J
Joined: Sep 18, 2010
Posts: 503
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J
As an offering of reparation to the Tiki Gods for my screwup above (since fixed), I offer this, Trader Vic's Javanese Saté:
At the Atlanta TV, this old-school lamb dish is a main course (5-6 chunks per skewer). If it works better for you as an appetizer for a cocktail party stand-up-with-drinks thing, do that.
LAMB:
3 T peanut oil (use canola if you must but, to me, it gets a bit "fishy-tasting" when heated)
1 T celery, chopped as finely as your patience will allow
1 T yellow onion, chopped as finely as your patience will allow
1 garlic clove, peeled and minced as finely as your patience will allow
(TIP: You CAN use the food processor, just don't turn these to slush. It won't be quite as perfect, but still very, very good)
1 bay leaf
2 t rice wine vinegar (or whatever you have, even plain white, if that's all you have)
2 t honey (I like orange blossom honey, you use whatever)
2 t Trader Vic's saté spice*
2 t fresh lemon juice
1 t finely grated lemon zest
¼ t fresh oregano leaves
Freshly ground white pepper
1 lb. piece boneless lamb leg, with ALL fat and sinew trimmed away, cut in 24 chunks of +/- ½"×1½"×2"
Coarse salt
FOR THE SAUCE:
¼ c creamy peanut butter (go for the natural stuff)
3 T unsweetened canned coconut milk (save the rest to make your own piña colada mix)
3 T butter, at room temperature
1 T soy sauce (I prefer San-J low-sodium tamari, and not because of the low sodium)
1 T fresh lemon juice
1 T chili sauce (Heinz is fine, although I suspect making your own would be better...diminishing returns, etc.)
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To marinate the lamb mix oil, celery, onions, garlic, bay leaf, vinegar, honey, saté spice, lemon juice and zest, oregano, and pepper (to taste) in a large zipperlock bag. Add lamb, squeeze all the air out, seal and and let marinate in the refrigerator for at least 8 hours and up to 24 hours. Thread the lamb (one chunk per skewer if you're doing appetizers) onto the skewers. (With bamboo skewers, you want to soak them to minimize their catching fire.) If you want, you can simmer the marinade and add a bit of ketchup to turn it into a glaze.
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For the sauce: In a blender, zap the peanut butter, coconut milk, butter, soy sauce, lemon juice, and chili sauce together until smooth. Transfer to a small saucepan and heat over med.-low, stirring frequently (it WILL "catch" on the bottom of the pan otherwise...ask me how I know) until it develops a glossy sheen and is heated through, figure 1-2 min. Set sauce aside.
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Heat your grill (or, failing that, grill pan or broiler) over high heat. Sprinkle lamb with salt and pepper and grill until browned on each side, 45-60 seconds per side for medium rare. Serve with a (not authentic to Trader Vic, but hey, I like it) squeeze of lime, scattering of peanuts and sauce napped on top or on the side for dipping.
- If the website (www.shoptradervics.com) were running, you could buy some. But it's not and so you can't. So, I reverse-enginnered it. No need to thank me, your slavish fawning will suffice. Here is my version:
3 parts Coriander
2 parts Turmeric,
1 part powdered Ginger
1 part Ancho chile powder
1 part Mustard powder
NOTE there is no salt in this rub. If you use it for anything else, adjust the salt accordingly. Ditto any black/white pepper.
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