Saturday, July 27, 2013

Satay Sandwich

In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!  In looking through the many challenges, there were so many that I would enjoy trying.  So many, in fact, that I almost waited too long to choose one!  Last week, I made cashew butter...which was quite simple to do.  I tried to make a cashew sauce but it just didn't turn out.  However, I chose to do some satay and make it into sandwiches this past week.  I was a bit nervous about it, as David isn't a big fan of Asian flavors and this satay involved soy sauce.  Despite my worries, we all enjoyed it...and it was so easy with lots of flavor.  I did use the "easy and cheap" version but I don't think, it was lacking in any way.  I chose to marinade some chicken and mushrooms then grill them on my Le Creuset grill pan.  Then I put it atop whole wheat hoagies with some green bell pepper and cheese and toasted it.  Success!!!  Satay Sandwich.  I'd do it again for sure!

I also redid the biscuit recipe that Audie had us try.  Added some garlic salt and cheese to it in an attempt to mimic Red Lobster.  It wasn't QUITE as buttery as Red Lobster but was definitely enjoyable.  Such a fun challenge this month!

T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)
  1. Mix well.
  2. Cut meat into 1 inch thick strips (2-2.5 cm thick), any length.
  3. Cover meat/mushrooms with marinade and chill.  I used a bag.  Chill overnight.
  4. Cook on grill pan until cooked through.
 Basic Scones (a.k.a. biscuits)
1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk

Preheat oven to 475.  In a bowl, triple sift the flour, baking powder, and salt.  After that, put cold butter into bowl and cut into flour (I used my pastry blender but you could use two knives or your hands).  Then stir in about 1/2 cup milk (I used almond milk and it was fine).  You should have a slightly sticky dough.  Place dough on pastry cloth or board.  Roll out to 1/2 inch thick.  Then cut into desired shape.  If you have a biscuit cutter, use that.  If not, just use a knife.  Place biscuits on baking stone and place stone in oven.  Bake for 8-10 minutes.

1 comment:

Ruth Ellis said...

Good work managing to revisit 2 challenges! They both look really tasty :-)