There’s no way I could ever be rich but with the new definition of wealth these days, I guess you can never know!
Silver in my hair is definitely multiplying! I’m selling if you want it.
Here’s to the accumulation of wealth..of wisdom and a wonderfully wealthy week ahead in whatever form they may be.
My head has been a little bit in the sand this week (thus, an unusually delayed shout-out post) but Gen sure did knock me over like a gust of wind when she presented her braai with …wait for it…Ostrich Fillet!
Not only did she splurge on this bird, she also made sure that this recipe is (in her own words): Monkey Easy. How monkey easy you ask? Well, with only 4 ingredients mixed together, then throw it on a grill, it is pretty darn monkey easy!
Look at that slab of meat? It’s red, it looks juicy and it tastes like beef. Look at that juice oozing all around it. With that, I don;t think you’d need additional sauce with that. Cut a piece and swish it all around!
Have you tried ostrich meat? I haven’t – or at least not that I can remember; but according to Silver Bullet, we tried it once (or twice) a long, long time ago when we were still living in Bangkok. We must have splurged!
For the life of me, I cannot remember. So I maintained that I haven’t.
After #20 of Monthly Mystery Munchies, Gen is still so fired up like it’s the first (as do I!). She cites:
You see, it’s braai (BBQ) season in South Africa. Actually, we braai in the rain too; we’re that committed. However, the sun is out, summer is here, and the fridge is stocked with beer (his) and white wine (mine) in anticipation of this quintessential South African pastime.
When I was tossing ideas around, The Husband happily agreed to oblige me because beer. He loves nothing more than standing around open flames, talking about whatever, having a beer (six pack) and enjoying the weather. Marinades are easy, delicious, and fun to play around with. The reason I chose ostrich fillet is because it’s something different.
The beauty of this dish is also that the meat is all cooked in 6 minutes flat! If you haven’t make it there, be sure to click away from my page to check out her super-easy Marinated Ostrich Fillet Recipe. Don’t forget to leave her some foodie love while at it.
And oh! if you missed my post earlier this week, pop over to my Singapore styled non-skewered satay all decked out in Asian fare.
You know what else is awesome? Both Gen and I are on a roll having our themes all sorted till March 2017. That’s FOUR months and FOUR themed recipes ahead of time. Stay tuned!
I had to do a double-take upon starting this post when I realised that we are now on to our 20th edition of our wonderful Monthly Mystery Munchies. 4 more of this and we’ll be hitting our 2 years’ anniversary!
And to think that we’d be running out of ideas! Isn’t that just amazing?!
On Gen’s cue, this month’s BBQ theme is posted today instead of our regular Friday – a very fine idea of a good slab of meat on the grill; which happens to be my father-in-law’s aka Silver Bullet’s Dad’s specialty.
Except that the weather has not been a BBQ kind of weather. And our home is not quite a BBQ kind of home as we neither have a pit nor a griddle. Net-net, the idea of BBQ can’t really fly. But I was determined to make it work, plus! it does give me a very legitimate excuse to buy me a griddle!
Nothing like another piece of crockery to add on to my collection, I’d say. The Dutch oven is next!
A griddle without meat is a lonely one. So, with Gen’s challenge of the marinade being homemade on any type of meat, I’m roaring to go Asian-style with S.A.T.A.Y
Chicken and beef satay without the wooden sticks. Not forgetting the peanut sauce.
How did we do this?
Well…it’s really just a little bit of this and a little bit of that…it started with some meat and we are up to bat. Then it’s a little bit of spice, a little bit of tweaks, I’m telling you baby, it’s all in the game of munchies love.
The ingredients may however be a little bit of a challenge, especially when it comes to things like lemon grass and galangal. Both are a pain in the ass to get if you are not in Asia, and fortunately there are a couple of obscure Asian shops in the next town here in the Netherlands that sell that!
As for the peanut sauce, you can always get store-bought ones if you are inclined to do so, especially if time is a constraint. But making peanut sauce from scratch can bring such immense satisfaction too!
BBQ pit or not pit, this works like a charm. The meat sizzles and I love that black streak effect left on the meat. There’s also just something about the combination of the marinade that makes the satay so addictive when you dip it in peanut sauce. And really, once you start, I’m afraid it’s hard to stop!
What do you think? Have you got other satay recipes you swear by? Because if so, pop me your link and I’d love to give your recipe a shot (then a shout!). Meantime, come follow me to check out my buddy over at Eat, Play, Clove with her very own homemade marinade of BBQ meat.
By now, you should already know how creative Gen can get to make it her own. If you aren’t drooling with what I have on my post, I bet you would be by the time you get to Gen’s.
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Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Stay tuned for the mysteries we have up our sleeves in the next coming months!
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