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Martin's Meats Pit Beef with Bbq Sauce
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24-4 Fall Issue
Quick Bites

“You can never go wrong with barbecue,” says Martin Chavez of Martin’s Meats and Deli Market. He says when clients come in asking for him to cater an event, they always ask for the Deep Pit. After some cajoling, he graciously shared not only his recipe for Deep Pit, but secrets for his salsa and barbecue sauce.
 

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Home Food & Wine Recipes Snacks & Fun Stuff Borda Petite Catering's Chicken Skewers

Borda Petite Catering's Chicken Skewers

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Description

24-4 Fall Issue
Quick Bites

Lisa Borda, owner of Borda Petite Catering swears by this next recipe. She says it’s a perfect dish for any event. From a classic full-house party to an intimate, easy dinner, this finger food is always a treat to prepare and serve.

Ingredients

  • 2 c. Shredded, Sweetened Coconut
  • 1 c. Salted Cashews
  • 1 3/4 C Chilled Dark Beer
  • 12 oz. Tempura Mix
  • 1/2 C Ice
  • 2 lbs. Boneless, Skinless
  • Chicken Breasts
  • 15 Wood Skewers, soaked in water
  • 1 C Vegetable Oil
Sweet Chile Sauce:
  • 1 Tbs. Canola Oil
  • 1 Red Bell Pepper, minced
  • 2 Shallots, minced
  • 1 Tbs. Minced Ginger
  • 3 Thai Bird Chiles, minced
  • 1 Lime, juiced
  • 2 Tbs. Honey
  • 1 tsp. Salt

Methods/steps

  1. Coat a hot pan with oil. Cook  pepper, shallots, ginger, and chiles, until soft. Add lime juice, honey, and salt.
  2. Serve at room temperature.
To Prepare Chicken
  1. Pour the beer into a glass with ice and put into the refrigerator until ready to use.
  2. Soak wooden skewers in cold water for 15 to 20 minutes.
  3. In a food processor, chop the salted cashews.
  4. When the cashews are finely chopped, add them to the shredded coconut in a shallow pie plate or bowl.
  5. Wash chicken under cold water then dry with a paper towel.
  6. Cut chicken into 2 ounce strips. Skewer chicken strips and set aside in refrigerator.
  7. Put the tempura mix into a mixing bowl and fold half the beer mixture into it.
  8. Mix around for five to ten strokes then fold the rest of the beer mixture into the tempura.
  9. Mix well until you reach a thick consistency.
  10. Once the mixture is ready, dip the chicken skewers, one at a time, into the beer batter and swirl until excess batter drips off.
  11. Cover the chicken skewer in cashew coconut mixture until well coated. Place chicken on a parchment-lined cookie sheet. Once all skewers are done, refrigerate for 30 minutes.
  12. Heat oil in frying pan on medium-high heat until it reaches a temperature of 375 degrees.
  13. Drop skewers in frying oil and cook until nice and golden brown, about 3 to 5 minutes.
  14. Place cooked chicken on paper towel covered plate.
  15. Serve on a platter or create a fun centerpiece with a pineapple; Lisa encourages you to try different dipping sauces with this meal, such as, pineapple teriyaki or a zesty lemon dipping sauce.