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blog magic

As you read this today, I am in Wisconsin. But as I type this right now, right this moment – it is 10:40 PM on June 22nd and I am sitting at my kitchen counter in Scottsdale, Arizona. Gotta love the magic available to bloggers. It makes me feel actually rich, as in wealthy, to be this far ahead in my “blogging”.  
Because trust me, it’s not always this way.  Many a day I am putting up a post only minutes before (or sadly, sometimes after) my self-imposed daily deadline of 10:26 AM.

One of the fortuitous reasons for my week-plus advanced posting is my summer cooking classes. I was able to photograph most of the dishes we made in classes, then just get them posted with the recipes which I already had all typed out for the kids. And since this is my first year of blogging and holding cooking classes simultaneously, I didn’t expect it to work out that way.
What I expected was to be behind the 8-ball every single day, happily, the opposite has been true. So while you read the posts for the next week or so – don’t worry about me slaving away in the kitchen. No, I’ll be vacationing in the cool pines of Northern Wisconsin (and hopefully seeing the bald eagles and their little eaglets again this year!) and visiting in-laws in Illinois.
And allow me to use this space to remind Connor, Marissa, and my dad to water the potted plants by the front door, and please don’t turn the air-conditioning down too low, I don’t want to come home to dead flowers and an enormous electric bill! xoxo

Lemon Chicken Satay Skewers

Chicken

2 pounds boneless and skinless chicken breast halves,
cut lengthwise into ten 1-inch-thick strips
3/4 cup freshly squeezed lemon juice
3/4 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
10 bamboo skewers, soaked in hot water for at least 30 minutes
 
Satay Sauce
 
1 tablespoon olive oil
1 tablespoon sesame oil
2/3 cup peeled and diced red onion
3 garlic cloves, peeled and minced
2 teaspoons peeled and minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1/4 cup packed brown sugar
3 tablespoons soy sauce
1/2 cup chunky peanut butter
2 tablespoons ketchup
2 tablespoons Sriracha hot chili sauce
2 tablespoons dry sherry
2 teaspoons freshly squeezed lime juice
Chicken: Place chicken strips in a 1-gallon zip-lock bag.  Whisk together the lemon juice, olive oil, salt, pepper, and thyme.  Pour over the chicken breasts in the bag, seal, and marinate in the refrigerator for 4 hours or overnight.

Satay Sauce: Heat olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy saucepan over medium heat until the onion is translucent, about 10 to 12 minutes.

Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Remove from heat and set aside.
Makes 1 1/2 cups

Lay an 18 x 6-inch strip of doubled heavy foil on the rack of a grill. Preheat a grill to high heat.
Skewer the chicken strips on the bamboo skewers.  Reduce grill heat to medium-high. Lay the exposed part of the wooden skewers on the foil to protect them from the flames, and allow the chicken portion of the skewers to lay directly on the grill rack to cook.

Grill the chicken satay for about 4 minutes on each side, until just cooked through.  Serve with sauce.

Makes 10

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