Do you ever feel, just when you get a really good thing going, that somebody throws you a curve ball? It happens to me almost every year. I love the holidays, but usually eat way too much and don’t get enough exercise. There are always lots of festivities going on and many of them revolve around food. My jeans start to fit a little snugger and by New Year’s, I’m beginning to feel quite sluggish. Then along comes January and I get in the mindset to straighten up a bit and start behaving. I plan lots of light and lean meals and we get on a good exercise plan. It’s a nice healthy roll, but suddenly, out of the blue, I get that curve ball!
It’s called the Super Bowl and everywhere I look there’s enticement to eat, cook and share food – lots of food. The kind of food that’s promoted at this time of the year is usually gooey, cheesy, rich, salty, fried and calorie-laden, not at all in line with those well-intentioned New Year’s resolutions. Right?
The recipe makes 2½ cups of sauce, but don’t worry, it’s got a wealth of other uses too! You can drizzle it over grilled or pan-seared chicken, pork or seafood for a fabulous finishing sauce.
It’s also great as a condiment for lettuce wraps, fried rice or stir-fried noodles. Try it as a salad dressing; add enough rice vinegar to thin it out a bit and drizzle it over your favorite greens. Add some sliced, fresh mango, diced red onion and a sprinkle salted peanuts or crisp wonton strips.
I don’t think you’ll have any problem using up the rest of the sauce, though there may be sad faces when the jar is empty. I’m quite confidant that’s what will happen at my house – and I’ll be right up there in the front row looking quite dismayed!
- 1 cup creamy peanut butter
- 2 cloves garlic finely minced
- ¼ cup honey
- ¼ cup dark brown sugar
- 3 tablespoons soy sauce*
- ¼ cup hoisin sauce*
- 2 teaspoons sesame oil*
- 3 teaspoons Sriacha Sauce* a delicious hot sauce widely available at most larger grocers in the Asian section
- 2 teaspoons ground coriander*
- ¼ cup lime juice
- 1¼ cups water
- Combine all ingredients in a medium size sauce pan over medium heat. Bring to a boil, stirring continuously.
- Reduce to a simmer and cook for 5 minutes. It will reduce and become smooth and creamy. If the sauce gets too thick you can always add a bit more water, one tablespoon at a time, until desired consistency is reached. Serve warm or at room temperature. Store in an airtight container in the refrigerator. Keeps well for 1-2 weeks.
*These can all be found in the Asian section at most larger grocery stores.