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  • National Peanut Month - 2

    From Dave Drum@1:18/200 to All on Sunday, March 06, 2022 12:52:39
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stir-Fried Squid w/Peanuts & Chilies
    Categories: Oriental, Chilies, Seafood, Nuts
    Yield: 4 Servings

    1 lb Squid; cleaned Chinese-style
    - [See below. - S.C.]
    1/4 c Raw peanuts; rough chopped
    4 cl Garlic; minced
    1 (or more) fresh chilies;
    - chopped
    1 ts Cilantro; chopped (opt)
    2 ts Soy sauce
    1/4 c Chicken stock
    1 ts Cornstarch dissolved in
    1 tb Stock or water
    3 tb (to 4 tb) vegetable oil

    In traditional Chinese cooking, dishes which are part of a
    banquet-style meal usually contain about 1 pound of food.
    This dish will serve 4 if there are 3 other dishes besides
    soup; 6 if there are 6 other dishes, etc.

    Saute garlic and chile peppers in half the oil over low
    heat in a wok or heavy frying pan until garlic is lightly
    browned. Add peanuts for the last 30 seconds. Stir
    continuously.

    Remove ingredients from the pan, add more oil, if
    necessary, and the squid. Cook for 30 seconds. Return
    peanuts, garlic and chiles to pan. Immediately add all but
    1 Tb of the stock, soy sauce and cilantro.

    Continue stir-frying for another minute. Add cornstarch
    mixture. When sauce thickens, remove from heat and serve.

    [Score squid diagonally at three quarter inch intervals.
    Turn and repeat at right angles to original cuts. Don't
    cut all the way through the squid body. Cut each scored
    squid body into three or four pieces.

    When cooked, the squid will roll up and the crosshatching
    will catch and hold the sauce. It's much easier to do than
    to describe. S.C.]

    From "The International Squid Cookbook" by Isaac Cronin,
    Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

    Posted by Stephen Ceideberg; February 22 1993.

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  • From Dave Drum@1:3634/12 to All on Monday, March 27, 2023 09:47:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thai Fish w/Peanut Sauce
    Categories: Seafood, Vegetables, Sauces, Nuts
    Yield: 4 Servings

    2 ts Oil
    1 lb Frozen stir-fry vegetables
    1 md Bell pepper; cored, diced
    1 tb Oil
    4 (1/2") filets; barramundi or
    - basa
    4 tb Peanut sauce

    MMMMM------------------------PEANUT SAUCE-----------------------------
    1/2 c Creamy peanut butter
    3/4 c Coconut milk
    2 tb Thai red curry paste
    2 tb Apple cider vinegar
    1 tb Sugar; to taste
    2 tb Ground peanuts
    Salt

    MAKE THE PEANUT SAUCE: Add all the ingredients in the
    saucepan. Use a whisk to quickly whisk all the ingredients
    together before transferring to a stove top to heat up on
    low heat. Continue to whisk the peanut sauce until all
    ingredients are well-combined.

    As soon as the peanut sauce starts to simmer and bubble,
    turn off the heat. (If you like the sauce more watery, you
    may add a little water to dilute it during the cooking
    process.) Transfer off the heat and top with some ground
    peanut. The Thai peanut sauce is now ready. You can keep
    the left over in the fridge for a week without losing the
    fresh taste.

    In a 12" nonstick skillet, heat 2 teaspoons oil over high
    heat. Add the vegetables; cook 4 to 5 minutes, stirring
    frequently, until crisp-tender. Divide vegetables among 4
    dinner plates; cover to keep warm.

    Add 1 tablespoon oil to same skillet; reduce heat to
    medium-high. Add fish filets; cook 3 minutes. Turn fish;
    spoon and spread 1 tablespoon peanut sauce over each
    filet to cover. Cook about 4 minutes longer or until fish
    flakes easily with fork. Serve fish with vegetables.

    Makes 4 Servings

    Recipe from: http://www.bettycrocker.com

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