Page 32

Asian Satays with Slaw Satay Ingredients 1 tsp. canola oil 3 tsp. garlic, minced 2 tsp. ginger, minced 2 tsp. sambal oelek chili sauce 1 c. soy sauce 3 tsp. sugar 1/2 c. rice wine vinegar 4 boneless-skinless chicken thighs, diced 8 bamboo skewers, soaked in water

Asian Style Bell Pepper Slaw Ingredients 1 c. shredded cabbage ½ red bell pepper cut in very thin strips ½ yellow pepper cut in very thin strips 2 tsp. chopped fresh Cilantro 1 tsp. sesame oil 2 tsp. soy sauce 1 tsp. rice wine vinegar 1 tsp. dijon mustard

Directions In a medium sauce pot, heat oil until simmering. Add garlic and ginger and cook until garlic is light brown- do not burn. Add chili sauce, soy sauce, sugar, and vinegar and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and chill. Once sauce is cold, add chicken and marinate overnight. Turn on grill. Remove chicken from marinade and skewer 3 pieces of chicken on each skewer. Place on grill and cook 2-3 minutes on each side, or until fully cooked. You can grill these a day ahead and reheat in the oven if you’d like….also great as an entrée. Place atop Asian style slaw and serve.

Directions In a small bowl place the oil, soy, vinegar, and mustard and whisk until well incorporated. Add peppers, cilantro, cabbage and toss until well coated. Place in fridge for at least 1 hour and serve. Can be made a day ahead of time. If you like a little heat you can add some Siracha or hot sauce of your choice. Add a little at a time until desired heat is there.


High Country Home Spring 2012  

High Country Home Spring 2012