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It has been our pleasure to be the recipient of Aggressive Appliances’ excellent services as premier supplier of appliances.
In a complex business where there are subtle changes to pricing structure, product availability and moving lead times, communication is essential to our business. We are always kept well informed by Jerry and his staff. In addition, we appreciate the in depth training they have arranged for us. It has been a great help to have the ability to send our clients to a showroom with working kitchens. This goes far past the basic necessities and provides an excellent experience to assure both our success.
On a personal level, I have been happy to have made Jerry’s acquaintance. On occasion we have spent time together and I am pleased to say that Mr. Jaskot lives by the principles he espouses. He truly cares about his customers and his product. He will be successful in any endeavor because of his honesty and integrity and we look forward to being associated with him for as long as we are in business.
Philip Johnson, CKD
Kornerstone Kitchen and Bath, Inc.
Chicken Satay with Curry Cashew Dipping Sauce
2 lbs chicken tenderloins
salt and pepper
For Curry Cashew Sauce:
cup roasted cashews
1-1 tbsp Curry Spice Blend (we are using The Spice and Tea Exchange Malaysian Ginger Curry)
tsp kosher salt
about cup full fat coconut milk (depending on how thin you want your sauce)
-1 tsp (or more) Cayenne Fused Olive Oil (optional)
In a food processor, combine cashews and Malaysian Ginger Curry Spice Blend. Blend to a fine paste, then add coconut milk and blend to desired consistency. Taste for seasoning, and add salt and Cayenne Olive Oil to taste. Set aside.
Soak bamboo skewers in water for 30 minutes. Push chicken tenderloins onto bamboo skewers, and season with salt and pepper. Grill or broil for 3-4 minutes per side.
Can be served warm or cold, with dipping sauce on the side.