[CH] Two dressings/dips

Sushi (phoenix@ionet.net)
Sun, 23 Jan 2000 00:40:58 -0600 

	Well, here goes my first shot at posting recipes.  One is my own 
invention, the other is a modification to a net recipe that I made.  First, 
the modification...

Chinese Peanut Sauce {Death Breath Variation}
---------------------------------------------------------------------------

1/2 cup peanut butter, preferably unsweetened
1/2 cup near-boiling water
2 Thbs soy sauce
2 Thbs sugar
5 or more large cloves of garlic, annihilated as you please
2-3 inches of ginger, put through garlic press or ginger grater
2-3 Thbs cilantro {fresh coriander}, chopped fine
1 tsp rice vinegar
Cayenne or other chile to taste

	This is easy.  Mix the peanut butter {tahini also works well} with the 
water until smooth, and add the rest of the ingredients in any order you 
want.  When it comes to the ginger, you want the juice more than the pulp, 
and as much of it as you can get.  Let it rest for a while to let flavours 
blend - out in the room or in the fridge work equally well, although the 
sauce is better at room temp or warmed.
	This stuff is fantastic with spring rolls, pasta, on salads, with chicken 
or other meats {real or fake, as your diet permits :)}, stir-fry...  Ah, 
heck, use your imagination. :)


	Now for the recipe of my own making...

Flustered Honey Mustard
----------------------------------------------

1-2 Thbs nutritional yeast flakes {optional}
1-2 Thbs honey {the darker the better}
1-2 Thbs mustard
1 tsp rice vinegar
Hab sauce or minced hab to taste


	Mix everything.  Basically, that's it.  The quality lies in the 
ingredients.  The yeast, as odd as it may sound, adds a subtle smoothness 
and rounds out any sharpness in the other ingredients.  This is NOT the 
same as yeast you'd use in bread.  It is a dead form, found in yellow 
flakes or powders, sold most often in health or natural foods stores.  It's 
especially good for vegans as it's one of the richest sources of B vitamins 
{including B12} in the world.  If you think it sounds too weird, though, 
leave it out.
	My mustard of choice is an organic Dijon that I found at the local 
Albertson's.  Really, it's just whatever you like.  However, I *will* add 
that Coleman's {killer} English mustard is far from objectionable. :)
	My hab sauce of choice is Melinda's Special Reserve, but as I have yet to 
find some more here I'm stuck with Yuccy-tan.  As Stu says, "Ew, ew ew ew, 
ewewew".  At least in comparison...


	Note: I'm not affiliated with any companies/brands mentioned.  I work in a 
comic store, and the closest thing we get to chiles is the occasional ante 
of "I can take more than you!" between one of the managers and I.  Anything 
I mention is sheerly out of personal preference.  I take no liability for 
anyone hating either of these, or melting their good Tupperware in an 
attempt to make said recipes.  Thank you, and good night. :)


Sushi * phoenix@ionet.net
"It'd be a real bummer if Steve fired off a few warheads." ~~Terri Irwin