Hilltop Friday Dinner: An Asian-Thai Inspired Feast

 

Friday evening, and our third meal at Hilltop. This time it's our turn to create a culinary feast featuring my popular Grilled Asian-Style Chicken Thighs. A sensational marinade for poultry, this fragrant Asian-inspired recipe is perfect for satays, Cornish hen, chicken breasts or plump juicy thighs. With a sweet delicate flavour, the marinated chicken caramelizes beautifully on the grill, allowing the intoxicating character of the marinade to shine through. One of my favourite summer recipes, this Asian-Style chicken was delicious served grilled asparagus and my Thai Noodles Salad with Peanut Sesame Sauce. To start things off were Jean White's Reuben Spirals, a treasured recipe from a remarkable lady, followed by Guy's Gazpacho garnished with sliced scallions, for a fresh start to a hot and humid Canada Day Weekend.

Jean's Reuben Spirals as an appetizer

Baked spirals made with Dijon mustard, pastrami, Swiss cheese and topped with caraway seeds

Gazpacho topped with sliced scallions

Thai Noodle Salad with Sesame Peanut Sauce

My Grilled Asian-Style Chicken Thighs are one of my favourite summer recipes,

and are best when grilled on an outdoor BBQ

BBQ Asian-Style Chicken Thighs garnished with sliced lemon and home grown thyme 

with grilled local asparagus

Apple Caramel Pecan Pie from Eve’s Temptations in Toronto's St. Lawrence Market,

my favourite bakery in Toronto 

Slice of Apple Caramel Pecan Pie with Cory's whipped cream which he finessed 

with a wee bit of sugar and a splash of Grand Marnier

Thai Noodle Salad with Sesame Peanut Sauce

Serves 6

Recipe courtesy of MacKenzie Smith

For the Sesame Peanut Sauce:

1/4 cup soy sauce

1/4 cup sweet chili sauce

3 tbsp sesame oil

1/4 cup smooth peanut butter, or more to taste

2 tbsp rice vinegar

1 tbsp hot chili oil

4 cloves garlic, minced

1 lime, juiced

For the Thai Noodle Salad:

1 lb linguini 

1 red bell pepper, finely chopped

1 cup shredded carrots, finely chopped

1 bunch cilantro, finely chopped

1/2 cup scallions, finely chopped

1/2 medium red onion, finely chopped

Begin by preparing your noodles al dente according to the directions on the box. When the noodles are done, strain and rinse them with cold water. Meanwhile, whisk together the soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy. Let it rest.

Add the cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, scallions, and red onion. Pour the sauce on top and toss everything together until each noodle is coated. Serve immediately or put in the fridge until chilled.

Grilled Asian-Style Chicken Thighs
Serves 8

12 chicken thighs, bone-in and skin-on
5 tsp black pepper
5 tsp cumin
5 tsp ground coriander
3 tsp turmeric
4 tsp garlic, minced
5 tbsp white sugar
5 tbsp vegetable oil
5 tbsp soy 
5 tbsp lemon juice
5 tsp fish sauce

Trim the thighs of any excess fat then place into a large bowl with all the marinade ingredients. Cover and refrigerate at least 2 hours, or up to 48 hours. Preheat an outdoor BBQ to high and grill the chicken thighs skin side first for about 6-8 minutes depending on the size, then turn them over for another 6-8 minutes, or until cooked through and deep golden brown with nice grill marks. Serve immediately with your favourite side dishes.