Magazine Articles Products & Services Store Shows My Lake Community Contests About Us Subscribe
Japanese-Style Filet Mignon and Chicken Breast Satays // Summer's Best, Episode: Downer's 

Ingredients

Filet Mignon & Chicken Breast Japanese Satays:
1 lb filet mignon, cubed
3 large chicken breasts, cubed
salt and pepper
18 skewers or relatively straight twigs (cleaned and whittled to a point on one end)

Hot and Sour Dipping Sauce:
1 cup sugar
1 cup water
1/2 cup ginger root, sliced
1/2 cup fresh lemon juice
1/2 cup lime juice
1 large onion, chopped
1 tsp chili flakes
1/4 tsp white pepper
1/2 cup canola oil (optional)

Blue Cheese & Scallions Dipping Sauce:
1/2 cup blue cheese, crumbled
1 bunch green onions
1 tbsp cracked black pepper
3/4 cup creamy dressing (any kind)
Instructions:

Filet Mignon & Chicken Breast Japanese Satays:>br> 1. Spear cubed pieces, all chicken or all beef, onto skewers or whittle sticks. Cook over open flame or on barbeque. Serve with the following dipping sauces.

Hot and Sour Dipping Sauce:
1. Combine sugar and water in a pot and simmer over medium heat. Add onion, ginger, lemon and lime juice, and onion. Bring to a rolling boil and simmer for 10 minutes.
2. With a hand blender, blend mixture until smooth. Pour mixture through a strainer, discarding of the pulp. Add chili flakes and white pepper.
3. If an oil based dressing is desired, whisk in 1/2 cup (125 ml) of canola oil.

Blue Cheese & Scallions Dipping Sauce:
1. Combine all ingredients in a bowl. Mix together with a spatula and refrigerate for at least 1 hour. Serves 8.

Cottage Tips:

  1. If you use wooden skewers, soak them for an hour in water to prevent burning.