The Sweet Magnolias Cookbook (13 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 4
Peachy Grilled Chicken with Spicy Peanut Sauce
CHICKEN
24 chicken tenders
1 (8-ounce) bottle teriyaki marinade
4 large, peeled fresh peaches, each cut into 12 wedges
24 bamboo skewers, soaked in water several hours
SAUCE
1½ cups hot water
½ cup crunchy peanut butter
1 teaspoon minced garlic
1 teaspoon ground ginger
Tabasco sauce to taste
Salt to taste
CHICKEN
Place chicken tenders in a zip-top bag. Add teriyaki marinade, and marinate according to package directions.
Remove tenders from marinade, and discard marinade. Pat chicken dry, using paper towels.
Secure one end of chicken tender onto pointed end of skewer. Add peach slice to the skewer, then bring the chicken tender around and over the peach slice, securing chicken again on the skewer. Slide another peach slice onto the skewer and wrap peach slice with the remainder of the chicken tender, securing end of chicken on skewer in “S” fashion.
Repeat process with remaining peaches and chicken. Prepare sauce before grilling chicken.
Heat grill.
SAUCE
In a small saucepan, combine ingredients. Cook over medium heat, whisking constantly until thoroughly heated and thickened. Do not allow to boil. Keep warm while grilling chicken.
GRILLING
Grill chicken over hot coals several minutes, turning once, until the chicken is no longer transparent. Serve hot or warm with peanut sauce.
SERVES 12
 as an appetizer or 6 as a main course.
Honey Grilled Pork Tenderloin with Peach Salsa
SALSA
3 cups peeled, chopped peaches
¼ cup minced fresh parsley
2 jalapeño peppers, seeded, finely chopped
2 tablespoons fresh lime juice
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 teaspoon salt
PORK
2 pork tenderloins (1¼ pounds each)
1
/
3
cup soy sauce
½ teaspoon ground ginger
5 fresh garlic cloves, minced
2 tablespoons brown sugar
¼ cup honey
1 tablespoon dark sesame oil
3 tablespoons vegetable oil
SALSA
Combine all ingredients, stirring well. Cover, and refrigerate several hours or overnight. Bring to room temperature prior to serving over grilled pork tenderloin.
PORK
Butterfly tenderloins by making a lengthwise cut in each, cutting to within ¼" of other side. Place in a large zip-top bag.
Combine soy sauce, ginger and garlic in a small bowl. Pour over tenderloins. Seal bag, and refrigerate at least 3 hours (or overnight), turning occasionally.
Remove tenderloins, and discard marinade.
Combine brown sugar, honey and oils in a small saucepan. Cook over low heat, stirring constantly until the sugar dissolves. Set aside.
Heat grill; coals should be moderately hot. If using a gas grill, heat to medium.
Place tenderloins on a greased rack, and brush with the honey mixture. Grill 20 minutes, turning once and basting frequently, until meat thermometer inserted into the thickest portion registers 145â160°F. Slice, and serve immediately.
