Tropical Paradise “Summerscape” And A Recipe For Chicken Satay And Rum Swizzles
An adorable table runner that I found at Homegoods influenced this “summerscape.” The pineapple motif just spoke to me. Living in South Florida, and the incredible heat in the summer makes us crave cool and refreshing beverages and easy to prepare meals.
Here is a look at our bar set up in our garden. We use this bar area under a cabana a lot during the summer, as it shelters us from the sun. This area is located in an area where we get a really great breeze.
Today’s lunch was so delicious featuring Mo’s Chicken Satay. We serve the satay with a Coconut Mango Pepper Dipping Sauce. It has just the right balance of sweet and spicy. You will love this sauce, as it is delicious and goes really well with grilled shrimp or chicken.
We even decided to have a refreshing Rum Swizzle. The Rum Swizzle was invented while cruising around Biscayne Bay on our boat. We no longer have the boat, but still, enjoy our favorite rum drink.
There is not an exact recipe. It is just a combination of Orange Mango juice, cranberry juice, Bacardi white or dark rum, and Malibu Caribbean Rum with Coconut Liqueur. It will make you feel like you are in the islands. Our preference is about 2/3 Orange Mango juice, 1/3 Cranberry Juice and equal amounts of the 2 different rums.
I know that it is Thursday afternoon, and we are having adult beverages, but when you are retired, every day is a weekend!
Mo's Chicken Satay Recipe
- June 20, 2019
- Print this
- 1 cup chunky peanut butter (no salt or sugar)
- 1/2 cup peanut oil
- 1/4 cup white wine vinegar
- 1/4 cup Tamari or Soy Sauce
- 1/4 cup freshly squeezed lemon juice
- 4 garlic cloves, minced
- 8 cilantro leaves (optional)
- 1 whole dried chili or 2 teaspoons red pepper flakes)
- 2 teaspoons freshly grated ginger
- 6-8 boneless, skinless chicken breasts, cut in to 3/4 inch strips
- About 20 - 25 6 inch long wooden skewers (soak in water prior to grilling to avoid burning)
- Step 1
- Mix all of the marinade ingredients together in a large bowl
- Step 2
- Cut the chicken breasts in to 3/4 inch thick by approximately 4 inch long strips
- Step 3
- Marinate for up to 24 hours, refridgerated
- Step 4
- Remove chicken from refridgerator and thread on to 6 inch skewers that have been soaked in water
- Step 5
- Grill chicken skewers over medium heat until cooked through
- Step 6
- Approximately 15 – 20 minutes
- Step 7
- Serve with Mango Coconut Pepper Dipping Sauce (I get this at The Fresh Market, but you can order it on Amazon)
- Step 8
We might as well embrace our hot, hot, humid summer and celebrate the sunshine. CHEERS!