Peanut Sauce

Peanut Sauce

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A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

 

Hello, peanut sauce lovers!!  You’ll love this simple and delicious Peanut Sauce recipe that takes no time at all to come together.  The wonderful flavour comes from a little red curry paste, coconut milk, garlic and ginger.  It’s so good, and you’ll want to enjoy it with so many things.

 

Whole peanuts fill a mason jar that is surrounded by ginger, curry paste, garlic, lime and coconut milk in preparation for Peanut Sauce.

 

How to enjoy this lovely Peanut Sauce….let me count the ways.

-toss with a noodle stir fry
-smother on cooked pork ribs and bake
-drizzle on shrimp tacos
-as a dip for summer rolls
-as a dip for pork, chicken or beef satay
-broiled on salmon fillets
-toss with chunks of chicken and serve over couscous
-tossed into a salad
-as a dip for vegetables

 

A spoon heavy with peanut sauce stands against a mason jar filled with 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.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Brent’s Best Margaritas

      Brent’s Best Margaritas

      Quality tequila matters according to my brother-in-law Brent, and so does zesting the limes over the pot to catch all the oils. This is the kind of margarita making details that make all the difference. He should know as he’s been mixing up margaritas for us, the family and friends for years. It’s something we all look forward to every summer.

      We all sit patiently under an umbrellaed table, just sheltered enough from the blazing mid-afternoon sun and can hear him juicing and mixing away through the screened patio door. We wait as patiently as we can and are awarded a puckering, yet refreshing blast of lime margarita. They’re fantastic, and as you will see in the recipe, they can be served up 3 different ways. Brent was gracious enough to part with his recipe and I’ve kept it very close to his original because it’s hard to mess with a drink that’s already so darn good.

      As luck would have it, my husband was in Arizona this spring and was able to buy me a bottle of Patron at a very good price, so I was able to keep to true to quality ingredients. It comes through in the taste, as does the fresh lime juice and zest. So cheers to my brother-in-law Brent for his wonderful recipe, his gracious nature to mix and pour for us and the smiles this fantastic margarita brings to all our faces.

       

      Other great summer beverages!

      Zesty Michelada

      Apple Lime Slush

      Raspberry Vodka Lemonade

       

      Brent's Best Margaritas
      Print Recipe
        Servings
        6- 61/2 ounce servings
        Servings
        6- 61/2 ounce servings
        Brent's Best Margaritas
        Print Recipe
          Servings
          6- 61/2 ounce servings
          Servings
          6- 61/2 ounce servings
          Ingredients
          Servings: 61/2 ounce servings
          Instructions
          1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
          2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
          3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
          4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
          5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
          6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
          Recipe Notes

          The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Zesty Michelada

          Zesty Michelada

          Cheers and Happy Father’s day to my dad, who simply called it beer and clam.  Little did I know as a youth that his afternoon summertime drink actually had a name.  The Michelada is a Mexican cocktail with many variations, and while I’m no expert in this area, I do know you’ll love this Zesty Michelada with Clamato juice and spice just as my own father enjoyed his “beer and clam”.

          Although a little spicy and salty, the Zesty Michelada is quite thirst quenching and goes down easy on a hot day.  For those who aren’t familiar with the original Clamato juice, it’s basically a blend of tomato juice, spices and clam juice.  You may think clam juice and beer is an odd combination, and I suppose it kinda is. Yet the clam gives it a bit of brininess that makes it perfectly “slurpable” over a chili spiced salted rim.

          Don’t forget about the garnish either!  It’s a cocktail that can balance all you can through at it.  I personally like shrimp and celery but go on and try chunks of spicy sausage, cherry tomatoes and or lime.  I think a little wedge of cheese could also work.  There’s no rules and that’s the fun of it, so enjoy!

          Recipe source for Zesty Michelada inspired by Fox Valley Foodie Authentic Michelada

          Zesty Michelada
          Print Recipe
            Servings
            4 people
            Servings
            4 people
            Zesty Michelada
            Print Recipe
              Servings
              4 people
              Servings
              4 people
              Ingredients
              Servings: people
              Instructions
              1. In a flat shallow dish combine salt, chili powder and lime zest. Cut one wedge out of the whole lime and run along the rim of 4 tall beer glasses to wet the edge. Dip each glass rim into salt to rim the edge. Set aside.
              2. Measure Clamato juice into a 2 cup liquid measure and add lime juice from remaining lime, hot sauce, Maggie seasoning and Worcestershire sauce. Stir to combine. Fill the salt rimmed glasses 1/3 full of ice and pour Clamato mixture equally between glasses and top with beer. Garnish as desired and serve immediately.

              The Sawback

              The Sawback

              This spicy and fruity cocktail originates from a wonderful weekend in Banff, AB, Canada.  It was a weekend spent with great friends, stunning scenery and good food. Dinner at the Park Distillery was filled with laughs, flambéed food and the purchase of a bottle of their signature Chili Vodka.  Along with the bottle of vodka came a recipe card for The Sawback and I’ve had it squirreled away for just over a year because it’s perfect for Cinco De Mayo.  A spicy cocktail made with the aforementioned Chili vodka, pineapple juice and lime juice.  It has just the right amount of heat that makes you want to take another sip to cool the mouth with the refreshing pineapple juice, only to be caught in a sipping circle that‘s hard to stop.  Don’t forget that chili vodka is also great to use in your favourite Caesar cocktail, Spicy Grilled Vodka Shrimp and perhaps a little spicy vodka penne. Enjoy!

              Recipe source for The Sawback:  The Park Distillery

              The Sawback
              Print Recipe
                Servings Prep Time
                1 cocktail 5 minutes
                Servings Prep Time
                1 cocktail 5 minutes
                The Sawback
                Print Recipe
                  Servings Prep Time
                  1 cocktail 5 minutes
                  Servings Prep Time
                  1 cocktail 5 minutes
                  Ingredients
                  Servings: cocktail
                  Instructions
                  1. Combine all ingredients in a cocktail shaker half filled with ice. Shake until combined and cold, about 15 seconds. Strain over ice into serving glass. Serve immediately.

                  The Cosmo

                  The Cosmo

                  The Cosmo, short for Cosmopolitan of course, is my go to cocktail even though it’s wine that you’ll find me drinking most of the time. It’s those times that I’m going for hard liquor and want to feel all sophisticated with a cocktail glass in my hand that The Cosmo will make an appearance.

                  When I started blogging a couple of years ago, I had this cocktail prepped for a blog post, a sort of toast to the blogging world was my anticipated theme. I had written text, snapped a few photos, took a few more and more again until it eventually sat on the back burner. What I quickly learned was that taking photos of cocktails and/or beverages in general was not as easy as one might think. I really struggled with it and still have much to learn. So, while the premise of The Cosmo post has changed slightly since my first attempt, my love of the drink has not. It’s the citrus note, splash of tartness and hint of sweetness that makes it a favourite of mine and the reason I’ll likely drink two!!

                  Recipe for The Cosmo:  Adapted slightly from The Cocktail Handbook by Maria Costantino

                  The Cosmo
                  Print Recipe
                    Servings Prep Time
                    1 cocktail 5 minutes
                    Servings Prep Time
                    1 cocktail 5 minutes
                    The Cosmo
                    Print Recipe
                      Servings Prep Time
                      1 cocktail 5 minutes
                      Servings Prep Time
                      1 cocktail 5 minutes
                      Ingredients
                      Servings: cocktail
                      Instructions
                      1. Fill a cocktail shaker half full of ice. Add ingredients and shake until cold, about 30 seconds. Strain into chilled cocktail glass, garnish with lime peel if desired and serve immediately.