CITY Issue 57

CITY LIFE / FAST FOOD TAKING A STAB At your next summer barbecue, keep the steaks in the fridge, and get the grill going with these these light and delicious satays. Just watch where you point those skewers. Recipes by Jean-Georges Vongerichten Wb hen most mericans fire up the grill each summer — whethe fo Fou th of July festivities, backya d ba becues, o a picnic at the beach — the inevitable ﬁ st inclination is to think big. s in, big steaks, big ibs, big bu ge s. But big is just a synig. onym fo messy, so when ente taining this season, think about you guests’ comfo t levels and fashion ensembles as well as thei appetites. These g illed skewe s a e quick and easy, and since they’ e small enough to eat with one hand, ideal fo a c owded get togethe . Just be su e to make mo e than you need — they’ e bound to go fast. nd don’t fo get the dipping sauce, which pai s pe fectly with all of these satays (yes, even the st awbe y-ma shmallow ones). Place small bowls of the sauce st ategically a ound you pa ty a ea, and you’ e f iends will go home full and with thei favo ite new shi t still spotless. FOR THE SHRIMP 4 16/20 count shrimp, peeled and deveined 2 slices smoked bacon cut in half lengthwise ½ tsp. fresh thyme, picked 1 orange, zest grated with a microplane 4 skewers, soaked overnight in cold water Salt and cayenne pepper as needed Olive oil Arrange bacon side by side on a cutting board. Sprinkle with thyme and then the orange zest. Place each shrimp on the bottom of each slice of bacon and roll the bacon tightly around the shrimp. Insert a skewer through the shrimp. As needed, season gently with salt and cayenne and brush with olive oil. Grill on a preheated grill that has been lightly brushed with vegetable oil, until shrimp is cooked and bacon is crispy. FOR THE CHICKEN AND PEPPER 8 one-inch cubes of skinless, boneless chicken breast 8 one-inch squares of red bell pepper, seeded 4 skewers, soaked overnight in cold water Salt and ground white pepper as needed Olive oil Skewer the bell pepper pushing towards the bottom, then skewer a piece of chicken, then pepper,and then chicken. Be sure there is not much skewer left sticking out at the tip or it will burn while cooking. As needed, season with salt and white pepper and brush with olive oil. Grill on preheated grill that has been lightly brushed with vegetable oil until chicken is cooked. FOR THE SUGAR SNAP/ASPARAGUS SKEWERS 4 pieces of jumbo asparagus, bottom third removed, peeled and barely blanched; cut in two-inch bias cuts to obtain 4 pieces 8 small sugar snap peas, strings removed, ends trimmed, barely blanched 4 skewers, soaked overnight in cold water Salt and pepper Olive oil Skewer the vegetables in this order: center-cut asparagus, sugar snap, asparagus tip, sugar snap. As needed, season gently with salt and pepper and drizzle with olive oil. Grill on a hot grill to char on both sides and heat through. Serve immediately. FOR THE STRAWBERRY-MARSHMALLOW SKEWERS 4 ripe strawberries, stemmed 4 vanilla marshmallows 4 skewers, soaked overnight in cold water Skewer the marshmallow, then the strawberry. Grill on a hot grill that has been brushed with vegetable oil until strawberry is tender and marshmallow is nicely charred. FOR THE DIPPING SAUCE: ½ cup fresh lime juice ½ cup water 2 Tbsp. sugar ¼ tsp. salt ⁄ tsp. dried thai chili, ground ﬁne ⁄ tsp. black peppercorn, ground ﬁne Dissolve sugar and salt in lime juice, then add remaining ingredients. Mix. PHOTOGRAPHY BY ROBERTO D'ADDONA CITY TY 37

Table of Contents Feed for the Digital Edition of CITY Issue 57

City Issue 57 Contents Letter from City Our Friends Action Wanted City Moment Temporary Contemporary In Rouge Fast Food The Amused Bouche How We Live/The Kitchen Taste Test Dessert Wine Going Local Expert Opinion Travel Employees Only Summer Showers Wild Things Be There at 10 P.M. Sharp If... Where To Buy It Icon

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