The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. I opted to use goat instead of pork.
These Daring Cooks escapades always involve lots of education. Let’s just cut to the chase with what I learned this month:
- Bamboo skewers should be soaked for longer than 20 minutes before putting them under the broiler.
- A broiled bamboo skewer does not make a bad charcoal stick if there isn’t a pencil handy.
- My kitchen smoke detector is in good working order.
- Goats really give their shoulders a workout. I deduce this because the point of this challenge was to marinate a tough cut of meat to tenderize it, and the toughest parts are those that get the most exercise. Goat shoulder is what I had in my freezer, having received it in my last meat CSA box. (Why I belong to a meat CSA when I obviously don’t know the first thing about cooking meat remains one of those great unanswered questions.)
- Given the workout that goats give their shoulders, longer than 12 hours’ marinating time might be advisable.
- Yogurt makes a serviceable, if tangy, substitution for coconut milk in peanut dipping sauce.
Recipes for the sauce and the marinade, as well as general all-around kitchen competence, can be had courtesy of many Daring Cooks who are not me.