and I was forced to improvise.

Ingredients

For the Spice Paste:

  • 1 cup water

  • 4 cloves garlic, peeled

  • 4 red chiles, such as jalapeños, seeds and stems removed, chopped

  • 1 small piece ginger, peeled

  • 2 ripe tomatoes, quartered

  • 3 tablespoons sugar

  • Salt to taste

For the  Shrimp:

  • ½ cup vegetable oil

  • 3 pounds medium shrimp, peeled and deveined, tails left on

Instructions

In a blender or food processor, combine all the Spice Paste ingredients and puree until smooth.

In a wok, heat the oil until hot and fry the shrimp for about 1 minute, stirring constantly. Remove them to a bowl lined with paper towels.

Add the Spice Paste to the wok and fry on high heat for about five minutes, or until it smells very fragrant, stirring constantly. Add the shrimp and stir together for 1 minute. Remove and serve the shrimp in the sauce.

Spiced Coconut Beef (Rendang)

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In Indonesia, this is the preferred method of cooking water buffalo, a fairly tough meat. Since they are scarce in Amsterdam, this recipe from Indrapura Restaurant features beef. It is served over rice. The chef at Indrapura notes: “Use mature coconuts. Taste before you add salt during the cooking.” To make coconut milk from scratch, grate the coconut and soak the flesh in hot water.

Ingredients

For the Spice Paste:

  • 20 shallots, peeled and chopped

  • 5 cloves garlic, peeled

  • 1/2 teaspoon turmeric powder

  • 1 small fresh piece of ginger, peeled

  • 1/2 teaspoon salt

  • 7 fresh red chiles, such as jalapeño, seeds and stems removed, chopped

  • Small amount of water, if needed

For the Rendang:

  • 3 pound chuck steak, cut into1-inch cubes

  • 8 cups coconut milk (unsweetened)

  • 2 lemon grass stalks, bruised

  • 1 whole tamarind pod

Instructions

In a blender or food processor, combine the ingredients for the spice paste and puree until smooth.

Place the beef and spice paste in a wok over high heat and saute for five minutes. Add the remaining ingredients. Stirring continuously, bring the mixture to a boil and cook until the coconut milk has thickened.

Turn the heat down to low and cook until the oil comes out of what is left of the gravy, and stir continuously. Let the meat and spices fry in the oil until the color is deep, dark brown still stirring. The length of cooking process should be around 4 hours. Remove the lemon grass stalks and the tamarind pod before serving.

Renate’s Mixed Pepper Medallions

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One morning Renate surprised us with this interesting dish she invented for Harald’s Das Chili Pepper Buch. The idea for this recipe was born when the Zoschke’s brought a couple of pancake rings from the U.S. — here, sliced bell peppers serve as edible rings. This dish is ideal as either a light and speedy snack or as a visual highlight at a brunch buffet. Either way, your eyes will enjoy, too!

Ingredients

  • 1 green and 1 red bell pepper

  • 1 green and 1 red chile (Serrano, Jalapeno or other hot species)

  • 4 eggs

  • 1 dash of nutmeg

  • Hot Sauce (Melinda’s XXX for example)

  • Salt to taste

  • Vegetable oil or butter to fry

Instructions

Wash bell peppers, cut off stems and carefully remove interiors including seeds. Cut peppers into 1/2″ rings.

Wash chiles, remove stems, interiors, including seeds, and finely chop each color separately.

Scramble eggs and add spices, including a hearty dash of Belligerent Blaze Hot Sauce.

Heat butter or oil in a large frying pan on medium heat and cook bell pepper rings for 2-3 Minutes.

Carefully pour the scrambled eggs into the pepper rings; while pouring, press rings firmly to the pan bottom to prevent too much egg seeping out from under the rings.

 

Sprinkle chopped peppers over the eggs while the matter still liquid — the green ones over red rings, and vice versa, and cook until eggs are firm.

Serve hot, with fresh toast.