So I know I’ve mentioned before in my Shepherd’s Pie post that I would never, ever, ever EVER think about going to Culinary School or setting out to be some kind of professional chef in a restaurant. This is definitely still the case. I haven’t changed my mind. It’s not gonna happen.
Having said that, I am willing to say that I wouldn’t completely rule out having some kind of career role that has to do with food. In fact, I think I can visualize the perfect culinary career for me.
If there are any people reading this that work in the food industry and are looking to hire someone to do these duties, feel free to look over my conditions and shout me a holler if it sounds like a good fit.
My ideal work space is a high rise studio loft in NYC with tall windows and high ceilings- this’ll give me plenty of ventilation and natural light.
I’m gonna need a Kenmore fully furnished kitchen with the latest appliances- and I mean the WORKS; two to three double wall ovens with advanced temperature control, one convection oven, both a flat top and standard grill, two French door refrigerators, a chest freezer, 3 Kenmore Elite dishwashers (because I hate washing dishes), 2 standing mixers, 2 food processors, a hand blender, 2 slow cookers, one deep fryer, and one panini press.
I need the pantry that comes on Master Chef or Iron Chef America- just to make sure I’ve got the ‘essentials’.
While they’re at it, Kenmore could also go ahead and furnish the cookware and dishes too- (just call it for promotional purposes).
And counter space. Lots and lots of counter space. If you could see what I’m working with in our apartment right now, you would definitely understand the desperation behind that request.
I know, I know. All of that sounds really demanding. But it really wouldn’t go to waste, I swear. See, in my dream culinary job, I would go into work in this space every single day putting every single one of these tools to good use in simply recipe writing, testing and perfecting.
You’re scared of baking, and you need someone to bake a cake for your kid’s birthday? Tell me what they like, and I’ll make it for you.
You want someone to give a review of a cookbook? Send it over to me and I will make every single recipe and give my rating.
Are you a really bad cook and engaged to marry someone who’s used to good homemade eating? We’ll go over some of their favorite foods and I’ll teach you how to make them so that you guys don’t have to starve or order take out after you say ‘I do’.
I could also envision a community service aspect of that job where I would link up with the local homeless shelters or churches and organize a weekly night where I can serve all the food I spent my ‘workday’ making to a number of people down on their luck who are in need of a good home cooked meal.
So yeah, that’s my dream job: a life where all I do is is cook simple, comfort food all day long, then give the food away to other people. And get paid to do it. That would be the life.
Hey, it’s another chicken kabobs recipe. And I STILL chose not to make it on the grill like I was ‘supposed’ to. How about them apples.
As yummy as the Sambal Chicken Skewers I made a little while ago were, my family said that they thought these tasted even better. I think it’s the spices in the marinade that does it: I’m just a huge fan of curry powder and all of it’s subtle sweetness with just enough bite to pack a punch. In fact, I love it so much that I don’t even care that I have to scrub and scrub my counter tops super hard to get those dark yellow stains out when I accidentally spill some. And that’s saying something.
Don’t skip on making this peanut sauce. It’s just too good to miss out on. Plus, what else are you going to use to drizzle over the chicken and rice you’re going to eat this with? Nothing, that’s what. You can’t make Thai chicken without a peanut sauce. That’s just not the way the world works.
Whoa, I just remembered it was Fiesta Friday #41. Good thing I’ve got something to bring and share with all of you, huh? Thanks to Angie@TheNoviceGardener for hosting, and especially to Nancy @Feasting With Friends and Loretta @Safari of the Mind for co-hosting. See you at the party!
Thai Marinated Chicken Skewers
Recipe Adapted from Cooking Channel
- 3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes
- 24 wooden skewers, soaked overnight in water
For the Marinade
- 1/4 cup soy sauce
- 3 tablespoons firmly packed dark brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons oil
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 1 teaspoon finely minced fresh ginger
- 1/2 teaspoon ground cardamom
Peanut Coconut Sauce
- One 13.5-ounce can coconut milk
- 1/4 cup creamy peanut butter
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons red curry paste
1. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl.
2. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
4. Preheat oven to 350 degrees. Lay a piece of aluminum foil or parchment paper on 2 half sheet pans and place a baking rack on top of each. Spray racks with non-stick cooking spray.
5. Thread 4-5 pieces of chicken one each skewer, and arrange on top of baking racks. Bake in oven for 25-30 minutes, until chicken reaches inner temperature of 165 degrees.
6. While chicken is baking, prepare peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.
7. When chicken is done, brush finished sauce over chicken cubes, and serve.