Peanut Sauce

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
Peanut Sauce
Print Recipe
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
    Peanut Sauce
    Print Recipe
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
      2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
      Recipe Notes

      -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

      -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

      Spicy Miso Shrimp

      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
      Spicy Miso Shrimp
      Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
      Spicy Miso Shrimp
      Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      4-6 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
      2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
      3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
      Recipe Notes

      If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

      Tempura Asparagus with Soy Dipping Sauce


      Tempura Asparagus with Soy Dipping
      Print Recipe
        Servings Prep Time
        4-6 people 25 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4-6 people 25 minutes
        Cook Time
        20 minutes
        Tempura Asparagus with Soy Dipping
        Print Recipe
          Servings Prep Time
          4-6 people 25 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4-6 people 25 minutes
          Cook Time
          20 minutes
          Ingredients
          Soy Dipping Sauce
          Asparagus
          Servings: people
          Instructions
          Soy Dipping Sauce
          1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
          Asparagus
          1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
          2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
          3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
          4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
          5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

          Ahi Tuna with Edamame Wasabi Relish


          Ahi Tuna with Edamame Wasabi Relish
          Print Recipe
            Servings Prep Time
            4 people 20 minutes
            Cook Time Passive Time
            6-7 minutes 0-2 hours
            Servings Prep Time
            4 people 20 minutes
            Cook Time Passive Time
            6-7 minutes 0-2 hours
            Ahi Tuna with Edamame Wasabi Relish
            Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time Passive Time
              6-7 minutes 0-2 hours
              Servings Prep Time
              4 people 20 minutes
              Cook Time Passive Time
              6-7 minutes 0-2 hours
              Ingredients
              Edamame Wasabi Relish
              Ahi Tuna
              Servings: people
              Instructions
              Edamame Wasabi Relish
              1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
              Ahi Tuna
              1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
              2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
              Recipe Notes

              I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.

              Rusty Chicken


              Rusty Chicken
              Print Recipe
                Servings Prep Time
                4 people 15 minutes
                Cook Time Passive Time
                15 minutes 1 hour
                Servings Prep Time
                4 people 15 minutes
                Cook Time Passive Time
                15 minutes 1 hour
                Rusty Chicken
                Print Recipe
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time Passive Time
                  15 minutes 1 hour
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time Passive Time
                  15 minutes 1 hour
                  Ingredients
                  Servings: people
                  Instructions
                  1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
                  2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
                  3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
                  Recipe Notes

                  Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.