Bennigan's Bamboo Chicken and Shrimp Skewers

Ingredients
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds

for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar

for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper


Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Bennigan's Italian Meat Sauce and Marina Sauce

Italian Meat Sauce
1-1/2 pound Italian sausage
1/2 pound onions, diced
2 cups Marinara sauce (recipe follows)
1 cups grated Parmesan cheese


In medium saucepan, place onions and sausage. Cook over medium-high heat.
Stir continuously until sausage is cooked and completely broken up. Add
sauce, stir and allow mixture to come to a boil.

Remove from heat and pour into a mixing bowl. Stir in cheese and mix well.

Serve immediately.

Note: Sauce may be cooled down, then refrigerated to use later.

Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 oz. diced onions
1 tablespoon chopped garlic
6 lb. 4 oz. can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 3/4 teaspoon salt
1 whole bay leaf


In a large saucepan, heat oil over medium heat until hot. Add onions. Cook,
stirring frequently until onions become clear and limp, about 5 minutes. Add
garlic; cook 2 minutes, stirring. Add remaining ingredients, stir well.

Bring sauce to a boil, stirring occasionally. Reduce to low, simmer
uncovered for 30 minutes. Once cooked, remove the bay leaf.

Makes 3 quarts.