Thread: REC - Chicken Satay; Shrimp Poppers - RFC Cookbook page 3

REC - Chicken Satay; Shrimp Poppers - RFC Cookbook page 3

rec.food.cooking - cookbook - page 3
Appetizers & Beverages

Chicken Satay

As served at the Sept 2001 Hermann, MO cook-In.

1/4 cup (60 ml) lime juice
1/4 cup (60 ml) soy sauce (Japanese)
3 tablespoons oil
3 tablespoons honey
1/2 teaspoon coriander, fresh ground
1/8 teaspoon cayenne
1/2 teaspoon dry minced garlic or 2 cloves fresh
1 pound (500 g) boneless skinless chicken thighs

Mix ingredients (except chicken) well until honey is dissolved. Cut
chicken thighs into 3/4-inch (2 cm) cubes or long strips. Marinade
chicken overnight. Put meat on skewers and grill.

Serves 4.

Source: Amanda Haggerty (HAG)



Shrimp Poppers

As served at the Sept 2001 Hermann, MO cook-in.

32 large shrimp, raw, peeled and de-veined, butterflied
1 pound (500 g) bacon
32 jalapeno pepper slices (canned)
wooden skewers

Brine:
2 cups (480 ml) water
1 tablespoon kosher salt (or 4 teaspoons table salt)
1-1/2 teaspoons white sugar
1/2 teaspoon MSG

Soak shrimp in brine for approximately 15 minutes. Cook bacon lightly
until slightly browned but still pliable to work with. Cut bacon
strips in half. Place in each shrimp, one pepper slice and wrap with a
piece of bacon.
Fix on soaked skewer to hold bacon wrapped around the shrimp and the
pepper in place. Put 3 to 4 shrimps per skewer depending on the size
of the shrimp and the skewers and grill until the shrimp are pink.
Serves
4.

Source: Amanda Haggerty