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What to do with really hot peanut butter?

junescook Jan 3, 2010 02:01 PM

My wife loves peanut butter, so for her birthday I thought it would be fun to give her a six pack of the stuff from Peanut Butter & Co. in NY. Well, we've worked our way through the raisin, the crunchy, the dark chocolate, etc. (most very sweet by the way), and are now left with the orange tinted one called "The Heat Is On." The stuff is so heat forward that any peanut taste is masked; it is just plain HOT.

Have any of you had some experience with this stuff, and if so, what did you do with it?

  1. j
    jaykayen Jan 3, 2010 02:19 PM

    Sounds like it'd be great in Thai food.

    3 Replies
    1. re: jaykayen
      v
      Val Jan 3, 2010 02:40 PM

      Yep, I thought of sesame noodles right away...recipe usually uses peanut butter and red pepper flakes among the sauce ingredients, that I've seen, anyway.

      1. re: Val
        maria lorraine Jan 3, 2010 05:51 PM

        Second or Third this -- sesame noodles. It'll be great. Just leave out the chili or chili oil in the recipe. Or use it in Satay. Lots of Thai and Indonesian dishes will work.

        1. re: maria lorraine
          alanbarnes Jan 3, 2010 06:48 PM

          +1 on the satay dipping sauce. Thin the peanut butter with a little fish sauce and lime juice, add some garlic, and you're good to go.

    2. r
      Rasam Jan 3, 2010 02:23 PM

      I think you can easily use the hot PB for things like satay, or West African peanut stew, or any other savoury PB application.

      There are several Indian dishes that call for some ground up peanuts, so you could use this instead and use less red pepper.
      Maybe some Thai, Burmese, Lao, Indonesian, dishes also?

      Or 'cut' it with regular peanut butter and then proceed as usual ... ?

      1 Reply
      1. re: Rasam
        y
        yummyrice Jan 4, 2010 12:09 AM

        Authentic Lao cuisine and Thai cuisine don't really use or have anything like peanut sauce or peanut butter. I believe peanut sauce is more of a Malaysian or Indonesian thing. However, I do realize that many Asian restaurants in the U.S. that serve satay will typically serve it with peanut sauce since Americans seem to enjoy it.

        However, I have used peanut butter in Lao sukiyaki sauce. I think it works in Thai sukiyaki sauce as well.

      2. BeeZee Jan 3, 2010 04:22 PM

        Saw an episode of Iron Chef America where the challenge ingredient was peanuts...Bobby Flay made a barbeque sauce that was highly praised.

        1. BigSal Jan 3, 2010 05:27 PM

          You could try Banbanji Chicken http://tokyostation-yukari.blogspot.c... (from Yukari's blog). Because your peanut butter is spicy, I would omit the rayu sauce or use less. This peanutty sauce is addictive and great with chicken.

          1 Reply
          1. re: BigSal
            kubasd Jan 3, 2010 06:54 PM

            i was on her blog yesterday, definitely liked it! I second the recommendation for this sauce, I made a version of it today (using the ingredients i could get)

          2. shaogo Jan 3, 2010 05:32 PM

            Thin 1/4 cup of the peanut butter with a tbs. of rice vinegar, a tbs. of olive oil, a tsp. of sugar, and a tsp. of soy sauce. Add pressed garlic (a clove or so) and a little white pepper. Marinate shrimp in this mixture for a couple of hours and then grill.

            3 Replies
            1. re: shaogo
              buttertart Jan 5, 2010 08:40 AM

              Or toss shredded cooked poultry in your sauce and serve it over watercress, thinly sliced cucumber, or other salad greens. Close to guai wei ji (strange-flavor chicken) and mighty tasty.

              1. re: buttertart
                alkapal Jan 6, 2010 03:56 AM

                shaogo and butter tart, your ideas here are very appetizing! now i have to make some hot peanut butter just to use it like you suggest. ;-).

                1. re: alkapal
                  buttertart Jan 6, 2010 05:37 AM

                  You can do mine with regular, just add some hot oil (the Chinese kind) or other hot sauce you like to taste. I'm sure you have plenty of kinds on hand to choose from (I've lost count, current favorite hot sauce qua hot sauce - Tabasco-ish - is a Filipino one, Mama Sita's Labuyo pepper sauce. Hot and very flavorful).

            2. coastie Jan 3, 2010 07:35 PM

              First my thoughts went were everyones did - use it in asian sauces etc.
              Then I thought about how good pepper jelly is with cream cheese. Maybe a sandwich of cream cheese, pnut butter and jelly...

              8 Replies
              1. re: coastie
                kubasd Jan 3, 2010 09:36 PM

                ooooh! or, because of the spiciness of the peanut butter you could use a sweet jelly! The thought of a raspberry jelly, cream cheese, and spicy peanut butter jelly sandwich makes me happy

                1. re: kubasd
                  Tripeler Jan 4, 2010 12:14 AM

                  Put it into Chile Con Carne, gradually in small amounts, but don't put in so much that the peanut flavor is obvious.

                  Personally, I would stuff some into a few celery stalks for a fun treat.

                2. re: coastie
                  shaogo Jan 4, 2010 02:32 PM

                  Like kubasd, I said "oooh!" when I saw your suggestion.

                  I swear I'm going to put some peanut butter in the Cuisinart tomorrow at work and drizzle in some red hot chili oil just to try this.

                  My proposed combination, on toast: hot pepper peanut butter, cream cheese and apple jelly. I may go hog wild and use orange marmalade.

                  1. re: shaogo
                    junescook Jan 4, 2010 05:59 PM

                    THE INGREDIENTS ON THE LABEL ARE: PEANUTS, CHILE POWDER, CAYENNE PEPPERS, CRUSHED RED PEPPERS,PAPRIKA, PALM FRUIT OIL, VINEGAR, SALT.

                    1. re: junescook
                      danhole Jan 6, 2010 11:04 AM

                      Egads! That is heat overkill! I agree with the posters that said to cut it with regular peanut butter, and then experiment with all the suggestions given.

                      1. re: danhole
                        a
                        aynrandgirl Jan 8, 2010 12:07 AM

                        Overkill? How much spicy food do you eat? I don't recall this stuff rating medium, let alone "really hot".

                        Really hot:
                        Silver Leaf Ghost Pepper Salsa
                        CaJohn's Sauce 10
                        El Yucateco XXX (black cap)
                        Csigi Salubrious Savina

                        1. re: aynrandgirl
                          danhole Jan 11, 2010 11:53 PM

                          aynrandgirl - I don't eat much spicy food at all! If I saw an ingredient list like the one above, I would avoid it. My stomach just can't handle too much heat. Used to be able to, but not anymore. But I know from past posts of yours, that you like it HOT! Your hot would kill my stomach - LOL! And my hot would be so mild for you!

                    2. re: shaogo
                      kubasd Jan 4, 2010 11:46 PM

                      for lunch I had a sandwich on toasted wheat using the hot pb, cream cheese, and apple butter (sweet to match with the spicy). I made a dipping sauce for my panfried tofu tonight using this peanut butter, rice wine vinegar, tamari,sesame oil, and some minced pickled ginger, delicious!! Already made for lunch tomorrow? the peanut butter on 12 grain bread with cream cheese and my seedless raspberry preserves. Can you tell i'm momentarily obsessed?

                  2. n
                    NE_Elaine Jan 4, 2010 03:06 AM

                    I wonder how that would taste in a spicy mole sauce - it would be interesting to try.

                    1 Reply
                    1. re: NE_Elaine
                      Tripeler Jan 4, 2010 05:49 AM

                      Good question, but I would be careful keep the peanut flavor in the background.
                      Hey, I wonder how this hot peanut butter would fare in a cocktail?

                    2. Cherylptw Jan 4, 2010 09:50 AM

                      I'd add it to peanut butter cookies, smoothies, creme brulee,I'd make peanut butter frosting for cakes and last year I made a peanut butter pastry cream for oatmeal crepes so that would be good in something similar. if you have an ice cream maker, you can make a delicious peanut butter ice cream

                      1. junescook Jan 4, 2010 10:28 AM

                        If this has any flavor at all -- beyond the heat -- it seems to be closer to mole than anything else. I think that the suggestions about chili and thai food might provide enogh other ingredients to counter some of the heat. If I were a real chocolate lover (or knew how) I might try making chocolate truffles with it. But all good ideas: countering with sweet, cutting with more regular pb, African, Asian dishes, etc. I am surprised that no one has eaten this specific product: Peanut Butter & Co., The Heat is On.

                        1 Reply
                        1. re: junescook
                          b
                          bakersdelight Jan 8, 2010 06:11 AM

                          make like Elvis! Slather some bread with honey, slice in some banana, and add as much of your Heat is On PB as you dare.

                        2. s
                          sweethaven Jan 5, 2010 08:42 AM

                          icebox cake-----layer graham crackers, peanut butter, nutella then vanilla ice cream. repeat thrice. freeze. enjoy:)

                          3 Replies
                          1. re: sweethaven
                            k
                            KTFoley Jan 5, 2010 11:46 AM

                            I'm trying to envision the Nutella & vanilla flavors alongside the chile pepper, red pepper, cayenne pepper & vinegar ingredients in that hot pb mix. Can you say a little bit more about what inspired that combo for you?

                            1. re: KTFoley
                              s
                              sweethaven Jan 6, 2010 08:11 AM

                              chocolate/vanilla and chili flavors are a very Mexican combination--sweet and spicy:)

                              1. re: sweethaven
                                k
                                KTFoley Jan 6, 2010 09:02 AM

                                Yes, the chocolate/chili combo is well-known -- as is the need to deftly balance those flavors. To my taste, this peanut butter sounds far too pepper-forward to go in that direction. But I get where you're trying to go, now. Thanks.

                          2. l
                            lgss Jan 5, 2010 02:32 PM

                            Haven't had it but consider serving it over steamed greens (collards or kale), perhaps adding more plain peanut butter. Serve with carbs, potatoes would be good.

                            1. s
                              sisterfunkhaus Jan 6, 2010 09:49 AM

                              You could do a sesame noodle dish with shredded carrot, garlic, juilienned English Cucumber, a squeeze of orange or lime juice, some of the peanut butter warmed to thin out, and a bit of soy. Toss it with noodles and chill.

                              It's probably not authentic to any cuisine, but it's darned tasty.

                              1 Reply
                              1. re: sisterfunkhaus
                                s
                                sisterfunkhaus Jan 6, 2010 02:27 PM

                                You could also toss cilantro in. I am one of the cilantro tastes like soap people, but if I ate it, i would put it in cold sesame noodle salad, of which I forgot to tell you to toss in some black sesame seeds.

                              2. Passadumkeg Jan 6, 2010 02:18 PM

                                I just made some "gado gado" white and sweet potato salad w/ green beans.
                                Mole?

                                1. junescook Jan 31, 2010 06:52 AM

                                  I found a really good pairing for it: sweet roasted red peppers> I made a wrap with chicken, roasted peppers, sprouts, mayo and the hot peanut butter. The sweetness of the peppers and their flavor allowed the flaver of both the peanuts and the spices to come out with no burn. Next I'm going to try a hummus using the peppers and the pb; be good for the game day.

                                  2 Replies
                                  1. re: junescook
                                    l
                                    lvanleer Jan 31, 2010 01:04 PM

                                    After reading this thread, I had to order some of the spicy peanut butter.....I used a little last night with some pineapple juice and teriyaki sauce to flavor some already roasted pork tenderloin...l let it marinate for a few hours in the refrigerator and then served the pork with penne pasta.....it was actually pretty good...not enough heat to cause a severe burn but enough of a flavor to ask what was that.....next time I think I'm going to add some shredded carrots and chopped peanuts to the dish and maybe some scallions.

                                    1. re: lvanleer
                                      junescook Jan 31, 2010 01:23 PM

                                      Hey, Ivanleer. So you came to the same conclusion, that this stuff does need something sweet to balance its heat and spice. By itself though, it does not lean toward Asian flavors. I guess it can go Asian, North African, Jamaican, etc. with whatever help you give it.

                                  2. l
                                    lgss Jan 31, 2010 03:05 PM

                                    My husband bought a jar of this but we haven't tried it yet. Will report here when and how we do.

                                    3 Replies
                                    1. re: lgss
                                      junescook Jan 31, 2010 04:47 PM

                                      We'll be intersted in his spin on it. Have you tasted it yet?

                                      1. re: junescook
                                        l
                                        lgss Feb 1, 2010 02:09 PM

                                        Not yet.

                                        1. re: lgss
                                          l
                                          lgss Feb 10, 2010 02:54 AM

                                          We had some by the spoonful the other day and last night had some mixed with onions and collard greens.

                                    2. junescook Feb 8, 2010 06:53 AM

                                      Yesterday I made a black bean dip with roasted red peppers, the peanut butter, a little lime juice and some cilantro. One of my part guests proclaimed it the best bean dip she had ever eaten.

                                      1. Passadumkeg Feb 8, 2010 07:40 AM

                                        Use the pb instead of tahini to make a spicy humus.

                                        1 Reply
                                        1. re: Passadumkeg
                                          b
                                          bakersdelight Feb 19, 2010 07:44 AM

                                          yum!!! that is brilliant--peanut butter humus! Gotta try that one of these days.

                                        2. l
                                          lgss Feb 19, 2010 04:29 PM

                                          Ok, my husband and I both ate some straight out of the jar on spoons...

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