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

Chiles Rellenos Casserole with Mango Salsa

Awww, cheese, peppers, chips, salsa, guac, margs...my nirvana! Our good friends, the Mohans, are getting close to heading back to the east coast. Before they go, Liz wanted to make sure she could add a mean Mexican feast to her bag of entertaining tricks. So, Liz and the kiddos came over for a hands on cooking dinner party and after a few margs...a family sleepover too!

We decided to make something different than your standard tacos, enchilada, quesadilla fiesta. I am a sucker for good rellenos. I can't stand the egg roll crust, but much prefer the light beer or egg battered style. So I was thrilled when I found a Whole Foods recipe not requiring a fry daddy! Anyway, we turned on some tunes, enjoyed a batch of fresh Margs from neighbor Shove and got to work. The result was a fantastic meal full of fresh flavors, tangy spices and a fiesta was born.

Menu:

• Chips, Salsa, Guac (check out guac recipe in Taco Tuesday post http://thevaccarofamilytable.blogspot.com/2009_01_01_archive.html)
• Chile Rellenos Casserole
• Mango salsa (great topping for the Rellenos - sweet, spicy, salty, tangy - great on fish and pork too)
• Mixed green salad
• Black beans (use a can, but spice them up with a bit of apple sauce, chalula and top with cilantro)
• Lemon cake (buy from Costco)

Chiles Rellenos Casserole
Ingredients:

• 8 poblano chilies
• 1 1/2 C grated Monterey Jack cheese
• 1 1/2 C grated cheddar cheese
• 2 T chopped chipotle peppers in adobo sauce
• 1/4 C flour
• 4 large eggs, separated
• 1 T hot sauce

• 1/4 C canola oil
• 1 large egg beaten
• 1/2 C yellow cornmeal
• 1 C sour cream
• 1 C canned creamed corn

Directions:

• Preheat oven to 450 degrees and place the whole poblano peppers on a baking sheet. Roast for about 20 min or until blackened on all sides.
• Remove from oven and place chiles in paper bag. Let stand for 20 min.
• Reduce the oven temperature to 350 degrees.
• Remove the chiles from the bag and rub off the skin.
• Make a slit in one side of each chile, running within a 1/2 inch from the top to bottom - leaving the chile whole with a pocket for stuffing.
• In a medium bowl, combine the cheeses with chipotle chiles.
• Fill the chiles with the cheese mixture, pressing the slit closed after filling.
• Roll the stuffed chiles in flour to coat all sides.
• Beat the egg yolks with the hot sauce and mix in the remaining flour.
• In another bowl, beat the egg whites with an electric mixer, until stiff; then gently fold the egg whites into the egg yolk mixture.
• Heat the canola oil in a large saute pan.
• Dip the floured chiles into the egg mixture and saute for 5-7 min, until golden on all sides.
• Drain the chiles on paper towels.
• Place the browned chiles in a lightly greased 10x12 baking dish.
• In a small bowl, mix the remaining eggs with cornmeal, sour cream and creamed corn.
• Pour this mixture over the chiles.
• Bake the casserole for 25-30 min, until the cornmeal mixture is set, firm to the touch and light, golden brown.
• Serve immediately!

Mango Salsa

Ingredients:

• Mango, peeled and chopped
• 2 tomatoes, chopped
• 1 jalapeno, seeded and chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, pressed
• 2 T cilantro chopped
• Juice from 1/2 lemon
• S&P to taste

Directions:

Mix well!

Traditional Memorial Day Feast

Really...Memorial Day 2009? Kids are almost out of school, plants are in full bloom, patio furniture is back on the deck, pots are being planted and BBQ's are becoming a regular weekend occurrence. Whether you are having the party or heading to your neighbors' place, this meal is 100% do ahead. So the meal is done, dishes are clean and you are free to enjoy the party!

Menu:

• Deviled Eggs
• Seven-Layer Salad
• Fried Chicken
• Potato Salad
• Sliced Watermelon (no recipe...buy a watermelon and slice it!)
• Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)

Deviled Eggs - makes 24 deviled eggs

Ingredients:

• 12 large eggs
• 3 T mayo
• 2 T Dijon mustard
• 1 T sweet pickle
• Dash of Worcestershire sauce
• 2 T chopped parsley
• Paprika for garnish

Directions:

• Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
• When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
• Cut each egg lengthwise, remove the yolks and place in a medium bowl.
• Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
• Mix well.
• Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
• Sprinkle each half with parsley, then paprika.
• Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.

Seven Layer Salad

Ingredients:

• 2 Romain hearts, trimmed and torn into bite-sized pieces
• 1/2 pint grape tomatoes sliced
• 1-2 bunches of green onions, chopped
• 1 medium pepper, chopped
• 1 C fresh corn kernels, blanched (or canned)
• 1 C fresh peas (or frozen)
• 1 cucumber, sliced in to 1/8 inch rounds
• 2 medium carrots, shredded
• 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)

Directions:

• Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
• Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
• Just before serving, toss well.

Old-Fashioned Potato Salad

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 1/2 medium onion, chopped (about 1/2 C)
• 4 celery ribs, slided into 1/2 inch-thick half-moons
• 1 t salt
• 4 large eggs, boiled and peeled
• 1 C mayo
• 1/4 C sweet relish
• 2 T cider vinegar
• 1 T brown mustard
• Salt and pepper
• Paprika and parsley for garnish

Directions:

• Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
• Peel and slice the hard-boiled eggs
• In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
• Season with salt and pepper to taste
• Garnish with chopped parsley and paprika.
• Cover and refrigerate until well chilled, at least two hours.

Fried Chicken

Ingredients

• One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
• 2 C buttermilk
• 2 t salt
• Vegetable oil (for frying)
• 1 C flour
• 1/2 t pepper
• 1/2 t garlic powder
• 1 t paprika

Directions:

• In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
• Heat oven to 375 degrees
• Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
• Take each piece of buttermilk soaked chicken and roll in flour mixture.
• Shake off excess flour and place on sprayed cookie sheet
• Bake for 25 min (this helps reduce the amount of time in the fryer!)
• In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
• Place each piece of chicken in hot oil, turning occasionally, until golden brown
• Drain on paper towels.
• Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!

Potato Wedges

Love the fries, but hate the fat? Here is a good compromise. This is a great side dish for burgers, hot dogs and even that grilled rib eye. Should you have leftovers, they are the start for some great hash browns. Dice the remaining potatoes, add chopped onions and peppers and you have breakfast!

Ingredients: (serves four)

• 2 Russet potatoes, cleaned and sliced into wedges
• 3 T olive oil
• 2 cloves garlic, pressed
• Old Bay Seasoning
• Coarse pepper

Directions:

• Preheat oven to 375 degrees.
• Place all ingredients into a Ziploc bag to coat potatoes well.
• Pour onto a cookie sheet.
• Bake for 40 min or until potatoes are soft and brown.

Ravioli a la Cali

The last month has been a bit more of a roller coaster than usual. Rushing around, feeling unorganized, blah, blah, blah. But even when life feels out of control, one thing you can still deliver is a quick, easy, tasty and comforting meal. While coming back late from the hospital, Pam, Dad and I were starving...but what do make? Too tired, little in the fridge...but belly groaning. Pam whipped this up and it more than hit the spot.

Ravioli on a Bed of Mixed Greens topped with Pine Nuts and Feta (I know, way too long a name)
Ingredients - serves four

• 1 package of fresh, large ravioli (meat, veggie, whatever you like)
• 1 package mixed field greens
• 1/4 C pine nuts, toasted
• 1 package crumbled feta
• 4 T Italian or Balsamic dressing

Directions:

• Cook ravioli as package indicates
• Drain water and toss cooked ravioli with salad dressing
• On each plate, arrange a bed of mixed greens (or watercress if you prefer)
• Top greens with 4-5 ravioli
• Top with crumbled feta (1 T ish)
• Top with toasted pine nuts

The warmth of the ravioli with the dressing adds a great texture to your typical salad. The height also adds a nice element of interest on the plate. Hearty, healthy and semi-hip...Enjoy!