cook like rocco whalen: two perfect sauces to accompany grilled satay

I love food prepared on the grill – but, I have a fear of the grill itself. Not sure why as nothing dramatic has ever happened. So instead, I’ll happily prepare anything to get it grill-worthy, then pass off to Jamie who is the designated  master griller for our household.

Like many of you, we’ll certainly be firing up our grill several times over this upcoming holiday weekend. But instead of the usual ribs, burgers, steaks or fish, I think we’ll try a nice variety of seafood, chicken and beef satays accompanied by these sauces from one of my favorite chefs, Rocco Whalen of Fahrenheit (I just love his passion, enthusiasm and of course, cooking!).

Rocco says that, “As much as I love a great burger or lamb chop or whole hog, I also love, love, love satays.” Some of his favorites include: Tuna/scallion satay, chicken satay, rare beef satay and lamb skewers. He says to soak the skewers first, then add 1 – 2 oz slivers of meat, then grill, chill and enjoy!

Here are two sauces he says works especially well for all types of satay:

WASABI AIOLI FOR  SATAYS (yield 1 ½ c)

  • KOSHER SALT   1 ½ TSP
  • OBA LEAVES, CHOPPED   3 – BUNCHES
  • EGG YOLKS   2 – EA.
  • WASABI PASTE   4-TBS
  • RICE WINE VINEGAR   4 –TBS
  • GINGER VINEGAR   3-TBS
  • CHILI OIL 1-OZ
  • PEANUT OIL  4-OZ
  • SOY SAUCE  1-TBS

PROCEDURE:

STEP 1- COMBINE THE TWO VINEGARS

STEP 2- SEPARATELY COMBINE THE TWO OILS

STEP 3- USING A BLENDER, PUREE THE OBA LEAVES, EGG YOLKS, WASABI PASTE AND SOY WITH JUST ENOUGH VINEGAR AND OIL (IN EQUAL PARTS) TO ALLOW BLENDER TO TURN.

STEP 4- ALTERNATE ADDING THE OILS AND VINEGARS ONCE THE PUREE IS FINE AND SMOOTH.

STEP 5- SEASON WITH THE KOSHER SALT NEAR THE FINAL ADDITIONS OF OILS AND VINEGARS.

SWEET AND SOUR MUSHROOM SAUCE

  • ¼  CUP  MUSHROOM SOY
  • ½ CUP FISH SAUCE
  • 1 OUNCE LEMON JUICE
  • 1 CUP SUGAR
  • 1  TABLESPOON GARLIC, CHOPPED
  • ¼  OUNCE CHILI FLAKES
  • 1  CUP RICE VINEGAR
  • 3 OUNCE DRY SHIITAKE (soaked & julienne)
  • 2 CUPS  MUSHROOM LIQUID
  • ¼  OUNCE CORNSTARCH, slurry

BOIL INGREDIENTS, REDUCE BY ¼  SLURRY

This post was sponsored by Heinen’s. When making these sauces at home, one of the beer specialists at Heinen’s says that for most Japanese- inspired dishes, a great pairing will almost always be a good Pilsner (and by good, he means not Bud or Heineken). A few he likes:  Sam Adams Noble Pilsner, Pilsner Urquel, and Lagunitas Pils. He says these beers are all light straw to golden color and crystal clear. The Hops (usually Saaz) in these beers come through with a spicy bitterness and a spicy floral flavor and aroma. Smooth and crisp with a clean malty palate, many are grassy. These crisp, clean flavors act as a cleaning agent for your taste buds. What he likes to call “re-setting the palate”. These recipes both have big, complex flavors which will not be interfered with by these beers, but will actually allow these flavors to bloom.