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RECIPE: Buffalo Chicken Satay with Sage Bleu Cheese Dip

Today we share a recipe by Chef Shane McIntosh, executive chef and owner of Ocean Catering Company. This exuberant, well-rounded chef – once compared to Julia Child with tattoos – is just as proud of his dry-rubbed barbecue as he is of his caramelized mango foie gras. From the Caribbean cuisine of Automatic Slims Tonga Club, to The Main Dining Room of the Ritz-Carlton San Francisco, to the prestigious James Beard House in New York City, to private dining in Paris, Chef Shane now pulls these influences together, creating his own style of robust culinary prowess. For more information on Ocean Catering Company visit www.oceancateringcompany.com.

4_9_chickenSatayBuffalo Chicken Satay with Sage Bleu Cheese Dip

(Serves 4-6 people)

Chicken

  1. Rinse 2 pounds of trimmed chicken breast in colander under running water.
  2. Shake colander, then pat dry chicken using paper towel.
  3. Cut chicken breasts into strips approximately finger-sized.
  4. Set aside.

Buffalo Mahogany Sauce

(The original sauce is very hot, but you can control the heat)

  • 1 cup Oyster Sauce (you can find this in the Asian foods section of your grocery store)
  • 1/2 cup Sriracha Chili sauce (also in Asian foods section)
  • 1/4 cup rice vinegar
  1. Add vinegar, Sriracha and Oyster sauce in medium mixing bowl. Blend until dark and smooth.
  2. Using half of the sauce, toss cut chicken in bowl making sure Mahogany sauce coats evenly. Let marinate 1-2 hours.
  3. Thread chicken onto 6 inch skewers and set aside.

Cooking Method

  1. Grill chicken sticks over medium-high heat on grill or in a large grill pan on the stove.
  2. Sear approximately 4 minutes on either side or until done. It doesn’t take very long since they are so thin.
  3. Once removed from heat, let set covered for 5 minutes to allow skewers to rest.
  4. Drizzle remaining Buffalo sauce over skewers.

Sage Bleu cheese dip

1. Add into food processor and blend–

  • 3 cups mayo
  • 2 tablespoons Dijon
  • 2 tablespoons garlic

2. Then, add into the food processor while running –

  • ½ cup Worcestershire sauce
  • Squirt lemon juice
  • 1/3 cup rice vinegar
  • 2 shots sesame oil
  • 2 tablespoons soy sauce

3. Blend well.

4. For one more time, add –

  • Fresh chopped sage
  • 1/2 – 1 cup Bleu cheese (depending on your love for stinky cheese)

5. Blend again.

17 comments Add your comment

LizR

April 9th, 2014
1:02 pm

Sounds interestng. But no one should be rinsing chicken. Google it.

Food Recipes | Food Recipes

April 9th, 2014
1:36 pm

[...] RECIPE: Buffalo Chicken Satay with Sage Bleu Cheese Dip | Food … http://blogs.ajc.com/food-and-more/Today we share a recipe by Chef Shane McIntosh, executive chef and owner of Ocean Catering Company. This exuberant, well-rounded chef – once compared to Julia Child with tattoos – is just as proud of his dry-rubbed … [...]

Candy Kane

April 9th, 2014
2:28 pm

@LizR…..did as you suggested. The article said that washing is done at the processing plant and no need to wash at home. But if you do wash your chicken at home be sure to clean properly all spaces used and of course your hands. I think we all know that little tip. So according to this article, at least, clean at home if you wish, just take the necessary precautions. In the whole of my entire family, nobody has ever gotten sick. That goes back many, many years. So I guess we have either been lucky or we know what to do. Can’t imagine telling my grandma not to wash that Sunday roasted chicken before putting it into the oven. But I think your warning is very good for those that disreguard the danger of raw chicken.

The REal Foodie

April 9th, 2014
2:31 pm

Thank you Candy Kane

Paige

April 10th, 2014
3:37 pm

Of course you can wash chicken! And should. I’m not trusting the people handling my chicken behind the counter have clean hands.

Baltisraul....

April 10th, 2014
5:37 pm

Paige…..and I am not going to trust the processing plant to give me clean food!!! YES, you always wash your food.

Kev

April 11th, 2014
1:10 pm

“Can’t imagine telling my grandma not to wash that Sunday roasted chicken before putting it into the oven. But I think your warning is very good for those that disreguard the danger of raw chicken.”

Your grandma’s chicken wasn’t raised on a factory farm.

wm

April 12th, 2014
4:40 am

I walked through grandma’s yard chickens (early 60’s) on my way to milk the cows. Factory farms are pristine compared to that. Farming is not like the good old days—it is much better now.

Candy Kane

April 12th, 2014
7:18 am

Kev……That is really assuming a lot, young man. Maybe you know something about Safeway that the rest of us don’t? My bet it was a factory farm bird. Does it not make sense to re-wash the chicken just because that is the a smart play on anyone’s part? Sounds like you might have been into the cooking sherry when you posted your comment.

berry steve

April 12th, 2014
11:03 am

Hey Kev, looks like Candy Kane beat you like a redheaded stepchild. I would suggest you stay on the porch for awhile and lick those wounds. lol

Baltisraul....

April 12th, 2014
4:30 pm

Kev you may have to turn in your ‘man card’.

Bob

April 12th, 2014
8:17 pm

You wash the chicken, you don’t wash the chicken…Who cares? Has anyone actually tried the recipe? I would love to hear a review.

Baltisraul....

April 13th, 2014
8:24 am

Bob good point. Just do what seems natural and what mama ‘n them always did.
Taking the sage blue cheese to a Masters party this afternoon as a wing dip. Will let you know.

Baltisraul....

April 14th, 2014
7:20 am

Bob……..yes, you need to try the sage blue cheese. Big hit. I cut the mayo to 2 cups and added 1 cup of Marie’s Blue Cheese Salad Dressing.

Bob

April 14th, 2014
8:22 am

Thanks, Balt!

Lizzy

April 14th, 2014
9:52 am

Heaven help me for getting into the washing or not washing chicken fray but I’ve read that a thoroughly cooked chicken doesn’t need to be washed as any scary stuff will be killed. I am here alive and healthy after many times foregoing the cleaning step. Balti – your tweaking of the recipe sounds like a winner. I’m so glad I love blue cheese – one of life’s culinary pleasures!!

Baltisraul....

April 14th, 2014
1:25 pm

Lizzy……My wife and I are both blue cheese nuts like you. Next time I think I will stubstitute Gorgonzola for the 1 cup of blue cheese. That will give us the duel threat of wing dip and salad dressing to the max.