Similar to okra, black-eyed peas, collard greens and pork barbecue, boiled peanuts are symbols of Southern culture and cuisine.
According to a report in The Journal of Agricultural and Food Chemistry (2007), the process of boiling peanuts also draws antioxidants from the shells. The report states that boiled peanuts have four times the antioxidants of raw or roasted peanuts.
I don’t know when I was first given a boiled Peanut, and I can’t recall if it was from a roadside stand or out of a can, all I know is that ever since, I have loved boiled peanuts. For those that don’t know, you can’t just take a dried raw peanut and boil it. It doesn’t work that way. The way to truly get a great boiled peanut is to haunt your local farmers market in the late summer months when peanuts are in season. The window is short, so the trick is to buy all you can. Get bags full. When you get home with your green treasure, you’ll want to sort through all of the peanuts and throw away the small, rotten or partially opened shells. What you should end up with are large, un-dried fresh green peanuts in shells. If you have a great farmer’s market, they will be jumbos. The neat thing at this point is, rather than boil all of them, you can freeze what you don’t want to use right away and there is no reduction in taste or flavor with frozen fresh peanuts. So, grab 4 or 5 handfuls and let’s boil some.
8 Quart Stock Pot
4 to 5 pounds green (raw) peanuts in shell*
4 to 6 quarts water
1 cup plain salt per gallon of water
Wash unshelled peanuts thoroughly in cold water until water runs clear (removing loose soil and sprouts, stems, weeds, and leaves); then soak in cool, clean water for approximately 30 minutes before cooking.
In a large heavy pot, place soaked peanuts and cover completely with water. Stir to “settle” the peanuts. Add enough water to cover the peanuts by 2 inches or more.
Add 1 cup of salt per gallon of water used. Other spices or seasonings (such as shrimp or crab boil, Cajun seasoning, chili powder, and other strong spices) may be added at this point, if desired.
Bring water to a boil and then reduce the heat and let the peanuts simmer, covered, for approximately 4 hours (may take longer), stirring occasionally, and then taste. Add additional water as needed to keep the peanuts covered.
Taste again in 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean). To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat.
NOTE: The cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a “freshly pulled” or green peanut is shorter than for a peanut that has been stored for a time.
Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. The peanuts may be stored in a covered container in the refrigerator for up to one (1) week.
This is the sauce to use with the Crepes. However, this recipe makes a really ridiculous amount of amazing sauce, so be prepared to have a lot left over. That’s fine, because you are going to eat this on pasta, from a spoon, with bread, mixed with risotto and just about any other way you can think to get it from the bowl to your mouth.
2 OZ Really good unsalted butter (Irish or French)
¼ C finely chopped shallots
1 TS minced garlic
2 TBS Flour
1 ¾ C Chicken Broth or Stock (I prefer stock)
2 ¼ C heavy whipping cream
1 TS Salt
1 TS Crushed black pepper
1 Dash Cayenne pepper
¼ C Dry white wine (not too sweet)
1/3 C Shredded asiago cheese (or any really hard Italian cheese)
1 OZ Really good unsalted butter (again)
*1 Dash sweet smoked paprika is optional
** crispy bacon is optional
In a4 quart sauce pan, melt the two ounces of butter until browned, but not burned. Add Garlic and Shallots and sauté over medium heat until the shallots begin to caramelize. Reduce heat if you need to. Once the shallots are ready, add the 2 tablespoons of flour and whisk for 4 minutes. Get everything thick and gooey. After 4 minutes, add the chicken broth and mix well. Give the broth mixture about 5 minutes or so over medium heat to thicken. Once the broth is ready, pour in the cream and whisk again. Now, set the timer for 20 minutes and let this liquid cook down. Stir occasionally, and make sure the sauce isn’t burning on the bottom of the pan. Turn the heat down if you need to, you’re just reducing at this point.
Once the sauce has been reduced, add the salt, pepper and the dash of cayenne. Stir this a bit, scraping the sides of the pot, and then add the white wine. Once the wine is in, simmer the liquid for 5 minutes, then turn the burner off. Taste the sauce at this point and decide if you need more salt, pepper or cayenne. Some people might want to add some sweet smoked paprika and crumbles from a few slices of really crispy bacon.
After you turn the burner off, add the cheese and last ounce of butter. Whisk all this together until the cheese is melted and everything is creamy.
Serve hot over crepes, pasta or with bread.
Cream Sauce on Cornish Pasty
Cream Sauce instead of Hollandaise with poached egg and bacon on an English Muffin.
Cream Sauce on a Crepe.
A good chicken and spinach crepe is very hard to find. Frankly, not many people outside France take the trouble of making crepes at home. Sure, we do pancakes, but it’s really not the same thing. While I love a good fried chicken and waffles meal as much as the next guy, just because you have some batter fried up with a bird doesn’t mean it’s in the same league. If you want to be really serious about this meal, you’ll need to plan ahead. Also, know that you are going to use a lot of pots and pans. Between the Rue, sautéing the spinach and chicken, and making the crepes, the entire kitchen will be a spatter mess. Hint: pay the babysitter to clean up.
At a minimum you should only attempt this recipe with one of the following:
a) A real crepe pan
b) A griddle
c) A huge non-stick frying pan with low sides
I, as it happens, have a real crepe pan, and one of those silly wooden crepe flipping paddles. So, let’s cut the crap and start the crepes.
1 package boneless, skinless chicken thigh pieces
2 C dry white wine
2 TBS Herbs de Provence
1 TS Chopped garlic
3 Chopped Shallot bulbs
1 Package fresh prewashed spinach
1 Package baby Portobello mushrooms
2 OZ butter
2 C Asiago cream sauce (see recipe under Sauces, Seasonings and Dressings)
1 C shredded Asiago cheese
I’m going to cheat here. You CAN make crepes from scratch, or you can go buy really good powdered crepe mix. I happen to buy mine from William Sonoma, and the flavor is excellent, as is the texture. The trick will be in the preparation either way, so it’s totally up to you.
2/3 C cold water
2/3 C Crepe Mix
2 OZ melted unsalted butter
Take chicken, wine, garlic and Herbs and put them all into a large Ziploc freezer bag and marinate for 24 hours. Prior to making crepes, remove from refrigerator and set aside to allow chicken to get to room temperature. Preheat large skillet over medium heat. Add butter and melt. Once butter is melted, drain and add chicken. Saute chicken flipping pieces occasionally until slightly seared and done through. Remove from skillet and set aside. Turn off burner, and scrape chicken and herb bits from bottom of pan, leaving them in the skillet. Chop or pull chicken into small bits.
Return pan to medium heat and sauté chopped shallots and garlic until fragrant. Add mushrooms and possibly some more butter, sautéing until mushrooms are cooked, about 5 minutes, stirring frequently. Add a few handfuls of spinach and cook until spinach is wilted and warm. Add chicken back into skillet and mix all ingredients over low heat for about 2 minutes. Turn off burner and add a few tablespoons of cream sauce into spinach and mix well.
Several hours before you want to eat, prepare crepe mix in a metal mixing bowl. Take the eggs and water and mix together well. Slowly add mix and blend until smooth and creamy. Cover and refrigerate for several hours.
Preheat a crepe pan over medium heat. Coat the pan with a small amount of melted, unsalted butter. When the butter begins to boil, pour ¼ cup of batter into the pan and, using a circular motion, quickly tilt the pan so the batter covers the pan bottom before it sets. Cook until the crepe is brown underneath, about 45 seconds. Using a small spatula, flip the crepe over and cook for an additional 15 to 30 seconds. Plate with wax paper between each cooked crepe.
Putting it all together:
When you have enough crepes ready to eat, place one crepe on a plate – sans wax paper, and put some of the spinach chicken mix in the middle. Sprinkle about a tablespoon of cheese over the spinach, then starting at the bottom of the crepe, fold a small flap of the bottom up over the mix, and then each side, so the crepe ends up looking like a burrito. Pour some of the asiago cheese sauce on top and serve.
This recipe is really great for those times when you’re hanging out in the kitchen with your friends or a loved one, because it’s pretty easy to make, you can get other people involved in helping, and the divine smell of ginger, sesame and garlic will pervade the house, making everyone want to be in the middle of what you’re doing anyway. There’s a lot of chopping and shredding, and when it comes time to roll the egg rolls, it helps to have one person frying while the other is rolling and folding. You’re going to be so hungry during prep, the faster you can make these the better. (Photo)
If you want to make something other than chicken, that’s easy too… Just pre-cook whatever protein you want with a little sesame oil, ginger and garlic; chop it fine and add to the veggies. Make sure that whatever you do, you don’t use too much oil when browning your protein, because you’ll want to scrape all of the browned bits into the egg roll mix. Too much oil and it’s a mushy mess.
1 1/2lb Boneless, Skinless Chicken (breast or thigh filets)
2TBS Sesame Oil
½ Head, Red Cabbage, Shredded
½ Head, Green Cabbage, Shredded
4 Medium Green Onions, Chopped
1 Head, Baby Bok Choy, Chopped
1 Carrot, Shredded
1 Inch Cube, Fresh Ginger Grated Fine
2 TSP Minced Garlic
2 TBS Roasted Sesame Seeds
1 TBS Chinese Five Spice
4 Cups Peanut Oil
2 TBS Corn Starch
1 Cup Water
1 TBS Soy Sauce
1 tsp minced Thai Chili peppers or red pepper flakes***
2 Pkgs Egg Roll Wrappers
Wash and rinse your chicken, patting dry. Once dry, rub 2 TBS sesame oil all over the chicken, coating well. In a large cast iron skillet, brown chicken over medium heat, taking care not to dry it out or scorch. After 1 side is browned, flip and add ½ TSP minced Garlic, ½ Cube of the Fresh Ginger, ½ TBS Sesame Seeds, and some of the Chinese Five Spice. Fry until cooked through. Remove and let stand on some paper to wick away any remaining oils.
At this time, preheat the 2 cups of peanut oil in a large skillet, filling the skillet about 1/3 of the way to the top. This will allow the egg rolls to cook on one side, but not so much they float when you put them in the skillet. If they float, they won’t cook evenly, but continue to roll over to the cooked side every time you try to turn them. If you have too much oil, scoop some out with a ladle and discard. You can add more as you cook the egg rolls should you need to.
While chicken is frying, take all the other vegetables and slice into thin strips or chop fine. You can use a food processor here, but don’t make them too fine. Once shredded, put all veggies into a bowl and add the rest of the ginger and garlic, sesame seeds and 5 spice. Pour the soy sauce over the veggies and mix well. ***You can add chili peppers here if you like your egg rolls spicy.
By this time, the chicken should be rested and dry. Chop or shred it into fine bits and mix into the vegetable mix.
Putting it all together:
Place 2 TBS of corn starch into a small bowl and add 1 cup of very hot water. Mix well. Lay a single Egg Roll Wrapper into a dry flat surface and spread a small amount of starch water over the surface. Take a table spoon or two of egg roll mix and place in center of wrapper. Fold according to wrapper instructions. There is a very fine line between too little and too much mixture. It takes some practice to get the amount right. Too little and the egg roll is mostly air after it’s cooked, and too much can cause it to leak open and soak up oil. Once you’re ready to make the final fold, dip your finger into the starch water and rub it along the last wrapper edge, ensuring a tight seam. If you notice that you have any holes in the wrapper, either pinch them closed or use a small patch of wrapper dipped in the starch water to patch the hole. The idea is to not let any oil inside the roll when you fry it.
Once you have 4 to 5 egg rolls wrapped and ready to fry, test the oil with a small piece of unused wrapper. It should bubble up and turn golden brown in about 2 to 3 minutes. When the oil is hot, place the wrapped and ready egg rolls gently into the oil, one at a time. Make sure they stay separated. As you keep an eye on them, continue to wrap more. Once the frying rolls are golden brown on one side, gently use a pair of tongs to rotate them to the uncooked side for an additional 3 to 5 minutes. Remove with a slotted spoon and let rest on paper. Continue to fry the rest of them as they are wrapped.
- 7 months ago
This holiday favorite mixes the Balsamic Vinegar, sweet chewy flavor of dates, the salty crunch of bacon and the mild silky creaminess of cheese. These morsels can be made a little ahead of time, and can be served either warm or at room temperature. I do not suggest refrigerating.
Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale. Originally a Blue Veined Cheese due to the sheep’s milk, it is today mostly made with cow’s milk and a little sheep milk mixed in, and is almost always wholly white in color. It has a moist crumbly texture and slight honey flavor due to the grass in the pastures of the areas in which it is produced. You can find this in the deli section of your local grocery store, along with apricot cheese.
¼ C Balsamic Vinegar for brushing
1 LB Bacon, cut in half
1 LB Dates
6 OZ Wensleydale Cranberry Cheese
Plain wood toothpicks (not colored or flavored)
Preheat the oven to 375 degrees F
Slice dates almost all the way in half lengthwise, and open them up like a book to remove pit. Pinch off pieces of Wesleydale cheese, form into oblong lumps and place them into the center of the dates. Fold the dates closed, and wrap a half-slice of bacon around the outside. Secure each bacon wrap onto the date with a toothpick. Arrange about an inch apart in a baking dish or on a baking sheet with sides to hold any grease. Brush each date lightly with Balsamic Vinegar.
Bake for 30 to 40 minutes in the oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.
The idea here is to take some of the Scallops you used when making the Ceviche and set them aside after they are fully cooked to make these bacon wrapped appetizers. You can of course make them separately, with the juice, spices and all, but it’s really easy to just add some extra scallops to the Ceviche you’re already doing, right?
8 Ceviche cooked scallops, halved
4 Slices thick-cut bacon, cut in half
2 Wooden Skewers
Over low heat, cook each strip for about 5 minutes until not raw but still pliable. Remove from pan, dry and cool. Once the bacon is cool, wrap a piece of bacon around each scallop; insert onto skewer with room between each piece. Grill over medium high heat for 3 to 5 minutes per side.
It’s a good idea to make sure you oil the grill surface so the scallops don’t stick when you’re grilling them. Watch these like a hawk, or they will burn right up.
Ceviche is a dish you can do with almost any seafood. It’s super easy and requires little more than time. I’m pretty particular about the type of seafood I’ll eat, and can’t stand anything that’s too strong or fishy-flavored, so I mostly go with Shrimp, white fish, Tuna or Scallops. Whatever you choose to add, just make sure it’s as fresh as you can possibly get. When it comes to the other additions, go wild. The idea is to complement the tangy marinade with sweet and crunchy bits that hit the mouth and taste buds from every direction.
½ LB Fresh Grouper
½ LB Fresh Raw Scallops
1 1/2 cup fresh orange juice
1 1/2 cup fresh lemon juice
1 1/2 cup fresh lime juice
1 cup (about 12 whole) cherry tomatoes, roughly chopped
1 or 2 green or orange jalapeno chiles, seeded and chopped
1/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
½ cup chopped fresh pineapple
½ Peeled diced cucumber
½ Jicama Root, peeled and diced
3 Green Onions Chopped
2 Oranges, peeled and chopped
2 Cloves Chopped Garlic
1 Dash Cayenne Pepper
2 heads of Belgian Endive
Cut the raw seafood into 1 inch cubes, place in Ziploc freezer bag with ½ cup of each of the following: Orange Juice, Lemon Juice and Lime Juice. Set aside in Refrigerator for at least 4 hours. Chop and combine all the remaining ingredients in large, non-reactive bowl, add balance of all juices. Stir to mix well. After Ceviche has cooked in juices for about 4 hours, discard juice in bag, remove seafood from bag and place into bowl with veggies. Cover and refrigerate for at least 2 more hours, and up to 16.
When ready to serve, wash and peel endive, arrange on a plate artistically, fill each endive leaf with two tablespoons of Ceviche and enjoy. This goes great with a Cava Sangria.
1 Dash (1/8 teaspoon) Granulated Sugar
1 1/2 C very warm water (not too hot)
3 C Italian “tipo” OO Flour
1 TSP Salt
2 TBS Olive Oil for Dough balls and bowls
In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
In a medium bowl, shift flour and salt, pour into a food processor.
Turn on the food processor and slowly add the liquid yeast mixture and olive oil to the dry ingredients and run until dough is well combined.
Flour a work surface and your hands, remove dough from processor and knead for a couple of minutes until smooth and elastic. Shape the dough into 2 equal sized balls and coat with a thin layer of olive oil. In two medium sized mixing bowls coat the inside of each bowl with about 1/2 TBS of Olive Oil, and place each ball into a medium sized bowl, cover with a cloth and set aside to rise for about an hour.
When you’re ready to make pizza, preheat the oven to 500, remove dough from bowls and shape the dough into 2 medium pizzas using whatever method you prefer; rolling pin, stretching between your two hands, etc… Until it’s evenly about 1/8 to 1/4 inch thick all around.
Once you have the dough like you want, sprinkle lightly with corn meal on one side, flip it over onto a peel, pre-heated stone or flat sheet, and Brush lightly with Olive Oil. Sprinkle the rosemary over the dough and then put the dough in the oven. If you use a pre-heated stone, TAKE CARE not to burn yourself.