Chicken Satay

Giz and I may be in over our heads.  We've sort of* committed to making lunch for 50 of my aunt's closest family members and friends.  My aunt's son, whom Giz wrote about here, is having his Bar Mitzvah at the end of this month with a reception at the house afterwards.

Come to think of it, Giz, we should probably give this aunt a name since we'll probably end up posting/blogging about this adventure of ours.  I propose: Auntie Takeout.  Auntie Takeout would happily order in pizza or Chinese food for any occasion.  But, there's no way we were going to allow my aunt to serve takeout for my cousin's bar mitzvah.

I know what you’re thinking.  Giz is moving at the end of this month – so it would be crazy to cook for 50 at the same time.  True… But we’re screwed committed now.  

In anticipation of this event, I thought I would try out one of the appetizers we plan to make: Chicken Satay.  I decided to go with a recipe posted by Jamie from Good Eats ‘n Sweet Treats.  Go check out Good Eats 'n Sweet Treats – it’s a great blog with a tonne of delicious-looking recipes.

As a side, I tried out an unfamiliar acquisition from a local market.  I have since learned that they are a type of summer squash called Pattypan.  They’re the yellow squash in the bottom right portion of this picture:

What can I say, I’m a sucker for cute looking vegetables.  I mixed the squash with some zucchini, green and orange peppers and grilled it on the bbq.

Please excuse the picture quality – R took the camera for the weekend, leaving me with Giz’s old hunk of crap. 

Chicken Satay
original source: Allrecipes.com

2 tablespoons creamy peanut butter ( I used crunchy)
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce 
6 skinless, boneless chicken breast halves – cubed (I cut them into finger sizes)

In a mixing bowl, combine peanut butter, soy sauce, lime/lemon juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

Preheat a grill to high heat.  I used my bbq.  Weave the chicken onto skewers, then grill for 5 minutes per side.

Peanut Sauce
from Tyler Florence

1 tablespoon peanut oil
1 green onion, thinly sliced on the diagonal (didn’t include)
1/2-inch piece fresh ginger, minced
1-2 garlic cloves, minced
1/2 teaspoon red chili paste (omit this if you don't tolerate spicy foods well)
1 tablespoon brown sugar
1/4 cup creamy peanut butter
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons soy sauce
3 tablespoons hot water

In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out.

Verdict: I was probably doing too much at once and my sauce ended up thicker than I would have liked.  But, everything tasted very good.  I would also probably pound my chicken into almost scallopini thickness to ensure a consistent thickness and even cooking time.  Lastly, I’ll have to remember to lay off the hot sauce for guests – I tend to like my food on the spicy side

 

 

* by "sort of", I mean - we're committed, but still maintaining a level of denial.

Blueberry Picking & Blueberry Crumble Bars

I’ve been in berry-picking mood this year. About a month ago, I picked strawberries and raspberries.

Then, I saw blueberries come out in the stores and on the blogs and I wanted to go pick some. It actually took a fair bit of time to find a place nearby. Most locations are all about 1 hour away.

Luckily, I went to the farmer’s market last week and saw a blueberry stand. They gave out directions for their farm (about 20 minutes away) where the prices for blueberries would be 1/2 what they charge for ready-picked ones.

I learned a new trick. When picking berries, get a rope and tie the basket around your waist so that you can have both hands free to pick. My technique was to find larger bunches of ripe berries and lightly pull them off of the vine with my right hand and collect them in my left hand. It seemed to speed the process up. The mosquitoes were going crazy for me. Plus, the farmers had a sensor set up so that anyone/anything that set off the sensor would result in a loud (ear-plug worthy) shrill that resembled a tortured bird sound. Apparently it’s to keep the birds away from the blueberries.

Now, with 4L of blueberries in my kitchen sink (I would have picked more if the conditions were more pleasant), begins the process of using up the blueberries.

I’ve had Smitten Kitchen's Blueberry Crumble Bars in my reader since she posted it. Smitten Kitchen has a beautiful blog with a mixture of excellent recipes. Also check out Giz's Chicken and Mushroom Marsala (it seems to be Smitten Kitchen week here at Equal Opportunity Kitchen). After my previous royal screw up with her Lemon Yogurt Anything Cake, I have been bound and determined to find success with a Smitten Kitchen recipe. Here is the recipe as it appears on her website:

Blueberry Crumb Bars
Adapted from AllRecipes.com

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan (1st layer).

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust (2nd layer). Crumble remaining dough over the berry layer (3rd layer).

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Final Product

It worked! It’s delicious. The berries give a nice tartness, combined with the lemon flavour, these bars would be great with tea, for breakfast, a snack, light dessert.

Also check Katie's squares – I guess great minds think alike. :)

I'm submitting this recipe to Ruth's Bookmarked Recipes.

Temporarily in Hell

I just sold my house and am moving to a wonderful condo in about a week. I'm temporarily living in hell. Box Hell and I feel like Double 07 - Agent Oy Vey. As Psychgrad so specifically told me, I'm not the only one that's ever moved in this world and I should just suck it up. So rather than continue to complain to Psychgrad who clearly has zero tolerance for my whining, I'm here to share my sense of misery -but only for a short while.

For all the events that I had all good intentions of entering this month and didn't come through - I aplogize. I'm currently eating off paper plates, one coffee cup and the ultimate generosity of friends and family who have either invited me over for dinner or taken me out with them. I guess it's hard to get rid of me when I'm holding on to their legs as they try to get out the front door and they're dragging me across the floor with them. I know, I'm seriously pathetic. Next weekend is the dreaded "garage and contents sale". I'm downsizing and have way too much furniture for a condo. Plus I just don't know what I'll do with 5 t.v.'s and my ever faithful Weber BBQ. BBQ's are not allowed in the condo.

In the midst of all the insanity, the poor dogs are trying (unsuccessfully) to make sense of why their space is now lined with boxes, boxes and more boxes.






Psychgrad's note: Here is it in writing - I want this buffet stand when you're ready to give it up. Hence, Actorboy is S.O.L.

Giz's comment: There seems to be some competition going on - Actor Boy has already swooped in for mom's throw aways and didn't have room for the buffet in the van. Since Actor Boy already took one of the antique side tables, you can have the buffet. You can also have the lovely diningroom set too if you want it ;)...that's a bit of an inside joke since Psychgrad absolutely hates the diningroom set.



To the winners of Tried, Tested and True 2 - I boxed your prizes and then realized that all my beads are packed so will have to wait until I unpack my bead room to be able to include your prizes from Blue Marigold. In the meantime, for those who have not already chosen, please go visit the Blue Marigold website and pick out your desired style.

The good news - the place I'm moving to is perfect for me and they'll be taking me out of there in a pine box. My biggest criteria was a great kitchen and I'm happy to say, it has a great kitchen. Once I'm moved, I'll take pictures and share. You're all welcome to the house warming party. If everyone doesn't fit into the condo, no worries, there's a fabulous party room with full dining room and kitchen. Bring your suits for a swim in the indoor pool and we can watch cooking shows in the private theatre in the building.


Psychgrad and I would like to acknowledge receipt of the Brilliant Weblog Award from Ohio Mom from Cooking in Cleveland. Thanks "Mom" for this lovely award. We will, with pride display this award on our blog. It seems still so strange when we're given an award. I feel like I have to look twice and say something like "you talkin' to me???"

There are many blogs I'd love to share this award with. I will - once I get settled.



And Psychgrad - seriously thanks for picking up the slack while I'm in transition.