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1. To Die Thai Salad Dressing

2. Chipotle Cheese Soup

3. Ancho Fettuccine

Book Description

Sizzle your palate with Biker Billy's chile-fueled vegetarian mealsEvery week, thousands of fans tune in to his public-access cable show, Biker Billy Cooks with Fire, to watch Billy roar around the kitchen in his black T-shirt and shades, masterfully throwing together tantalizing recipes. His first book, Biker Billy Cooks with Fire, hit the bookshelves, luring legions of loyal Biker Billy fans into their kitchens.

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Biker Billy's Freeway-A-Fire Cookbook: Life's Too Short to Eat Dull Food

Authors: Bill Hufnagle

Date: December 1999

ISBN: 0688168221

Publisher: Cookbooks

Hardcover

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Every time I eat at a Thai restaurant, I fall in love with the peanut sauces. At a few places, I have ordered a salad with a warm peanut dressing that was to die for. So I created this recipe to enjoy those flavors at home in my garage. It may sound weird to put a warm dressing on a cold, crisp salad, but it is wonderful. If you are having your riding buddies over for an Asian feast, the perfect way to start it off is with a salad topped with this killer dressing. The combination of coconut milk, peanut butter, and peanut oil is not a dieter's delight. But since you don't use that much on a single salad serving, it won't kill you and the taste is to die for.

This dressing can be refrigerated, but be aware that it will solidify to a consistency like peanut butter. To reheat it, combine some of the dressing with a little water in a small microwave-safe bowl, taking care not to add too much water or it will become too thin- Stir well and microwave on low power for 30 seconds. Stir well and repeat until it is tepid.

Makes: about 3 cups

• 4 Thai peppers, stemmed and crushed

• 1 tablespoon boiling water

• 1/4 cup peanut oil

• 7 garlic cloves, peeled

• One 1-inch piece fresh peeled ginger, minced

• 1 large shallot, minced

• 1/2 cup cashews

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground white pepper

• 3/4 teaspoon Salt

• 1 cup chunky peanut butter

• 3/4 cup coconut milk

• 1 cup hot water

• 1/4 cup fresh cilantro leaves, minced

• juice of 1/2 lime

1. Place the Thai peppers in a small bowl and cover with the boiling water. Allow to cool to room temperature. Drain the peppers and reserve the soaking water.

2. In a small saucepot, heat the peanut oil over medium heat. Add the Thai peppers, garlic, ginger, shallot, and cashews and cook, stirring often, until the cashews are golden brown, 5 to 7 minutes (using care not to burn them).

3. Add the reserved pepper soaking liquid, coriander, white pepper, and salt and stir well. Add the peanut butter and stir until dissolved. Add the coconut milk and hot water and stir until smooth. Reduce the heat to low and simmer for 5 to 7 minutes, stirring often. Transfer the mixture to a blender or a food processor equipped with a chopping blade. Add the cilantro and lime juice and puree until smooth and creamy, 2 to 3 minutes. Serve warm over salad greens.

More From This Book:

1. To Die Thai Salad Dressing

2. Chipotle Cheese Soup

3. Ancho Fettuccine

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