By threeovens on January 05, 2010
Photo by rosie316
Photo by rosie316
"Adapted from a recipe by Mark Bittman, NY Times's columnist and cookbook author."
Serving Size: 1 (165 g)
Servings Per Recipe: 6
"We really enjoyed our dinner tonight! Thank you so much. I made this as directed. The peanut marinade/sauce is great! (I did use "creamy"... that's all I had). I do plan to use it when I make chicken satay for Labor Day. I have to admit, we were low on propane for our grill, so I baked them in the oven and switched it up to broil for the last couple of minutes when I basted. Worked out fine! I served the remaining reserved marinade/sauce at the dinner table. I served this with Recipe #505768, and it was a good pairing. Hubby actually put his skewered pork into his rice bowl to eat it. Thank you for posting this delightful dish. Will definitely make it again. (Made for ZWT9)"
"I loved the peanut sauce. Very creamy and good. Quick and easy to do. Made for ZWT7."
"Wonderful dish! The sauce/marinade was excellent. I thought it might be too much basil, but the creamy, slightly spicy sauce and the fresh basil came together to make a very flavorful and aromatic dipping sauce for the skewers, different from your "everyday" peanut sauce. We thoroughly enjoyed this and I'll be making it again. It will be yummy in the summer with a fresh fruit salad! Made for ZWT 7 - Shady Ladies"
"Wow is this good! I only had two pork loin chops to work with, but the sauce was so good that DH was drizzling it over everything on his plate. I grilled the pork a total of 14 minutes on high heat and they were definitely cooked through. The sauce is peanutty with a just a hint of coconut - I could see using it for chicken, shrimp, beef... just about anything! DH had me save the leftover sauce (he *never* saves leftovers) and asked when I could make this again. Thanks for posting! :)"