Recipes for Spicy boiled and roasted peanuts
- AreBe Oct 16, 2007 07:23 AM
My parents are visiting from Mississippi and gifted me with 9 or 10 pounds of raw, green peanuts in the shell. Mom encouraged me to try "roasting" or "parching" some in the microwave, and I will. I need your help with recipes for Cajun or Spicy Boiled Peanuts.
Also want to make some roasted ones that have the salt & spice inside the shell somehow. Does one brine them in a cold solution, drain & roast? Please help. Thanks!
I have boiled them with salt, but it is only salty on the shell, it doesn't get inside the peanut. To get that flavor you would have to shell them. Here are a couple links that may help you.
Here is a link for spicy peanuts that have been shelled.
danhole, you may not have been boiling/brining them long enough. The salt and/or spice definiely comes through to the peanuts. Two things to remember - it takes a lot more seasoning than you would expect and you have to boil them longer than you might think and then let them sit in the liquid a bit longer.
Boiled peanuts are absolutely an acquired taste but if you like them it's worth you're trying again.
I've only ever had spicey boiled peanuts that were fresh...yum! Try boiling them with Tony Chachere's cajun spice mix (it's like hot pepper salt). When you peel the boiled peanut the spice stays on your hand and transfers to the peanut and pop! into your mouth. Yummy!
Alton Brown just did a peanut show, check out foodnetwork.com for his recipes. He did both roasting and boiling.
I'm boiling some now, but just the regular salty kind. Here's a link you might enjoy...
For spicy ones, just add some dry or liquid cajun seasoning or crab boil. Usually 2 to 3 hours is enough cooking time, but it depends on how "green" or fresh the peanut is. They do absorb the salt, but at the end of the cooking process. Be sure to taste for doneness and saltyness about every 10 minutes after they have been cooking a while. If you leave them in the brine too long, they will be too salty. Be sure to drain them when they have cooked to your liking and they can be refrigerated for up to 6 days. After that, they get all slimmy... Hope you enjoy them as much as I do....
I made mine like Imhn is describing using Old Bay along with the salt and we enjoyed them. I never heard of microwaving them. My thoughts, it is probably one of those things microwave would take nearly as long as just going ahead with the regular way as you need the time to get the protein where you need it.
For boiling cover well with water...
Add salt at a rate of about 3/4 Cup per gallon of water.........
Boil/Simmer covered until desired degree of doneness is achieved.. Each batch of p-nuts is a little different..size, maturity, etc. You will need to taste them along as they cook to achieve your desired degree of doneness....Tender but not mushy!!! Careful not to over cook at this point as they will continue to cook while soaking ~~~ Once you proclaim them "done"...Allow them to set in the pot and absorb salt until they are salty enough for your taste..Drain ~~ Cool ~~~ Refrigerate ~~~ They freeze well! .... For an added Zip, add Zatarain's Crab Boil while cooking....HTH and....