Vietnamese Shrimp Pops with Peanut Sauce

Here's a great recipe from Weber's Way to Grill. As far as technique goes, this is fairly easy, but it tastes like you put a lot of effort into it.

Serves: 4 to 6
Prep time: 30 minutes
Chilling time: 30 minutes to 1 hour

WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 4 to 6 minutes
SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

Sauce
1 cup unsweetened coconut milk, stirred
1⁄3 cup old-fashioned peanut butter, stirred
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon hot chili sauce, such as Sriracha
½ teaspoon grated fresh ginger

Shrimp Pops
1 pound ground pork
¾ pound shrimp, peeled and deveined
½ cup coarsely chopped fresh basil
¼ cup panko bread crumbs
2 large garlic cloves
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper

¼ cup vegetable oil

Directions:
1. In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

3. Prepare the grill for direct cooking over high heat.

4. Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

©2009 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance.

Crunchy Napa Cabbage Salad

Last evening we had dinner at DeAnne and Cullen Coltrane's home. Cullen is my husband Ray's brother. DeAnne's Mother and Father are visiting from Seattle. We are delighted to have spent last evening visiting with them...they are such great folks.

DeAnne served BBQ Brisket, this lovely Napa cabbage salad, and topped it off with Strawberry Shortcake. I was so taken with the salad that I just had to post the recipe DeAnne so generously offered up. This is a great summertime salad, it's easy, and the components can be made ahead of time.

Serves 10-12

GREENS
1 large head Napa cabbage, thinly sliced
1 bunch green onions, thinly sliced

CRUNCHIES
4 Tablespoons butter
2 packages ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sesame seeds
4 ounces sliced almonds

DRESSING
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
1 teaspoon soy sauce

1. Combine Greens and store in refrigerator.
2. Melt butter in saucepan and saute ramen noodles, sesame seeds and almonds until golden brown. Drain on paper towels and cool completely. Store in refrigerator in airtight container.
3. Combine vegetable oil, white vinegar, white sugar, and soy sauce and whisk well. Store in airtight container in refrigerator. Shake well before using.
4. Combine Greens, Crunchies, and Dressing just before serving.

Asian Chicken Skewers with Hot and Sour Mango Dip

Yield: 4 servings

1 ½ pounds chicken tenderloins

Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk

Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

Instructions

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher salt; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Asian Chicken Slaw

Using a prepared coleslaw mix and cooked deli chicken makes this a snap to prepare and may also be served as a wrap!

Servings 8-10

Ingredients:

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken , shredded

2 cups small broccoli florets, lightly blanched and drained well

1 cup sugar snap peas

1 red bell pepper, thinly sliced

2 green onion, chopped

salt and fresh ground black pepper, to taste

1/2 to 1 cup chopped cashews (can use peanuts)

DRESSING:

1/4 cup low-sodium soy sauce

2 tablespoons white vinegar

2 tablespoons smooth peanut butter, room temperature

1 tablespoon sugar

2 garlic cloves, finely minced

1 teaspoon fresh minced ginger

1/2 cup canola oil or vegetable oil

1 tablespoon sesame oil

Instructions:

In a large bowl toss together the coleslaw mix with chicken, broccoli, snap peas, red bell pepper and green onions.

In a medium bowl whisk the soy sauce with vinegar, peanut butter, sugar, garlic and ginger until smooth and well combined; slowly whisk in he canola or vegetable oil and sesame oil until thoroughly combined.

Pour the dressing over the slaw mix and toss to combine.

Season with salt and pepper.

Serve the chopped cashews on the side as a crunchy topping.

Virgin Bourbon Chicken

Serves 4

2 Pounds Chicken Breast Halves, cut into bite-sized pieces
1 Tablespoon Creole Seasoning
3 Tablespoons Cornstarch, for coating
2 Tablespoons Olive Oil
1 Clove Garlic, crushed
3 Each Green Onions, Whites Only, sliced diagonally
1/2 Teaspoon Ginger
1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Apple Juice
2/3 Cup Light Brown Sugar
4 Tablespoons Ketchup
2 Tablespoons Cider Vinegar
1 Cup Water
1/2 Cup Soy Sauce
1 1/2 Cups White Rice, cooked
Green Onions, Green Only for Garnish, sliced diagonally in 1" pieces

1. Season chicken with Creole seasoning and then coat with cornstarch.
2. Heat oil in a large skillet.
3. Add chicken pieces and cook until lightly browned, remove and set aside.
4. Add remaining ingredients except rice, heating over medium heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 15-20 minutes.
7. Serve over hot rice.
8. Garnish with green onions.

NOTE: It sure wouldn't hurt to exchange the cider vinegar for bourbon to make this an "experienced" sauce.

Asian Cabbage Salad With Chicken

Posted by kittencal on Apr.04, 2009

If you like Asian flavors then I think you will really enjoy this salad!

Notes from out test kitchen purchasing a ready-cooked deli chicken makes this easy to put together, feel free to change the veggies, coarsley shredded carrots are a nice addition to add into the salad mix, make certain to hand-squeeze out any excess moisture before adding, cooked small shrimp also will work well in this salad

Servings 8-10

Ingredients:

SALAD:

1 (16-ounce) bag coleslaw mix

1 pound cooked shredded chicken

2 cups fresh small broccoli florets, blanched and well drained

1 cup sugar snap peas

1 small red bell pepper, seeded and chopped

3 green onions, chopped

freshly ground black pepper

salt (optional)

1/2 to 3/4 cup chopped cashews

DRESSING:

1/4 cup low sodium soy sauce

2 tablespoons white vinegar

2 tablespoons smooth peanut butter

1 tablespoon sugar

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1/2 cup vegetable oil

1 tablespoon sesame oil

Instructions:

In a large bowl toss all salad ingredients together.

In a small bowl whisk all dressing ingredient together until well blended; pour over the salad and toss to combine.

Season with black pepper and salt if desired.

Refrigerate until ready to serve.

Just before serving toss again then sprinkle the chopped cashews on the top.

NOTE if you are refrigerating the salad for any length of time I suggest to toss a few times during chilling.