Beef or Chicken Satay with Peanut Dipping Sauce

Created by Cyndicy Coudray, Culinary Director

Serves 6-8

½ c canned unsweetened condensed milk
1/3 c minced shallots
2 T brown sugar
2 T soy sauce
1 T garlic, minced
1 t cumin, ground
1 t coriander, ground
1 T olive oil
1 lb beef or chicken, cut across the grain into strips 3 x 1 ½"

Process all ingredients except beef or chicken in a food processor. Toss to coat and let stand, covered up to one hour, or refrigerated over night. Preheat BBQ. Thread meat on skewers. Grill until golden brown, 2-3 minutes.

Peanut Sauce:
1 c canned unsweetened coconut milk
½ c creamy peanut butter
4 t light brown sugar, packed
1 T fish sauce
1 T soy sauce
1 T canned Thai Massaman curry paste
½ t curry powder
½ c hot water
1 T fresh lime juice

Simmer all except lime juice 15-20 minutes. Add lime & keep warm.

Serve with French Rabbit Merlot.

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