Potatoes are the unsung hero of any pantry.  The possibilities for turning this ruddy little blob of starch into something amazing seem to be endless and just about every culture uses them in any number of ways. Potatoes are both a min course option and the perfect side dish.  they can be presented as the star of the show or as a minor player on an ingredients linst.  They can be baked, boiled, mashed, smashed, pureed, diced, fried, sauteed and sliced into chips, all with excellent results.  But my personal favorite for preparing them lately is to very simply grill them off.

there’s something to be said for simplicity and dpth of flavor.  For allowing the ingredient to sing its own praises in its own voice without being muddled by other notes or melodies.  This, my dear reders is the potatos summertime opus.  Crisp and fluffy all at the same time, with a hint of sweetness to all of the erthiness that you would expect from this humble tuber.

The next tme you fire up the grill, consider inviting your local potato to the party.  you’ll be glad you did!

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What’s not to love about food on a stick?  Anything that breaks the stereotype of a fork and knife at dinner time is something I look forward to, and if you’re planning an outdoor party, skewers are the way to go.  Your guests don’t have to bother with place settings or even tables, they can simply wander and mingle.  Which is what makes a great party, after all.

I didn’t make this dish for a party, though I probably will before the summer is over, along with kabobs and anything else i can think of that can comfortably be skewered and cooked over coals.  This was made at the request of my lovely wife, and i was more than happy to oblige her.

I’ve seen a lot of recipes that call for using whole breasts or chicken thighs, but i find that for satay, chicken breast tenderloins fit the bill perfectly.  Prep is simple, as you only have to cut larger tenderloins in two before marinating and it’s almost impossible to end up with a dry piece of chicken.  The flavor of the marinade works magic.  this may just be the prefect satay recipe.

As for sauce, I tend to simply heat my left over marinade thoroughly in a saucepan and use that.  If the idea doesn’t sit well with you, feel free to either make more or to use a thai peanut sauce from your local market.  You won’t hurt my feelings either way.

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