Entree w/ Peanut butter needed
- free sample addict aka Tracy L Jan 25, 2007 08:45 PM
I need an entree for a work potluck featuring peanut butter. Boss is doing a satay style peanut dip, so curry and coconut milk are out and other people have signed up for noodles/pasta. My coworkers are adventurous eaters and a very nice group of people. I'd like to make something nice to show how much I like them.
Bring the salad and tortillas separately and let everyone make their own wraps.
Ginger-Peanut Chicken-Salad Wraps
• 1 teaspoon olive oil
• 6 (4-ounce) skinned, boned chicken breast halves
• 1 cup chopped seeded peeled cucumber
• 3/4 cup chopped red bell pepper
• 1-1/2 tablespoons sugar
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 garlic clove, crushed
• 1/4 cup creamy peanut butter
• 2 tablespoons water
• 3 tablespoons chopped fresh cilantro
• 8 (8-inch) fat-free flour tortillas
• 4 cups chopped romaine lettuce
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
2. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up. Yield: 8 servings (serving size: 1 wrap).
First thought was the satay sauce, but obviously that's been taken.
Other recipe for peanut butter is to mix it with soy sauce, rice wine vinegar, honey and a little five spice powder to make an Asian dressing for a nice salad with chicken, butter lettuce and carrots. Use the chunky peanut butter, ideally old fashioned style that doesn't have the sugar added (or use the sweetened variety and just skip the honey). Same dressing works with seafood. Toss in a few fried won ton skins just before serving.
I like a slow cooker thing using B/S chicken parts (I use breasts and thighs) PB, OJ and soy sauce, basically dumped together and cooked on low 6-8 hours, depending on how much you need and served with/over rice or noodles. It's roughly 1/3 C PB, 2T soy sauce and 3T OJ to each 3# chicken. You can heat/spice it up any way you want...
I haven't tried it but it sounds like a cowboy version of satay.
Tuck's Peanut Butter Steak
Source: The Daytona Journal Online - Lifestyle/Food
Forrest Tucker starred as Sgt. Morgan O'Rourke on the 1960s TV western comedy "F Troop." A few of his many Western films are "The Westerner," "Pony Express," "Chisum," "Coroner Creek" and "Cat Ballou." From "The All-American Cowboy Grill."
Adolph's meat tenderizer, optional
Creamy peanut butter
Prepare grill for direct-heat cooking. Rub both sides of steaks (best cut to use is Spencer or rib-eye) with Adolph's tenderizer (or Accent), if desired, and freshly ground black pepper. Splash both sides with 3-4 drops of Liquid Smoke and Worcestershire sauce. Rub each steak all over with about 1 tablespoon creamy peanut butter. Grill about 5 to 8 minutes on each side over hot coals or flame for medium-rare to medium.
You could also do an African stew. Here's one from the Congo Cookbook:
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan Africa. The Western African style is usually more elaborate, with more ingredients and garnishes.
What you need
one or two sweet potatoes, or a similar amount of yams, peeled and cut into cubes (optional)
peanut oil (or other cooking oil)
one or two chickens, cut into large bite-sized pieces (you can also use equal parts chicken and beef or stew meat)
salt (to taste)
black pepper (to taste)
chicken broth or stock (optional)
two or three tomatoes, chopped (or canned tomaoes, or tomato sauce or tomato paste)
one or two onions, chopped very fine
one clove garlic, minced (optional)
one or two hot chile peppers, chopped (optional)
one-half teaspoon ground ginger or coriander
pinch of thyme or a bay leaf
one-quarter cup dried shrimp or dried prawns (optional)
one medium eggplant (aubergine, or guinea squash) or a dozen okra, or canned beans, or canned corn (optional)
sweet green pepper (or bell pepper), chopped (optional)
squash, chopped (optional)
one cup peanut butter (preferably natural and unsweetened) -- or make your own peanut paste by roasting peanuts, removing the shells and skins, and grinding, mashing, or mincing them, then simmer them in a saucepan with a cup of water
What you do
If using sweet potatoes or yams:
Boil or steam them until they begin to become tender.
In a large pot or dutch oven fry the meat in hot oil, until browned. Add salt and pepper. Reduce heat, add a cup of water or chicken broth and simmer.
Heat oil in a skillet. Fry the tomatoes, onions, garlic, chile peppers over high heat. Add spices. Add the optional vegetables, sweet potatoes or yams, and/or dried shrimp or prawns. Reduce heat and stir in peanut butter and a bit of water or broth. Stir until smooth.
Add the tomato-onion-peanut mixture to the simmering meat. Stir throughly and continue to simmer until the meat is cooked and the vegetables are tender.
Serve with boiled Rice and as many garnishes as possible:
hard-boiled eggs, peeled (everyone must have a hard-boiled egg); these are sometimes added to the pot and cooked with the stew a few minutes before serving
sliced boiled yam or sweet potato
breadcrumbs or croutons
sliced fruit: such as banana, mango, orange, papaya, pineapple, etc.
sliced onion: raw or fried
African Hot Sauce
salt, black pepper, red pepper
I make a veggie version using chickpeas.
In Jean Paré's "Company's Coming" vegetarian book, there's a recipe for a rice casserole that uses a fair amount of PB. It's basically medium-grain rice cooked with onions, peas, carrots, rutabaga, tomatoes, and PB. You add mediterranean seasonings, which is what makes this recipe stand out.
re: Sam Fujisaka
Thanks for the info, but those Bambarra groundnuts might be kinda tricky to find in US stores. I assume peanuts make an acceptable substitute, especially if the congo cookbook calls for them. There really are some great recipes in there, and they are specific about which regions of Africa they come from, as opposed to some cookbooks that just lump the whole continent together.
I recently added this soup to my repetoire, using just this reecipe! (I really like that congo cookbook website...)
The SO loves it.I made it the last two Sundays; pot #2 is simmering right now...I've done the veggie versions, but added some "Tastes like Chicken" boullion, some fish sauce(didn't have any dried shrimp), doubled the spices, added cilantro persto and lots of cumin.
I think the peanut butter amount is a little high, 2/3 cup is better. I used a 13 oz. packets of diced tomatoes, 2 onions, some fresh ginger, about 3 or 4 garlic cloves, 2 yams, a rutabaga, an eggplant, 3 carrots, and a pound of green beans. Last time I used okra, thios time I didn't have any.
It's open to all kinds of veggies; use what you have. It's a very user-friendly, cabinet cleaning kind of recipe. Since I eat fish, I'm trying to find a version using fish, which a Ghanian once mention to me (in fact, I started cooking it after I watched the Tony Bourdain episode on Ghana). I',m wondering if using soaked salt-cod would give me tasty fish, well seasoned soup, and take the place of the dried shrimps, as well.I really loved the texture of the eggplant when it cooked down.
Thanks for this post. A friend is doing an African themed dinner, and I have prepared a version of this for the feast.
I found another recipe on line that was similar and (as usual) I made some changes because I am unable ever to follow a recipe exactly. I used ground dried shrimp (available in Mexican markets) as well as a few dried anchovies to produce the fishy funkiness that complements the pb and chicken flavors. Went with sweet potato and okra just to emphasize the Africanness of the dish. But it was this post that gave me the original idea. The overall result (pardon me for bragging on my own cooking) is remarkably good, but not like anything else I've ever prpared (or eaten).Thanks again!
Link to other recipe: