Pork satay with peanut sauce; Thai jasmine rice; cucumber relish; broccolini – 1 July 2011

We were sorting out when to make bread and who was cooking when, when I realized why I had been thinking, last week, about making this pork satay – another from the May edition of Saveur. It uses up the coconut milk and peanut sauce from the previous satay dinner! So we went with this. D will be cooking tomorrow.

I finally got out some placemats we bought ages ago but have never used. Almost did for the Anchalee takeout several weeks ago, but D pointed out the stain potential for that meal, so I changed my mind 😉 These guys have woven straw in the center and can’t just be tossed in the washer.

Anyway: I used one Costco boneless loin pork chop, cut into 6 layers, and then the layers cut into three strips lengthwise. This was about 9 ounces, which was 3/4 of the recipe, so I got to calculate that for every ingredient 😉 The pork marinates for 4 hours in the fridge, in a coconut milk-based sauce, and then is skewered, coated in more coconut milk, and grilled (about 4 min + 3 min or so, on high, covered). It was very good!

The rice is Thai jasmine, 2 parts water: 1 part rice, cooked till done. The veggie is broccolini from the Bowl’s organic section, boiled 1 minute, and then drained and tossed with minced garlic and grated lemon zest, as done by our friend M back in early June. We also had more of the peanut sauce I made for the previous satay dinner, and I re-made the bright, refreshing Thai cucumber relish that D liked so much from that dinner.

 

 

 

D and I went to the Bowl for provisions Friday (yesterday) before the mad pre-4th-of-July rush, and he found a Cava that he wanted to try, so we had that for dinner. Neither of us thought it was a great wine all by itself, but it did go very nicely with some of the dishes. It needed to live in an ice bath, so D kindly held it up for me before putting it back.

{Drafted the 1st, completed the 2nd}

 

Some cilantro from the yard that dried out a bit, but was still beautiful

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