Chicken Sate and Medieval oat cakes

Hi Folks-

Taste of fall this past weekend, definitely felt a nip in the air.

I made chicken sate last night and it was great, recipe below. I did use the peanut sauce from the market. There were three of us and we used about a third of the jar so I see more sate in my future, yum!

Just to close the loop I did try to make Gluten Free bread last week, using my oatmeal bread recipe. It was wretched. Think of a mildly flavorful medieval unleavened oat cake. I have successfully made GF quick breads but so far traditional yeast breads look they are out. I might give it one more try and use some additional leavening agents. George was telling me that he’d had some excellent GF pizza crust and when he asked the woman how she had baked it she said “That isn’t baking, that’s chemistry.” We’ll see.

Chicken Sate

  • eight 10-inch wooden skewers

  • 1/2 cup heavy cream

  • 1 teaspoon curry powder

  • 1/4 teaspoon turmeric

  • 3/4 teaspoon ground cumin

  • 1/4 teaspoon cayenne

  • 3/4 teaspoon salt

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 2 small whole boneless skinless chicken breast (about 12 ounces)

Mix onion, garlic, cream and spices together. Slice chicken into ¼ inch slice. Marinate the chicken in the cream mix for a minimum of 15 minutes and for as long as over night. Using damp bamboo skewers or metal skewers, skewer the chicken, trying not to bunch it up too much (cooks better that way). Broil on a hot broiling pan (or grill) for five minutes on one side or until it starts to darken in spots, flip and broil for another 3-4 minutes or until done. Sprinkle with fresh Cilantro and serve with peanut sauce (which you can and should buy from the market:-) and rice. I often double the recipe, because left over Sate is almost as good as the first time round.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • 2+ Tuna

  • Lemon Sole

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Pemaquid oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Broccoli Cheddar Ale

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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