Alibi V.16 No.35 • Aug 30-Sept 5, 2007 

Hot Knives

Deez Nuts

These three nut recipes work extremely well together both in terms of taste and timing. While you don’t necessarily need to make all three at once, the cook times for these three make for some pretty sweet simultaneous preparation. If you feel like it, you can heat and plate these three types of nuts for a triple-threat single landing—which will subdue even the most ravenous of party guests.

The main thing to keep in mind when working with nuts is: They continue to cook after they come up to temperature. When you are roasting, toasting, frying, etc. raw nuts, you really only need to start seeing color change to warrant removal from flame.

Sweet Pistachio Meat

2 cups raw pistachio meat (no shells)
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
2 teaspoons ground nutmeg

1) Turn your oven up to 400°F.

2) In a small roasting pan, toss the pistachio meat with the olive oil. Place the pan in the oven for about 10 minutes. Check them around the 8 minute mark; if you hear some nice sizzling and the nuts are starting to brown, remove from the oven.

3) The second the nuts come out of the oven toss them with the syrup and the nutmeg.

Thai Peanuts

1/4 cup canola oil
4 cloves garlic, peeled and thinly sliced
2 serrano chilies, halved
2 cups raw blanched peanuts
2 tablespoons sweet chili sauce
1 tablespoon sea salt

1) Heat a wok over medium flame and add the oil once the pan is hot.

2) Throw the garlic, chilies and peanuts into the oil. Agitate constantly until the peanuts begin to brown, then remove from heat.

3) Toss the peanuts with sweet chili sauce and salt.

Cajun Cashews

3 tablespoons extra virgin olive oil
2 cups raw whole cashews
1 tablespoon Cajun seasoning
1 tablespoon sea salt

1) Heat a large, heavy-bottomed skillet (cast iron if you have it) over medium flame. Add 2 tablespoons of the olive oil when the pan is hot.

2) Add the Cashews, agitating often, until they begin to show some brown along their long edges, about 7 minutes. When at least half of the nuts are browned, add the remaining olive oil and cook for an additional minute.

3) Transfer the still-hot nuts to a salad bowl and toss with Cajun seasoning and sea salt.

Beverage: Oatmeal Stout

Soundtrack: The B52's "Rock Lobster"