I don't cook with thighs very often, and they're a little difficult -- the fat isn't as easy to cut off the thigh as it is off the breast. I did my best and left them to soak in a delicious Thai marinade in my fridge for several hours. I had to alternate just one ingredient -- I didn't have tamarind sauce, but I found a jar of spicy Thai curry paste at the back of my pantry and tossed that in instead.
Meanwhile, I put together the "Spicy Peanut Dipping Sauce." It need's to be said that I adore peanut sauce. I'll order chicken satay at a Thai restaurant just for the little bowl of peanut sauce and the delicious cucumber salad they often pair it with. I could tell from all the delicious ingredients going into this one, like ginger and honey and soy sauce, that this was going to be a winner.
And of course I didn't take any after pictures. We slapped the chicken on the grill, made it all delicious, and dipped it generously in peanut sauce. I was a happy camper. Next time I'll use chicken breasts, just because I'm more comfortable with them, but I'd be happy for there to be a next time.
I served the chicken with Sarah Foster's "Classic Cucumber Salad" (p. 212), which was nice and light and delicious. We have plenty of leftovers since our guests don't like cilantro, which was chopped in there along with vinegar, olive oil, and lime juice. So, more for us.
And finally, since all dinners should be served with dessert, I made Sarah Foster's "Fluffy Dark Chocolate Mousse" (p. 225). And it was the first time I've gotten to use my double-boiler, so that's fun.
I over-beat my egg whites, which made this mousse a little grainy, but the flavor was good. I'd make it again but be a little bit more careful about my timing.
So, there we go. Four recipes out of Sarah Foster's book. Hopefully this energy will continue for the next few weeks.