Okay, here’s the second flavor of peanut butter I mentioned in yesterday’s post.
This was the risky one. It’s savory and spicy and weird and I really like it.
I wanted to make something that didn’t seem too out there, so I tried to think of what peanut butter things go well with savory foods, and I pictured that simple peanut dip you get at Vietnamese restaurants to dip summer rolls in. I always add a nice big dollop of chile sauce to it.
So my idea was born.
I infused common Vietnamese or Thai flavors into this peanut butter (I was inspired by a favorite Vietnamese restaurant, but these overlap with Thai flavors a lot too – and I figure more people are familiar with Thai than Vietnamese.) Lemongrass. Ginger. Lime. Sriracha (kind of wished I’d used real Thai chiles, but I didn’t think to buy them and had Sriracha in the house. Give a little chile or two a try if you’re feeling adventurous.) Some coconut seemed like a good idea too, but I wanted to keep it fairly simple.
yields 1 1/2 C
about 24 tablespoon servings
1 1/2 C peanut butter (crunchy or creamy)
2 t sriracha sauce
1 T fresh lemongrass, grated
2 t fresh ginger, grated
1 T lime-infused avocado oil*
*I meant to buy a lime and put the zest and juice into the peanut butter, but I forgot. Since I have lime infused oil, I just used a tablespoon of that. I’m guessing it’ll be easier for most of you to go the real lime route, but I haven’t tried and don’t know if it will be the same.
What the hell are you going to do with this peanut butter? Alright, I’ll admit I haven’t done anything with this yet except spread some on a cracker. Which by the way was awesome. But here are some ideas I plan on trying:
>> mix with some soy sauce and oil for a salad dressing. a dash of sesame oil would taste great.
>> mix into broth for a Thai peanutty soup. add mushrooms, noodles, bok choy. nom.
>> thin out with water (oooh, or coconut milk!?!?) for a summer roll dip.
>> toss with hot noodles. soba noodles or ramen seem right for these flavors, eh? or thick pad thai noodles?
>> use as a spread in a veggie sandwich. nom. sticking to the Vietnamese/Thai inspired flavors, how ’bout lettuce, cucumber, shredded carrots, and onions on that sandwich!
>> maybe drizzle it on top of this roasted cauliflower soup for a strange combination that sounds just weird enough to be awesome.
Nutrition facts per serving: Calories: 113; Calories from Fat: 85; Total Fat: 9.4g; Saturated Fat: 1.7g; Sodium: 8mg; Total Carbohydrates: 3.1g; Dietary Fiber: 1.0g; Sugars: 0.5g; Protein: 4.5g