Recipes

Satay Dip: Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers. Yield: 1 1/2 cups 3/4 cup freshly squeezed lemon juice (4 lemons) 3/4 cup good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme 2 pounds boneless chicken breasts, halved and skin removed Satay Dip: 1 tablespoon good olive oil 1 tablespoon dark sesame oil 2/3 cup small-diced red onion (1 small onion) 1 1/2 teaspoons minced garlic (2 cloves) 1 1/2 teaspoons minced fresh ginger root 1/4 teaspoon crushed red pepper flakes 2 tablespoons good red wine vinegar 1/4 cup light brown sugar, packed 2 tablespoons soy sauce 1/2 cup smooth peanut butter 1/4 cup ketchup 2 tablespoons dry sherry 1 1/2 teaspoons freshly squeezed lime juice

Recipe Summary Difficulty: Easy Prep Time: 25 minutes Inactive Prep Time: 6 hours Cook Time: 35 minutes Yield: 8 to 10 servings