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Featured Recipes

 

Not sure what to make for dinner?  Need a new dish to take to a potluck or to share with the neighbors?  Want to explore new ingredients at the Co-op? Check out a few great ideas below.

 

 

 

Satay Ayam (Chicken Satay)

 

This savory Indonesian favorite comes on skewers and is perfect for a cold winter evening! 

 

 

 

photo credit: Todd Coleman 


   

Roasted Chicken with Clementines & Arak

 

Fresh fennel bulbs and clementines provide exactly the right sweet accents to complement the savory thyme and the bite of the mustard and arak (a fennel liqueur).  A bold yet perfectly blended flavor experience!

 

 


 


Early Summer Salsa

 

Quick, cool, and delicious, this salsa is sure to be a hit at potlucks and picnics all summer long!

 

 

 

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Tuesday
Jan082013

Satay Ayam (Chicken Satay)

submitted by PFC general manager Chris Dilley
Ingredients:
6 tbsp. peanut oil
1/4 cup dark brown sugar
1 tbsp. ground coriander
2 1/2 tsp. ground turmeric
1 1/2 tsp. ground fennel
1 1/2 tsp. kosher salt
3 cloves garlic, chopped
6 stalks lemongrass, chopped, plus 1 stalk, whole
3 large shallots, chopped
1 5″ piece ginger, chopped
3 1/4 lb. skinless chicken thighs, cut into 1″-wide, 1/4″-thick slices

 

Method:
Process 2 tbsp. oil with the sugar, coriander, turmeric, fennel, salt, garlic, chopped lemongrass, shallots, and ginger in a food processor until smooth. Combine paste and chicken in a bowl; chill 4 hours. Using a meat mallet, strike thick end of lemongrass stalk until it splits into threads resembling a brush; place shattered end in a bowl and pour in remaining oil.
Build a hot charcoal fire in a grill. Thread 2 pieces of chicken each on 30 skewers; grill, turning once, brushing with oil from lemongrass brush, until charred, 5–6 minutes. Makes 30 skewers.
Source: www.saveur.com, adapted from Cradle of Flavor (W.W. Norton, 2006) by James Oseland.