Ignite Restaurant

We had a great time at Ignite in Manchester, NH. There was a show going on at the Palace Theatre, but we were seated in a reasonable amount of time (1/2 glass wine). Meanwhile we sat/stood at the bar. After being seated, we didn't have to clear our bar tab as the bartender became our server.

We started with the mussels special which was fabulous! A bit spicy and we fought over the bits of garlic and tomatoes to mop up with the garlic toasts.

I had an ostrich burger. The server recommended I go rare instead of my usual medium rare since ostrich cooks quickly. It was too red for me. I would do medium rare next time. They gave me a side salad instead of a starch.

My dining companion had the filet mignon. It was good. I'm used to that cut being seasoned. His needed a shake of salt. His garlic mashed potatoes were real and lovely. We ate it all.

Food: Quite good
Service: Excellent
Decor: Gorgeous
Prices: Fair value

Lemon Butter

This is my favorite butter to use for garlic bread. Use it on pasta vegetables, or fish for fabulous flavor. Tonight I'm putting it on top of tilapia.

Lemon Butter

1/2 cup butter

1 tablespoon lemon juice

1 clove of garlic, minced

1 teaspoon minced fresh parsley

Make it a meal: Serve atop cooked orzo with a side of steamed broccoli. Put the butter on the broccoli too!

Wine: Chardonnay

Easy Chicken Satay

I made this while in a pinch staying at my ski chalet. I had taken chicken out to cook, but night after night, my gorgeous husband took me out to eat. We were having guests the following night, so I decided to make a chicken appetizer with what few ingredients I keep at the Chardonnay Chalet. I whipped this together and it was a surprising hit! (photo by mtcarlson)

Easy Chicken Satay

2 tablespoons peanut butter

½ cup soy sauce

½ cup lime juice (which I keep around for mojitos)

1 tablespoon brown sugar

2 tablespoons chili powder

2 cloves garlic, chopped

1 teaspoon hot pepper sauce

1 lb. chicken cut up into bite-sized pieces

Whip the first seven ingredients in a pretty bowl.
Add the chicken and marinate at least 2 hours, but overnight is best.
Grill or sauté and serve with little toothpicks stuck in them.

Make it a meal: Serve ahead of Mountain Chili (see recipe) which will keep you warm at the ski chalet.

Wine: Gewürztraminer