Peanut Butter is too often associated with sweet dishes ranging from mildly sweet pb&j to a rich peanut butter fudge. I find this somewhat odd considering that 95% of all peanut butter you buy in the store is salted. The only common use in a savory dish that I can think of is Thai Peanut Sauce which, when correctly prepared, is one of the greatest sauces ever.
Well, my buddy back East recently donated a jar of peanut butter via the link at the end of every post. In his payment note, he requested the jar go toward developing a grilling sauce or marinade. Pairing peanut butter with meat is a difficult task, but one that I’m up to. I believe that peanut butter naturally mixes better with poultry, but I recommend attempting this with pork or beef.
I used several ingredients I had on hand, and let the flavors mix together and marinate the meat overnight. The result was a rich, salty and creamy sauce that penetrated the meat and added a wonderful flavor. This is only a preliminary (and estimated) recipe, but certainly one for the books.
1/4 cup creamy natural peanut butter
1/4 cup soy sauce
2t ground ginger
2t garlic salt
2t hot chili sauce (asian chili paste)
1. Whisk together the peanut butter, soy sauce and honey. If you’re like me and afraid it isn’t mixing, then you haven’t mixed enough. The result should be a smooth, thick and creamy sauce.
2. Add the rest of the ingredients and mix well, making sure to break up any clumps.
3. Place meat in a plastic bag and cover with sauce. Marinate in the refrigerator for 4-6 hours or overnight. Reserve some sauce to brush on top when grilling.
The resulting flavor and texture were very good. Let the meat marinate in the sauce for a while to allow it to take on the creaminess of the peanut butter. I used 2 turkey tenderloins which is 20 oz or about 1-1/4 lbs. The recipe made more than enough sauce to cover both with a little bit leftover. I recommend marinating pork tenderloins or mixing 1/4 cup sauce with 1 lb of lean ground beef before shaping into patties.