THE Very Best Peanut Sauce

See the picture below? It's a simple photo of five basic ingredients, some (if not all) of which I bet you have in your pantry right now!

Okay, you may argue the red curry paste, but can I just tell you, I tried to find red curry paste at our local grocer for over two weeks and they were completely cleaned out? So there are a lot of people, somewhere in this community, with red curry paste in their pantry/fridge, but I digress.

These five simple simple ingredients are going to change your life. Trust me (unless you have a peanut allergy, in which case all bets are off). 

Photo courtesy of Lynne Cannon O'Connell. 

Those of you who have followed this blog for a while, know that every year or so, I wax poetic about peanut sauce. I love it. And, well, it's time has come!

We've received napa cabbage in a couple of our CSA shares this season and it pairs so incredibly well with the sauce, that I made it my mission to incorporate it into our dinner menu one night last week. 

I simply grilled some boneless, skinless chicken breast (which we bought through our chicken share at Square Roots Farm). Once it was cool enough to handle, I sliced it thinly and placed it on top of a bed of chopped napa cabbage that had been tossed with some shredded carrots and onion greens, also from Square Roots Farm (except for the carrots - it's not quite time for those yet).

Then I drizzled the room temperature peanut sauce on top (generously) and finished the plate off with a sprinkle of peanuts for some added crunch.

The sauce recipe, which came from Alice Currah's Savory Sweet Life cookbook, is really quite quick and easy to make. 

1 13.5 ounce can of coconut milk

1/4 cup creamy peanut butter (I add closer to a 1/2 cup or more)

1/4 cup firmly packed dark brown sugar

1 Tablespoon soy sauce (or Tamari if you're gluten free)

1 1/2 teaspoons red curry paste

Combine the coconut mile, peanut butter, brown sugar, soy sauce and red curry paste in a saucepan and cook over medium heat for 3 minutes stirring occasionally. 

NOTE: This sauce keeps well in the fridge for a couple of weeks, if it lasts that long. Use it over grilled meat, vegetables, steamed rice, your favorite pasta or eat it right off a spoon - it's THAT good! 

Buon Appetito!

PS - We drizzled this sauce on some sauteed chicken breast with snap peas served over rice a few nights later. DELICIOUS!

100 ways to serve Peanut Coconut Sauce

Our posts have been a wee bit scarce the past couple of weeks, but that doesn't mean we haven't been cooking!  I've got a few recipes I can't wait to share with you.  

Several weeks ago I posted this recipe for noodles with peanut sauce. Since then, this peanut sauce, which keeps well for a couple of weeks in the fridge, has joined the ketchup, mustard and mayo in the condiment shelf, so I thought I'd share some of the many ways we've been serving it up.

You've heard me wax poetic about Alice Currah's Savory Sweet Life Cookbook (which is the source of the aforementioned peanut sauce recipe).  She also has an AMAZING recipe for Thai Marinated Grilled Chicken Skewers (which sounded a lot like Chicken Satay to my undiscriminating palette).  One night I found myself with a pork shoulder steak on hand from Holiday Brook Farm.  SO, I whipped up a batch of Alice's marinade and poured it over the pork steak so it could 'do its thing' overnight.  We grilled the pork over indirect heat (lighting alternate burners on our gas grille and placing the meat over the unlit burner).  I served it with sauteed snow peas (also from Holiday Brook Farm) and Alice's Coconut Rice, which is out of this world (and also good with Peanut Coconut Sauce drizzled on top). 

Here's the recipe for the marinade, which I followed to a T.

1/4 cup soy (Okay, I told a little white lie above - I actually used Tamari to make this gluten free.) 
3 Tablespoons firmly packed dark brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons oil
1 Tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger 
1/2 teaspoon ground cardamom

Whisk all the marinade ingredients together in a bowl.  Pour over meat, covering it well.  Place in fridge (covered) to marinate for at least 1 hour or as long as overnight.

For the rice cook enough rice (I prefer jasmine rice here) to yield 4 cups.  As the rice is cooking, set a large, nonstick frying pan over medium heat.  Add 1 cup shredded, sweetened coconut and stir frequently until most of the flakes are aromatic, toasted and browned (3 to 4 minutes).  Immediately transfer the rice to a large bowl.  Add the warm rice to the bowl, and mix the rice and coconute continuously with a wooden spoon for 2 to 3 minutes, until the rice has change dcolor from white to light brown.

A week or so later, we were experiencing a wicked heat spell here in the northeast.  I couldn't bring myself to cook indoors and decided to put the leftover Peanut Coconut Sauce and Nappa Cabbage from our CSA share at Holiday Brook Farm to good use.  I chopped the cabbage and shredded a few carrots on top for a splash of color.  I grilled a couple of boneless chicken breasts and cut them into chunks, then tossed them into the cabbage/carrot mixture.  Added a few toasted, sliced almonds and some fried mung bean threads.  Poured some Peanut Coconut Sauce on top and voila - dinner was served!  Even my other half, who would normally balk at the idea of having salad for supper really enjoyed this! 

And finally, the recipe for which this sauce is intended.  Thai Marinated Grilled Chicken Skewers.

I again used the  marinade recipe above, but only had time to let the chicken 'soak' for an hour.  Then I grilled the chicken for 8 to 10 minutes turning the skewers over half-way through.  Serve with Coconut Rice and a salad - YUM!

I know I *promised* 100 ways to serve Peanut Coconut Sauce and I've only shared three, but honestly, there have probably been 97 additional servings right off the spoon.  This sauce is THAT good.  So do yourself a favor and try it soon!

Bon Appetit!

Napa Cabbage Salad

And here's a recipe that I made to take to the farm last night. We met another family of twins there and had a little picnic before picking up our share. Very fun! We still had half a head of Napa (Chinese) cabbage from the previous weeks' share, so I decided to throw together a quick Asian salad.


I followed this recipe pretty closely, so just follow the link if you're interested. I omitted the almonds due to food allergies, and didn't miss them. However, if you're not dealing with food allergies, I'd probably leave them in. I also ran short on sesame seeds, and again, it was fine with only about half the recipe amount although given the choice, I'd probably go with the original recipe quantities.

Long story short, the salad was outrageously good. Yum!

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Note from 2009: This is one of my favorite recipes from the 2008 CSA season. Mmmm! I just made it again this year with our first head of Napa Cabbage. It was just as good as I remembered!

Shrimp Egg Rolls and Scallops over Wilted Tatsoi

Shrimp Egg Rolls

Ingredients:

1 lb precooked shrimp, coarsely chopped
1/2 head Chinese cabbage, stems removed and leaves coarsely chopped (I probably should have used a whole head, especially since I have no idea what to do with the other half a head)
1/4 cup shredded carrots
1/4 cup diced water chestnuts
1 radish, cut into small papersticks (probably could have used 2 radishes...I wasn't sure how it would go but threw it in since I had it)
6 ounces baby bella mushrooms, finely diced
3 cloves garlic, finely diced
1 tsp sesame oil
2 tablespoons olive oil
Splash rice wine vinegar
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
Egg Roll wrappers (I used 12 egg roll wrappers...your mileage may vary depending on how stuffed you make your egg rolls)
Vegetable oil for frying

Directions:

Heat the sesame and olive oils in a large skillet over medium high heat (oil amounts are approximate). Saute garlic and mushrooms until slightly tender, about 2 minutes. Add the carrots, water chestnuts, and radish. Saute an additional 2 minutes. Add the Chinese cabbage, rice wine vinegar, soy sauce, and oyster sauce. Stir well until cabbage begins to wilt. Add the shrimp, stir well, then remove from the heat.

Once filling has cooled slightly, fill egg roll wrappers. If you don't know how to do that, no worries. The directions are on the package of egg roll wrappers.

Add about 1/4" oil to a skillet and heat over high heat until a wooden chopstick dipped into the oil causes bubbles to appear. Carefully add egg rolls (there will be spatters unless you're a far better egg roll roller than I am). Turn once the first side has browned. I find it best to use a spatula in one hand and a chopstick in the other to turn the egg rolls. When the other side has browned, remove to paper towel lined plate to drain.

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As if that wasn't enough, I also made:

Pan Seared Scallops over Wilted Tatsoi


The wilted tatsoi was really outstanding. I very loosely followed this recipe, except that I only used tatsoi rather than assorted Asian greens. Also, I only had seasoned rice vinegar (which they say specifically not to use), so I used it and omitted the sugar. I added some garlic, because, come on. How could you not use garlic in this? And I just eyeballed all the ingredient quantities since I wasn't using anywhere near the same quantity of greens. Anyway, it was delicious. I'm so glad we decided to try the tatsoi. We had a choice at our CSA of tatsoi or arugula, and I'm really happy we decide to go with the one we'd never heard of.

For the scallops I tried something a little different from my normal bread-and-fry-in-garlic-butter method I employ for most seafood. We had some lemon thyme that I didn't have any plans for, so I used that as my inspiration. I mean, it wasn't a big stretch to pair lemony flavors with seafood, but anyway :)

Ingredients:

1 lb sea scallops
1/2 teaspoon fresh lemon thyme
1 teaspoon lemon pepper
zest from 1/2 lemon
Oil for frying

Directions:

Rinse scallops in cold water and remove that little tough piece on the side. I don't know what it's called (anyone want to help me out?) It peels right off, though. Gently pat excess water off with paper towel.

Toss scallops with thyme, lemon pepper, and lemon zest until all scallops are lightly coated.

Add enough oil to thinly coat the bottom of a skillet. Heat over high heat. Add scallops (don't overcrowd...do it in two batches if your pan is small). When the bottom of the scallop is lightly seared, turn over and cook the other side until it's seared. I'm hesitant to give cook times as it really depends on the size of your scallops, but it's quick...1 or 2 minutes per side approximately.