This week my sweet little steed who carries me to work daily needed a bit of care to carry on through the autumnal weather changes. When I went in to Seven Corners Cycles, Corey was talking about the weather. How long this summer is! So many more opportunities to barbeque!
These recipes have been tried and true this summer so I want to share them with you while you can still cook outside. They are great together, but even just one makes a delicious meal when paired with a few vegetables (mushrooms, tomatoes and asparagus pictured) and a cool Thai cucumber salad.
This is a modern satay with an amazing blend of flavors. Tamari is wheat free soy sauce that I use on the rare occasion when I have soy. If you are on a strictly soy free diet please just double the fish sauce and leave out the tamari all together. Its just as delicious!
- 1/3 cup of tamari
- 1/4 cup of fresh cilantro
- 2 tbs of grated orange zest or 4 kumkwats seeded and chopped
- 4 tsb of fish sauce (red boat is the best and only kind I use, as mentioned before)
- 1 tsp of coconut oil
- 3 cloves of garlic
- 1 lb of beef sirloin cut into skewer size pieces (about 1 inch wide and 1/4 inch thick)
- Puree tamari, cilantro, orange, fish sauce, oil garlic in a food processor until smooth. Toss in a bowl with the beef and marinade for 4 hours or overnight if preparing your meats a head of time.
- Thread the marinated meat onto bamboo or metal skewers. Grill over charcoal for 4-6 minutes, 2 to 3 minutes on each side or until lightly charred.
Muu means pig in Thailand which is traditional for this dish, but it is not unusual to see it made with chicken. I save the coriander roots from the summer coriander & freeze it in a ziplock bag for use all year round.
1 cup coconut milk
1 chopped lemon grass
4 cloves of garlic
1/2 inch length of galangal
1 1/2 tsp ground tumeric (or 1/2 in of fresh)
1 1/2 tsp sea salt
1/2 tsp ground coriander (or ground coriander root if you can get it)
pinch of cayenne pepper
12 oz of pork or chicken cut into slices for skewering (about 1 inch wide and 1/4 inch thick)
Kambing is the Javanese word for lamb. There are so many amazing lamb recipes! I chose this one because it is less often prepared in the US than the shish kebab which I also deeply enjoy.
1 tbs organic tamarind paste
1 1/2 tsp ground coriander
1 1/2 tsp ground tumeric
1 tsp sea salt
3 cloves of garlic chopped
3 large shallots or 1 small strong onion (not sweet) chopped
1-2 inch piece of ginger
1 lb of lamb cut into sliced for skewering (about 1 inch wide and 1/4 inch thick)
1: Puree all the ingredients but the lamb in a food processor. Combine with the lamb and chill for at least 4 hours. I like to make marinades the day before so the meat is ready to grill when the coals are hot.
2: Thread the marinated meat onto bamboo or metal skewers. Grill over charcoal for 4-6 minutes, 2 to 3 minutes on each side or until lightly charred.
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