Bought some p'nut butter called "the heat is on" at the Peanut Butter & Co. in the Village last week

C

cynupstateny

Well-known member
Ingredients are peanuts, chili powder, cayenne peppers, crushed red pepper, paprika and several more but you get the idea. It's too hot to do p'nut butter cookies and too hot to eat in a sandwich...any suggestions?

 
Hey Cyn, How about Thai Noodles with Peanut Sauce?... I have a T&T

recipe for TOMATO OPEN SANDWICH WITH PEANUT BUTTER, which might work with this, depending on how hot the peanut butter is. The combo of tomato and peanut butter sounds weird and I tried it with trepidation, but it was great!
I also have a T&T recipe for "Thai-Style Pasta Salad" made with a dressing of peanut butter, red pepper flakes, lime juice, dark sesame oil, soy sauce, etc.
Let me know if you want me to post any of these.

 
Here ya go, Karen and Cyn: Thai-Style Pasta Salad

THAI-STYLE PASTA SALAD

DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 3 tsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.

Makes about 4 main dish servings or 6-8 side dish servings.

Adapted from The Vegetarian Times.

 
Cyn, I don't have a T&T for the Noodles With Peanut Sauce, but here's one from my files...

COLD NOODLE SALAD WITH PEANUT BUTTER DRESSING

1/2 pound spaghetti or angel hair pasta
1/2 cup creamy peanut butter
1/4 cup rice vinegar
2 tablespoons soy sauce
1 1/2 teaspoons chili-garlic sauce or a dash of hot pepper sauce
1 teaspoon sesame oil (optional)
1 tablespoon grated fresh ginger
1/2 teaspoon grated lime zest
1/2 teaspoon kosher salt
2/3 cup canola oil
1/2 cup fresh cilantro, roughly chopped (optional)
1/4 cup chopped scallions (optional)
1/4 cup salted peanuts, roughly chopped (optional)

Cook the pasta according to the package directions. Drain and rinse under cold running water. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.

Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours.

Tip: If you're in the mood for salad rather than pasta, toss the Peanut Butter Dressing with shredded cabbage or lettuce, carrots, and cooked chicken.

Yield: Makes 4 servings

From Real Simple Magazine

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1094077

 
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