Thursday, October 3, 2013

Boiled Peanuts

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.


Boiled Peanuts


Ingredients:

1 1/2 pounds fresh green peanuts
2 tablespoons dark brown sugar
3 tablespoons Ono salt
1 teaspoon five spice powder
2 whole star anise
1/2 cup mirin
1 clove garlic, mashed
few slices jalapeño pepper
6 cups water

Thoroughly rinse any 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.

This is the Ono Salt I used. I bought it in the Hawaiian section of Marukai--several years ago. "Fresh ginger, garlic, pepper and salt are blended together to create a flavor for tastier foods."--that's what it says on the package. I keep it in the freezer.

From what I've read online, it may take longer to cook the peanuts so they're soft, depending upon how dry the green peanuts are. Some bloggers say to soak the peanuts overnight in water before cooking, some say it takes 6 hours to cook--the peanuts I bought were really fresh, so it took only 45 minutes to cook--I had to add 15 more minutes to my cooking time to get them soft, after 30 minutes they were a bit al dente.

Here's the recipe for the chile-lime boiled peanuts. Follow the same cooking directions above. They were good too.

Chile Lime Boiled Peanuts

Ingredients:

1 1/2 pounds fresh green peanuts
2 tablespoons dark brown sugar
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

I can't wait to have my friends try boiled peanuts!

Itadakimasu!

***

We recently visited my daughter and her family.

My granddaughter Rachel is growing up fast!

She's watching some kids play in the courtyard where she lives.

She kept looking in, watching the kids play. I wondered what she looked like from the other side of the fence.

This little one always brings a smile to my face.



It's a lot of fun following her around trying to get a photo--she moves fast!

This little one has a hearty appetite!

Is it ever too early to learn to sew?


***

Boiled Peanuts


Ingredients:

1 1/2 pounds fresh green peanuts
2 tablespoons dark brown sugar
3 tablespoons Ono salt
1 teaspoon five spice powder
2 whole star anise
1/2 cup mirin
1 clove garlic, mashed
few slices jalapeño pepper
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.

Chile Lime Boiled Peanuts

Ingredients:

1 1/2 pounds fresh green peanuts
2 tablespoons dark brown sugar
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

Follow directions above.

4 comments:

  1. I've never had them Southern-style. Gotta try sometime.

    My wife is allergic, so I don't think I can often get away with this recipe. I just gorge myself when I go back home.

    Glad to see how easy it is to make your own, though!

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  2. I'm from the south, and you are correct, this is something we ate all the time and I absolutely love them! google Ted & Matt Lee's recipe for a true southern version, you won't be dissapointed.

    ReplyDelete