A Chefs' Table - Still

Categories:Recipes, Events

Chefs' Table Recipe: Still
This series of classes hosted by chef and food writer Patrick Evans-Hylton, brings you right into the TASTE kitchen to watch and learn as local guest chefs prepare a three course meal. And last night did not disappoint! This recipe is perfect for the Fourth of July weekend as you fire up the grill. The satay with chicken, beef and shrimp will up the ante on traditional burger recipes.

Try serving family style for a real crowd pleaser!


Satay/Marinade Ingredients
1 cup soy sauce
2 tablespoons fish sauce
Juice of 3 limes
1 cup orange juice
1 Tablespoon chopped ginger
1 Tablespoon chopped garlic
1 Tablespoon ground tumeric
2 Tablespoons chili paste
2 Tablespoons vegetable oil
1 pound chicken breast
1 pound flank or sirloin steak
1 pound large count shrimp

Salad Ingredients
1 pound cooked, drained, and chilled noodles
1 jicama julienned
1 medium red onion julienned
2 cups shredded napa cabbage
1 cup shredded carrots
1 cup chopped green onions
2 tablespoons chopped fresh basil
2 tablespoons mayo
2 tablespoons rice wine vinegar
1 lime juiced
1 tablespoon instant dashi
1 tablespoon soy sauce
2 tablespoons vegetable oil

Peanut Sauce Ingredients
1 teaspoon sesame oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 cup peanut butter
2 tablespoons water
2 tablespoons soy sauce
1 lime juiced
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
1 tablespoon chopped cilantro

Make the marinade/ marinate the meat: In a medium bowl, combine soy sauce, fish sauce, lime juice, orange juice, ginger, garlic, turmeric, chili paste and vegetable oil. Stir to combine.
Slice chicken and steak into strips. Place chicken, steak and shrimp into three separate medium-sized bowls. Equally pour marinade over top, cover, place in refrigerator and allow to rest a minimum of one hour but no longer than 24 hours.

Make the salad: In a large bowl, combine noodles, jicama, onion, cabbage, carrots, green onion and basil.
In a small bowl, combine mayo, vinegar, lime juice, dashi, soy sauce and vegetable oil. Whisk to combine. Pour over noodles/vegetables and toss to coat. Set aside.

Make the sauce: in a small sauce pan add sesame oil, ginger, and garlic; heat until garlic is golden brown then transfer to a food processor or blender. Add the peanut butter, water, soy sauce, lime juice, Sriracha, rice wine vinegar and cilantro and blend until smooth

Make the satay: Thread a few pieces of chicken, steak and shrimp on individual skewers and grill until cooked through.

Plate the dish: Plate the dish family style by placing the noodle salad on a platter, add skewers and serve dipping sauce alongside.