Chicken Skewers With Espagnole Sauce Recipes

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

Steps:

• In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap.

Steps:

• Cut the sugarcane half, forming 2 (6-inch) canes. Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick.
• Thread each piece of chicken onto a single sugarcane skewer. Repeat the process with rest of skewers and chicken. Place the skewers in a shallow bowl.
• In a small bowl, combine the oil and garlic, mix well, and then pour the mixture over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hours.
• Meanwhile, make the sauce. In a saucepot, over medium heat, pour a little oil. Saute the onion, peppers, and garlic slowly, cooking for about 10 minutes. Then, add the chicken stock, green plantains, and peanuts. Cook this mixture until the plantains have become tender, about 20 minutes. Remove the pot from the heat, and then, using an immersion blender or a food processor, puree the sauce.
• Preheat a grill or the broiler.
• Grill the chicken skewers until they are firm to the touch and cooked through, about 3 minutes per side. Serve with a side dish of the Sango Sauce, for dipping.

Steps:

• Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes.
• Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer.
• To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce.
• Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes.
• Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.