Your Life A to Z Recipe: Thursday, January 29th, 2015: Satay with Peanut Dipping Sauce and Pork and Chorizo Sliders with Green Chile Mayo by Maggie Norris

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Satay with Peanut Dipping Sauce
Adapted from William-Sonoma Complete Entertaining Cookbook
Servings: 4

For the marinade:
4 each garlic cloves
Fresh ginger, about 1 inch long, peeled and sliced
¼ cup minced green onions
¼ cup minced lemongrass or 2 teaspoons finely grated lemon zest
¼ cup soy sauce
¼ cup rice wine
1 tablespoons sesame oil
1 teaspoons freshly ground white pepper
12 chicken tenderloins, tendon removed

Sauce:
½ cup peanut butter
3 tablespoons lime juice
3 tablespoons coconut cream
½ cup water
¼ cup soy sauce
½ teaspoon cayenne pepper, or to taste
1 teaspoon curry powder

Bamboo skewers

Preheat the oven to 350?F.

To make the marinade:
In a food processer fitted with a metal blade, combine the garlic, ginger, green onions and lemongrass or lemon zest.  Using on-off pulses, process to form a puree.  Add the soy sauce, rice wine, sesame oil and white pepper and process until just blended.

To make the satay:
Thread chicken tenders onto bamboo skewers.  Place in a glass or plastic container, add the marinade and toss to distribute evenly.  Cover and refrigerate for 3-5 hours, turning occasionally, or marinate at room temperature for 30 minutes.

To make the sauce:
In a heavy saucepan over medium heat, combine peanut butter, lime juice, coconut cream, water, soy sauce, cayenne pepper and curry powder.  Transfer to the top of a double broiler and place over hot water until serving.

Place chicken skewers onto a sheet tray lined with foil.  Place in the preheated oven and bake until cooked through, about 12-15 minutes.

Serve with dipping sauce.



Green Chile Mayo
Adapted from Emeril Lagasse
Yields: 1 cup

1 cup mayonnaise
1 garlic clove, minced
1 poblano chile, roasted, peeled, seeded and diced
1 teaspoon fresh lime juice
Coarse salt and ground pepper

In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.

    
Pork and Chorizo Sliders with Green Chile Mayo
Adapted from Emeril Lagasse
Yields: 12

Vegetable oil, for grates
1/2 pound chorizo sausage
1 1/2 pounds ground pork
2 garlic cloves, minced
1 1/2 teaspoons Cajun seasoning
3/4 teaspoon coarse salt
1/4 teaspoon cayenne pepper
4 ounces sliced pepper Jack cheese
12 slider buns
1/2 cup Green-Chile Mayo
Romaine lettuce, for serving

Heat grill to medium. Clean and lightly oil hot grates. In a large bowl mix chorizo, ground pork, garlic, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into 12 small patties.

Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.