From: Chef Skyler Watchorn, Seasons at Rose Creek, Fargo, ND. $1,000 First Prize Winner in the Entree Category of the Peanut Advisory Board 2008 Chef Recipe Contest. Yield: 24 servings. Peanut Marinade: 2½ cups pineapple juice 2 cups creamy peanut butter 1 cup soy sauce ¼ cup ginger, fresh grated ¼ cup Spanish onion, minced ½ cup sesame oil 3 Tbsp. lemon juice, fresh-squeezed, and zest, 2½ Tbsp. lime juice, fresh-squeezed, and zest ⅔ cup garlic, fresh, minced ⅓ cup peanut oil ...
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