The Tattered Cover Book Store is settling in nicely at its new digs on East Colfax Avenue, between Columbine and Elizabeth streets, but we kind of miss The Fourth Story. Though the book closed on the restaurant well before the books were carted away from the old Cherry Creek store, a little taste of one of Denver’s favorite dining rooms is still available through “The Best of the Seasoned Chef,” a collection of recipes from the city’s top chefs and instructors at The Seasoned Chef Cooking School. The cookbook, assembled by school director Susan Stevens, is available at seasonedchef.com.
Ginger Marinated Beef Skewers with Spicy Peanut Dipping Sauce
This recipe from The Fourth Story makes enough to cover the appetizer course of a good-sized cocktail party, so do yourself a favor and splurge on skewers already loaded with beef. We found them at Wild Oats, but other grocery stores stock them through the barbecue season too.
Ingredients
- 4 pounds top sirloin, thinly sliced and threaded onto skewers
Marinade
- 6 tablespoons soy sauce
- 6 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 4 tablespoons grated fresh ginger
- 2 tablespoons chopped garlic
Spicy peanut dipping sauce
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped garlic
- 2 tablespoons crushed red chile flakes
- 1 bunch green onions, thinly sliced
- 1 pound blanched, unsalted peanuts
- 1/4 cup soy sauce
- 1 tablespoon chopped cilantro
- Salt and freshly ground black pepper to taste
Directions
Combine marinade ingredients and spread evenly over beef skewers. Marinate in refrigerator at least two hours. Heat olive and sesame oils in a saucepan. Add ginger, garlic and green onions and cook, covered, over low heat for 30 seconds. Add the crushed red chiles and cook 30 seconds more (make sure heat is on very low as chile flakes can burn easily.) Add peanuts and soy sauce. Add just enough water to cover the peanuts. Bring to a boil and then reduce heat to a simmer for 30 minutes. Remove from heat and cool slightly. Puree in batches in a blender until smooth. Stir in chopped cilantro, and season with salt and pepper to taste. Grill the sirloin skewers. Serve with dipping sauce. Serves 16.
