Thanks to chef, Christopher Covelli, I have a good and easy peanut butter sauce for dipping or a marinade. This sauce is is delicious brushed on grilled shrimp, pork or chicken.
Peanut Satay Sauce
Ingredients
1- 1/4 cups peanut butter
1/3 cup say sauce
3 tablespoons chili paste
3 tablespoons light brown sugar
4 fresh limes, juiced
2/3 cup Minn rice wine, warm
1/2 cup peanuts, finely chopped
10 sprigs fresh cilantro, minced
Method
Place all ingredients in a bowl and whisk until well combined.
Cover with plastic wrap and refrigerate for one hour.
It is as simple as that. I enjoy preparing grilled chicken satay with this sauce.
It is your choice whether to use standard or natural peanut butter. I find the results are about the same. Peanut butter is so versatile that your jar will not go to waste. Just grab a spoon and dig in like you did as a kid.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
