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Recipe Friday: Peanut Perfection
Catersource
November 8, 2024
5 Min Read
Did you know November is National Peanut Butter Lovers Month? If you adore peanut butter, you’ll be happy to know that there’s an entire month dedicated it! So if you are a fan of the yummy, protein-packed peanut butter like, get ready to spread the love in five different ways.
Peanut butter has been a beloved item in pantries nationwide and can be used in almost everything. The wonders of peanut butter know no bounds and we are excited to share different ways you can enjoy peanut butter in these recipes from the National Peanut Board.
Beef Stuffed Sweet Potatoes with Spicy Peanut Butter Sauce
Yield: 2
Ingredients for potatoes
4 ea. sweet potatoes
1 tsp olive oil
1 lb ground beef or turkey
½ ea. large onion or 1 ea. small onion, chopped
2-3 ea. garlic cloves, minced
Pinch of cayenne pepper
Salt & pepper to taste
2 ea. medium to large sweet potatoes
2 T unsalted peanuts, chopped
Ingredients for Peanut Sauce
¼ cup creamy peanut butter
3 tsp warm water
1 tsp Sriracha
Juice of 1 ea. lime
1 tsp honey
3 T warm water
Pinch of salt and pepper
Method
Preheat oven to 400°F. Poke holes in sweet potatoes with a fork and bake in oven (wrapped in foil) for about 45 minutes, or in microwave for about 10 minutes (wrapped in paper towel).
In the meantime, heat oil in skillet over medium-high heat. Add ground meat and start to break into smaller chunks with a wooden spoon. Add onions, garlic and seasoning to pan. Continue to break up meat until ground. Cook until meat is fully browned and onions soften.
For the sauce, stir all ingredients together well.
Split sweet potatoes down the middle and fill each one with ¼ of meat mixture.
Pour ¼ of the sauce onto each sweet potato and top with chopped peanuts.
Grilled Pork Belly with Pickled Apples and Smoked Peanut Butter
Yield: 4
Ingredients for the all-purpose pickling liquid
2 cups apple cider vinegar
½ cup sugar
¼ cup pickling spice
2 T kosher salt
Method
Combine all of the ingredients in a small saucepan and bring to a boil. Stir to dissolve the sugar and salt, and remove from the heat. Strain over the items you are pickling and cool to room temperature. Refrigerate the pickles and, for the best taste, let them pickle for about a week before eating. The longer you pickle them, the more intense the flavor will be.
Ingredients for the braised pork belly
1 ea. (2-lb) center-cut slab raw pork belly
2 T kosher salt
1 cup apple cider vinegar
Method
Heat the oven to 300°F. Rub both sides of the pork belly with the salt and lay flat, fat side up, in a baking dish that is just a little larger than the slab. Add the vinegar; it should come about halfway up the side of the meat. Wrap tightly with aluminum foil and braise in the oven for three hours.
Remove from the oven and let rest, wrapped in the foil, until the pork cools to room temperature. Remove from the pan, wrap in parchment and then foil, and refrigerate or freeze until ready to use.
Ingredients for the final assembly
2 cups salted roasted peanuts
¼ tsp liquid smoke
¼ cup grapeseed oil or canola oil
1 cup all-purpose pickling liquid
1 ea. fuji apple
12 oz braised pork belly
Kosher salt and ground black pepper
4 ea. scallions, root and tough green ends trimmed, finely bias sliced, about ¼ cup
Method
Using a Vitamix or high-speed blender, blend the peanuts on medium speed to a fine grind, about 30 seconds. With the blender running, drizzle in the liquid smoke and oil. Turn the blender off, scrape down the sides, and then return to medium-high speed and the mixture will come together into a smooth butter. You need to keep it on medium-high speed, as high speed will heat it and cause the oil to separate from the solids, causing it to “break.” Store the peanut butter, tightly covered at room temperature, for up to one month.
Bring the pickling liquid to a boil over high heat. Peel, core, and dice the apple (¼-inch dice) into a small bowl and strain the hot pickling liquid over the top. Discard the solids. Spoon out 2 tablespoons of the pickling liquid to use later and refrigerate the apples until ready to serve.
Heat a grill pan over high heat. Peel the skin and top layer of fat from the pork belly and discard. Cut into strips three inches long and ½ inch wide. Pat them dry and brush with the reserved pickling liquid. Season with salt and pepper and grill the pork belly until deep golden brown on one side, about three minutes. Flip, brush with more pickling liquid, and grill for another two minutes, or until golden brown.
Spoon about 2 T of the peanut butter across each plate, top with the pork belly, and garnish with the pickled apples, a little pickling liquid, and a sprinkle of scallions.
Peanut Soup Sipper
Yield: 4
Ingredients
1 tsp vegetable oil
1 cup onion, chopped
1 tsp ground cumin
1 lb yams, peeled, cut into chunks
1 ea. large green apple, peeled, cut into chunks
1 can (14½ oz) vegetable broth
1 can (6 oz) apple juice
⅛ tsp ground cinnamon
½ cup creamy peanut butter
¾ tsp salt
½ tsp pepper
Dairy sour cream, chopped peanuts, thinly sliced apples (optional)
Method
In large saucepan, heat oil over medium-high heat. Add onion and cumin. Sauté, stir frequently for three to four minutes or until onion is translucent. Stir in yams, apple chunks, vegetable broth, apple juice and cinnamon. Cover and bring to boil. Reduce heat and simmer covered about 20 minutes or until yams and apple are fork-tender. Add peanut butter; stir until melted. Place soup in batches in a food processor or blender container and puree until smooth. Return soup to pan and heat through; season with salt and pepper. Garnish soup with dairy sour cream, peanuts and apple slices, if desired.
PB&J Old Fashioned
Yield: 1
Ingredients
1 tsp peanut-flavored syrup (such as Torani)
3 dashes Angostura bitters
1 oz Chambord
2 oz bourbon
Garnish: concord grapes, 1 ea. large ice cube
Method
Fill a mixing glass with ice.
Add simple syrup, bitters, Chambord, and bourbon to mixing glass.
Stir until well-chilled.
Strain into rocks glass over one large ice cube.
Squeeze the concord grapes over the drink, and drop into the glass to garnish.
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