Ed and Jamila are great cooks; they have a garden where they grow fruits and vegetables and make all sorts of yummy homemade goodies whenever I see them. So naturally while they were here, we decided to join forces to have an amazing cookout. We found a couple of recipes and decided to divide and conquer the cooking and prep, then headed out to the river for some fun.
In this post I am going to include both the main dish and the side dish that we created. Both were delicious and I would definitely make them again!
Chicken Satay with Peanut Sauce
- 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 2 large shallots, coarsely chopped
- 2 large garlic cloves
- 1/3 cup light brown sugar
- 1 1/2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons Asian fish sauce
- 1 1/2 tablespoons kosher salt
- 2 tablespoons canola oil, plus more for grilling
- 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
PEANUT SAUCE
- 1/4 cup canola oil
- 4 medium shallots, thinly sliced (3/4 cup)
- 2 garlic cloves, thinly sliced
- 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 1 jalapeño, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 1/2 cups unsalted roasted peanuts
- 1/2 cup unsweetened coconut milk
- 2 tablespoons light brown sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- Pinch of crushed red pepper
- PREPARE THE SATAY In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
- MEANWHILE, PREPARE THE PEANUT SAUCE In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
- Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
- Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
- 6 tablespoons unsalted butter, softened
- Finely grated zest and juice of 1 lime
- 1 tablespoon Tabasco Chipotle Sauce
- 1 teaspoon honey
- 1 garlic clove, finely grated on a Microplane
- Salt
- 4 heads of broccoli—stems trimmed, cut into large florets
- Olive oil, for drizzling
- 1 cup crumbled queso fresco(see Note)
- In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
- Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.
- Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.
