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OF THE 1940'S & 50'S





Chicken and Beef SatÚ    Sate on skewers

Although the marinade doesn't look appetizing, don't be fooled by the delicious tenderness of this satÚ.  Wonderful with a side of Pilaf.  Enjoy!

Your Host,  Brad

Eight 10-inch wooden skewers
1/2 cup heavy cream
1 tsp curry powder
1/4 tsp turmeric
3/4 tsp ground cumin
1/4 tsp cayenne
3/4 tsp salt
1 small onion, chopped
2 garlic cloves, minced
1 small whole boneless skinless chicken breast
1 small rib-eye steak, trimmed

In a baking pan, soak skewers in warm water 20 minutes.  While skewers are soaking, in a blender combine cream, spices, salt, onion and garlic.  Cut chicken and beef crosswise into 1/4 inch thick strips and in a bowl toss with cream mixture.  Marinate chicken and beef, covered, at room temperature 15 minutes.

Preheat broiler

Thread some chicken and beef strips lengthwise, without bunching, onto each skewer (using three fourths of skewer) and discard any remaining marinade.   Broil satÚs on well-oiled rack of a broiler pan as close to heat as possible, turning once, 2 to 3 minutes on each side, or until just cooked through.


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