From: Executive chef Richard Hetzler, Restaurant Associates, Mitsitam Native Foods Café, National Museum of the American Indian, Washington, D.C. This recipe won first prize in the appetizer category of the 2007 Peanut Advisory Board Chefs' Recipe Contest. Yield: 4 servings (1 qt.). ½ cup onion, medium, diced 1 serrano chile, seeded and chopped 8 Tbsp. butter, unsalted 1 cup dry-roasted peanuts, lightly salted 2 cups chicken stock ¼ cup heavy whipping cream 1 lime, juice only ½ oz ...
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