Best 4 Espresso Ruby Satay Recipes

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

BEEF SATAY WITH THAI PEANUT SAUCE

Steps:

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

ESPRESSO STEAK RUB

Steps:

• Mix all ingredients until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 6 months.

ESPRESSO RUBY SATAY

Steps:

• In a medium saucepan, heat oil.
• Add neck bones, and brown on each side.
• Add onion, carrot, garlic, and herbs, along with coffee and water.
• Bring just to a boil, then reduce heat to a very low simmer for 3 hours. (There should not be any bubbles or froth, just a rippling of the surface.).
• Add cherries and simmer another half hour. Remove bones and vegetables, and pour through a coarse strainer into a quart jar. (Don't try to re-use the meat on the bones in this dish. It's flavor has been stewed out.).
• Refrigerate overnight, and remove congealed fat from the surface. (Take your time and make sure you get it all.).
• Return stock to a saucepan, and heat to a very low simmer.
• Lightly whisk egg white into the stock. Cook about 5 minutes, until the white is congealed.
• Filter through cheesecloth to remove egg white and other solids, leaving a very clear liquid. (If the stock is still cloudy, repeat the steps of warming, whisking in an egg white, and straining.) Pour liquid into a heatproof bowl or casserole.
• Sprinkle with gelatin, and heat on the stove to a very low simmer. As soon as the gelatin is dissolved, refrigerate. This will result in a very firm aspic, which will hold its shape and not start to melt at room temperatur.
• For the satay sauce, mix peanut butter, olive oil, pepper, and soy sauce in a small saucepan over medium heat (just to melt, not to cook).
• Very lightly grill beef strips. Brush lightly with melted butter if needed.
• The meat should be barely done, not over-cooked or tough.
• Lightly coat beef in the satay sauce, and refrigerate about an hour, to cool. Chill the serving plates.
• Slice aspic. The slices should be roughly the same shape as the beef strips,and about twice as thick.
• Assemble the dish by placing a slice of beef, with sauce, layering it with cherry slices, then covering with a slice of aspic. Garnish with cherries if desired.
• Ingredient Notes:.
• Traditionally, aspic is made with beef shank bones, which contain more collagen than neck bones. If these are available, substitute closely trimmed shanks with meat pound for pound. Have the butcher split the bones. Tail bones can also be substituted, if neck bones are not available.
• Three-fourths cup pure (unsweetened) cherry juice can be substituted for the whole cherries in the stock. This recipe was designed to be non-alcoholic, but if that's not important, you can also substitute burgundy for the cherries in the stock.