From: Mark T. Bole, Phoenix, winner of the 2005 Peanut Advisory Board Chefs'
Recipe Contest. Yield: 8 servings.
PEANUT VEGETABLE SLAW:
2 Tbsp. ginger, fresh, grated
1/2 cup rice wine vinegar
1 Tbsp. soy sauce
1 Tbsp. lime juice, fresh squeezed
2 Tbsp. dark sesame oil
1/2 cup creamy peanut butter
2 tsp. cayenne pepper
6 cups Napa cabbage, very thinly sliced
1 cup red bell pepper, julienne
1 cup yellow bell pepper, julienne
1/2 cup carrot, grated
1/2 cup scallion, 1/4" bias sliced
2 Tbsp. cilantro, fresh, chiffonade
2 Tbsp. mint, fresh, chiffonade
1 tsp. black pepper, ground
ASIAN SQUAB:
8 squab, butterflied, rinsed, dried
1/4 cup peanut oil
3 Tbsp. ginger, fresh, grated
2 Tbsp. garlic, fresh, minced
1 Tbsp. salt
1 tsp. black pepper, ground
Whisk together the ginger, vinegar, soy sauce, lime juice, sesame oil and peanut butter in an appropriate bowl until blended. Add the remaining ingredients and toss until thoroughly coated. CCP: Cool quickly, per HACCP procedures, to below 40°F. Shelf life is 24 hours at 40°F.
Rub squab with oil; combine remaining ingredients and rub over the squab until well-coated. cook squab on medium-hot grill. CCP: Cook to a minimum internal temperature of 165°F. Hold at 140°F for service. Shelf life: 1 hour at 140°F.
Plate squab in center of serving plate and top with vegetable slaw. Serve immediately.
PEANUT ADVISORY BOARD
