Chicken and Beef Sate with Peanut Dipping Sauce

Who doesn't love a spread of cheese, cheese and more cheese? Shockingly enough, there are folks that prefer what my husband refers to as 'REAL PROTEIN' - who knew! Of course you can slice up some pepperoni (Jen) and add some salami (Craig), maybe some prosciutto (Liz), but how about mixing it up every now and again? Something with maybe less sodium and fat, high in flavor, no utensils needed and big on the WOW factor? Now that I have your attention, I'll take it down a notch.

There are so many great marinades, rubs and sauces on the market today, so when you can take shortcuts - DO. Nothing wrong with leveraging what's good to save time if it yeilds a similar result- am I right?

Here is an easy recipe or really a list of assembling various ingredients/products (which I guess is the definition of a recipe) to add even more fun to your next happy hour. Of course this can also be the main event with a side of rice and cucumber salad. Consider serving with Asian beer and sake - I am always looking for a reason to use my sake pitcher and cups.

Chicken and Beef Sate with Peanut Dipping Sauce

Chicken and Beef Sate
Ingredients: Serves 6-8 as appetizer

• 1 purple cabbage - cut in half
• Wood skewers
• 1 lb. thinly sliced beef, cut diagonally into long strips (feel free to buy a flank steak or any other less expensive beef)
• 1 lb. chicken tenders (or boneless, skinless chicken breast) cut diagonally into long strips
• 1/2 t ground ginger or fresh, chopped
• 2 cloves garlic, pressed
• 4 T Hoisin sauce
• 1 teaspoon kosher salt and pepper

Directions: If you are short on time, you can also buy the Thai rub at Costco

• Soak wooden skewers in water (follow directions on package).
• Marinate chicken and beef in hoison sauce and ginger - Make sure to marinate the meat in different bowls.
• Skewer the marinated strips of beef and chicken.
• Sprinkle lightly with kosher salt.
• Grill 3 min/side, until cooked.

Peanut Dipping Sauce: If you are short on time, buy a Thai peanut dipping sauce

Ingredients:

• 4 T chopped fresh cilantro
• 4 T light coconut milk
• 2 T low-sodium soy sauce
• 3 T creamy peanut butter
• 2 t sugar
• 2 t fresh lime juice
• 1 t red curry paste

Directions:

• Combine coconut milk and remaining ingredients.
• Stir until creamy.
  

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• Place a half a cabbage (flat side down) on a platter.
• Begin poking the grilled meat skewers into the cabbage(s).
• Sprinkle chopped cilantro around the platter to add color.
• Serve peanut sauce in small dishes.

Poached Salmon with Butter Lemon Caper Sauce

My mom continuously raves about the salmon from Costco. The bummer is, my family always thinks salmon is too fishy tasting. Well, I think I have found the perfect recipe to change their minds. Poaching salmon is quick, easy and some how eliminates that sometimes fishy salmon flavor. Seriously. With the help of my fantastic co-worker, chef extraordinaire Rob Palmer, serve this poached salmon with a lovely butter lemon caper sauce.

Another fantastic aspect of poached salmon is it is great the next day, chilled on a bed of greens. I am not a huge fan of reheating fish (yes, I know many of you have strong opinions about THAT person who stinks up the office kitchen with fish leftovers... SARAH WU). My absolute favorite guilty pleasure is the Poached Salmon Salad at the Ritz in Newport Beach. That with a glass of chard and crusty sourdough bread - HEAVEN. I think their salad is topped with a dollop of hollandaise though - anything with hollandaise sauce is fantastically decadent and special. Check out this quick video on how to make hollandaise sauce on YouTube.

So if you've shunned salmon previously, give it another go!

Menu:

• Poached salmon with butter lemon caper sauce
• Steamed asparagus
• Sticky rice

Poached Salmon (serves 4)
Ingredients:
Yellow Onion, sliced
Juice from 1/2 Lemon
4 Salmon fillets
Dill (fresh or dried)

Sauce
1/2 stick of unsalted butter
2 T capers
Juice from 1/2 lemon

Directions:

• If you have a poaching pan, use that. If not, I used a steamer.
• Fill 1/4 of the pot water, sliced onion and lemon juice
• Bring to a boil
• Place steaming basket and dill, salmon fillets in pot
• Steam/poach for 15 min
• To make the sauce, heat the butter on medium high heat until clarified
• Soak capers in water and drain (removes the salt)
• Once the foam in the butter dissolves and you start to see it brown, remove the pot from the heat
• Add capers and lemon juice
• Spoon lemon caper sauce over each fillet
• Serve with steamed asparagus and sticky rice

Fun plating tip: Top steamed asparagus with a lemon curl. Fill a ramekin (small custard cup)with the sticky rice and then flip it upside down on each plate. The ramekin will shape the rice so it looks like a small castle. Height, interest and flavor.

I Want My Baby Back, Baby Back, Baby Back Ribs

Yes, while Shorty's is no more, we are still a carnivore household. While I am sure Craig would have us make ribs once a week, I tend to win the once a month or so battle. It is true that you should choose your guest list wisely when serving this tasty meal. Baby Back ribs are not inexpensive and they certainly can be a bit messy, but damn so GOOD. Here is a great way to guarantee you serve fall off the bone, tender, best dang ribs in town...every single time!

Menu:

• Baby Back Ribs
• Sliced Watermelon - um, pretty sure you know how to make this...
• Grilled Chile and Jalapeno Corn on the Cob

Baby Back Ribs (serves 4-6)

Ingredients:

• 2 Racks of Baby Back Pork Ribs
• Garlic powder
• Kosher salt
• Pepper
• 1 C BBQ Sauce (your choice)

Directions:

• Pre-heat oven to 250 degrees
• Score the back of the rack. Scoring is when you use a sharp knife, and cut the membrane on the backside of the ribs in a diamond pattern. Rub with the Bone Dust Spice, pressing the seasoning into the meat.
• Season well with garlic powder, salt and pepper
• Place in roasting pan or cookie sheet with meat side down (some also like to toss a can of beer in the pan and cover with foil - this will result in more moist and less crisp - it's a personal decision)
• Bake for 2-3 hours, turning occasionally
• Fire up the grill
• Grill 5 min/side - just to finish them off and get that crisp grill taste
• If you like your ribs 'dry' - you're done.
• If you prefer them 'wet' (with sauce) now is the time to baste your ribs with your desired amount of BBQ sauce. Make sure to warm the BBQ sauce prior to basting.
• Slice every third rib and serve em up

Chile Jalapeno Corn on the Cob
Ingredients:

• 6 ears corn, shucked
• Butter
• Chile Powder
• Kosher salt
• 1 Jalapeno, seeded and chopped
• Tear foil into 6 squares

Directions:

• Place corn on each piece of foil
• Rub each ear with butter
• Season with Chile Powder, salt and pepper
• Sprinkle with chopped jalapenos
• Seal foil
• Grill 8 minutes