Chicken Satay with a Spicy Peanut Dipping Sauce : The Office

Chicken Satay reminds me of a guy I used to work with, I'll call him "Nick". Nick was a gay man in his early to mid 40's and one notch above me on the office totem pole. At this point, it was 2003 and I was doing the dreadful rail commute from Princeton, NJ to New York City. After about an hour and a half on NJ Transit, we'd arrive in Penn Station, I'd fight my way to the shuttle train to 42nd St and then "follow the lights" to my office on 45th and 6th. Super sized coffee with milk and 5lb. bagel with cream cheese regrettably in hand, my mission most days was to get into that building, up the elevator, tush in seat with minimal human interaction. Now, I'm not an antisocial person, just not great in the morning...for about the first three hours!



It never failed though, inevitably I ended up in one of six elevators whose occupants included the President of the company, the hot guy from accounting, and the overly zealous "Senior Sales Rep" who just caught the closing doors with her stylish yet sensible heel. This was her thirty seconds to shine. Her thirty seconds to figure out anyway possible to get in a self promoting tidbit about herself. God, some mornings those doors never seemed to open. But they always did and we were all off on our prospective floors.



The next five minutes were spent with the ritualistic fumbling through my bag in search of the ever elusive "entry key tag". Subconsciously, I'm sure I didn't want to find it right away. I needed those few minutes to compose myself and gather my thoughts that were consumed by, I hope he's not in today, I hope he has client meetings and no matter what... I am not going to lunch! Ah Ha! Key tag, in my front pocket (where it always was). The next eight hours I would be in the company of bad florescent lighting, sea foam green carpets and bulletin boards with faded Far Side and Dilbert comics strewn about.



I found my way to my cube, logged onto my computer, cozied up to my bagel and ignored my first four phone calls. Like a lion stalking his prey (INSERT JAWS MUSIC HERE) there he was. Armani shoes and tie, newest techno gadget in hand sitting in my cube legs crossed, ready to engage in mindless office chit chat. Nick and I had a love hate relationship. There were days I was actually in the mood for his antics and idle conversation. The days I was looking particularly good, he was always the first to acknowledge. "Is that a new suit?" "Have you lost weight?" "Your skin is glowing today, girl!" Consequently, I knew the days I was off as there would be no mention to my outwardly "fabulous appearance". This particular day I was not in the mood.



Think Carolyn, think. Rustle a brown bag as if I brought lunch from home. When he looks away grab a sharpie and quickly jot down a phony lunch appointment. Say you don't feel well...something!? Anything?! Minutes passed, people strolled by, phone calls went straight to voice mail. We were just finishing up a discussion regarding the horror of serving overly cold cheese at a dinner party when sure enough his blackberry buzzed and he, "had to run". Yes! I thought, this talk was over, back to enjoying my bagel and luke warm coffee! He was gone...or so I thought. Two seconds later his head reappeared around the side of my cube. I, shamelessly indulging, cream cheese on my top lip and he, still in the midst of his blackberry conversation, clearly and slowly mouthed the words, "Leeeet's Dooooo Luuuunch..." topped off with a smile, thumbs up, and confirming nod of the head.



It's funny because we couldn't have been more different, our worlds so far apart. But for some reason he must have truly enjoyed my company (and I his) because two to three days out of every week, you could find me at Nation Bar and Grill on west 45th street; drinking iced teas with lemon, discussing Brooks Brothers quality and pre-war Manhattan architecture, while sharing a delicious Chicken Satay appetizer...with my good friend "Nick".



To visit Nation Restaurant & Bar, NYC: (click here)



Here's a Chicken Satay recipe I made last night to see if it "passed the test" for our Christmas Open House. The recipe is a definite keeper! The keys being to premeasure everything first and to assemble the night before so to allow ample time to marinate. It also ensures a quick "cook to table" the following day. Good served hot or room temperature, be sure to use small bamboo sticks or do bite size chicken cubes to avoid your guests urge to double dip in that amazing sauce!



Chicken Satay with a Spicy Peanut Dipping Sauce, source of recipe, no idea. On a printed out sheet of computer paper in my kitchen recipe box for years.

1/2 cup coconut milk

1/4 cup dark brown sugar

1 cup minced onion

1 tablespoon chili paste

1 teaspoon kosher salt

1/2 cup boiling water

1/2 cup roasted unsalted peanuts

2 tablespoon tamari (or soy) sauce

1 tablespoon peanut oil

4 garlic cloves, minced or pressed

1 teaspoon curry powder

1/2 cup smooth peanut butter

4 teaspoon white wine or cider vinegar

1 tablespoon chopped cilantro



Heat peanut oil in a medium sized sauce pan and saute the onions and garlic until soft. Add the chili paste, curry powder and salt. Stir in the peanut butter, coconut milk, soy sauce, vinegar, brown sugar, and 1/4 cup of the water. Simmer for 2-4 minutes to dissolve peanut butter. Add about 1/2 of the chopped peanuts and cook for an addition minute. Use an immersion blender or transfer mixture to a blender and blend until smooth. Add more boiling water if needed to adjust the thickness or emulsify the sauce. Cool to room temperature. Stir in cilantro. Reserve the remaining chopped peanuts to garnish.



1 1/2 lbs. boneless, skinless, thin chicken breast sliced across the grain into strips

2 tablespoon chopped cilantro

4 green onion sliced on a bias

Bamboo Skewers (Soaked)



Toss the chicken with just enough of the marinade to coat it well (this should be done at least one hour or up to the night before). Thread the marinated chicken onto the skewers lengthwise. Grill or broil on high heat, flipping once until golden and cooked through. Arrange on a platter, garnish with remaining peanuts and cilantro and serve with the remaining dipping sauce.