All-Clad Sale - 50% OFF!  While supplies last...

Italian Chicken “Satay” with Roasted Red Pepper and Traditional Basil Pesto Dipping Sauce
Main Courses
Date: June 6, 2016

Yields:  24 to 48 servings, depending upon the size skewers 

  • ½ cup balsamic vinegar
  • 2 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • 2 tbsp. olive oil
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • Wooden Skewers-24 to 48 (6'' - 8'')
  • 2 lbs. boneless skinless chicken breasts
Preparation Steps:
  1. Combine and mix marinade ingredients.
  2. Cut chicken breasts across grain into ¼ inch strips.
  3. Marinade chicken strips for 4-12 hours in the fridge.
  4. Weave chicken strips onto skewers.
  5. Broil or grill for about 5 to 8 minutes; cooking time is going to be dependent upon the thickness of the chicken.
  6. Garnish with rosemary and fresh basil and serve warm or at room temperature.

       Roasted Red Pepper Dipping Sauce–


-½ cup jarred roasted red peppers, liquid drained
-1 cup mayonnaise
-1 TBS prepared horseradish
-2 TBS tomato paste
-1 TBS dry basil
-¼ tsp onion powder
-¼ tsp garlic powder
-¼ tsp black pepper
-¼ tsp sea salt
-⅛ tsp cayenne pepper
-¼ cup good-quality extra virgin olive oil


1) Place all ingredients in a food processor and puree until smooth, about 30-45 seconds.
Best served chilled.


              Yield: (About) 1 ½ Cups


       Traditional Basil Pesto


-3 cups packed fresh basil leaves
-4 cloves garlic
-¾ cup grated Parmigiano Reggiano cheese
-½ cup good quality extra olive oil
-¼ cup pine nuts



1)   Combine basil, garlic, and nuts in the bowl of a food processor or blender
2)   While the food processor is running, gradually add oil to achieve desired consistency
3)   Stop processor, remove top and add parmigiano reggiano cheese, and manually incorporate into the pesto mixture
3)   Remove to a small serving bowl; if pesto is too thick, add small amount of olive oil


              Yield: (About) 1 Cups

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”