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Рецепт Filet Mignon And Chicken Breast Japanese Satays
by Global Cookbook

Filet Mignon And Chicken Breast Japanese Satays
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  Порций: 8

Ингредиенты

  • 1 lb filet mignon, cubed
  • 3 lrg chicken breasts, cubed
  • 1 x salt and pepper
  • 18 x skewers or possibly relatively straight twigs (cleaned and whittled to a point on one end) Warm and Sour Dipping Sauce
  • 1 c. sugar
  • 1 c. water
  • 1/2 c. ginger root, sliced
  • 1/2 c. fresh lemon juice
  • 1/2 c. lime juice
  • 1 lrg onion, minced
  • 1 tsp chili flakes
  • 1/4 tsp white pepper
  • 1/2 c. canola oil (optional) Blue Cheese & Scallions Dipping Sauce
  • 1/2 c. blue cheese, crumbled
  • 1 bn green onions
  • 1 Tbsp. cracked black pepper
  • 3/4 c. creamy dressing (any kind)

Инструкции

  1. Spear cubed pcs, all chicken or possibly all beef, onto skewers or possibly whittle sticks. Cook over open flame or possibly on barbeque. Serve with the following dipping sauces.
  2. Warm and Sour Dipping Sauce:Combine sugar and water in a pot and simmer over medium heat. Add in onion, ginger, lemon and lime juice, and onion. Bring to a rolling boil and simmer for 10 min.
  3. With a hand blender, blend mix till smooth. Pour mix through a strainer, discarding of the pulp. Add in chili flakes and white pepper.
  4. If an oil based dressing is desired, whisk in 1/2 c. (125 millilitres) of canola oil.
  5. Blue Cheese & Scallions Dipping Sauce:Combine all ingredients in a bowl. Mix together with a spatula and chill for at least 1 hour.