Penzey's sate seasoning

Hungry Celeste

I pounded flat one lb boneless, skinless chix breasts and sprinkled on a generous 3 tsp Penzey's sate seasoning...a quick sear on my Mini at 450 made for delicious lettuce wraps, paired with chile-lime carrots & cucumbers and a bit of peanut sauce on the side. I'm now officially a fan of the Penzey's sate, jerk, and tandoori blends. They're mild enough when used with restraint, but the sate & jerk blends definitely build up some heat if used liberally. (Trying to insert photos, but I'm never sure if it will work.)

2Fategghead

Looking very good Hungry Celeste. :P

Village Idiot

I love Penzy's spices, but I'm not familiar with this one. Does it have an oriental taste?

Whatever it is, you sure made it look good on your chicken !

Little Steven

Gary,

You should give this one a try.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=557

Steve

Village Idiot

That sounds interesting too, Steve. I might just try it. Thanks! :cheer:

Village Idiot

Based on your recommendation, I just bought some sate seasoning at Penzey's. I'll probably wait until my wife gets back in town, but it will be the first meal.

Thanks.

DDAY

do you enjoy the mini?

Hungry Celeste

I hope you (and she) like the stuff...it's an indonesian/malay specialty, now popular all over SE asia. Typically, a spice paste of many ingredients is pounded together & smeared on thin strips of beef, pork or chicken. For a typical Thai-style recipe, check out David Thompson's peerless Thai Cooking book. Anyway, the "real thing" is too involved for quick meals.

Penzey's blend is tumeric-heavy, with some heat that builds at the back of the throat. The first time I used it, I went very light: it was bland & boring. This time, I used it more like a BBQ-style crust or rub, and it was delicious.

Hungry Celeste

I do like the Mini...it is very efficient at reaching high temps. If you routinely cook a steak or two, or a few skewers of kebabs at a time, or a couple of boneless chicken parts or pork chops, I think you'll find it very useful. I especially appreciate the ability to quick-cook an entree, then damp down the temp and bake a small dessert. After I cooked the sate chicken, I popped on the baking stone and cooked an apple crumble in a foil-lined 8" cast-iron skillet (I cut the handle off to make it fit inside the mini). By the time we were ready for dessert, it was done.