Listen to the interview.

Many thanks to Steven Raichlen for this, from his latest book, Planet Barbecue. Each recipe I’ve tried has been outstanding. Don’t be discouraged by the large number of steps and ingredients in his Singapore Sate recipe, featured here.  (I take my own advice on this one and prep to batches. I put half the meat (in the marinade) in the freezer for another night. ) Eat it just as Steven suggests- a bite of beef taken with a bite of cucumber and then dipped in the peanut sauce.  Unbelievable!

The Best Beef Satés in Singapore

Satés in Singapore play the same role as hot dogs in New York, a popular, affordable, and democratic street snack enjoyed at all hours of the day and night by rich and poor and everyone in between. So to have your saté named the best in Singapore by The Straits Times (think The New York Times of Southeast Asia) is no small accomplishment, especially if you’re an ang moh, foreigner—in this case, an American: my stepson, Jake Klein. These satés were first served at the restaurant Wood, which featured Asia’s first, and only, exclusively wood-burning kitchen (wood-burning grill, oven,smoker, and rotisserie). But even if you cook on a gas grill, the robust spicing of thesesatés will blast through loud and clear. For centuries Singapore and the Strait of Malaccawere the epicenter of the Asian spice trade; the legacy lives on in these electrifying satés.

Serves 6 as an appetizer, 4 as a light main course

1½ pounds rib eye steaks (about ½ inch thick)
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1½ teaspoons ground cumin
1½ teaspoons freshly ground black pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
Singapore Cucumber Relish (optional, recipe follows), for serving
Fried Garlic Peanut Sauce (optional, recipe follows), for serving
You’ll also need
8-inch bamboo skewers; an aluminum foil grill shield (see page 611)

Advance preparation: 2 to 12 hours for marinating the beef
1  Cut the steaks, including the fat, into ½-inch cubes and place them in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce, and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours; the longer it marinates, the richer the flavor will be.
2  Drain the cubes of beef, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and ¼ inch exposed at the pointed end. The satés can be prepared several hours ahead to this stage. Refrigerate the satés, covered, until ready to grill.
3 Set up the grill for direct grilling and  preheat it to high.
4 When ready to cook, brush and oil the grill grate. Arrange the satés on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (In general, Southeast Asians prefer their satés medium to medium-well done.) Use the poke test to check for doneness
(see the box on page 612).
5  Serve the satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.

The traditional way to eat the satés is to skewer a piece of cucumber on the pointed end of the skewer, then dip the saté in the peanut sauce.

Singapore Cucumber Relish
Variations on this simple relish/salad turn up throughout Southeast Asia. The purpose is to give you a bite of cool, crisp, crunch to counterpoint the spicy hot meat.

2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded (see Note)
1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced
1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced
2 tablespoons rice vinegar
1 tablespoon sugar
Coarse salt (kosher or sea) and freshly ground black pepper
Cut the cucumber(s) into ¼-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
Note: It is not necessary to seed Kirby cucumbers.

Fried Garlic Peanut Sauce
To most North Americans barbecue sauce is some variation on a combination of ketchup,
brown sugar, and vinegar, but on any given day on Planet Barbecue probably far more people are dipping grilled meats in peanut sauce. The basic formula starts with deep-fried peanuts or peanut butter and the flavorings typically include garlic and ginger for pungency, sugar for sweetness, and fish sauce or soy sauce for saltiness. The peanut-sauce belt begins in Indonesia (its probable birthplace) and extends through Singapore, Thailand, and Malaysia, all the way to Hong Kong. The Singaporean version owes its fragrance to fresh lemongrass and ginger. Dried shrimp are available in Asian and Hispanic markets. Fish sauce isn’t a bad substitute, although you can omit it and still wind up with a killer sauce. The addition of fried garlic chips is very characteristic of Southeast Asia.

2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each ½ by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeño peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
¾ cup peanut butter
1 cup unsweetened coconut milk, or as needed
2 tablespoons sugar, or more to taste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro
Coarse salt (kosher or sea) and freshly ground pepper
1  Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes.
2  Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and E cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking.
3 Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.

The Scoop
Where: Singapore
What: Tiny flame-seared beef kebabs—the cumin, coriander, and turmeric marinade rocks
How: Direct grilling
Just the Facts: What makes these satés so extraordinary is the cut of beef, rib eye, the most generously marbled steak you can buy. When assembling the satés, be sure to intersperse cubes of lean beef with fattier cubes of meat or steak fat (that’s how they do it in Singapore). Remember: Fat equals flavor. Chicken, pork, lamb, or goat satés can be made the same way.

Listen to Amy’s tips.

Try this recipe for Glazed Beef Kabobs from Certified Angus Beef and visit UsePropane.com for lots of ideas to bring the family together for meal prep.

By the way, need a new grill? Now through December is  the time to get the best deals on gas grills!

Dinner tonight was a simple Cashew Chicken Stir Fry paired with Black Swan Chardonnay. We really liked the peach, citrus and melon flavors of the wine with the slightly spicy chicken and vegetables. It also paired well with our crab rangoon. At about $8 a bottle, Black Swan 2009 South Eastern Australia Chardonnay is our “house” chardonnay of the moment!

Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes

1/2 cup chicken broth
1 1/2 tablespoons cornstarch
3 tablespoons oyster sauce
1 1/2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
Oil as needed
6 green onions, chopped, some reserved for garnish
1 small onion, cut into 8 wedges
1 red bell pepper, seeded and thinly sliced
1 small carrot, peeled and sliced diagonally
1 cup mushrooms , sliced
1 cup fresh or frozen snow peas
1 pound boneless, skinless chicken, cut into bite-size pieces
1/3 cup cashews
1 teaspoon crushed red pepper flakes
Hot cooked rice as an accompaniment

In a small bowl combine the broth, cornstarch, oyster sauce, honey, soy sauce and rice wine vinegar; set aside.
Heat about 1 tablespoon oil in a wok over medium-high heat.
Add most of the green onions, reserving some for garnish, and the onion wedges; stir-fry 1 minute.
Add bell pepper and carrot; stir-fry 2 minutes.
Add mushrooms and snowpeas; stir-fry 2 minutes.
Remove vegetable mixture from pan. Keep warm. A
dd 1 tablespoon oil to the wok; add chicken; stir-fry 5 minutes.
Add broth mixture, vegetable mixture, cashews, and crushed red pepper flakes; bring to a boil. Cook 1 minute or until thick.
Serve over rice; garnish with remaining green onions.

A great marinade adds flavor while tenderizing meats. Marinades generally contain oil, seasoning and an acid, which does the tenderizing. The acid can be wine, fruit juice, vinegar or buttermilk. You can marinate bite size pieces of beef for kabobs in just 30 minutes to an hour. Larger or tougher cuts of beef benefit from a longer marinating time–even overnight – for tender, flavorful results. Always marinate foods, covered, in the refrigerator. And here’s a time saving tip: buy your favorite Certified Angus Beef cuts in quantity and package them in meal-size portions in re-sealable freezer bags; add your favorite marinade before stashing them in the freezer. Move them to the fridge the night before you plan to cook them and they’ll marinate while they defrost! Wow- it’s summertime and the living really is easy! You can find more information about Certified Angus Beef brand beef, beef cuts, marinade recipes and grilling tips at CertifiedAngusBeef.com

Tonight’s grilled steak can make dinner tomorrow that much easier if you cook a little extra. A favorite 2nd day meal at my house is Steak and Mushroom Wraps with Gorgonzola Dressing. I was inspired by a package of Dole Tender Garden Blend. Its got the bold taste and tender texture that I love. The pairs well with suggestions listed on the package helped inspire me to create a quick and easy wrap that’s become a go-to meal for my family. Just toss your favorite Dole Salad blend with blue cheese dressing and a little crumbled Gorgonzola cheese then layer the salad along with sautéed mushrooms and onions and thinly sliced leftover steak into warmed flour tortillas. Quick. Easy. Delicious. You can find this recipe, and more salad inspiration, at Dole.com.

Steak ‘n’ Mushroom Wraps

Makes: 6 to 8 servings

1 pound flank, skirt or other steak
1/2 cup Sherry Vinaigrette (recipe below)
Salt and freshly ground pepper, to taste
8 ounces mushrooms, sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
1/3 cup blue cheese dressing
1/4 cup crumbled Gorgonzola cheese
1 pkg. (6 oz.) DOLE® Tender Garden Blend or other DOLE salad blend
6 to 8 (8-inch) flour tortillas, heated

• Place steak in Sherry Vinaigrette, in shallow non-metallic dish. Cover; refrigerate 30 minutes or longer.

• Remove steak; discard marinade. Season steak on both sides with salt and pepper. Grill over medium-high heat turning once, to desired doneness. Let stand 5 minutes. Cut diagonally into thin slices.

• Cook mushrooms and onion in olive oil in large skillet, 5 to 6 minutes or until just tender.

• Stir together blue cheese dressing and Gorgonzola cheese in large bowl. Add salad blend; toss to coat with dressing.

• Prepare wraps, divide salad mixture, steak and mushroom mixture on tortillas. Roll up; cut in half, if desired.

Sherry Vinaigrette: Whisk together 1 cup olive oil, 1/4 cup sherry vinegar and 3 cloves minced garlic. Makes about 1-1/4 cups.

When you plan your family’s  school night menus, choose foods with lots of color and textural interest. Think red, green, orange, and yellow for a nutritional punch. Crisp green Dole Baby Blends are packed with essential vitamins and nutrients to help keep you and your kids well nourished -and ready to learn! (If you think kids would prefer junk food to healthy food, click here to learn what happened when kids were given the choice.)

Keep other time savers like rotisserie chicken, dried pasta and bags of shredded cheese in your pantry too. And set aside a little time for basic cooking and prep that will make what you’ve planned a snap to put together. Making a double batch of pasta sauce or grilling extra meat cuts prep time for future meals, and that will put you at the head of the class! A quick and easy Chicken, Spinach and Penne Toss is a back to school tradition at my house and you’ll see it’s easy to pull together from your newly organized pantry.

Here’s to a successful school year, and being well-fed, well-organized and at peace in your kitchen. For back to school recipes and salad inspiration, visit Dole.com

Spinach, Chicken & Penne Toss
Prep: 15 min.
Makes: 4 servings
1 pkg. (5 oz.) DOLE® Baby Spinach with Tender Reds or Baby Arugula with Baby Spinach orother DOLE Salad variety
2 cups cooked penne pasta
1-1/2 cups  sliced or shredded deli-roasted chicken
2/3 cup slivered drained oil-packed sun-dried tomatoes
1/3 cup toasted pine nuts or slivered almonds
1/2 cup shredded Parmesan cheese
1/2 cup bottled red wine vinaigrette or balsamic vinegar dressing

Combine all  ingredients except dressing in a large salad bowl. Toss with vinaigrette to taste; serve immediately.

Back to school means back to routines, like packing school lunches. Let the kids pick out  their own lunch boxes so they’ll feel a sense of ownership- and remember to bring their lunch box back home each day!  Let them help with planning, prepping and packing lunch, too. I find Sunday night is a great time to chop, prep and portion lunch items that will hold in the fridge for several days. To save both time and money, plan lunches around leftovers. Last night’s taco fixings make a kid-approved lunch today, especially when rounded out with fresh fruit. A pot of beef stew can be stashed and ready to re-heat in the morning. A wide-mouth thermos will keep it warm ‘til lunch.

Here’s an Easy Beef Stew recipe featuring Certified Angus Beef Brand Round Steak that you and the kids will love.

When the dog days of summer are upon us, there’s nothing better than grilling outdoors to keep the heat out of the kitchen. I like to plan an entire meal on the grill, making a few leftovers for a quick, easy and cool meal tomorrow. Start with seasonal fresh ingredients like farm fresh sweet corn and a cut of beef, like the Certified Angus Beef Brand flat iron steak. It’s perfect for grilling once and eating twice!

A flat iron is well-marbled, tender and juicy; second in tenderness only to tenderloin and about half the cost. It’s great for grilling- and broiling and sauteing , too. Tonight’s dinner will be a seasoned flat iron steak, rubbed with herbs and spices and served with a red wine dipping sauce with attitude. Tomorrow night, use that leftover steak to your advantage and dine on a Classic Steak Salad with spinach and crumbled blue cheese. for more grill once, eat twice recipes visit Certified Angus Beef. com

“Hi Amy! Long weekend….our Reds did Awesome!!! Here is the recipe I promised for Bacon Wrapped Jumbo Shrimp stuffed with lump crab, habanero peppers, and smoked gouda for 1 to 2 servings- Enjoy!!! Lauren”

Thanks for sending, Lauren! This sounds so good- I know I’ll make it!

Ingredients
4 each U-10 Jumbo Shrimp (peeled & deveined)
8 oz sliced smoked bacon
1/2 to 1 Habanero pepper(you can substitute with milder peppers)
3 oz. smoked Gouda cheese, shredded
3 to 4 oz lump Crabmeat
2 oz. Cilantro, finely chopped
2 scallions, finely chopped or dried chives
1 oz. Olive oil
2 large garlic cloves, chopped
1/4 t. Celery salt
Salt & pepper to taste

Preparation
1. Take Shrimp and split lengthen, not entirely, leaving room to stuff.
2. Take remaining ingredients and combine in mixing bowl.
3. Stuff each Shrimp individually and wrap with bacon.
4. Pin with toothpic.
5. Grill or roast at 350 degrees for 6-8 minutes (a few min. more if you like bacon crispy), ( I like to use a grilling pan with holes)

Grab some pizza dough (homemade or purchased) and toss it on the grill. Once one side is browned and bubbly, flip it and brush with a little olive oil. Once it’s browned underneath, flip and brush again. Top with diced garden tomatoes tossed with a little olive oil, salt and pepper. Add sliced fresh mozzarella.  Let the cheese melt. Scatter with fresh basil. Serve.