~patches~
Kermit The Frog Is 50We should ALL tip a few Tullamore Dews in his honor, kids............. Hoppy 50th, Kermit By Craig Wilson, USA...
One
Of course!
breastle:* Thai Chicken Or Pork Satay * Yield: 4 Servings
*Ingredients*
1 tb yellow curry paste; (Thai) 1 ts turmeric 1 tb palm sugar or brown sugar 2 tb Thai fish sauce; (nam pla) 2 tb lime juice 1 tb vegetable oil 1 lb boneless pork loin cut into 3" x 1" x 1-4" strips OR 1 lb boneless, skinless chicken breasts cut into 3" x 1" x 1-4 strips 24 8 in bamboo skewers soaked in water for 1 cn unsweetened coconut milk
*-Instructions-*
Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce.
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glbutt. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
REC Danish PastryI haven't made these in quite some time, but it was fun giving pastries to people and telling them you made them yourself. They're always amazed, and this isn't a difficult recipe...
Posted to the BBQ List by Bill Wight on Oct 8, 1998.
Some personal notes:
I use chicken tenders for simplicity's sake. You can usually fit two tenders on each bamboo skewer. I use Trader Joe's peanut sauce for the dipping sauce.
Enjoy,
Andy
