Bangkok Post Friday 12 sep.2014 /// Swordplay on a grill *** David Tanis

GARLIC SHRIMP BROCHETTES iNGHREDIENTS : 500 g. large shrimp (preferably wild). peeled and deveined / 1/2 tp. kosher salt, more for seasoning / 1/2 tp. coarsely ground black pepper, more for seasoning. / 6 garlic cloves, smashed to a paste / 1 cup basil leaves, loosely packed / 1 cup parsley leaves, loosely packed / 1/2 tp. crushed res pepper /1 tp. lemon zest / 1 up olive oil / Lemon wedges, for serving Preparation : 1. Season shrimp lightly on both sides will last and pepper / 2.To skewer,, lay shrimp flat on cutting board, Thread shrimp onto two skewers spaced equidstant from center; do this forst with one skewer, then the other, Put two or three shirmp onto each set of skewers, for eight brochettes total / 3.In a blender or food processor, put 1/2 teaspoon lalt, 1/2 tp. black pepper, the garlic, the basil , the parsley, , the red pepper and the zest Pulse to coarsely grind ingredients. Add off, blen to a rough sause. / 4.Lay brochettees on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaning sauce,( Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature. / 5.Grill brochettes over medium-hot fire for about 3 minutres per side. Serve with lemon wedges and reserved green sauce. ***** ***RED CHILLI PRK BROCHETTES Ingredients : 750-1 kg. well-marbled pork sholder. cut into 2 cm. clices / Kosher salt / 2 tablespoons , hot New Mixico red chilli powder. more for seasoning meat (may substitute ancho or guajillo chilli powder) / 1 large tomato, about 350 g / 4 garlic cloves mashed to a paste / 2 tablespoon lime juice / 2 tablespon olive oil / 1 tablespoon toasted coarsely ground cumin / Preparation : 1.Cut pork into 5 cubes. ( You should have about 24 pieces.) Mix 1 tb. salt and 1 tp. chilli powder. Use mixture to season port on both sides. / 2.To skewer, lay meat flat on cutting board. Thread meat onto 2 skewers spaced equidstant from centre. do this first with one skewer. then the other . Put 3 pieces of port onto each set of skewers, for 8 brochettes total / 3.Cook the tomato (left shole) over hot coals or under broiler until charred and blackened, about 5 minutes, . Cut in quarters but do not remove skin. / 4.In a blender or food processor, put 1/2 tp. salt, 2 tb. chilli powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 tp. cumin. Blend to abtain a smooth sauce and tranfer to a bowl. / 5.Lay brochettes on a tray in 1 layer . Spoon 8 tablespons chilli sauce over pork and spread to cover evenly ( Save remaing sauce.) Lerave at room temperature for 1 hour, or refrigerate several hours, then brint to room temperature. / 6.Grill over medium-hot fire for about 3 minites per side. Sprinkle with remaing toasted cumin, Serve with reserved sauce. ***** **** COCONUT CURRY CHICKEN SKEWERS Ingredients : 750 g skinless boneless chicken breasts or thighs / Kosher salt / 1 tp. tumeric, more for seasoning meat / 1/4 tp. cayenne. more for seasoning meat / 2 tp. garam masala / Zest and juice of 1 small lime / 11/2 มันน่าจะครึ่งถ้วยเนอะ 11/2 coconut milk. / 2 tbs. grated ginger / 3 tbs. grated unsweetened coconut, fresh or frozen / 1 tablespoon vegetable oil / 1/2 teaspoon yellow or black mustard seeds. preparation : 1.Cut chicketn into flat 5-by-5 cm pieces. ( You sould have about 24 pieces.) Mix 1 tablespoon salt, 1/4 tbs tumeric and 1/8 ts. cayenne. Use mixture to season chicken lightly on both sides. / 2.To skewer, lay meat flat on cutting board. Thread meat onto 2 skewer spaced equidstant from center. do this first แสดงว่าสูตรที่2พิมพ์ผิดเป็น centre. with one skewer then the other . Put 3 pieces of chicken onto each set of skewers, for 8 brochettes total. / 3 In a blender , put 1/2 ts. salt, 1 ts tumeric, 1/4 ts cayenne, garam masala, lime zest and juice., coconut milk. ginger and grated coconut. Blend to obtain a xmooth sauce. Transfer to a bowl. / 4.Put oil in a small pan over medium heat. Add mustard seeds and let them pop. ( This takes only a few seconds.(Pour oil and seeds into the coconut curry mixture and stir. / 5.Lay brochettes on a tray in on layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.). Leave at room temperature for 1 hour. or refrigerate several hours, then bring to room temperature. /*/ 6.Grill over meduim-hot fire for about 3 minutes per side ( longer if using thighs).Until meat feels firm when poked with a finger. Serve with reserved sauce. *** *** ใช้ไม้เสียบลูกชิ้น 2 อัน เสียบซ้ายขวา.. / กุ้งเราอาจจะทำเป็น แกะเปลือกแกะหางออกหมด เสียบสลับหัวกับหางเล็ก สลับกันเป็นเลข ๑ไทย.. / tbs. = tablespoon //// ts. = teaspoon... ถ้าเป็นพี่ไทยเรา..ทำแบบ หมัก พันธมิตร 3 สหาย (รากผักชี,กระเทียม ,พริกไทยขาวเม็ด) โขลก.. / หมักเครื่องแกงแดง หัวกะทิ/ เครื่องแกงเขียวหวาน หัวกะทิ / ต้อง slice เนื้อชิ้นบาง แบบหมูสะเต๊ะ ย่างไฟแรง แต่ให้สุกเกรียมนิดหน่อย.. อย่าให้ไหม้.. /