MEAT PREPARATIONS

CHICKEN TANDOORI (Indian Grilled Chicken)

Instructions:

16 oz plain yogurt
1/4 C lime juice
2 cloves garlic, finely chopped (or pressed)
2 tsp salt
1/4 tsp turmeric
1/2 tsp coriander
1 tsp ground cumin
1 1/2 tsp ground ginger
1/8 tsp cayenne pepper (optional)
3 whole chicken breasts, split
1 large onion, finely chopped
1 large green pepper, finely chopped

Instructions:

1. In large bowl, combine: yogurt, coriander, lime juice, cumin, garlic, ginger, salt, cayenne pepper and turmeric

Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer).

2. Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.

Note: Try serving this with rice; stir in the veggies (broil them or barbeque
them right along with the chicken).


CHICKEN MARINADE

Ingredients:

1/2 cup orange juice (approximately juice of 1 orange)
1/4 cup lemon juice (approximately juice of 1 lemon)
1/4 cup lime juice (approximately juice of 2 limes)
1/4 tsp cumin
1 clove garlic, smashed
a few drops Tabasco (or reasonable facsimile)

Instructions: Mix together, pour over enough chicken to serve 4, allow to
marinate a couple hours or overnight. Broil or grill until done.


CHICKEN SATE

Ingredients:

1 t turmeric
1/2 t salt
1/2 cup fresh or canned unsweetened coconut milk
1 lb chicken breasts, trimmed of skin and fat and cut into
1"x4" strips not more than 1/4" thick
bamboo skewers
peanut sauce

Instructions: Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours. Meanwhile,
prepare peanut sauce and soak the bamboo skewers in cold water.

Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. Makes 4 servings.

Peanut Sauce

1/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter
1/3 cup fresh or canned unsweetened coconut milk
2 to 3 T fresh lime or lemon juice
2 T fish sauce or soy sauce
1 t sugar
1/4 cup fresh cilanto

Instructions: Combine ginger root, chilies, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar.
Taste and adjust seasoning if necessary. Sprinkle with cilantro.


CHICKEN SOUVLAKI

Ingredients:

1/2 C olive oil
1/4 C lemon juice (use real lemon) or red wine vinegar (I use half of each)
1/4 C red wine
1/2 t minced garlic (I put more like 1 T. I luvs me some garlic)
1 T oregano
3 Whole Chicken Breasts cut into 1" squares.

Instructions:

Let marinade for at least 3 hours. Then take skewers and put onion-chicken-mushroom-chicken-green-pepper-chicken. Do this for until
all the chicken is used up. Use different colors of peppers - orange, red, etc.

Grill these and brush with the leftover marinade. Be sure to constantly
rotate. Will take about 15 minutes. This is absolutely required when making chicken souvlaki.

Grilled Pita:

Store bought Pita Bread
Olive Oil
dab of butter

Grill the pita bread until they are kinda toasty on the outside. Don't turn up the burner too high! Pita should be brought to the table warm.


COLD CHICKEN RECIPE

An excellent dish in summer is cold poached chicken with tuna basil sauce. Poach (or grill) the chicken breasts in the morning and chill them for at least
six hours.

The night before combine reasonable proportions of canned tuna fish (one
can), yogurt (just a touch), about 1/3 of a cup of basil, juice from half a lemon and three or four anchovies. Mix it all in the blender and achieve a decent consistency by adjusting the ingredients. To serve put a dollop of the sauce on the chicken, sprinkle with paprika and garnish with a basil leaf. Excellent and easy.



GRILLED CHICKEN TORTILLAS

Ingredients:

3 ea whole broiler-fryer chicken breasts, halved, boned, skinned
2 ea limes, squeeze out juice
3 T olive oil
1 ea clove garlic, crushed
1/2 t salt
1/4 t bottled hot pepper sauce (tobasco)
12 ea flour tortillas
3 c shredded lettuce
2 c diced tomatoes
1 1/2 c shredded jack cheese
1 ea jar (10 ozs) chunky salsa (better if you make it yourself)

Instructions:

In large non-metallic container, mix lime juice, olive oil, garlic, salt and hot pepper sauce. Add chicken, stirring to coat with marinade. Marinate 1 hour at room temperature or refrigerate overnight. Stack tortillas and wrap in foil; set aside. Place chicken on prepared grill about 8 inches from heat. Grill, turning frequently, about 16-20 minutes or until chicken is fork tender, Remove chicken to platter; cut into 1/4-inch strips. While chicken is cooking, heat tortillas by
placing foil-wrapped package on side of grill; turn package once or twice. To assemble, sprinkle one- twelfth of lettuce over chicken. Layer cheese and tomatoes over chicken; drizzle salsa over all. Roll up.



INDONESIAN SATE AND PEANUT SAUCE

The Meat: Use pork fillets or lamb fillet or even chicken.

Now cube your meat and place it in a bowl with:

~2-3 tblsp soy sauce
1 tsp sambal oelek (red pepper concentrate)
1 tsp dried cumin
1 tsp dried coriander
1 tsp turmeric
3 cloves garlic, crushed
1/2 tsp ginger
1 tsp laos (dried galangal powder)
1 medium onion cut in quarters lengthwise then each quarter
cut crosswise - separate the layers

Add a little water to the mixture to barely cover the meat and mix everything well

Let this lot sit for a couple of hours in the fridge then remove the meat and thread it on bamboo skewers that have been soaking in water. You can intersperse the meat with some of the onion if you want. Save all the marinade.

Barbecue or grill the meat. Meanwhile take around half a cup of smooth or crunchy peanut butter, put it in a saucepan, and gradually mix in the marinade (strained, if you wish). Place over a gently heat and stir while it heats through. If it doesn't look like enough, add more peanut butter and more water - this stuff is ADDICTIVE so make plenty. You might want to chuck in some more sambal oelek if you like your food fiery. You can actually add quite a bit of water and still get a fair amount of sauce from the peanut butter. It just seems to thicken up as you go. But compensate by adding more soy (for the saltiness and
flavor) and more garlic and spices as you see fit.

Have this dish with either plain rice or nasi goreng (fried rice). You may have side dishes of sliced gherkins, tomato quarters, and bananas sliced and sprinkled with lemon juice.

If you don't feel up to grilling and saucemaking simultaneously, make the sauce first and reheat it in the microwave when you need it. Add sugar to it if you like a sweeter sate sauce. Use coconut milk insteadof water if you wish.