I am so excited for this recipe because I think I’ve hit upon something truly new. Although I love to cook from scratch, sometimes it pays to “cheat” a little and use a premade ingredient from the store. The secret ingredient of these awesome cookies is Hersey’s hot fudge topping. This comes only in a glass jar and somehow seems much better than any other hot fudge topping that I’ve tried. Just to be clear, don’t buy the type in a plastic bottle — it is not nearly as good.Continue reading Fudge-Stuffed Peanut Butter Cookies
My house has a pretty decent sized pantry. It’s both a curse and a blessing. I buy lots of stuff and usually forget about them. I’ve decided to organize it once a month. I don’t want things to expire on me! Since it was that time of the month, I was rummaging around my pantry and found a box of brownie mix.Continue reading Brownie Bites with Peanut Frosting
Has anyone noticed that the prices of meat have suddenly risen over the last month? I certainly have!
I’ve been reading about U.S. meat prices and how they could increase by 20% compared to last year due to plant closures. We’d be paying a lot more for beef, pork, and other meats found in stores.
As I was browsing the meat aisle at the grocery store, I saw a package of pork on sale. This pork cut was not familiar to me. It’s called a pork boneless picnic roast. It had a bit of fat but not much. The price was good enough for me to justify buying.
I’ve decided to make grilled pork with a Thai-inspired flavoring. You might have heard about satay. Satay is a southeastern Asian dish consisting of small pieces of grilled meat on a skewer, served with a sauce.
You can make this sauce with red curry paste since it isn’t too spicy. I like using Panang curry paste for a bit of kick. If you’re interested in using the Panang curry paste, avoid it if you’re allergic to shellfish.
Peanut dipping sauce
- 3/4 cup creamy peanut butter
- 1 cup Thai sweet chili sauce
- 1/4 cup Panang curry paste
- 1 tsp. fresh ginger, minced
- 1 15 oz. can coconut milk
- 1/2 cup fresh lime juice
- 1/2 tsp salt
- 1.5 lbs pork picnic boneless
- 2 tbsp. soy sauce
- 1 tbsp. oil
- 1 tbsp. sherry
- 1 tbsp. sesame oil
- 1 tbsp. lime juice
- 1/2 tbsp. each garlic and ginger, minced
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tbsp. lemon grass, minced
- 1 lime leaves, finely minced
Cooking the pork
- 16 wooden skewers, soaked in water for 30 minutes
Peanut dipping sauce
Combine all ingredients in a bowl. Whisk until smooth. Warm up sauce when ready to use in a sauce pan on low heat or in a microwave. If you are using a microwave, make sure to cover it.
I made a mess because I didn’t cover it while microwaving!
This peanut sauce can be made in advance and stored in a refrigerator for up to a week. It may thicken before you use it. To solve this, heat it to get the right consistency. You can use the sauce for many things like a peanut noodle salad, summer vegetable rolls, or peanut curry.
Cut pork into 1 inch wide by 3 inches long strips. Make sure it’s also 1/4 inches thick. Combine remaining ingredients and pour over the pork. Marinade in refrigerator for at least a couple of hours.
Cooking the pork
Bring meat to room temp before grilling.
Thread each piece of pork onto soaked wooden skewers. Broil or grill for 4-5 minutes on each side or until meat juices run clear. Serve with peanut dipping sauce.
Makes 16 Skewers
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!