From: Executive chef Robert J. Mancuso, Sardine Factory Restaurant, Monterey, CA, first place appetizer category winner of a recent Peanut Advisory Board Chef's Recipe Contest. Yield: 4 servings. PEANUT DRESSING (YIELDS 1 1/2 CUPS): 3/4 cup peanut oil 1/3 cup malt vinegar 1/2 cup dry roasted peanuts, finely chopped 2 Tbsp. honey 1/4 tsp. black pepper, ground 1 Tbsp. tarragon, fresh, chopped 1 Tbsp. chervil, fresh, chopped 1 Tbsp. shallots, minced 1/4 tsp. salt ROASTED PEANUT-CILANTRO SAUCE ...
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