| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken stock |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
c |
Heavy cream |
| 2 |
|
Turns black pepper |
| 1/4 |
c |
Chopped unsalted peanuts |
| 1 |
lb |
Skinless boned chicken breast; cut into long, thin strips |
| 1/4 |
c |
Smooth peanut butter |
| 8 |
ts |
Creole seasoning |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Finely chopped green onions |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Chopped fresh cilantro |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In a medium saucepan over high heat, combine first 11 ingredients. Bring to
a boil, reduce heat, & simmer, stirring, for 3 minutes. Remove from heat.
On metal skewers, thread chicken the long way, dividing it equally among
skewers. (I used 16 skewers when I made it.) Sprinkle creole seasoning over
meat, and pat seasoning into meat with your hands. Heat a large skillet
over high heat, and sear chicken till brown on each side. Spoon a generous
amount of sauce onto each individual plate, arrange skewers on top (2 if a
first course, 4 if main course), and sprinkle with green onions. New
Orleans influenced version of the traditional satay, from "Emeril's New New
Orleans Cooking", by Emeril Lagasse & Jessie Tirsch.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA
Posted to MC-Recipe Digest by Rebekah Frye <Rebekah_Frye@fwpa.com> on
Febry,, uary 13, 199
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