Chile-Lime Peanuts & Chocolate and Chorizo Snacks

I am craving a little something to much on while I'm here working away on my computer. One thing about me, I love to snack. And, I will always choose savory over sweet. Here is a perfect savory snack of Chile-Lime Peanuts. If I were to choose a sweet snack, I might choose this Chorizo and Chocolate Crositini snack recipe below. Do you think that the Chorizo and Chocolate recipe is too wacky of a combination? Check these tasty recipes out and let me know what you think!

Chile-Lime Peanuts

Total: 35 min, Active: 10 mins, Makes: 10 to 15 servings as a snack (2 pounds)

A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. Here, we’ve lightened them up by roasting them in the oven, for a quick and easy snack without sacrificing any flavor. Try them out at your next cocktail party, and don’t be put off by the amount of garlic—roasting sweetens and mellows it.
What to buy: Spanish peanuts are short, round nuts with red skins; they can be found at most Mexican or Indian markets.
Game plan: Once roasted, these peanuts can be stored in a covered container for up to a week.
  • 2 pounds raw shelled Spanish peanuts
  • 20 whole unpeeled garlic cloves (about 2 whole heads)
  • 6 tablespoons peanut oil
  • 4 arbol chiles, crushed
  • 3 tablespoons finely grated lime zest, packed (from about 4 medium limes)
  • 4 teaspoons kosher salt
  • 4 teaspoons granulated sugar
  1. Heat the oven to 400°F and arrange a rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
  2. Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
  3. Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt and sugar, and serve.

Spanish Chorizo and Chocolate Crostini

This tasty hors d’oeuvre was created by Randy Lewis,chef at the Taven Lark Creek. The flavors of the chorizo and chocolate are a surprisingly winning combination!

For the ganache:

  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 1/3 teaspoon kosher salt
  • 2 ounces Ibarra Mexican chocolate, coarsely chopped
  • 3 ounces 63 percent extra-bitter chocolate, coarsely chopped
  • 2 teaspoons cocoa powder

To serve:

  • Sweet baguette
  • Dry-cured Spanish chorizo, peeled and sliced 1/8 inch thick
For the ganache:
  1. In a small saucepan bring cream, milk, and salt to a boil. Place remaining ingredients in a stainless steel bowl. Pour cream mixture over choclate and let stand without stirring for 1 minute, then whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 to 2 hours.

To serve:

  1. Heat the oven to 250°F. Cut a sweet baguette into thin slices and place on a baking sheet. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let cool.
  2. Spread the chocolate on the crostini and top with sliced chorizo.

1 comment:

Lori McLain said...

I just love this picture. I am using this picture in an original recipe contest hosted by Frenchs.com


Check out my recipe and picture.

Wish me luck and thanks for allowing me to use your picture.

Lori from Denton, TX