THAI CHILI PASTA / PEANUT SAUCE
SAUCE Mix cup smooth p/butter, 1/4 cup soy sauce, 3 tea chili paste, 2 tb br/sugar,
2 juiced limes, 1/2 cup hot water, minced gar/cl, tea ea rice vinegar, grnd ginger,
1/2 tea sesame oil. ASSEMBLY Layer in bowl cooked thin spaghetti (or fave pasta),
cooked chicken option, blanched carrot slivers, chp water chestnuts, chp cilantro.
Pour sauce over; toss to coat. SERVE topped with chp scallions.
A cross between classic Caramel Creams and salty Pay Day bars. Stores airtight one week.
ING CENTERS--7 oz marshmallow cream 5 cups conf, tsp vanilla
COATING 1/2 c unsalted butter, 2-11 oz bags caramel bits, cup chp salted peanuts
STEP 1: Use a silpat silicone baking mat for kneading the marshmallow centers for a smooth center.
STEP 2: Divide centers into 6 equal portions. Roll into 7-8" long log (inch circumference). Wrap in parchment; freeze firm 2 hours. Can freeze overnight.
STEP 3: Melt butter/caramel; will be very thick; butter will separate. It’s OKAY. W/ hands, press cooled caramel into dish; knife into 6 equal slices.
STEP 4: Unwrap frozen log. W/ hands, spread caramel to cover centers completely. Then press in chp peanuts. Re-wrap and refrigerate. Repeat for each log.
STEP 5: When ready to serve, slice logs into 1-inch pieces. Serve on wooden cutting board, with several pieces sliced.