The Peanut Butter Boy » Main Course

Almond-Crusted Pork with Peanut Sauce

Nick — Tue, 31 Aug 2010 18:58:40 +0000

Pork tenderloin is one of my favorite cuts of meat. It’s tender, lean and extremely versatile. Whether you grill it covered with a spice mixture, slow cook it in BBQ sauce or bake it in a sweet glaze, it always comes out tender and delicious. Since a pork tenderloin goes so well with everything, I figured there’s no reason it shouldn’t be fantastic with peanut butter. I found the pork recipe in a magazine but paired it with a peanut sauce to make an unbeatable meal. These are better than any chicken fingers I’ve ever had!

Fresh Mozzarella Pizza

Nick — Tue, 24 Aug 2010 02:03:50 +0000

Living in Hoboken, New Jersey, you learn some useful lessons. The most recent one I learned was to avoid sidewalks in the downtown area since they are constantly clogged with picture-frenzy “Cake Boss” fans. Hoboken is also where I first learned what The Jersey Breakfast was. But more than anything else, I learned the importance of fresh mutz (the “u” is pronounced like the “oo” in “toots”). In fact, if you search Google for “fresh mutz” you’ll find that every result has the word “Hoboken” in it – that’s how much we love it. Fresh mutz is a way of life over here and once you’ve had pizza with it, you’ll never turn back.

Roundup: Peanut Butter Exhibition #9 – Fruits & Veggies

Nick — Fri, 25 Jun 2010 18:30:42 +0000

I am privileged to present you with 15 different recipes to feed your peanut butter obsession. Me and my co-hosts from Fake Food Free, Spices Bites, and Feerless Food drooled over these fresh and creative recipes. After much laboring we agreed upon the top 3 recipes, including the first place prize winner! While the real prize here is the collection of peanut butter recipes, the first place winner will receive a huge $99 prize package from Peanut Butter & Co including their brand new “Snack in the Box” products coming soon to vending machines and retail stores near you! I suggest you thoroughly check out every recipe, there are some very unique creations. Read on to experience the some mind-blowing creativity!

Blueberry Vanilla Milkshake

Nick — Tue, 18 May 2010 18:30:05 +0000

Climate change, regardless of your stance, has a more dramatic impact than glacier melting or political agendas – it affects our appetites. Cold weather, warm foods. Warm weather, cold foods. It’s a vicious cycle, but one that us foodies embrace wholeheartedly. With the imminent onset of some seriously warm weather, it’s time for a cold refreshment that’s nutritious enough for dinner. I’ve made several variations of this recipe before: Pumpkin Pie, Chocolate Peanut Butter, and Strawberry Banana Kiwi, but I usually called them “ice cream”. It comes out thick, rich and creamy, but I think the term “milkshake” is more applicable. Hence, I present to you a delicious and nutritious Blueberry Vanilla Milkshake:

Roundup: Peanut Butter Exhibition #8 – Delectable Duo

Nick — Wed, 21 Apr 2010 01:54:35 +0000

The results are in! We received 20 entries for this exhibition, spanning a wide range of unique dishes. Me and my co-hosts from What’s For Dinner?, Scotty Snacks, and Balance donned our virtual tongues to pick our favorite recipes. While the real prizes here are the fantastic peanut butter concoctions, the first place winner will receive a huge $99 prize package from Peanut Butter & Co! I suggest you thoroughly check out each and every recipe listed, there are some interesting concoctions here. Read on to experience the incredible creativity of these submissions!

Chile Verde Tacos

Nick — Sat, 03 Apr 2010 14:09:38 +0000

There are just too many red sauces out there. I equate the abundance of red sauce in the world to the amount of green in nature. The most intriguing plants in nature are the ones with exotic colors like bright blue, orange or purple. In similar fashion, chile verde sticks out with it’s light green, almost vomit-colored sauce. But don’t let that dissuade you. This gem of a sauce is made from tomatillos (mild green tomatoes) and jalapenos, and is full of wonderful flavors. If you don’t lick the pot clean when you make the chile verde, this is a great way to use the leftovers. As I always say: sauce is the sauce of life, and this is one sauce worth living for.

Falafels with Peanut Butter Hummus

Nick — Fri, 12 Mar 2010 16:12:56 +0000

Falafels are more than just a source of sustenance, they are a prime example of vegetarian (or vegan) cuisine. Falafels don’t imitate meat-based products: they’re not shaped like steaks or flavored like sausage, or called some dreadful name like “un-friend non-chicken”. Falafels are their own creature and, conveniently, not a living one. It’s also a cool word, though potentially a cruel word if you slur and lisp like Sylvester the Cat. Their unique design stems from a dense core of ground chickpeas mixed with a host of flavors and spices, and then they’re generally fried for good measure. They will leave you full and satisfied, and not missing meat in the least. Falafels are best served with homemade hummus and fresh vegetables (all shoved into a pita if you’re on the go). Of course the Peanut Butter Boy doesn’t make “normal” hummus, I don’t really make “normal” anything. I should also point out that other than the fresh veggies on the side, all required ingredients for this recipe can be kept on hand and stored in your cabinet which makes for a great backup meal when the rain begins to pour or the funds are getting low.

Beef and Noodle Stew

Nick — Wed, 17 Feb 2010 18:21:54 +0000

It’s not the prettiest sight to behold but beef stew is just about the perfect winter meal. I mentioned that I had another use for slow cooker roast beef and this is it. As if the meat wasn’t tender enough after 9 hours of cooking, this recipe calls to shred the beef and soak it in the gravy making it even more juicy and tender. This meal requires very little prep or cook time (other than all-day slow cooking), will feed about a dozen people and freezes wonderfully. And this recipe also makes use of the leanest cut of beef you can get.

Slow Cooker Roast Beef

Nick — Thu, 11 Feb 2010 19:09:07 +0000

I prefer not to try new dishes for food gatherings, but we were hosting a potluck on a Friday and that leaves little time to prepare anything fancy, so I turned to my brand-spankin’-new slow cooker for guidance! I figured the easiest way to satisfy a crowd was with a massive quantity of beef, so I bought an entire eye round roast weighing in at 5.8 lbs. I chose a few favorite beef-accompanying ingredients like mushrooms, sweet onions and red wine, and took some suggestions from others to create the all-around-perfect beef dish. It reminds me of an album from the group Infected Mushroom called “Converting Vegetarians”. Great album, although the name is better applied to this recipe – it’s that good. Since this is a very lean cut of meat (the leanest, in fact) it’s very tender but a little dry inside – which works in perfect harmony with the half gallon or so of gravy this recipe makes alongside. You can cut the recipe in half but I recommend preparing the full recipe and using the leftovers for another dish I’ll be sharing shortly.

Peanut Butter Super Bowl

Nick — Wed, 03 Feb 2010 20:10:13 +0000

The best way to celebrate this wonderful upcoming food holiday (apparently there is a football game involved too) is with a boiling hot pot of chili. Throw down some cheese, sour cream and cilantro and eat it with homemade tortilla chips and you have a killer Sunday planned out. You must, of course, make your chili with peanut butter unless you want it to be sub-par. In addition, you’ll need plenty of other food alongside to help wash it down, like beer bread and butternut squash fries. And don’t forget about dessert! The pumpkin pie pudding and raspberry brownie will help keep you calm and cool after the chili or if your team loses. Read on for a whole bunch of culinary goodness.