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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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THAI PEANUT SAUCE

From: Chris Fennimore, WQED PITTSBURGH
Primary category: Appetizers

Ingredients

1 teaspoon toasted sesame oil
1 small can diced green chili
1 tablespoon light soy sauce
2 cloves garlic
1 tablespoon fresh ginger
2 scallions, chopped
1 tablespoon chili paste
3/4 cup peanut butter

Procedure

Put everything into the blender and let it rip. Blend until smooth. You can thin this out with a little chicken broth (or even water) if you wish. Use as a dip for fresh or blanched vegetables or as a sauce for chicken wings, barbecued shrimp or beef on skewers, or steamed Chinese dumplings.

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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