Re: [CH] NJ Hot Luck Report #1

=Mark (mstevens@exit109.com)
Sun, 07 Jul 2002 12:56:26 -0400 

At 07:04 PM 7/6/2002 -0700, RisaG wrote:
>Hot Luck Report - #1
>
>Back from the NJ Hot Luck about 3 hours now. It ended
>around 6:45. Got home nearly 7:30.
>
>There was lots of great food, not all of it very hot.
>Hottest item was, hands-down, Mark's Kabobs with the
>Sauce. I want the recipe for that one. So good. All
>gone and none to bring home to share.

Don't normally follow a recipe, this is best as I can narrow it down.  Keep 
in mind that for the hotluck I pretty much doubled the following recipe, as 
well as erring on the side of "Damn Hot!" when adding the chile powder...

Thai Beef Satay

1 Lb. Beef sirloin, cut into 1/2 by 2 inch strips

Marinade:

1/2 cup good soy sauce
1 oz. rice wine vinegar
few drops of toasted sesame oil
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp black pepper
1 tsp chile powder (Cayenne, red pepper flakes, etc. this version I used 
chipotle AND Jims Hab powder) or to taste
1 inch nub of ginger, peeled and finely minced
3 or 4 cloves of garlic minced
a bunch of green onions chopped
Juice of 1 lime

Mix it up!

Dipping sauce:

3/4 cup creamy all natural peanut butter
1/2 to 1 oz soy sauce to desired consistency
a splash of rice wine vinegar
1 tbsp honey
splash of sesame oil
1/2 tsp black pepper
1 tbsp chipotle powder (or to taste)

Store this at room temperature or it will solidify like paste.  The peanut 
oil will tend to separate, but it's no big deal, just mix it up before 
serving (The chile powders will actually add an enticing reddish tinge to 
the oil, which gives a CH appeal when swirled around!).

The meat, marinade and dipping sauce can be prepared ahead of time.

In a non reactive container (Ziplock bags are great for this) add the 
marinade to the beef, Refrigerate for one hour.

If using wooden skewers, soak them for a couple hours, and use 2 skewers 
for each kebab to avoid the "Spinning Food" syndrome.  I got me a set of 
great steel double skewers for this.  Make sure the bits of chopped veggie 
in the marinade are incorporated into the skewered beef.

Grill, turning every couple minutes while drizzling with reserved marinade 
(Don't forget those chopped veggie bits!)

Remove when done (You know when!), remove from skewers and serve with the 
dipping sauce

Best when served paired with a good chilled Pilsner Urquell.