PEANUT SAUCE

I first made this peanut sauce as a dip for coconut shrimp, served either as an hors d/oeuvre or a main course. It makes a great combination. Later, I tried it with cold poached chicken with angel hair pasta and sugar snap peas. That, too was really good. You can eliminate the garlic or use less of it but be sure to include the cayenne. The sauce needs that snap. Try it; you'll like it.

PEANUT SAUCE

makes about 2 cups

2/3 C crunchy peanut butter

1 1/2 C coconut milk (or use 1/3 can of Coco Lopez and 1 1/4 C water)

2 T soy sauce

1/4 C lemon juice

2 t brown sugar

4 cloves garlic, pressed

pinch of cayenne

1. Place these ingredients in a saucepan and heat over low heat, stirring occasionally, until thick. Puree in a blender or food processor. Then add:

1/4 C chicken stock

1/4 C heavy cream

2. Blend until smooth; then cover and set aside.



Note this suggestion: cook some angel hair pasta and drain well. Cool. Be sure to use some olive oil in the water so the pasta doesn't stick together. Poach boneless chicken breasts in some water and white wine and cool. Boil sugar snap peas only until tender, then shock in ice water to stop cooking. Assemble by placing a bed of sauce on a plate. Top with angel hair pasta and sliced chicken breast. Garnish with sugar snap peas. All cold. All easy. All good. As Ina Garten would say, "How bad can that be?"