If cooking is part of your job—and even if it’s not— dazzle your employer by trying one of these amazing and simple ideas courtesy of Chef Bryan:

Thai Satay of Beef, Chicken or Prawn

1/2 cup Sweet Soy Sauce
3 T Ginger-grated
3 T Garlic-grated
2 T Sesame oil
Foil & spray oil

Satay Sauce
14 oz. Coconut Milk
3-6 T Massaman or red Curry Paste
2/3 cup Peanut Butter
7 T Brown Sugar
2 T Fish Sauce

Skewer meat and marinate. Turn on grill to medium-high and preheat for 10 minutes. Spray oil on shiny side of foil and place on hot grill. Place meat on foil and cook. By using the foil it will relieve you of a messy cleanup the meat won’t stick to the grill and the skewers won’t burn.

Bring the coconut milk to a low boil over medium heat, add in the remaining ingredients, combine thoroughly and simmer for an additional 3 minutes.

“Sole” Fried Chicken
(a family favorite for 3 generations)

3 cloves fresh Garlic-grated
fresh Ginger (twice the amount of garlic used)-grated
1&1/2 t Salt
1/2 t pepper
1/2 cup pure maple syrup
1 pound Chicken pieces-boneless & skinless
2 cups all-purpose flour
Butter & Vegetable oil

Combine the garlic, ginger, salt, pepper, maple syrup and marinate chicken for five minutes or up to overnight.
Preheat oven to 425F.

Remove chicken from the marinade and completely coat with flour.
In a large pan over medium-high heat, melt 2 tablespoons butter with an equal amount of oil.

Fry chicken on all sides until golden brown & transfer to a paper towel to absorb extra oils.

Place chicken pieces on a sheet pan and finish cooking in the oven until done, approximately 8-15 minutes depending on size of chicken.

 

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