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Warm Thai Peanuts

Warm Thai Peanuts

Nov 3, 2014 | Appetizers & Bar Bites, Client Recipes, Culinary Gifts, Gifts, Recipes

Warm Thai Peanuts on square white tray

The perfect balance of sweet and heat.  These nuts incorporate the sassy tastes and bold aromatics of Thai cuisine.

Ingredients

  • 8 cups of raw peanuts
  • 1 Tablespoon olive oil
  • 3 shallots, peeled and sliced thinly crosswise into rings
  • 3 cloves of garlic, peeled and slivered lengthwise
  • 6 kaffir lime leaves, broken into small pieces
  • 2 teaspoons red pepper flakes
  • 2 Tablespoons butter, melted
  • 2 Tablespoons fresh lime juice
  • Zest of two limes
  • 2 Tablespoons brown sugar
  • 1 Tablespoon plus 2 teaspoons kosher salt

Directions

 Preheat oven to 350o F.

Spread peanuts on two half-sheet pans and roast for 25 minutes, shaking the pans and rotating about half way through.

Meanwhile, heat olive oil over medium-high heat.  Sauté shallots and garlic until golden and slightly crispy, about 8-10 minutes.  Add the lime leaves and red pepper flakes, and cook an additional two minutes, stirring. Transfer to a paper towel and cool until crispy.

When peanuts are golden, transfer to a mixing bowl to cool slightly.  If desired, rub between two cloth towels to remove skins.

In a small bowl, stir together the butter, lime juice and zest, brown sugar and salt.  Drizzle over the peanuts.  Stir in the crispy shallot/garlic mixture.  Serve warm.

The nuts can be warmed again in a 300o F oven for 10 minutes.

Makes 8 cups

Asian Marinated Beef with Peanut Dipping Sauce

Asian Marinated Beef with Peanut Dipping Sauce

Nov 3, 2014 | Appetizers & Bar Bites, Client Recipes, Dressings & Sauces, Marinades, Recipes

Thai beef satay on mango salsa bed with peanut dipping sauce on black plate

This spin on a Beef Satay incorporates a marinade and a dipping sauce that both can be used in a myriad of ways.  Use the marinade on pork, chicken or even fish and dip away in the peanut sauce with vegetables, eggrolls and dumplings, or use as a dressing on Chinese chicken salad.

Ingredients

Marinade

  • 1/4 cup grated ginger
  • 8 cloves garlic, minced
  • 2 Tablespoons hoisin
  • 2 Tablespoons black bean garlic paste
  • 1/4 cup soy sauce
  • 2 Tablespoons molasses
  • 1/2 teaspoon ground pepper
  • 1/2 cup sesame oil
  • 1/4 cup chopped cilantro
  • 1 pound beef tenderloin, trimmed

Dipping Sauce

  • 14 ounce can coconut milk
  • 1 cup roasted peanuts, coarsely chopped
  • 1/4 cup lime juice
  • 2 teaspoons minced shallots
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili garlic paste (sambal oelek)
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1 Tablespoon chopped cilantro

Directions

Make the marinade: Combine all marinade ingredients and marinate beef for one hour or overnight in a non-reactive pan, covered, in the refrigerator.

Make the dipping sauce: Heat coconut milk in a saucepan until reduced by half.  Transfer to a mixing bowl and whisk together with remaining ingredients.  Store in the refrigerator.

Remove meat from marinade and pat dry.  Sear in 1 teaspoon sesame oil in a hot sauté pan until well browned.  Transfer to a roasting pan and roast in a 450oF oven until desired doneness, about 15 minutes more for medium rare.  Remove from the oven and let rest 10 minutes.  Carve into thin slices and thread onto skewers.

To serve, fan out the skewers on a serving tray atop a bed of red & yellow diced peppers and sliced scallions. Accompany with a bowl of dipping sauce.

Serves 6-8, as an appetizer