EXTREMELY BOMB RECIPE: Lemongrass Satay with Spicy Peanut Sauce

Modern Times Executive Chef Jesse Moore has graciously given us the keys to his satay-mobile, giving us the recipe for an incredibly-tasty recipe from the MT kitchen so we can all play along at home. If you're feeling your inner culinary ambition rise, or simply want to emulate some of the gestures and phrases you've heard on Chef's Table, here's how:
 

Step(s) One: Get Prepared!

HOW TO MAKE YOUR LEMONGRASS MARINADE:

Ingredients

  • 3 lemongrass stalks, chopped
  • 4 shallot, peeled and chopped 
  • 5 garlic cloves, peeled and smashed 
  • 1 tbsp turmeric, ground 
  • 2 tsp coriander, ground 
  • 1 tsp cumin, ground 
  • 2 tbsp sugar, brown or palm 
  • black pepper, to taste
  • 1 tsp cayenne, ground red chili, or chili flake 
  • 1 jalapeño, serrano, or habanero, chopped (100% up to you - make it spicy or don't) 
  • 3 tbsp Golden Mountain soy sauce
  • 1/4 cup coconut oil 
  • 1 cup coconut milk 

Instructions

  • Add all ingredients to a blender and mix on high until smooth.
  • Taste and adjust to your liking. 


HOW TO MAKE YOUR SKEWERS:

Ingredients

  • 3lbs Seitan (or chicken, pork, beef, goat, shrimp, tofu, etc), chopped into bite sized pieces 
  • 2lbs assorted vegetables, chopped into bite sized pieces -

Instructions

  • Alternate the meat and veg on skewers however you like, leaving at least a few inches on one end to use as a handle later.
  • Arrange your skewers loosely in a container, allowing space between each.
  • Pour the marinade over the skewers.
  • Allow the skewers to marinate for a few hours in the refrigerator. 


HOW TO MAKE YOUR PEANUT SAUCE:

Aromatics

  • 3 garlic cloves, peeled and smashed 
  • 4 shallots, peeled and smashed
  • 1 lemongrass stalk, chopped
  • 1 2-inch chunk of ginger, peeled and chopped 
  • 2-3 jalapeño, serrano or habanero, chopped
  • 1 tsp coriander, ground 

Add all ingredients to a food processor and pulse until smooth. Then, heat 1/4 cup coconut oil over a medium flame, add pureed aromatics, and sweat (cook on low-med heat), stirring frequently.

While the aromatics cook, make your peanut sauce base:

  • 1 cup peanuts, roasted 
  • 1 cup coconut milk
  • 3 tbsp sugar 
  • 2 tbsp soy sauce 
  • 1 large lime, zest and juice 

Add all ingredients to a blender and mix on high until smooth. Then, whisk the peanut sauce base into the aromatics and bring to a simmer. 
Reduce heat to low and cook 10-15 minutes. ​

Step Two: Grill That Biz!

  1. Fire up your grill on medium heat. 
  2. Remove the satay from the marinade and arrange in manageable batches on the grill, leaving  enough space between each to turn as needed. 
  3. Baste a few times with remaining marinade while the satay cooks.
  4. Once cooked to desired doneness, remove to a resting rack while the remaining satay is cooked. 
  5. Serve with peanut sauce.
  6. Receive compliments.

Suggested garnish/accoutrements: lime wedges, cilantro and/or Thai basil, toasted ground peanuts, sliced cucumber, whatever you dig!