Have you seen my muse? I often find her during my morning walk, amid the sidewalk cracks, manicured lawns and strolling dogs on leashes. If not discovered there, she most certainly appears during my morning shower, where I lack pen and paper to accurately capture her reflections. Today, sadly, she remains elusive from both these usual haunts and everywhere else I look as well.
So, for today, I quickly shift to the recipe part. This one’s pulled from my mom’s handwritten cookbook, best cooked on the grill – and a childhood favorite of mine.
Indonesian Pork Satay
Serves 6
| 3 lbs. | Pork tenderloin, cut into 1” cubes |
| 3 T. | Smooth peanut butter (not “all natural”) |
| 2 T. | Soy Sauce |
| 2 T. | Coriander, ground |
| 1 T. | Cumin, ground |
| ½ t. | Chili powder |
| 1 | Garlic clove, mashed |
Make paste of peanut butter, soy, coriander, cumin and garlic. If needed, add enough water until paste has the texture of very soft butter. Rub tenderloin pieces well with paste and let stand in refrigerator for 2 -4 hours. Thread meat on skewers and broil 6” under broiler for 10-15 minutes each side – or cook on grill. Can be served with optional dipping sauce, but we prefer it without.
Dipping Sauce (optional)
| ½ c. | Soy sauce |
| 1 T. | Molasses |
| 1 T. | Crushed red pepper |
| 1 | Garlic clove, minced |
Combine all ingredients. Let stand 1-2 hours, strain.
Two-Bit Tart 