Jean....Your Peanut Sauce Recipe - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Jean....Your Peanut Sauce Recipe (/showthread.php?tid=48465)

Jean....Your Peanut Sauce Recipe - bjcotton - 01-29-2008 Would you post "your" Peanut sauce recipe please. Marilee is especially fond of it and her favorite brand is no longer sold here. Re: Jean....Your Peanut Sauce Recipe - esgunn - 01-29-2008 Ooooh, yes please. I love peanut sauce too. While I liked the last one - what was that with? Oh, not the chicken wraps - haven't made that yet - but the asian chicken with peanut sauce and noodles. It was very tasty - but always on the lookout for a great one! Re: Jean....Your Peanut Sauce Recipe - Gourmet_Mom - 01-29-2008 Even thought I'm new to this, I found the peanut sauce with the wraps VERY good and hubby pretty much finished it up with a spoon. If you've got something better, I need it! Pretty please... Re: Jean....Your Peanut Sauce Recipe - labradors - 01-30-2008 Daphne, Peanut sauces vary quite a bit. Although I, too, enjoyed the sauce for the wraps, the sauce in the following recipe is simpler, and has a completely different character. I love it, have made it for years, and will throw it together at the drop of a hat. In fact, I think I just saw someone drop a hat. Szechuan Chicken Ana Ingredients: 1 1/2 Lbs Boneless, skinless chicken breasts To cook chicken: 2 Cups Water 1 Tsp Ginger 1 Green onion, finely chopped 1 Tbsp Dry sherry 1/2 Tsp Sugar 1/2 Tsp Salt Sauce: 2 1/2 Tbsp Peanut butter 1 Tbsp Olive oil 1 Tbsp Dried cilantro (or us 2 Tbsp fresh) 2 Tbsp Sugar 1/2 Tsp Cayenne pepper (more if you like it hotter) 2 Tsp White vinegar 1/2 Tsp Sesame oil 1 Green onion, finely chopped Instructions: For chicken: Cut each chicken breast into thirds. Put chicken and the "to cook chicken" ingredients in a 3 quart saucepan. Bring to a boil, and reduce heat. Simmer, covered for 20 minutes or until chicken is no longer pink inside. For sauce: In a small mixing bowl, mix peanut butter & oil until thoroughly combined. Add rest of ingredients, mix well and set aside. Assembly: When chicken is cooked, drain, then pull chicken into small pieces. Pour sauce over chicken & mix well. Serve with Pad Thai (Thai, flat rice noodles) (Bahn Pho). Serves 3 Re: Jean....Your Peanut Sauce Recipe - cjs - 01-30-2008 Well, really, I lied... I have two that are my favorites and I just go back and forth between them. Lamb Chops with Spicy Thai Peanut Sauce 2 large garlic cloves 1/3 cup cilantro leaves 1/3 cup unsalted natural peanut butter 2 tablespoons peanut oil 2 tablespoons ketchup 1 tablespoon Thai green curry paste 1 tablespoon fresh lime juice 1 tablespoon Asian fish sauce 1 tablespoon soy sauce 1 teaspoon sugar Eight 1-inch-thick loin lamb chops (about 2 pounds) 1. In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the lamb chops. 2. In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable. 3. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side. Description: "these chops are great with Martin Yan's Spicy Coleslaw" This one is the first peanut sauce I ever made a number of years ago and we loved the combination so much!! First time I’d made Satay also. SATAY WITH PEANUT SAUCE Recipe By :Ethnic Food of Hawaii (Nonie Parker's book) Serving Size : 6 1 pound beef, pork, or chicken -- thinly sliced into 1/2" X 2" strips MARINADE: 2 cloves garlic -- minced 1/2 onion -- chopped 1 T. brown sugar 1 lime -- juiced 1 T. fish sauce -- (nam pla) 1 T. vegetable oil SAUCE: 1/2 cup peanut butter -- crunchy 1 onion -- finely chopped 1 cup coconut milk 1 T. brown sugar 1 T. Soy sauce 1 teaspoon cayenne 1 T. fish sauce -- (nam pla) 1 stalk lemon grass -- chopped Place marinade ingred. in a blender or food process & process till smooth. Thread the meat like a ribbon on 12" wooden skewers & place them in a shallow pan. Pour marinade over the meat & let stand for 1 hour, turning occasionally. Grill the meat over coals or under a broiler. In a saucepan, combine all the sauce ingred. & bring to a boil, stirring. Remove from heat & pour into bowls. Dip meat into saucepan or pour sauce over the skewers of meat. - - - - - - - - - - - - - - - - - - - Re: Jean....Your Peanut Sauce Recipe - esgunn - 01-30-2008 Thanks Jean - will have to try both! They look different one with curry one with coconut milk - but both look great. Re: Jean....Your Peanut Sauce Recipe - luvnit - 01-30-2008 Oh my these peanut recipes look and sound wonderful. I used to be in love with a peanut spinach curry from the Thai place down the street. Unfortunately we are a peanut free zone in this house due to severe allergies. I will have to try them with the Sunflower butter we use. It's pretty good, but I haven't experimented with recipes yet. Just the straight PB&J sandwiches. I think this has inspired me. We really miss the peanut thing. Re: Jean....Your Peanut Sauce Recipe - Gourmet_Mom - 01-30-2008 Yummy! Thanks you two. We'll experiment with all three. I have a good Satay, so I'll have to compare. Mine's made with a ponzu sauce. Re: Jean....Your Peanut Sauce Recipe - cjs - 08-31-2010 Oh my, anon was looking at this thread - it has been soooooo long since I've had one of these. I might have to splurge one night soon. Re: Jean....Your Peanut Sauce Recipe - Mare749 - 08-31-2010 Sure wish anon had a name. Anyway, glad they brought it up. Never did try labs recipe, so just might have to be making that one soon.