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Wednesday, February 23, 2005

Cacahuetes Oaxaquenos (Spiced Peanuts) 3 large jars Planter's dry-roasted peanuts 2 ounces dried chile tepin -- finely ground 1 ounce dried chile de arbol -- finely ground 3 ounces dried chile habanero -- finely ground 3/4 cup olive oil 7 cloves garlic -- peeled In a large wok, SLOWLY brown the garlic in oil. If it burns, throw it out and start over. Remove garlic from oil, slice thinly with a radial arm saw, and feed to wolves. Reduce heat slightly, mix in three ground chiles until it resembles a thick liquidy paste, and immediately stir in peanuts, coating all evenly. Increase heat slightly and continue to stir for about 15 minutes, the idea being to slightly roast the peanuts while imbuing them with the subtle essence of U-235. Add salt to taste (they won't need much). If you let the chiles burn at this point, carefully scoop up about 2 large teaspoons of chile paste and carefully spread in a thin layer on all of your ABBA records. Remove peanuts from wok, packing them back in the original jars, and reseal. Usually best after about 12 hours. From: The Chile-Heads Recipe Collection Posted By: Mark Seasly, SEASLY.MARK@tntv7.ntrs.com Post Date: ??? And, yes, they really are quite tasty and quite hot – and don’cha just love a recipe that includes a sly reference to ABBA and a radial arm saw in the same paragraph? First batch I made, I used hot smoked pimenton, cayenne, and Aleppo ground peppers because I had none of the ones specified. Worked just fine. This time I’m using cayenne, regular paprika, and a healthy dose of garam masala just to sweeten it up a bit. I let them cool overnight (the peanuts get really hot while you’re roasting them! – be careful) in a colander before putting them back in the jars. That lets more moisture escape…       9:59:48 PM    comment []

This could be the start of something good…   Chunks of garlic seasoning olive oil ain’t bad for nobody but vampires, and when’s the last time you invited one of them over to dinner?     9:46:59 PM    comment []

Smells Like $500 Move over, Perigord: The black diamonds known as truffles are quite happy to grow in North Carolina. I think I need to take a field trip up the road to Garland Truffles. The Washington Post article today was the first affirmation I’ve had that the Garlands (Franklin & Betty) actually grow truffles. They mainly sell inoculated oak and filbert seedlings on their website, not the actual “black diamonds” (at least as far as I can tell). The WaPo article gave me the first clue as to why – they mainly sell wholesale. But that may be changing:   Fresh local truffles may be turning up at farmers markets and at more restaurants in the Washington area in the years ahead. Garland sold 1,000 filbert trees each to two farms in the Warrenton area but prefers not to name the owners. A grain farmer in Charlottesville planted 1,300 inoculated trees five years ago. But thus far, not a truffle has been found.   7:47:19 PM    comment []