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Posts Tagged ‘spicy peanut sauce’

crudities  with dip Instead of serving a tray of high-calorie appetizers at your next party, how about presenting a beautiful platter of fresh crudités? Boring, you say? Not if you serve the crudités with a variety of interesting dips! Don’t be fooled by the simple list of ingredients in the Herb Dip; the fresh herbs really shine in this easy and delicious recipe. Tempt your guests with the cooling flavor of lime juxtaposed against the heat of chilies in the Chili-Lime Sour Cream Dip. Last, but certainly not least, the Peanut Sauce is sure to be a crowd favorite – what’s not to like about peanut butter with a little attitude?

Herb Dip
Recipe by Ina Garten

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Makes 2 cups

Linnell’s Notes:
Due to the cream cheese, this recipe produces a thick dip. To further cut calories, you could experiment with low-fat versions of the cream cheese, sour cream and mayonnaise. For best flavor, though, you’re going to have to leave some fat in the recipe!

Chili-Lime Sour Cream Dip
Recipe from Better Homes and Garden

Ingredients:
One 16-ounce carton of sour cream
Two 7-ounce cans of diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 teaspoon mild or hot chili powder
2 teaspoons finely shredded lime peel
1/2 teaspoon salt
Bottled hot pepper sauce to taste

Directions:
In a large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight.

Makes 3¾ cups

Linnell’s Notes:
The level of preferred heat can be adjusted by increasing or decreasing the amounts of chili powder and hot pepper sauce. Also, the type of salsa you use, will affect the heat of the dip. Chilling the dip overnight allows the flavors to meld.

Peanut Sauce
Recipe originally from Sunset Hors D’oeuvres Cookbook

Ingredients:
1/3 cup crunchy peanut butter
3 tablespoons firmly packed brown sugar
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons chili sauce or ketchup
1/2 – 1 teaspoon soy sauce, to taste

Directions:
Mix ingredients until well-blended. Serve with raw vegetables (cucumber, jicama, bell pepper, carrot and celery)

Makes 3/4 cup

Linnell’s Notes:
After tasting this at one of her parties, I begged my friend Tina for this recipe. Because it’s a crowd-pleaser, I double or quadruple this recipe when I make it!

Enjoy!

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The directions state, “Let stand at room temperature for at least 4 hours before serving.” Yeah, right – like that’s going to happen! You will be hard-pressed to follow those directions after stirring the thick spicy sauce into the noodles. And after sprinkling fresh red peppers, carrots, green onions, cilantro leaves, and fragrant, toasted, sesame seeds over the saucy noodles, you’ll forget you even read the directions! This is a wonderful party dish because it can be made ahead and because it can be made to serve a few people or a crowd. For a fun presentation, serve the noodles in small Asian take-out cartons with a pair of disposable chopsticks tucked into each carton!

Bun Bun Noodles with Spicy Peanut Sauce
Recipe by Margaret S. Fox, former owner/chef of Cafe Beaujolais in Mendocino

Ingredients:
10-oz. dry pasta – spaghetti or angel hair
1/4 cup smooth peanut butter
3 tbsp. sugar
1/4 cup low-salt soy sauce
1 tsp. chile pepper flakes
3 tbsp. toasted sesame oil
1 tbsp. minced garlic
3 tbsp. corn oil

Garnishes: slivered carrots, green onions, red peppers, toasted sesame seeds, roasted peanuts, fresh cilantro

Directions:
1. Cook pasta in a large pot of boiling salted water until done, then drain and rinse with cold water until the noodles are cold. Let noodles drain for about 10 minutes.

2. Whisk together the rest of the ingredients until thoroughly blended. (You could heat the mixture very slightly to facilitate whisking, or set the bowl over the steam rising from the cooking pasta for a few minutes.)

3. Toss the noodles with the sauce. Let stand at room temperature for at least 4 hours before serving, or refrigerate and serve within 2 days. Always toss noodles before serving to distribute sauce evenly.

4. To serve, place a mound of noodles on plate and garnish with your choice of any or all of the pretty crunchy additions listed above.

Serves 4-6

Linnell’s Notes:
1. As the noodles and sauce sit, the flavors of the sauce meld together. Wait to adjust the seasonings until the noodles have sat in the sauce for quite awhile. I was tempted to add more pepper flakes, but was so glad I didn’t!

2. In the recipe Margaret S. Fox suggests using the least adulterated kind of peanut butter available.

3. I found it was not necessary to heat the sauce mixture in order to stir it.

4. If serving this as a main dish, protein in the form of shredded chicken or firm tofu could be added.

ENJOY!

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