Grilled Lamb Loin With Kaffir Lime Peanut Sauce And Gado Gado Salad Food

GADO GADO (BLANCHED VEGETABLES WITH PEANUT SAUCE)

Steps:

• Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.

LAMB LOINS - GRILLED WITH HOISIN SAUCE

Steps:

• Place lamb in sturdy plastic bag.
• Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
• Pour over loins, close bag and squeeze gently to coat.
• Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
• Let lamb come to room temperature 30 minutes before grilling.
• Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
• Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
• Do not overcook lamb; to test for doneness, press meat lightly with fingers.
• Protect your fingers with paper towels.
• If softly springy, it is rare; if very firm, it is well done.
• Allow to stand for 10 minutes, lightly covered with tent of foil.
• Cut in thin slices on diagonal.

MRS. VAN HALEN'S GADO GADO

Steps:

• For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
• For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.
• Serve the blanched vegetables with the peanut sauce for dipping.