Georgia Peanut Sauce

Pantry and Fridge

In addition to the chicken skewers, this can be used in a cold pasta salad with fresh Asian vegetables or a sautéed shrimp pasta with garlic and snow peas.

Ingredients

2 Tbsp peanut oil, divided

1 cup unsalted peanuts

1 Tbsp shallot, minced

1 Tbsp ginger, minced

2 cloves garlic, minced

2 tsp fresh jalapeños, minced

1 /2 c coconut milk

1 /4 cup rice vinegar

1 /4 cup cottonseed oil

1 /4 cup warm water

2 tablespoons soy

1 lime, juiced

1 /2 tsp lime zest

2 Tbsp cup fresh cilantro, chopped

1 /2 tsp salt

1 /4 tsp cayenne pepper

Instructions

In a skillet heat 1 Tbsp of the peanut oil and sauté the peanuts until golden brown (approximately 4 to 6 minutes). Drain peanuts on paper towels.

Heat the remaining peanut oil and cook shallots, ginger, garlic, and jalapeños over low heat 4-5 minutes. Add the coconut milk and vinegar and simmer slowly for 5 minutes.

Place peanuts into the simmering liquid and continue to cook 5 minutes. Remove from heat and allow to cool 10 minutes.

Transfer mixture to a blender and puree until smooth. Continue to blend, adding in remaining ingredients (If the sauce is too thick, add bit more warm water).

The sauce may be made several days in advance. Store in an airtight container in the refrigerator. Best when served at room temperature.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com