Jun 24, 2008

Cafe Luna's Thai Peanut Sauce/Dressing

4" piece fresh ginger, cut into 1" pieces
6 cloves fresh garlic
2 jalapeno peppers, seeded
1 bunch cilantro, washed and cut into 2" chunks, stems and all
2 cups rice wine vinegar
2 tsp red chile flakes
½ cup sugar
½ cup honey, warmed in microwave for 1 minute
1 cup sesame oil
1/2 cup soy sauce
1 TB granulated garlic
1 cup peanut butter, warmed up in microwave
canola/olive oil to finish

1. In blender, add vinegar, soy sauce, ginger, garlic, jalapeno, and sugar and blend until smooth.
2. In batches, add cilantro unitl smooth.
3. Add granulated garlic, chile flakes, honey, and slowly drizzle in sesame oil.
4. Slowly drizzle in canola/olive oil until emulsified and smooth.
5. Adjust seasonings and refrigerate.

This dressing will last a month or more in the refrigerated.

Uses: Try this on grilled chicken, grilled pork, lamb, or beef, brushing on last 3-4 minutes of grill time..

And/Or: Saute chunks of boneless chicken with minced onions and vegetables, add a cup of sauce per three cups of chicken/vegetables, and a dash of half and half or coconut mild to thin out. Simmer till meat is cooked. Serve with a good rice pilaf or Basmati.

And/Or: This makes a great “Chinese Chicken Salad” dressing. Mix shredded cabbage, carrots, bean sprouts, cooked noodles, poached chicken, peanuts and minced cilantro together then toss enough of this sauce to coat. Serve with toasted peanuts on top.

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