On Tuesday night, one of Cate’s former preschool teachers Ms. Erika brought us dinner. Erika loves to cook (in fact, she posts her menu on my blog every week!). A few days prior, she sent me an email with 6 different menu options, all of them completely delectable-sounding. Nate loves Thai food and anything with peanut sauce, so we picked the Thai-themed dinner. And I’m so glad we did…it was fantastic!
For dinner Erika cooked up chicken satay with peanut sauce that was seriously AWESOME. (I’m super excited about the peanut sauce recipe because I’ve tried several different brands and recipes and could never find one I liked. Finally, we have a winner!) For side dishes she made jasmine rice, Thai cucumber salad and a Thai slaw, all of which were wonderful.
For dessert Erika made pineapple satay with a coconut caramel sauce, which I will share with you tomorrow. You do not want to miss the coconut caramel sauce. It’s heaven.
I don’t know if I’ll be able to survive life without my friends cooking dinner for us every night. It ROCKS.
Of course I had Erika send me the recipes for everything she made. Enjoy!
- Appx 2 pounds boneless skinless chicken breasts, cut into strips that fit on a kebob stick
- 4 tablespoons peanut oil
- 2 tablespoons dry sherry
- 1 tablespoon chopped fresh lemongrass
- 2 garlic cloves
- 1 tablespoon curry powder
- ½ teaspoon minced dry red chili pepper (or a few shakes of chili powder)
- 2 tablespoons brown sugar
- In a food processor or blender, combine the oil, sherry, lemongrass, garlic, curry powder, chili pepper and brown sugar. Process until smooth. Pour mixture over chicken strips, toss gently to coat the pieces, and marinate for 1 hour or longer in the refrigerator.
- Soak 16 wooden skewers in water for 15 minutes. Carefully insert skewers into chicken lengthwise.
- Oil the grill. On a closed grill over medium hot coals, grill chicken, turning once until cooked through. Serve with peanut satay sauce.
- 2 tablespoons peanut oil
- ½ of a medium-sized white onion, minced
- 1 garlic clove, minced
- 2 teaspoons curry powder
- 1 cup canned coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon minced dried red chili pepper
- 1 tablespoon minced fresh lemongrass (the tender inner stalks)
- ½ cup unsalted crunchy peanut butter
- Heat oil in a small skillet over medium-high heat. Cook onion, garlic and lemongrass together until soft and the onion is transparent. Add the curry powder and cook for another 30 seconds. Add the coconut milk, soy sauce, brown sugar, dried chili pepper, lemongrass and peanut butter. Cook over very low heat, stirring frequently, for 5 minutes or until slightly thickened.
- 1 medium, unpeeled English cucumber, sliced
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 tablespoons hot water
- About ¼ cup thinly sliced red onion (to taste)
- 1 medium carrot, peeled and cubed small
- 1 small red chili pepper, seeded and sliced thin
- Arrange cucumber, onion and pepper in layers in serving bowl. Mix vinegar, sugar, salt and hot water until sugar is dissolved. Sprinkle carrots over cucumber mixture. Pour liquid over cucumbers, chill several hours then serve.
- 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
- ¼ European seedless cucumber, sliced into thin sticks
- 1 small red bell pepper, seeded and thinly sliced
- 3 scallions, thinly sliced on bias
- 20 leaves fresh basil, shredded
- ½ teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- ¼ cup white distilled or rice wine vinegar
- 2 teaspoons sugar or 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 tablespoons vegetable or canola oil
- 1 teaspoon toasted sesame oil
- Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.