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Grilled Satays
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| Large recipe for 40 to 50 servings | Small recipe for 3 servings |
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Grilled Satays: Large Recipe |
Serves: 40 to 50
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INGREDIENTS
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| 20 lbs. Tenderloin
Steaks, Lobel’s
Signature London Broil, or Wagyu London Broil for beef satays; or 20 lbs. skinless, boneless Organic Chicken Breasts or Organic Chicken Thighs for chicken satays
Marinade:
1/4 cup fresh ginger, chopped
1/4 cup scallions, chopped
1/4 cup garlic, peeled and coarsely chopped
1 cup rice wine vinegar
1 cup fresh lime juice
1 cup toasted sesame oil
1 cup light soy sauce
Asian chili paste to taste (depends on type used, but the goal should be to reach a moderate level of heat)
Chile Dipping Sauce:
16 cloves of garlic, peeled
2 cups Asian fish sauce
1/2 cup water
1/4 cup rice wine vinegar
2 tablespoons dried red-pepper flakes
Peanut Dipping Sauce:
1/4 cup fresh ginger
12 scallions
2 cups rice wine vinegar
1 1/3 cups creamy peanut butter
1/2 cup light soy sauce
1/2 cup lime juice
1/4 cup light brown sugar
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2002 Torbreck, Syrah, Woodcutters Red
Drink Now through Dec. 2006
Rating: 92
Market Price: $15.99
Tasting Notes:
A 100% Shiraz cuvee aged in wood foudres and bottled without filtration, the sumptuous 2002 Woodcutters Red (10,000 cases produced) is unquestionably one of the world’s greatest red wine values. A dense saturated purple color is followed by sumptuous aromas of blackberry liqueur, licorice, and a hint of chocolate. It is full-bodied with opulent flavors, low acidity, and a textured, long finish. Drink this stunning effort over the next 2-3 years. |
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2002 Marquis Philips, Syrah, Shiraz 9
Drink Now through Dec. 2011
Rating: 96
Market Price: $69.99
Tasting Notes:
The enormously endowed, ostentatious, yet captivating 2002 Shiraz 9 is a sexy effort. There are 1,500 cases of this blockbuster. Its inky plum/purple color is followed by sumptuous aromas of creme de cassis, blackberry liqueur, smoked meats, and toasty American oak (from aging in 100% new American barrels). Opulent, viscous, and thick, this succulent Shiraz is meant to offer immediate appeal. It should last for 7-8 years, becoming more civilized and measured with additional age. |
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2002 Clarendon Hills, Shiraz, Syrah Astralis
Drink from Jan. 2015 to Dec. 2050
Rating: 98
Market Price: $225.00
Tasting Notes:
The 2002 Syrah Astralis Vineyard is akin to midnight oil. A viscous, unctuously-textured, full-bodied wine of remarkable intensity that represents the essence of a particular varietal as well as vineyard, it will need 8-10 years before it begins to develop. It is a legendary Syrah that those lucky enough to taste in its prime (circa 2025-2035) will give the respect it most certainly will demand. Thankfully, there are people in the wine world like Roman Bratasiuk who make wines for future generations as opposed to those that offer immediate gratification. But let none of us who care about quality dismiss the purists and non-compromising winemakers such as Bratasiuk who are trying to do something beyond what has ever been accomplished. This may be his finest wine to date. Anticipated maturity: 2015-2050. |
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DIRECTIONS
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1. Prepare marinade: In a blender or food processor, chop fine or puree
the ginger, scallions and garlic. Add all remaining marinade
ingredients and blend until smooth. Yields about 4 3/4 cups.
2. If using beef, bring beef to room temperature. Cut
into 1/4-inch to 1/3-inch slices. If using chicken, cut refrigerated breasts or thighs diagonally into 1-inch strips.
3. Place beef or chicken in marinade and refrigerate for at
least 1 to 2 hours.
4. Prepare one or both dipping sauces:
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For chile dipping sauce: In a blender or food processor, chop fine or puree the garlic. Combine all remaining chile dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups. |
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For peanut dipping sauce: In a blender or food processor, chop fine or puree ginger and scallions. Add all remaining peanut dipping sauce ingredients and blend until smooth. Yields about 4 1/2 cups. |
5. Prepare charcoal or gas grill. Grill over high
heat for 1 1/2 to 2 minutes each side.
6. Serve with one or both dipping sauces. |
Grilled Satays: Small Recipe |
Serves: 3
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INGREDIENTS |
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1 1/2 lbs. Tenderloin Steaks, Lobel’s Signature London Broil, or Wagyu London Broil for beef satays; or 1 1/2 lbs. skinless, boneless Organic Chicken Breasts or Organic Chicken Thighs for chicken satays
Marinade:
1 teaspoon fresh ginger, chopped
1 teaspoon scallions, chopped
1 teaspoon garlic, peeled and coarsely chopped
4 teaspoons rice wine vinegar
4 teaspoons fresh lime juice
4 teaspoons toasted sesame oil
4 teaspoons light soy sauce
Asian chili paste to taste (depends on type used, but the goal should be to reach a moderate level of heat)
Chile dipping sauce:
1 clove of garlic, peeled
3 tablespoons Asian fish sauce
1 tablespoon water
1 teaspoon rice wine vinegar
1 teaspoon dried red-pepper flakes
Peanut dipping sauce:
1 teaspoon fresh ginger
1 scallion
3 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon lime juice
1 teaspoon light brown sugar
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DIRECTIONS |
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1. Prepare marinade: In a blender or food processor, chop fine or puree the ginger, scallions and garlic. Add all remaining marinade ingredients and blend until smooth. Yields about 1/3 cup.
2. If using beef, bring beef to room temperature. Cut into 1/4-inch to 1/3-inch slices. If using chicken, cut refrigerated breasts or thighs diagonally into 1-inch strips.
3. Place beef or chicken in marinade and refrigerate for at least 1 to 2 hours.
4. Prepare one or both dipping sauces:
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For chile dipping sauce: In a blender or food processor, chop fine or puree the garlic. Combine all remaining chile dipping sauce ingredients and blend until smooth. Yields about 1/3 cup. |
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For peanut dipping sauce: In a blender or food processor, chop fine or puree ginger and scallions. Add all remaining peanut dipping sauce ingredients and blend until smooth. Yields about 1/3 cup. |
5. Prepare charcoal or gas grill. Grill over high heat for 1 1/2 to 2 minutes each side.
6. Serve with one or both dipping sauces. |
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of New York, 1096 Madison Avenue, New York, NY 10028
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