Clark Deutscher
TVWBB All-Star
These are a few roasted nut ideas I got from rick Bayless' Fiesta book. They are very good for watching the game and come together quickly!
Garlicky Habanero Mac Nuts
6 Cloves Garlic
2 Habaneros
2 Tablespoons Olive Oil
1 Tablespoon Honey
1 Teaspoon Salt
3 Cups Macadamia Nuts
Roast the garlic and the habaneros, to do this cut the top off a head of garlic sprinkle with olive oil and toss on the kettle with the habs until the garlic is soft and peppers are charred.
When the peppers and garlic are done puree them with the oil, honey and salt. Mix with the mac nuts and toss back on the grill at around 350 degrees for about 20 minutes until they darken up.
Chipotle Roasted Almonds
2 Canned Chipotles
2 Tablespoons of the adobo sauce from the chipotles
2 Tablespoons Lime Juice
2 Tablespoons Ketchup
1/4 Cup Brown Sugar
1/2 Teaspoon Salt
4 Cups toasted blanched almonds
Puree the chipotles, adobo, lime juice, ketchup, sugar, and salt. Pour into a bowl and toss with the almonds. Toss on the grill for about 30 minutes at around 350.
Chilied Peanuts and Pumpkin Seeds
2 Cups Roasted Peanuts
2 Tablespoons Lime Juice
2 Teaspoons Ancho powder
1 Teaspoon arbol chile powder
Salt
1 Cup hulled raw pumpkin seeds
- Toss the peanuts with the lime juice, sprinkle with chile powders and toss until coated. Put in the smoker at about 250 for 30 minutes or so.
- Take off the smoker and toss with salt
- In a skillet toast the pumpkin seedss, put them in a single layer, when the first one pops stir constantly until they all pop to ovals. Mix with the peanut mixture.
Oaxacan Style Peanuts with Chile and Garlic (This one isn't grilled)
T Olive Oil
4 Dried Arbol Chiles torn into pieces
8 Cloves Garlic
4 Cups toasted spanish peanuts
salt
Combine the oil, arbols and and garlic over med heat until the garlic is soft, add the peanuts and salt and continue to cook for about 10 minutes
Clark
Garlicky Habanero Mac Nuts
6 Cloves Garlic
2 Habaneros
2 Tablespoons Olive Oil
1 Tablespoon Honey
1 Teaspoon Salt
3 Cups Macadamia Nuts
Roast the garlic and the habaneros, to do this cut the top off a head of garlic sprinkle with olive oil and toss on the kettle with the habs until the garlic is soft and peppers are charred.
When the peppers and garlic are done puree them with the oil, honey and salt. Mix with the mac nuts and toss back on the grill at around 350 degrees for about 20 minutes until they darken up.
Chipotle Roasted Almonds
2 Canned Chipotles
2 Tablespoons of the adobo sauce from the chipotles
2 Tablespoons Lime Juice
2 Tablespoons Ketchup
1/4 Cup Brown Sugar
1/2 Teaspoon Salt
4 Cups toasted blanched almonds
Puree the chipotles, adobo, lime juice, ketchup, sugar, and salt. Pour into a bowl and toss with the almonds. Toss on the grill for about 30 minutes at around 350.
Chilied Peanuts and Pumpkin Seeds
2 Cups Roasted Peanuts
2 Tablespoons Lime Juice
2 Teaspoons Ancho powder
1 Teaspoon arbol chile powder
Salt
1 Cup hulled raw pumpkin seeds
- Toss the peanuts with the lime juice, sprinkle with chile powders and toss until coated. Put in the smoker at about 250 for 30 minutes or so.
- Take off the smoker and toss with salt
- In a skillet toast the pumpkin seedss, put them in a single layer, when the first one pops stir constantly until they all pop to ovals. Mix with the peanut mixture.
Oaxacan Style Peanuts with Chile and Garlic (This one isn't grilled)
T Olive Oil
4 Dried Arbol Chiles torn into pieces
8 Cloves Garlic
4 Cups toasted spanish peanuts
salt
Combine the oil, arbols and and garlic over med heat until the garlic is soft, add the peanuts and salt and continue to cook for about 10 minutes
Clark