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Spicy Almond
Sauce
Chicken-Scallion Satays
Beef and
Green Papaya Salad
Spiced Panko Tofu with Almond-Cabbage Salad
Daniel Bruce's
Pan-Fried Soft Shell Crab
WINE NOTES
Sapporo Premium Beer: A Japanese lager on the lighter side, with
a medium body. A small amount of rice is combined with the barley in
the brewing process, resulting in a beer that pairs well with not
only spicy, rich foods, but milder proteins like chicken and tofu.
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Chicken-Scallion
Satays
Makes 12-14 satays
- 1 bunch scallions, cut into 1-inch batons
- 2 large skinless chicken breasts, sliced on
the bias, 1/3 inch thick slices
- 1 tablespoon sesame oil
- 1/4 cup canola oil
- 1/2 cup Spicy Almond Sauce
- Sliced toasted almonds for garnish
- Kosher salt and freshly ground black pepper
- 1 package satay skewers, 6-8 inch, soaked
in water
Skewer two pieces scallion horizontally,
thread chicken slice onto skewer and end with two more scallion
pieces. Repeat with remaining ingredients. Prepare a hot, cleaned
grill. In a small bowl, mix the oils and lightly brush on satays;
season satays with kosher salt and freshly ground black pepper.
Grill satays for about 3-4 minutes per side until fully cooked.
Serve with bowl of Spicy Almond Sauce and garnish with almonds.
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