Sunday, August 28, 2005

Basil, Lime and Peanut Dressing

I love Thai peanut dressing!
I put it on salads, chicken and fish.
This recipe is fabulous!

6 Tbs. each lime juice and nam pla (Thai fish sauce)
1/2 c. corn oil or subsitute
1 tsp. pepper
1/2 tsp. salt
4 tsps. sugar
1 tsp. crushed red pepper flakes
2 tsps. minced garlic
2 tsps. ground coriander
1/3 c. minced parsley
1/2 c. finely chopped peanuts

Whisk together all of the ingrdients except for the peanuts,
and chill. Just before serving,
either mix the peanuts in or sprinkle on top.

Herb Vinaigrette

1 egg
1 c. corn oil or subsitute
1/2 c. wine vinegar
1 tsp.each salt and pepper
1/2 tsp. minced garlic
2 Tbs. each minced parsley and dill
1 Tbs. minced fresh basil or 1 tsp. dried

Whiz the egg in a food processor or blender
or whisk by hand until light-colored.
Gradually add the oil so that it is well blended.
Add the remaining ingredients.
Chill before using and store
in the refrigerator.

From the Frog and Commissary Cookbook.