• Chicken Satay with Grilled Vegetable Couscous

    Makes 4 servings


    1 (14-ounce) can unsweetened

    Coconut milk

    1/4 cup brown sugar

    2 tbsp. soy sauce

    2 tsp. chopped garlic

    2 tbsp. ground cumin

    Zest of 1/2 orange

    2 pounds boneless, skinless chicken thighs

    1/2 cup peanut butter

    1 tbsp. hot sauce, or to taste

    1 green bell pepper

    1 medium zucchini

    1 medium red onion

    Canola oil, for brushing

    1 (10-ounce) package couscous

    Kosher salt, to taste

    Black pepper, to taste


    In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, salt and pepper. Remove half of the marinade and set aside for a dipping sauce. Cut the chicken into strips and add them to the marinade. Cover and refrigerate for at least 1 hour, or overnight.

    For the dipping sauce, whisk together the reserved marinade, peanut butter, and hot sauce. Cover and refrigerate until ready to serve.

    Heat the grill. Cut the peppers into strips. Slice the zucchini and red onion. Brush the vegetables with some oil and season them with salt and pepper. Grill until the vegetables are charred and have softened a bit. Allow them to cool, then cut them into small pieces. While the vegetables are grilling, make the couscous according to the package directions. When it is done, gently stir in the chopped vegetables. Cover, and keep warm.

    Soak wooden skewers for at least 30 minutes to prevent burning. Remove the chicken from the marinade and discard the marinade. Thread chicken onto skewers, and grill until charred and cooked through.

    Serve with the dipping sauce and couscous.

    Cherries Jubilee Ice Cream Parfait

    Makes 4 servings


    1 (12-ounce) bag frozen cherries

    1/4 cup sugar

    1/4 cup orange juice

    1/4 cup brandy, optional

    1 tbsp. cornstarch

    2 cups vanilla ice cream

    16 chocolate cream cookies broken into pieces


    In a saucepan over medium heat, combine the cherries, sugar, and orange juice. Bring to a simmer. Add the brandy, if using, and continue simmering until the alcohol burns off, about 2 minutes. In a small bowl, stir together the cornstarch with 2 tablespoons water. Stir the slurry into the cherry mixture and simmer until it thickens, about 1-2 minutes. Let cool.

    In parfait glasses, put a small scoop of ice cream, a spoonful or two or the cherry mixture, and some of the cookie pieces. Repeat layering to fill up the glass. Serve immediately.