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I am really excited about the new rub, and especially that Sheilah revealed it was excellent on Tofu. Split pea soup and white bean soup are two of my favorites and I was searching for something to put in the soup (not to necessarily taste like bacon or ham typical flavorings) but to put a bit of that smokey flavor in, when I thought "Why not use Satori Grill's Smokey tea salad dressing"...and I have to say it was the secret to all the soups I make that usually call for ham. ...being a veggie I appreciate still the complex flavors that your foods achieve and I am so grateful for that bit of inspiration in the kitchen we both achieved with your absolutely delicious smokey tea dressing.
Thanks for taking the time to give me a taste of your cho-co-la-tay rub at the Winter Market this past Saturday. Of course I couldn't resist buying some once I'd tasted it! Being veg, I used it on tofu today - pressed extra firm tofu, cut in blocks, dipped in your rub and lightly fried. It was wonderful - such layers of flavor! I'll be back for more.
The chipotle cream sauce is divine! Served it with roasted salmon and sauteed mushrooms over whole grain angel hair pasta - asparagus on the side - outstanding! Can't wait for the next market to stock up!
Did this last night, with the intention of having enough for 2 meals for the 2 of us. Fat chance - ate it all. So try this out, using the Smoked Tea Vinaegrette:
Saute 1 lb of pealed fresh shrimp (Pink Gulf shrimp is THE best) in a bit of olive oil and butter. Salt just a bit. This can be done the day before, but regardless, remove the shrimp to a plate.
Julianne cut 1 each - Red Pepper, Yellow Pepper, Orange Pepper, and medium onion.
In the same pan, saute the peppers and onion in a bit more olive oil and butter over medium heat.
While they saute until soft (not mushy), boil 1/2 to 3/4 lb of Rotini. Drain.
Throw the shrimp in with the pepper/onion mix, add about 1/2 cup of the Smoked Tea Vinaigrette, and saute on medium until heated through.
Add the Rotini to the mix and toss. Add about another 1/2 to 3/4 cup of the Vinaigrette, toss again, and heat through again.
Salt to taste.
Serve in a nice, warm pasta bowl.
You're not going to want to have ANYTHING else with this dinner!
That chocolate torte is fabulous - especially when warmed up slightly and topped with a dab of vanilla bean ice cream smothered in your special burnt raspberry sauce. Yummolicious!
I must say that your food is excellent and exotic, and yet it does not have to be used in fancy dishes. I used the chipolte cream sauce dribbled on corn pancakes that were topped with sauteed mushrooms and onions for dinner with a side of black bean soup and it was fantastic. I can imagine it on or in polenta as well. I also used the chipolte cream sauce very sparingly on roasted potatoes. Taking a peasant food and lifting it up with just a dab of your wonderful sauce is really the secret to living well on a budget!!
OOOOOOO. YUM. MMMMMMM. Wowie Zowie. Heavenly. I just had the most deeeelishous dinner ! Thank you so much for the chicken and the chipotle sauce ! This isn't just good. It's the kind of meal that is memorable. First of all. I don't know how you fixed the chicken, but it was delectable. I reheated it with a couple of teaspoon of the chipotle sauce and served it over a bed of various rices.
Comments
Saute 1 lb of pealed fresh shrimp (Pink Gulf shrimp is THE best) in a bit of olive oil and butter. Salt just a bit. This can be done the day before, but regardless, remove the shrimp to a plate.
Julianne cut 1 each - Red Pepper, Yellow Pepper, Orange Pepper, and medium onion.
In the same pan, saute the peppers and onion in a bit more olive oil and butter over medium heat.
While they saute until soft (not mushy), boil 1/2 to 3/4 lb of Rotini. Drain.
Throw the shrimp in with the pepper/onion mix, add about 1/2 cup of the Smoked Tea Vinaigrette, and saute on medium until heated through.
Add the Rotini to the mix and toss. Add about another 1/2 to 3/4 cup of the Vinaigrette, toss again, and heat through again.
Salt to taste.
Serve in a nice, warm pasta bowl.
You're not going to want to have ANYTHING else with this dinner!
Next stop - SCALLOPS!
Heavenly. I just had the most deeeelishous dinner !
Thank you so much for the chicken and the chipotle sauce !
This isn't just good. It's the kind of meal that is memorable.
First of all. I don't know how you fixed the chicken, but it
was delectable. I reheated it with a couple of teaspoon of
the chipotle sauce and served it over a bed of various rices.
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