Sunday, July 19, 2009

Thai Dressing & Marinade Teresa Burns Very Salad Dressings

Thai Dressing & Marinade Teresa Burns Very Salad Dressings
This dressing gets quite a bit of fire from crushed red pepper flakes- use
LESS if you dont like hot foods. This makes an excellent marinade for poultry and seafood.
I decided to add this recipe because of Mark and Arnels love of Thai food and good times.

6 tablespoons freshly squeezed lime juice
1/4 cup any vegetable oil
1/4 cup soy sauce
3 cloves garlic, minced suggestion FRESH Gilroy Garlic or Mama Raps brand minced
1 1/4 tablespoons smooth peanut butter
1 tablespoon crushed red pepper flakes
Salt and freshly ground pepper

Combine all the ingredients in a bowl or jar adding salt and pepper to taste, and stir or shake to blend very well.
Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before stirring or shaking again and serving. Many of asked while leave the dressing out for 5 minutes. The slightly warmer temperature allows the ingredients to mix more easily and the sauce has a more aromatic taste at the warmer temperature.
This dressing will keep for up to 1 week in an airtight container in the refrigerator.
Makes about 1 cup

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