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Boiled Peanuts With Chile Salt

Boiled Peanuts With Chile Salt



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“I’ve always associated boiled peanuts with road trips,” says Vivek Surti, the chef at Tailor in Nashville, No. 7 on 2019’s Hot Ten list. “I ate cajun-spiced ones from gas stations in the South and my grandma’s version for the five-hour ride from the airport to her home in Gujarat. It’s a snack that exists in America and in India. Here I toss them in chile and coriander, which is very Indian, but it reminds me of those Cajun peanuts.” While fresh, shell-on peanuts are available only at harvest time and are hard to find, unroasted, shell-on peanuts work just as well and can be found in supermarkets and online.

Ingredients

  • 4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)
  • 2 Tbsp. coriander seeds, divided
  • 1½ tsp. red chile powder, preferably Kashmiri

Recipe Preparation

  • Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.

  • Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4½ hours if raw. Drain; let cool.

  • Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.

  • Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.

Recipe by Tailor, Nashville, TNReviews Section

Boiled peanuts from South: Essential Recipes and New Explorations (page 22) by Sean Brock

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground cayenne pepper
  • chile powder
  • ground cumin
  • garlic powder
  • mustard powder
  • dried oregano
  • onion powder
  • slab bacon
  • green peanuts
  • bourbon-smoked paprika
  • Charleston hots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


Boiled Peanuts With Chile Salt - Recipes

It's officially football, baseball and basketball season — but you're most likely spending it at home this year. No matter your sport of choice, no game day is complete without classic peanuts, but this year elevate your game day spread by preparing boiled peanuts. The classic Southern dish is an ideal snack for any sporting event, movie night or occassion.

If you're not from the South, you might not be familiar with boiled peanuts but the salty, regional snack is a Southern staple. It's great when paired with a light beer and more game day foods, like some fall-off-the-bone wings.

Now, you might be wondering, how do you make boiled peanuts? Although the process is long, it can be done overnight, and it's totally worth it. Just combine some common pantry seasonings with water and one and a half pounds of peanuts. Let the peanuts boil for about three to six hours until they reach a soft consistency.

The peanuts can be however soft and spicy as you wish. But, one things for sure, once you try the appetizer, you'll definitely want more of our classic Southern recipes that are better than grandma's.

Ingredients

1 cup salt
1/4 cup seasoned salt, preferably Lawry's
1/4 cup ground chile
4 cups water
1 1/2 pound peanuts, raw and in the shell

Combine all ingredients in a pot. If there is not enough water to cover the peanuts, add more water. Bring to a boil and then reduce heat to a simmer. Stir occasionally, once an hour at most, letting the peanuts boil for 3-6 hours until the peanuts are of a soft consistency. The timing depends on the age and size of the peanuts, so starting at 3 hours, check the peanuts to assess whether they are done.

If you would like the peanuts to be saltier and spicier once they are fully cooked, turn the heat off and let them sit in the water for a few more hours.


Star Anise and cinnamon will add complex flavors, liquorice-like (though please don&rsquot let that scare you &ndash it is NOTHING like black liquorice), rich and sweet-smelling. If you&rsquore a chile-nut, go ahead and add a couple of dried red chiles into the pot.

A great flavor combo is 3 sticks of cinnamon, 3 star anise, 3 cloves of garlic, 3 tablespoons of kosher salt. If you&rsquove got really good quality cinnamon sticks, just use one or two. I had to use 3 sticks, well&hellip.because I&rsquom cheap and bought a lower quality of cassia bark.


Boiled Peanuts

Wash unshelled peanuts thoroughly in cold water until water runs clear then soak in cool, clean water for approximately 30 minutes before cooking.

In a large pot , place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.

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.

Freezing boiled peanuts:
Prepare peanuts as indicated above. Drain , allow to cool, and freeze in airtight containers. They keep indefinitely.

Canning Your Boiled Peanuts:
Prepare peanuts and brine the same as for boiling for immediate use.

Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes.

Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.


Green Peanuts vs Raw Peanuts – What’s the Difference?

There two kinds of in-shell peanuts you can use to make boiled peanuts.

Green Peanuts are “fresh from the farm” peanuts. They take less time to cook, but are perishable. So if you buy them more than a day before cooking, you will need to refrigerate them.

Raw Peanuts are raw but dried, so they are safe to sit out for a week or two at room temperature. Yet they can take up to double the amount of cooking time, depending on the method you use.

Is one better than the other? No. They both produce soft plump boiled peanuts in the Instant Pot, Crock Pot, or on the stovetop.


Cajun Boiled Peanuts Recipe

My pastor is from Florida. One day at church he asked me if I had had boiled peanuts. “Yes!” was my instant reply, but then I couldn’t really place where I had had them. I thought it was in Mexico. He said they were a common snack in Florida. So on our recent trip to Florida I found a gas station/gift store that was selling boiled peanuts outside of the store. I HAD to try them. As I opened a shell, I was sure I had done this before. Then I popped a peanut in my mouth. It was an instant feeling of going home. The texture of the peanut was very familiar, but the flavor was different. These had a spicy, Cajun flavor. Still I thought that maybe I had eaten boiled peanuts in Louisiana when we lived there.

They were so good that when I came home I wanted more. I would make them! Still unsure of where my boiled peanut memory came from, I googled “Mexico boiled peanuts.” Nothing. I tried, “Mexican street snack boiled peanuts.” Still nothing came up. I mean nothing at all. Well, it must have been in Louisiana I decided. I researched making boiled peanuts, and it’s so simple y’all. It just takes many hours of boiling, but on a day when you’re home, they are so easy to make.

First I tried a Cajun recipe. My clan said it tasted just like the ones we tried in Florida. It was pretty close anyway. Then I made just plain salted boiled peanuts. That was definitely what I remembered. When I went home for Christmas, I asked my sister Sara about it. “Oh yes, she replied, when we were little in Mexico we used to buy boiled peanuts on the street!” Mystery solved. Still, most of my family prefer the Cajun recipe. You should try it! Here’s what you need!


4 New Ways to Eat Fresh Peanuts

Peanuts don&rsquot emerge from the earth salted and roasted. Fresh peanuts exist, though you won&rsquot see them on many grocery shelves. They are incredibly versatile and the best time to eat them is right now&mdashit&rsquos peanut season.

Peanuts don’t emerge from the earth salted and roasted. Fresh peanuts exist, though you won’t see them on many grocery shelves. They are incredibly versatile and the best time to eat them is right now—it’s peanut season.

While the classic way to prepare and eat fresh peanuts is boiled—that’s the official state snack of South Carolina𠅌hefs are using them in a multitude of ways. Here, four delicious new ways to eat fresh peanuts.

In hummus. Charleston, South Carolina chefs Don Drake of Magnolias and Adam Close of Blossom both make hummus with fresh peanuts. They start by soaking the peanuts overnight, as you would beans. Then they boil them for a few hours and blend them with tahini, sesame, olive oil and lemon juice. Close prefers peanuts to chickpeas in hummus because of their rich flavor. 𠇌hickpeas are pretty bland,” he says. “Peanuts have a richer, Southern flavor.”

In place of beans. At Charleston’s Cypress, chef Craig Deihl makes BBQ boiled peanuts, a take on barbecue-baked beans. 𠇊 bean is a bean,” he says. He soaks the shelled peanuts overnight before boiling them for about four hours. Then he adds molasses and any brisket ends or bacon pieces that are handy. Deihl likes to use fresh peanuts skin-on. “We want that dirty flavor,” he says.

Fermented. At Empire State South, F&W Chef-in-Residence Hugh Acheson’s Atlanta restaurant, chef Josh Hopkins ferments green peanuts in two ways: in a basic mix of sugar, salt and water, and in an unusual mix of sugar, salt, coconut water and buttermilk. The peanuts ferment for up to a week and a half, leaving them crunchy and full of funky flavor. Hopkins uses the peanuts fermented in water, sugar and salt in a salad with roasted peppers, arugula and couscous with a fennel pollen vinaigrette. The coconut-buttermilk fermented peanuts are served in a ragout of eggplant, apple and scallions with farro and harissa aioli.

In pesto. At AQ in San Francisco, chef and owner Mark Liberman uses green peanuts to make the salsa maro (a pesto-like sauce classically made with broad beans) for his black cod with broken rice. He simmers peanuts with salt, thyme and dried chile, then mashes them in a mortar with okra, garlic, olive oil, salt and lemon juice.


Boiled Peanuts With Chile Salt - Recipes

I didn't grow up eating boiled peanuts. The first I heard of them were from my friends that grew up in Hawaii. Boiled peanuts are a favorite snack there. My son-in-law and daughter-in-law's families are from the southern United States--and they like boiled peanuts. Boiled peanuts are so popular in The South, they're sold at roadside stands. I recently went to the Farmer's Market in Clovis and found some fresh, green (raw) peanuts, and thought I'd give boiled peanuts a try.

I bought three pounds of green (raw) peanuts and split the batch into two--one I made from the recipe Marc Matsumoto has on his blog No Recipes--that one is made with five spice powder and star anise. I also thought chile and lime sounded good. I think they were both equally good!

When looking for peanuts to boil, don't be confused by the terms. 'Raw' peanuts can also mean dry roasted peanuts. You want 'green' peanuts--they're not green, but 'green' in the sense of fresh, uncooked. The peanuts I found at the Farmer's Market were obviously fresh-picked, they were moist and smelled like rich, fresh dirt. They were about $1.50 per pound.


Chile Lime Boiled Peanuts

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

1 1/2 pounds fresh green peanuts
2 tablespoons dark brown sugar
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon paprika
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 jalapeño pepper
2 fresh limes, juiced and rinds added to pot
6 cups water

Thoroughly rinse dirt off peanuts. Add all ingredients to a large pot and bring to boil. Turn down the heat to a simmer, cover, and cook for 45 minutes. Turn off heat and let the peanuts sit in the brine overnight. The next day, drain the peanuts and serve. Refrigerate any uneaten portion.