Janelle Maiocco

Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Peanut Saucied Chicken

Peanut Saucied Chicken

peanut chicken www.talkoftomatoes.com
peanut chicken www.talkoftomatoes.com

Chicken should be so lucky.

This chicken is a GREAT meal to serve when you are looking for an alternative to the summer hamburger a la BBQ. If I invite a family over for dinner, kids and adults alike will rave about this sauce, giving erstwhile glances around the table before they scoop a much-too-large pile into their mouths.

You marinate the chicken, then grill it to perfection. I like to use chicken tenders, because the size is easy to slice into bites or eat right off a skewer. And if you know me, you know I get a kick out of meals that keep on giving. This particular sauce keeps well in the fridge for a week. Which for my purposes translates to another round of skewered chicken on another night, not too far in the future.

Peanut Saucied Chicken*

Chicken Marinade 12-15 chicken tenders juice of 4 lemons 2/3 cup olive oil 2 tsp kosher salt 1 tsp coarse ground pepper 1 T thyme leaves

Peanut Sauce 1 T olive oil 1 T dark sesame oil 2/3 cup diced red onion 4 cloves minced garlic 1 T minced ginger pinch red pepper flakes 2-3 T red wine vinegar 1/4 cup brown sugar 2-3 T soy 1/2 cup smooth peanut butter 1/4 cup ketchup 2 T sherry juice from one lime

Whisk marinade; place with chicken in large ziploc and put in fridge for 6 hours or overnight. Grill chicken (with or without skewers). For sauce: put in sauce pan the oils, onion, garlic, ginger and red pepper. Cook over medium for 10 minutes. Whisk in remaining ingredients, cook one more minute.

*recipe adapted from Barefoot Contessa (Thanks Ina!)

"I love happy hour" says my 10 year old.

"I love happy hour" says my 10 year old.

rum raisin shortbread cookies

rum raisin shortbread cookies