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Skyy Vodka Ginger Drink Recipes

Ginger cooler
1 1/2 oz Skyy Ginger
2 oz Ginger ale
2 oz soda water
Optional dash of angostura bitters
Pour all over ice.

Ginger and mary ann's daiquiri
1 1/2 oz skyy Ginger
1 oz fresh lime
Tablespoon sugar
Tablespoon water
5-6 basil leaves
Add all to mixing tin, add ice, shake then strain into glass.

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SESAME HOISIN GLAZED LAMB CHOPS

4 portions

Ingredients:
16 pcs Lamb Chops
1 slice Bacon (diced)
2 tblsp Onions ( diced)
1 tsp. Garlic (chopped)
1/2 tsp. Ginger (minced)
1/2 tsp. Lemongrass (minced) *
Pinch Fresh Thyme
Pinch Black Pepper
1/4 tsp. Five Spice *
1/4 cup Red Wine vinegar
1/4 cup Plum Wine
½ tblsp. Sesame Oil
1 pcs. Star Anise *
1/4cup Plum Sauce
1/4 cup Hoisin Sauce
1 tblsp Kecap Manis
½ cup Tomato Ketchup
½ tblsp Brown Sugar

(*) Optional

Procedure
1. Saute bacon and add onion. Cook until light brown
2. Add garlic, ginger and lemongrass.
3. Add thyme, pepper and five spice
4. Deglaze with vinegar. Reduce all the way.

Marinate Lamb chops in Hoisin Barbecue sauce for 1 hour.
Cook on grill until medium rare.

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Satay Marinated Chicken on a Skewer, Bok Choy and Spicy Peanut Sauce

4 Servings

Ingredients:
8 Pieces Chicken Breast, cut in half
1 Cup Satay Marinade (recipe below)
4 Pieces Baby Bok Choy, blanched
2 Pieces Japanese Eggplant Sliced 1/2” thick on a bias
2 Cups Spicy Peanut Sauce (recipe below)

For the Satay Marinade:
1 Teaspoon Lemongrass, white part, finely chopped
1 Tablespoon Ginger, finely chopped
1 Tablespoon Shallots, finely chopped
1/2 Tablespoon Garlic, finely chopped
1/2 Tablespoon Turmeric
1 Teaspoon Chili Paste
2 Tablespoons Soy Sauce
3/4 Cup Peanut Oil

Method:
Mix all ingredients vigorously together in a bowl or blender.
Skewer chicken pieces, four each on 12” skewers, and marinate for one hour.

For the Spicy Peanut Sauce:
1/2 Cup Roasted Ground Peanuts
2 Tablespoons Peanut Oil
4 Pieces Garlic Cloves, chopped finely
2 Teaspoons Chili Paste
4 Tablespoons Tomato Paste
1 Cup Chicken Stock
1 Teaspoon Sugar
2 Tablespoons Peanut Butter
1/2 Cup Hoisin Sauce
1 Each Fresh Red Chili Pepper, seeded, thinly sliced

Method:
Heat the oil in a small wok, add garlic, chili, and tomato paste. Fry until garlic is golden brown, add sugar, chicken stock, peanut butter, and Hoisin Sauce. Mix until peanut butter is dissolved. Simmer for three minutes. Place sauce in four individual dipping bowls and garnish with red chili pepper and ground peanuts. Serve warm.

To finish the dish and serve:
Grill skewers in a low-sided grilling pan on the stove or in the oven, turning them every 30 seconds until all sides are brown. Finish in the oven at 400° F. for five minutes. Sauté the baby bok choy and sliced eggplant in a little peanut oil, season with salt and pepper.

Place chicken skewer on plate with steamed Jasmine Rice. Stand the bok choy upright and open leaves like a flower. Place eggplant slices nest to bok choy. Serve with peanut sauce on the side.

Spicy Peanut Sauce:
1/2 Cup Roasted Ground Peanuts
2 Tablespoons Peanut Oil
4 Pieces Garlic Cloves, chopped finely
2 Teaspoons Chili Paste
4 Tablespoons Tomato Paste
1 Cup Chicken Stock
1 Teaspoon Sugar
2 Tablespoons Peanut Butter
1/2 Cup Hoisin Sauce
1 Each Fresh Red Chili Pepper, seeded, thinly sliced

Method:
Heat the oil in a small wok, add garlic, chili, and tomato paste.
Fry until garlic is golden brown, add sugar, chicken stock, peanut butter, and Hoisin Sauce.
Mix until peanut butter is dissolved.
Simmer for three minutes.