Thai Satay

This party dish can be prepared using pork, chicken, beef or lamb. This is a southern Thai dish which adds more curry to flavor the meat, making the satay much spicier. We will be using pork as the meat for this recipe.  

Ingredients:
2 tsp. sugar
1 tbsp. fish sauce
2 tsp. curry powder
1/4 tsp. pepper
2 lb. pork loin, thinly sliced and cut into ½ x 2-inch strips

½ c. fresh coconut milk (Can also use packet coconut cream)
5 tbsp. chunky peanut butter
2 tsp. fish sauce



Directions:
In a large mixing bowl, combine the first 5 ingredients and mix well. Cover pork with fish sauce marinade and refrigerate for 4 hours or overnight.

In a deep saucepan, mix remaining ingredients. Bring to a boil over low heat, stirring constantly until well mixed. Place this coconut-peanut butter sauce in a bowl, cover, and refrigerate. (Heat up slightly before serving)

Soak 8- or 10-inch bamboo skewers in water for half an hour so they won’t catch fire in the broiler.

Preheat oven to broil. Thread pork onto skewers accordion style. When oven is preheated, broil pork for 8 to 10 minutes, or until done, turning often so all sides are cooked evenly.

Serve hot with bowls of the coconut-peanut butter sauce for dipping and enjoy.

Lamb Shank Dish with White Beans

I came across this Lamb Shank Dish done with white beans and some organic ingredients at “http://en.petitchef.com” that looks so delicious and would like to share this recipe around.

I love braising as a cooking technique not only because it has layers of flavors incorporated in one dish, but more importantly because there isn’t much washing up after you are done. Just keeping it real and simple.

Ingredients:

3 lg. grass-fed lamb shanks (6 halves)
3 large carrots – peeled, 1/2″ slices
1 red onion – diced
1 large leek, white only – sliced, rinsed
4 garlic cloves
1 tbsp tomato paste
1 bouquet garni (oregano, thyme, rosemary)
3 bay leaves
1 cup red wine (whatever you’re drinking will work)
1 cup dried northern beans- soaked overnight or 2 x 15 oz canned white beans
5 cups organic beef broth
1/2 cup low-sodium organic chicken broth
4 tbsp olive oil
Salt and Pepper to taste (S&P)


Directions:

Preheat large skillet on high heat for 1 minute. Add 2 tbsp olive oil. Season each shank with S&P. Sear in skillet for 2-3 minutes each side or until browned all over. Remove to an oven-proof dish. Wipe out excess oil from skillet with kitchen towel and drizzle with another 2 tbsp olive oil. Add carrots, leeks, onion and garlic and sauté for 5 minutes, stirring frequently so as not to burn. When veggies are browned stir in tomato paste and stir to combine. Cook for 1 minute. Add red wine, bouquet garni and bay leaves, stir and cook for 2 minutes. Add this mixture to shanks along with soaked beans.

Pour in the chicken broth to the same pan you just used and deglaze by scraping all the caramelized bits from the pan. Add this to the lamb then pour in the beef broth over and mix everything together.

Cover pan with foil and pop into oven. Cook for 2 1/2 hours at 160 degrees C or until lamb is fork tender and falls off the bone. Serve: 4 – 5 Person.

All recipes are made with the finest quality farmer’s market whole foods, natural and non-processed ingredients.