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Market District Recipes: Beef Satay & Crab Cakes

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Giant Eagle Market District Chef John Gruver stopped by Pittsburgh Today Live to show off some great appetizers that are easy to make and will impress your family and friends!

Sugar Cane Beef Satay

Prep time: 15 minutes
Cook time: 8-12 minutes

Ingredients:

Beef Strip Steak – cut into thin strips 1 lb
Sweet Chili Sauce 2 oz
Siracha Sauce 2 tsp
Cilantro(IQF) 1 Tbls
Lime Zest 1 tsp
Lime Juice (fresh) 1 Tbls
Soy Sauce 1 Tbls
Sugar Cane Sticks 1 pack

Directions:

Step 1: Cut beef into strips lengthwise.

Step 2: Mix remaining ingredients and marinade meat for up to 12 hours.

Step 3: Weave sugar cane through meat by cutting slits in the beef.

Step 4: Place on clean, oiled grill and cook on 1st side until beef has distinct grill mark and has cook 2/3 of the way through.

Step 5: Flip onto opposite side and cook to internal temp of 145 degrees.

Jumbo Lump Crab Cake

Prep time: 15 minutes
Cook time: 8-12 minutes

Ingredients

Jumbo Lump Crab Meat 1 lb
Mayonnaise 0.25 cup
Worcestershire Sauce 2.00 tsp
Tabasco 1 tsp
Colemans Dry Mustard 1 tsp
Oyster Crackers – ground 0.25 cup

Directions:

Step 1: Cut chicken into strips lengthwise.

Step 2: Mix remaining ingredients to make marinade, add chicken and refrigerate for 12- 24 hours.

Step 3: Push skewer into thick(butt) end of breast until it just reaches the tip of the breast.

Step 4: Place on clean, oiled grill and cook on 1st side until chicken has distinct grill mark and has cook 2/3 of the way through.

Step 5: Flip onto opposite side and cook to internal temp of 165 degrees.

Step 6: Brush with accompanying fresh peanut or Thai chili marinade and display in wok with garnish.

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