In The Kitchen With Dan

Hi, everybody. You're in the kitchen with Dan. I am so happy you are here checking things out. Welcome to Cadre. If you're new here, I want to personally welcome you to the greatest health and wellness platform in the world. It is so fantastic what's going on here at Cadre. So I hope you dive in, check out everything we've got to offer. There's the community feed. There are lives scheduled all week long. Pre recorded content on almost every health and wellness subject you could imagine. Now, today in the kitchen with Dan, I'm going to be running through one of my favorite sauces.

The more I got into cooking, the more I realized that sauces are so important because when you learn a method of cooking protein, whether it's grilling shrimp or chicken or you know how to barbecue really well, once you have a protein cooked, it's ready for all sorts of different sauces to make it the dish that it can be. So today I'm going to show you my favorite thai peanut sauce. And this sauce is fantastic. On chicken satay, it's great. On noodles, it's great as a dip. It's just really versatile and it's absolutely delicious.

So I wanted to share that with you. Junk food junkie, how are you? I've missed seeing you around. I was actually just going to get in touch with you, make sure you were okay. Welcome. I'm glad you're here. Very glad you're here. Glad to see your wealthy. Alright, so first I want to talk about ingredients, and this one has quite a few, but it's nothing crazy. And I want to talk about gathering your ingredients before you get started. It's really a great method to use when cooking. When we were in culinary school, there was no other way we learned this way.

And it makes the actual cooking process really fun once you gather all your ingredients beforehand. Hello, Cadre. Hey, right back. So I'm gonna turn the camera down and show you guys what we've got going on for ingredients. Okay, so this is a thai peanut sauce. And I don't know if you guys know this, but in a recipe, ingredients are usually listed in the order that they're used in the recipe. So that's not always the case. People write recipes different ways, but most of the time, recipes are listed in the order that you're gonna use them in the recipe.

And it's the case in this recipe, too. So I'm just gonna show you what we've got and then we're gonna throw it together. All right, so we have one tablespoon of vegetable oil. I don't use vegetable oil as a rule, so I'm using olive oil. I would. I would give you the thumbs up. I'm using any, any oil you want. You want to go with something that has a mild flavor, if you can choose. Okay, so we've got the oil. We've got two cloves of garlic and a shallot. Got curry powder. Now, if you're worried about the amounts and all of this, I will post all of this after the, after the live is over.

So I'll post all the ingredients in the comments so you don't have to worry about. Okay, so we got curry. We've got soy sauce. We have ginger, we have lime juice. We have chili oil, brown sugar, peanut butter, coconut milk, little bit of cilantro for garnish, and some water to get the consistency that you want. All right, so the first step is, I've got my pan heating here. The first step is to get these aromatics diced. So I'm going to give myself some room here. I'm going to scoot all you guys over.

Thank you for your lineup. We'll call you in the order that we need you. Okay. I love this. This is a chopper. They come in all shapes and different sizes. And I love it because it's quick, it's kind of fun, and it's just really effective. I mean, in that quick amount of time. I got my garlic and my chowder. Chowder. Now I want some oil in here, right? I want my ginger in here. Oh, you guys are missing all the good stuff. There you go. I got my ginger, my shallot, my garlic, and my oil. And in this goes my curry powder.

And when you do this, it brings out the flavor of all of your aromatics here. So we give this a cook off, and this is really the only cooking you're gonna do with this sauce. You just want to get the. Oh, smells so good. It's why they call these aromatics. When you put all of this in a pan, my gosh, it's like walking into an indian restaurant and just being blasted with all of that goodness. I came home the other day, and Brian had put some chicken in the instant pot, and the house smelled so good.

It just smelled like chicken soup for hours. And then if you ever want to relive that, just walk outside and then come back in. I kept doing it. All right. Why no sea salt? Oh, I forgot. Yeah. Salt. Chocolate. Junkie's keeping me on the ball. Look. Hi. Hi. Is it still lagging? You guys. Okay, so I got my aromatics done. I'm gonna turn these down. They get to stay right here until we get the food processor done. I'm using the food processor, but you can use a blender. What blender is good? Even an immersion blender.

Those are really good too, for this. That's actually one of the kitchen tools I recommend everybody get is a immersion blender. They're fantastic. I'll show you one of those some other time. All right, so here we go. The rest is so simple. It's just throwing it in, right? So first we have what we just cooked. We have our aromatics. This is our curry sauce, or, I mean, our curry powder, our shallot, our onion, and our garlic. And, man, does it smell good. All right, now we're gonna put in our half a cup of smooth peanut butter.

Now, you can use organic, you can use whatever flavor you like, but it's best to use creamy if. And you can. Okay, so we got our peanut butter in next, and I'm giving you these quantities now. I still will have them in the, in the comments. So here's a half a cup of coconut milk. Mmm. Sorry. I could have myself. So good. Half a cup of coconut milk. I'm using light. You can get coconut milk right in the, in the thai section, international section of your grocery store. Okay, next up, we have soy sauce.

Okay, and how much soy did we put in? That's a quarter cup of soy sauce, two tablespoons of brown sugar, and we've got two teaspoons of hot chili oil, the juice of two limes, and just for the junkie. Oh, my gosh, you have a vitamix. They are the best. I was just gonna start talking about how you can make your own peanut butter in the vitamix. We buy dry roasted peanuts, dump it in, and we had one of the, we have a regular blender canister. And the one for. For chopping and doing all that stuff, it is fantastic.

Really, really good. Okay, so that's everything that's in here. And now we put the lid on, and we give it a whirl. Got a peek. I always like to do this. No matter what I'm making in the, in the food processor, I like to scrape the sides down because once it gives that initial whoosh, it kicks a bunch of stuff up on the side. So I can feel it in here, but lord have mercy. Mmm. Woo. All right, now we find ourself a pretty little dish like this. All right, now let's talk about what you can use this sauce on.

So I said before, and if any of you chimed in and you missed it, one of the, one of the things you see this in most is chicken saute or thai peanut noodles. So it's fantastic in those. But it's also really good on any protein that you're cooking. Shrimp, chicken, beef, pork. I've had it on all of that and it's fantastic. Really, really good. It's really versatile. It's great for a veggie dip. It makes a nice batch. This will keep in the fridge for a week. You can also, you know what? I think you can freeze this.

I'm not positive, but let me check on that. I'm gonna check on it. I'll leave that in the comments, too. Oh, my goodness. Mmm. Mmm. My God, that is so good. My goodness. All right, now, I mentioned these little cilantro leaves. I love cilantro. You see it a lot in spanish cooking, mexican cooking, thai, and it has the best, brightest fresh flavor. Now, a lot of people, it's a genetic thing. They don't like cilantro. It's, they found a genetic, a common genetic link to the people that don't, but don't dig the cilantro.

All right, you guys, so that's it. Now, I have one thing I want to talk about with you about going into these next couple weeks here. Lots of folks are vacationing. I know not everybody, but a lot of people are going to be on the move. You're going to be outside partying, coolers and everything. So this also is a great sauce because you can keep it room temperature. You don't have to worry about it. So maybe make some in a cooler. Cook some skinless, boneless chicken breasts, slice that up. Fantastic.

But here's some hints for you and some tips coming up. If you're going to be out and about watching fireworks and doing things outside. First, let's talk about the cooler. You can divide your cooler up by putting a small waste basket, like an office size waste basket. Make sure it's not mesh. You can use it for your ice and put the ice in there and everything else in the cooler. It keeps everything cold, but you don't have anything wet. Also, you can do it the other way around. If you want to put all your ice and your beverages in and you want to keep a section for dry things, put it in the little basket.

Think about that, too, with large tupperware containers or plastic containers, storage containers, even glass that have lids to keep things separate, dry and wet. That's a great technique. Another thing I love to do is plan ahead. If you know you're going to the fireworks, start setting up your kit now. Put your blanket in the car, put things in the car or in a basket by the door that you know that you're going to find useful. Bug spray. Think about what you're going to need to be more comfortable.

Also think about lugging and all. If you're going to have a bunch of stuff and you're going to park and need to walk, think about taking a wagon or what you can pack in a backpack or what members of the family are going to be able to help out in what ways. So the more you think ahead, the better things are going to be. If you're prepared, there's less of that. Oh, I forgot this. Or where is that? And rushing around, which can really put a damper on all of those fun things that we get out there and do.

So a little planning ahead of time, remember, makes things so much better. Whether you're cooking in the kitchen, getting your ingredients together before you actually cook, or whether you're gathering the things you need for your outing, whatever it is, the more you can prep ahead of time, the better. I love you guys so much. Thank you for checking in. We are here for you. If you have any questions at all, please leave them for me in the comments and check the calendar. You can click that little calendar button at the top of the Cadre app and that will give you all the schedule for all the content creators here on Cadre that are going live this week.

Thanks again so much. And don't forget to keep checking back for everything health and wellness related right here on Cadre. Have a great week. Bye, you guys.