MealsJune/July 2009

Gluten-Free Pork and Fennel Satay

SERVES 4 TO 6

With Memorial Day around the corner, it's time to dust off the grill and enjoy fresh ideas for the barbecue. This handy recipe is delicious and can be put together ahead of time. The flavor of the meat improves while it marinates. Thread meat on skewers just before grilling. Serve with a salad of fresh sliced fennel drizzled with a lemony vinaigrette.

 2  teaspoons freshly ground cumin seeds
 2  teaspoons freshly ground fennel seeds
 2  teaspoons ground turmeric
 1½  teaspoons salt
 1  tablespoon raw sugar
Finely grated zest of 1 lemon
 6  tablespoons coconut cream
 1¼  to 1½ pounds trimmed pork, cut into
    small pieces             
Vegetable oil
Salad for serving
Small bamboo skewers, soaked in cold water for
    30 minutes

1. In a bowl, mix together the seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream.

2. Add pork pieces, stirring well to coat. Cover and refrigerate for 1 hour or up to 24 hours.

3. Thread meat onto bamboo skewers, about 3 to 4 pieces per skewer, not too tightly pressed together. Brush meat with a little oil.

4. Cook skewers over gentle heat on a grill, brushing with oil regularly, until crisp and brown and just cooked through, about 20 minutes. Or cook on a preheated oiled cast-iron griddle over medium heat. Serve hot.

Each serving contains 342 calories, 27g total fat, 14g saturated fat, 0g trans fat, 70mg cholesterol, 5g carbohydrate, 660mg sodium, 1g fiber, 21g protein.

TIP Bamboo skewers are ideal for grilling small pieces of meat or vegetables. They’re inexpensive and there’s no clean up. Be careful as they can burn if positioned over direct flames. To prevent scorching, soak them in water before using.

Coconut Cream

Canned coconut milk separates in the can into two distinct components—a watery liquid and a rich cream. Use the liquid in soups or baking or to cook rice. Use the cream in curries, sauces, desserts—and this recipe. You can shake the can before opening to get a smooth milk.

Purchase canned coconut milk in your supermarket or stores that specialize in South East Asian, Indian and Pacific Island foods. Don't substitute cream of coconut, which has been sweetened and thickened.

You can make your own coconut cream. Put 2 cups desiccated coconut in a food processor with ½ cup milk of choice (cow, rice, soy, hemp). Process for two minutes. Pour mixture into a bowl and let sit for an hour. Strain.

Recipe by Julie Biuso, author of Sizzle: Sensational Barbecue Food.

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