…this dinner would have been perfect.
Living in Chicago for five years, it was natural that I would become a big fan of Thai food. It’s on practically every corner. My first Thai meals were with my husband, and he introduced me to chicken sate (or satay) and peanut sauce.
He’s quite the peanut-sauce magician himself, so I wasn’t all that sure of whether to even try my hand at it. But the recipe looked so darn tasty.
It was all going very well — the mixing of the spices, the marinating, the skewering of the tenders, the side dishes, all of it — until about two minutes into the broiling process when I smelled smoke and opened the oven door to a near disaster. Burned skewers! Now there was absolutely no mention in the recipe of burning skewers. Nor was there any mention of how to avoid burning skewers.
I freaked at first. Of course. That’s my style. But then, with Scott’s help, I deskewered the chicken and stuck it back in the oven. The dinner was saved expect for the tradition of removing the chicken from the skewers, which is highly overrated if you ask me. And the peanut sauce was abolutely lovely.
(Shot the photo without adjusting the ISO on my camera. Again! So there you have 1250 ISO chicken. Pretty, eh?)