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42
Curried Chicken Satay with
Fresh Mint-Soy Vinaigrette
Serves 8-12
INGREDIENTS
For the chicken satay:
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil or vegetable oil
For the mint-soy vinaigrette (see separate recipe in Sauces & Dressings)
METHOD
1 Soak two dozen 6-inch bamboo or wooden skewers in water for
30 - 60 minutes. With a sharp knife, cut each chicken breast
lengthwise into twelve long, thin strips. Thread 1 strip onto each of
the skewers, weaving the skewer back and forth along the length of
each chicken strip. Arrange them on a large platter or baking tray.
2 To prepare the marinade, in a small bowl combine the curry powder,
pepper, salt, and cumin. Spoon the oil over the chicken strips, turning
to coat them evenly, and then evenly sprinkle the dry ingredients
over them on both sides. Cover the platter or tray with plastic wrap
and marinate in the refrigerator for 1 hour or longer.
3 Preheat a hinged indoor grill or Panini maker, following the manufac-
turer's instructions, or preheat a broiler, outdoor grill, or stovetop
grill pan. Grill the skewers, in batches if necessary, until cooked
through and nicely browned, about 2 minutes total on a hinged grill
or panini maker, or 2 minutes per side in the broiler, a grill pan, or on
an outdoor grill. If using an indoor grill, take care that the skewers
don't prevent the grill or Panini maker from closing properly.
4 Serve the skewers immediately, passing the vinaigrette for guests to
drizzle over their skewers or to use as a dip.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
41
Italian Wedding Soup
8 servings
INGREDIENTS
Meatballs
1/2 cup heavy cream
6 inch piece crusty French bread
1 small onion
1 large egg
2 cloves garlic
1 teaspoon salt
3 oz piece Parmesan cheese
8 ounces lean beef chunks
8 ounces lean pork chunks
1/2 teaspoon freshly ground pepper
2 tablespoons flat leaf parsley
Soup
1 pound spinach leaves or escarole
12 cups chicken stock
2 large eggs
Salt and pepper to taste
METHOD
1 Chop the spinach leaves in the food processor fitted with the
Processing Blade and set aside.
2 Bring the chicken stock to a boil in a large stock pot.
3 Place the bread and heavy cream into the bowl of the food
processor fitted with the Processing Blade. Pulse 2-3 times to
combine. Add the onion, garlic, egg, pork, and lean beef into the
processor and pulse 2-3 times.
4 With the Processing Blade still attached, place the Grating disc over
the Spindle and secure the lid. Turn the food processor on and grate
the parmesan into meatball ingredients.
5 Remove Grating disc. Add parsley, salt, and pepper. Pulse 2 - 3 times
to combine.
6 Make 1 inch diameter meatballs. Drop meatballs into boiling stock.
Add the chopped spinach to the soup. Cook for 8-10 minutes.
7 Whisk the 2 eggs. Stirring the soup in a circular motion gradually
drizzle the egg mixture to the moving broth to form thin egg
strands. Taste for seasoning and serve with additional grated cheese.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 41