Grilled Beef Satay

What is it about meat on a stick? It's so much more fun to eat and I can eat twice as much! Yum! This recipe seems somewhat time intensive. I've made it twice now and felt like it took awhile + left a huge mess in my kitchen! It is so good though that I will most likely continue to make it.

(I haven't been able to find lemon grass in muscatine, but it tastes great without it. I have found that 1 can of coconut milk is enough for the Basting sauce & the peanut sauce)

Cooking Tip #3:
If you don't have aluminum skewers, you can use Bamboo skewers. Just be sure to soak them in water for 30 minutes.

Cooking Tip #4:
Don't marinate with Ginger! Fresh ginger contains an enzyme known as zingibain that if left too long on meat, breaks down collagen on the meat's surface, producing the same mealy effect as acids and some juices. Aka: it will make your meat mushy!

Grilled Beef Satay

Basting Sauce
     3/4 cup regular or light coconut milk
     3 Tablespoons packed dark brown sugar
     3 Tablespoons fish sauce
     2 Tablespoons vegetable oil
     3 shallots, minced
     2 stalks lemon grass, trimmed to bottom 6 inches & minced
     2 Tablespoons grated fresh ginger
     1 1/2 teaspoons ground coriander
     3/4 teaspoon red pepper flakes
     1/2 teaspoon ground cumin
     1/2 teaspoon salt

Beef
     2 Tablespoons vegetable oil
     2 Tablespoons packed dark brown sugar
     1 Tablespoon fish sauce
     1 (1 1/2 to 1 3/4 lb) flank steak, halved lengthwise, then sliced on slight angle against grain into    1/4 inch slices.

1. For the Basting Sauce: Whisk all ingredients together in bowl. Reserve 1/3 of sauce in separate bowl. (Use reserved sauce to apply to raw beef)

2. For the Beef: Whisk oil, sugar & fish sauce together in medium bowl. Toss beef with marinade and let stand at room temp for 30 minutes. Weave Beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewer exposed. You should have 10 to 12 skewers.

3. For Gas Grill (Let me know if you want Charcoal grill instructions!)
    Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place beef skewers on grill perpendicular to grate. Brush meat with 1/3 basting sauce (reserved portion) and cook covered until browned, about 3 minutes. Flip skewers, brush half of remaining basting sauce, and cook until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce.

Peanut Sauce
    1 Tablespoon vegetable oil
    1 Tablespoon Thai red curry paste
    1 Tablespoon packed dark brown sugar
    2 garlic cloves, minced
    1 Cup regular or light coconut milk
    1/3 Cup chunky peanut butter
    1/4 Cup roasted unsalted peanuts, chopped (I left these out and thought it was still awesome)
    1 Tablespoon lime juice
    1 Tablespoon fish sauce
    1 teaspoon soy sauce

1. Heat oil in small sauce pan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly until fragrant, about 1 minute.

2. Add coconut milk and bring to a simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.

~Cooks Illustrated #112

Fresh Tomato Sauce with Rosemary and Bacon

As summer begins to wind down I figured I should post this recipe. This sauce is wonderful to make from fresh garden grown tomatoes. I have made it from store bought tomatoes as well, but fresh seem to have a much better flavor.

Cooking Tip #2:
Peeling Tomatoes: 1. Cut a very shallow "x" on the bottom of your tomatoes. 2. Prepare a pot of boiling water and an ice bath. 3. Drop tomatoes in boiling water for no more than 30 seconds. 4. Remove from water and place immediately in ice bath for at least 5 minutes. 5. Peel off the skin with your hands! http://allrecipes.com/howto/peeling-tomatoes/

Fresh Tomato Sauce with Rosemary and Bacon
(Use with 1 lb of a tubular pasta)

• 6 ounces bacon (6 slices), cut crosswise into 1/2 inch strips
• 2 medium garlic cloves, minced
• 1 Tablespoon minced fresh rosemary
• 1/4 teaspoon hot pepper flakes
• 3 pounds ripe round tomatoes cored, peeled, seeded, and cut into 1/2 inch pieces
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Granulated sugar
• Parmesan cheese, for serving 

1. Cook bacon in 10 inch skillet over medium heat, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to paper towel lined bowl.
2. Return skillet to medium-high heat. Add Garlic, rosemary and pepper flakes.
3. Cook stirring constantly until garlic is fragrant, but not browned, about 30 seconds.
4. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
5. Stir in salt, pepper and sugar to taste. Add bacon, Toss sauce with Pasta and serve.

~Cooks Illustrated #82