Chicken Satay with Spicy Peanut Sauce

Chicken Satay with Spicy Peanut Sauce
Chicken Ingredients:

• 1 lb chicken breasts
• 2-3 tbsp coconut milk, plus more as needed
• 1 tbsp curry powder (or equal parts turmeric, cumin, and coriander to equal 1 tbsp)
• 1 tsp ginger root, grated
• 1/2 tsp garlic, minced
• 1/2 tsp fresh lemon grass
• 1/4 tsp lemon zest
• 1 tbsp olive oil
• Salt and pepper to taste
• Wooden skewers

Method:

Prepare prior to the tailgating event. Cut the chicken breasts into small square chunks of even size and set aside. Prepare the marinade by adding coconut milk and curry powder or spice blend to a bowl and mixing well. Then add the ginger and garlic. Prepare the lemongrass by cutting the root end off of the stalk and then grating, starting at the cut end. Add the lemongrass to the bowl. Finally add the lemon zest, salt and pepper to taste, and olive oil. Mix well. Add the chicken to the marinade then cover and refrigerate for at least 30 minutes (Note: don't marinate chicken overnight or it will begin to fall apart). Soak the wooden skewers in water for a few minutes. Add about 3 pieces of marinated chicken to each skewer. Put all skewers in a container and reserve in refrigerator until you are ready to take to the event.

At the game or event, grill the skewers (preferably over charcoal) for about 2 minutes per side. Brush each skewer with additional coconut milk and season with salt to taste. Serve warm with peanut sauce.
Peanut Sauce Ingredients:

• 1 can of coconut milk
• 2 tbsp peanut butter
• 2-3 tbsp sugar
• Salt to taste
• 1 tbsp chile paste
• 1-2 hot peppers, whole
• 1/2 lemon, juiced

Method:

At the tailgating event: Over a small burner, pour coconut milk into a saucepan over medium heat. Add peanut butter and stir to combine. Add sugar, salt and chile paste then mix well. Add hot peppers and bring mixture to a boil stirring frequently. Continually taste for seasoning and adjust as desired. Reduce the sauce and then add lemon juice, mixing well to combine. Serve in small dishes alongside chicken satay.

Eggplant Lasagna Tart with Parmesan-Basil Crust

For the Crust:
1/3 cup basil leaves
1 clove garlic
2 cups grated Parmesan cheese
1 cup all-purpose flour
1 teaspoon salt
½ cup (1 stick) unsalted butter, cubed and well chilled
2-3 T. ice water

For the Tart:
½ eggplant, sliced in half lengthwise and sliced as thinly as possible into half moons
1 teaspoon salt
1½ cups ricotta cheese
Fresh mozzarella cheese, sliced

For the Tomato Sauce:
3 cloves garlic, minced
2 T. olive oil
½ teaspoon red pepper flakes
Pinch of salt
14-oz. can crushed tomatoes

1. Preheat oven to 350°F.

2. Prep the eggplant. To avoid a soggy crust, the moisture needs to be drawn out of the eggplant before baking. Toss the sliced eggplant with 1 teaspoon of salt. Transfer to a colander and let drain while you make the tart crust and tomato sauce.

3. To make the tart shell, place the basil and garlic in a food process and process, scraping down the sides of the bowl as needed, until finely chopped. Add the Parmesan cheese and pulse to combine. Add the flour, salt and butter and pulse quickly about 25 times. Blend in the 2 T. of ice water in a few additional pulses. The dough should stick together when you pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator to chill for at least 15 minutes.

4. Take the tart out of the refrigerator and poke it a few times with a fork. Cover the tart with parchment paper and fill with pie weights. Place on a baking sheet and slide tart onto the middle rack of the oven. Bake for 15 minutes, pull the shell out of the oven, and remove the parchment paper and pie weights. Place the uncovered tart back into the oven, weight-free, for another 5-10 minutes or until lightly golden brown. Remove from oven and sprinkle with a little shredded Parmesan. Transfer to a rack to cool to room temperature.

5. In the meantime, prepare the tomato sauce. Stir the garlic, olive oil, red pepper flakes and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit for 10 minutes or so, and then remove from heat.

6. If the eggplant still appears wet, press it into some paper towels to remove any remaining moisture.

7. To assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Spoon about half of the sauce over the ricotta and arrange half of the eggplant in a single layer on top of the sauce. Spread the remainder of the ricotta over the eggplant, making sure that it reaches the edges of the tart. Arrange another layer of eggplant and finish with the remaining sauce. Top with slices of fresh mozzarella across the top.

8. Place the tart on a rimmed baking sheet and bake for 40 minutes. Remove and let sit for 10 minutes before serving. Slice wedges with a serrated knife.