Kim is Celiac, which means gluten will kill her. Fortunately, tonight's supper was naturally gluten free. My mom is also celiac, so after these many years I can read a recipe or the ingredient list on the back of a store bought item and know with 95% accuracy if a food item will work with their unique dietary needs.
Beef Satay, already planned for Friday supper, is a naturally gluten free meal. Thin strips of sirloin marinated for about an hour, then served with Thai sticky rice and homemade peanut curry sauce. For those of you who have a knee jerk aversion to anything labeled curry - you really have to let me cook for you before you discount an entire type of cuisine.
Tonight I had no shallots on hand, however, I had a basket of sweet Vidalia onions begging to be utilized. I improvised the beef marinade while chatting with Handsome Chris - he is a passionate Thai chef. We had a lengthy discussion about umami which lead to the inclusion of fish sauce in the marinade (see below for the recipes).
Once about an hour of marinating has passed, thread two to three pieced of beef onto each skewer pouring the additional marinade liquid over. I broiled the skewers on a rack set into a 15" jelly roll pan. I turned the skewers once, cooking for a total of five minutes per side.
The best things about eating with good friends, they can be brutally honest and it is not offensive. Kim said the beef was overcooked but still delicious. I would recommend keeping a close eye on these, perhaps only 3 minutes per side.
There is a basic mixture of whole spices used for satay sauce which are stir-fried together. This mixture is cooled slightly then ground in a spice grinder. I have a dedicated coffee grinder for this purpose - I really dig those 20% off coupons in the mail from Bed Bath & Beyond!
The ground spice mix is returned to the skillet where I added peanut butter and coconut milk. That is satay sauce. Spicy, peanuty, coconut complexity. My favorite thing to do with the left over sauce is eat it on slices of French bread as a spread.
The recipes for the marinade and the sauce are below. Partially for you my readers but mostly for me; so I remember what I used to make these delicious and distinct from my chicken version.
Beef Satay Marinade
June 6, 2014
Over medium heat, stir the peanut butter into the ground spice mixture until well incorporated. Slowly add the coconut milk in batches of about a ½ cup at a time, stirring well to incorporate after each addition. The coconut oil will separate out from the sauce – do not freak! Simply keep stirring, letting the oil separate. Spoon off the oil, serving only the sauce with the satay.