posted by Saucy on Aug 11
This Thai Peanut Sauce is traditionally served as a dipping sauce with Chicken Satay (chicken that is grilled on a bamboo skewer). However, it works equally well as a dipping sauce or finishing sauce for shrimp, pork or beef.
When preparing the sauce do not use a freshly ground peanut butter. This will result in a sauce that is too oily. A creamy peanut butter works best. Garnish with some chopped roasted peanuts and some chopped green onions.
1 cup Creamy Peanut Butter
1 can (14.8-ounce size) Chicken Broth
1/4 cup Fresh Lime Juice
3 tablespoons Brown Sugar
2 1/2 tablespoons Soy Sauce
2 tablespoons Fresh Ginger, peeled and finely chopped
1/4 teaspoon Cayenne Pepper
Place peanut butter in saucepan over medium heat. Gradually mix in the chicken broth. Add remaining ingredients and stir over medium heat until smooth and thick, about 6 minutes. Makes 3 cups of sauce.
posted by Saucy on Jul 28
There was a beautiful summer day when I wanted to make a chimichurri for some flat iron steaks I had, but was missing some of the key ingredients (parsley & jalapeño) for a Classic Chimichurri. So I decided to experiment with the ingredients I had on hand. Instead of flat leaf parsley I used cilantro (one of my favorite herbs and a relative to parsley). To provide the heat and spice normally infused by the jalapeño, I added ancho chili powder and cayenne pepper. The result was a very flavorful sauce that we thoroughly enjoyed. The cilantro and fresh oregano work really well together, and the ancho chili powder and cayenne added just the right amount of bite. I both marinated the meat in the sauce and reserved some that was served with the steaks. This one has earned a place in my portfolio for entertaining.
3/4 cup Cilantro
1/4 cup fresh Oregano
1/8 cup fresh Basil
5-6 cloves of Garlic
1 tablespoon Ancho Chili Powder
1 tablespoon Kosher Salt
Pinch of Cayenne Pepper
Fresh Ground Black Pepper
1/3 cup Olive Oil
1/4 cup Sherry Vinegar
1 tablespoon Fresh Lime Juice
Combine all of the ingredients in a food processor and blend until smooth.
posted by Saucy on Jul 25
Red curry is a staple in the Thai household. This coconut based curry is bold and spicy, while hitting all of the taste areas of the pallet. Red is the most popular of the coconut based curries, but there are also green and yellow versions as well.
The curry sauce recipe below calls for several ingredients that can be found at asian markets or in the international section of some supermarkets (Thai red curry paste, unsweetened coconut milk & fish sauce). Our favorite store bought Thai red curry paste is Mae Ploy
brand. The red curry paste has a lot of heat to it, so you may want to start out with a little less and work your way up to 1/2 tablespoon. However, if you’re more adventurous and impervious to pain, you can use more!
2 tablespoons vegetable oil
1/2 tablespoon Thai red curry paste
1 14-ounce can unsweetened coconut milk
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
1 lime, juiced
2 tablespoons asian fish sauce
Heat vegetable oil in small sauce pan over medium heat. Add curry paste and stir for about 30 seconds until it gets aromatic. Add coconut milk slowly, stirring to incorporate. Add the chopped lemongrass, brown sugar, lime juice and fish sauce. Simmer to thicken and reduce the mixture, about 5-10 minutes.