Ingredients

• 4 – 6 Chicken Thighs
• Lime wedges to garnish
• Chopped, roasted peanuts to garnish
• Rice Stick Noodles

For the sauce:

• 1/2 cup natural Peanut Butter
• 4 tablespoons Tamari Soy Sauce
• 2 tablespoons Honey
• 2 tablespoons Sriracha Chili Paste
• 4 finely minced Serrano Peppers
• 4 tablespoons Rice Wine Vinegar
• 6 tablespoons Extra Virgin Olive oil

Mix all of the ingredients for the sauce and blend thoroughly until smooth.

Marinate the chicken with half of the marinade and set the other half aside to be used later. Marinate for 30 – 60 minutes.

While the grill is pre-heating, cook the rice stick noodles as directed on the package. They will be just fine if the noodles are cold or room temperature when the chicken is ready. Grill the chicken over medium heat until done.

Serve the chicken over the rice noodles and spoon some of the reserved sauce over the top. Garnish with the peanuts and lime wedges.

Ingredients:

• About 12 Cherry Tomatoes
• 1 ripe Peach
• 1 slice of a Red Onion
• 1 tablespoon Honey
• Pinch of Kosher Salt
• 1 Serrano Pepper
• 1 tablespoon of Fresh Cilantro
• Extra Virgin Olive Oil, for brushing

Brush the tomatoes and peach with olive oil and sprinkle with salt. Place them all on a hot grill.

Never mind the picture of corn in there, that’s another story, but I did slip some in the salsa and it was great!

The peach will need to come off first after about five minutes.

The tomatoes and onions will come off after ten minutes of total grilling time. Give them all a nice charring. The times I give you are just an approximation, so go by what the food looks like, not your stop watch.

Blitz all of the ingredients in the food processor.

All done!

Ingredients:

• 6 boneless, skinless Chicken Thighs

For the marinade:

• Juice of half a Lemon
• Zest of a whole Lemon
• ¾ cup of Coconut Milk
• 1 Serrano pepper
• Approximately 2 inches/nubbins of Ginger, peeled (size like your thumb, a nubbin!)
• 4 cloves of Garlic, peeled
• 1 Shallot, peeled
• ¼ large Red Onion, peeled
• Approximately 1 cup fresh Cilantro
• 1 tablespoon Dark Brown Sugar
• 2 tablespoons Fish Sauce
• 2 tablespoons Soy Sauce

Place all of the ingredients for the marinade into a food processor.

Blend until everything has been minced up well. Reserve about 1/2 cup of the marinade to use as a sauce later (do not place reserved sauce with raw chicken).

Marinate for about 4 hours if you’re using the thighs.

Tip: Don’t do like I did and just dump the bag of chicken out on the grill, you’ll have a mess.

Strain out all of the solids from the reserved sauce so that it is smooth and lump-free.

Ingredients:
8 Tomatoes
1/4 Red Onion
1 bunch Cilantro
1 Serrano Pepper
1 Lime
Salt
Sugar

The Ingredients….

Add the tomatoes to a food processor and blend until somewhat smooth. Place puréed tomatoes in a sieve or colander.

Squeeze out excess liquid. This step will prevent the salsa from becoming soupy when we add the lime juice.

Add the red onion, serrano and cilantro to the food processor and give it a whirl.

Pour the contents of the food processor into a bowl, and add pureéd tomatoes in as well. Add lime juice, then salt and sugar to taste. Mix by hand.

This will come to its full flavor when it has had time to rest in the refrigerator for at least an hour.

Ingredients:

• 1 pound of thinly sliced Skirt Steak or Flank Steak

Marinade:

• 4 tablespoons of Peanut Oil
• 2 stalks of Lemon Grass, roughly chopped
• 2 cloves of Garlic, thinly sliced
• About 20 Kaffir Lime leaves, julienne
• ½ Serrano Pepper (or to your taste)
• 1 cup Rice Wine Vinegar
• 1 cup water
• 1 cup Brown Sugar, loosely packed
• 1/3 cup Soy Sauce
• 2 tablespoons Kosher Salt

For the salad:

• Rice Stick Noodles (I am using fresh ones today)
• Julienne of Carrot
• Bean sprouts
• Green Onion, chopped
• Chopped mixed herbs such as Cilantro, Mint and Thai Basil
• Limes and peppers to garnish

Heat a pan up with the peanut oil and fry the lemon grass, Kaffir limes leaves, garlic and Serrano’s for about 3 – 4 minutes over medium heat. This will help extract some of their luscious flavors.

Add the vinegar, water, soy sauce, brown sugar and salt adding the wet ingredients first to help dissolve the sugar instead of caramelizing it (that will come later on the grill). Lightly boil for 10 minutes uncovered reducing the liquid somewhat. After 10 minutes, pour the marinade into a bowl and let it completely cool down; you don’t want to add the meat to a warm marinade for bacteria reasons.

Whatever cut of meat you use, make sure it’s sliced real thin – this is a key part to help the marinade do its magic and to get maximum charring surface for caramelizing.

When the marinade is cool, reserve about a half cup by straining out the solids to make a smooth sauce. Place the meat in the rest of the marinade, chunks and all. Refrigerate this way for 4 – 8 hours.

Preheat the grill to smoking hot! Prep the salad ingredients and make the rice stick noodles according to the instructions on the package. When the noodles are done, run them under cold water to prevent them from sticking to each other and to cool them down to stop the cooking.

Grill the meat directly over an intense fire, scraping off any solids from the marinade while laying down the beef.

Let the meat caramelize well. Note: There is a thin line between caramelized and burnt!

Assemble the salad as shown or however you like. Serve the reserved sauce on the side as sort of salad dressing. Everything can be served cold but if the meat if warm that’s okay.

Ingredients:
Flank Steak

For marinade:
Juice of Lemon
Zest of Lemon
Juice of Lime
Zest of Lime
1 Serrano Pepper
¼ cup Soy Sauce
¼ cup Fish Sauce
2 cloves Garlic
1 Green Onion
2 teaspoons ground Coriander
Handful of Cilantro
3 tablespoons dark Brown Sugar

Place all of the ingredients for the marinade in a food processor and blend until smooth.

Slice flank steak across the grain into thin strips.

Place the slices of flank steak in a bag along with the marinade. Marinate for a few hours.

Weave the strips of beef onto some skewers.

They should cook up very fast.