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Archives: Appetizers

Spicy Nuts Recipe!

Who can resist a tantalizing bowl of spicy nuts? Barring any severe nut allergies, I’d wager the answer is that nobody can resist spicy nuts! Especially these magical nuts spiced by my men’s group friend, Alex. Alex has been doing all kinds of nut spicing over the years, and I think he’s come up with a winning recipe. It’s simple, not too fussy, and goes great with a little bit of bourbon or other evening beverage. My wife Kendra can’t get enough of these nuts.

The secret to this recipe, I think, is to get your nuts nice and toasted in the oven before anything else. When your house starts to smell like nuts, you know you’re on the right track. Don’t burn them though! That would be the wrong track. Once the nuts emerge from the oven, Alex tosses them in a pan with spices and bourbon mixed with sugar and vanilla which helps give the whole mixture a delicious sweet & spicy combo. You’re going to love Alex’s nuts!

Here’s Alex showing how it’s done:

Spicy Nuts Recipe:

    1.5 Cups raw pecans
    2 Tbs. Macadamia nut oil. (or peanut or vegetable will do in a pinch)
    Splash of sesame oil
    1/4 Cup Bourbon
    2 Tbs Sugar
    1 tsp. vanilla extract
    Kosher salt and fresh cracked pepper

One thing about serving nuts is that you really need the right dish. Kendra and I got this monkey nut dish as a gift once, and we just love the way the monkeys lord over the nuts in the bowl below.

A lovely nut dish, with monkeys.

A lovely nut dish, with monkeys.

You can also use the bowl for fruit if you’d like, but really, it’s about spicy nuts!

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Deviled Eggs (with Sriracha!)

They say the Devil is in the details, but when you do it right, he can also be in your eggs! I can’t think of an appetizer I enjoy more than deviled eggs, especially with a nice glass of something after a good day’s work at the shop. My wife, Kendra, also loves these eggie treats, and I’ve see her wolf down a whole tray of these buggers at our annual “Egg-Off” benefit for our local retirement community. And then there was that one time at Easter…

Anyhow, Dana, our guide in egg devilry, brings the heat to this particular recipe with the addition of the Rooster sauce, Siracha. And it’s a great addition! There are so many ways to make a good deviled egg, but really the secret comes in hard boiling your eggs the right way. The boiling technique that Dana share truly results in creamy yolks with no discoloration, and if you use slightly older eggs (not ones just from the store) you’ll have an easier time peeling them. Give it a try and have fun creating your own special take on deviled eggs!

Here’s how it goes:

Dana’s spicy Deviled eggs recipe:

    6 Perfectly hard boiled eggs
    2 Healthy Tbs. of good mayonnaise
    1 Tbs. of dijon mustard
    1 Tsp Sriracha (or more or less if you’re feeling spicy)
    1 Tsp spanish paprika
    1 squeeze lemon juice
    Salt and Pepper to taste
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Kimchi recipe

Fermentation makes so many wonderful culinary miracles the world over, and kimchi is certainly one of my secret loves. This traditional Korean dish is one of my wife Kendra’s favorites, and she would probably bathe in the stuff if she could. There are a number of variations when it comes to kimchi recipes, some involving a rice flour and chili paste, others without the flour, and with a whole host of additions and subtractions.

In this video, I learn a deceptively simple version of kimchi from my friend Jennifer. This recipe is fairly adaptable in terms of the kinds of fruit you can include (or leave out if you want to keep things simple) so feel free to experiment a bit! If you’re looking for a good fermenting vessel, here’s a good one you can get through Amazon.

Ok, here’s the fermentation adventure:

Jennifer’s kimchi recipe:

    5-6 medium sized heads of Napa Cabbage
    Generous amount of sea salt (it should make the cabbage taste salty and release water)
    10 trimmed and chopped scallions
    1-3 cloves of garlic per head of cabbage (you be the judge!)
    Fat, thumb sized piece of ginger
    2 organic apples (with their skins)
    2 chopped organic lemons with half of their rinds on
    2 peeled and sliced blood oranges
    Enough Korean Chili powder to turn the cabbage mixture a nice shade of red (we used about 8 heaping tablespoons)
    Handful of black sesame seeds
    1 Tbsp sugar
    1 tsp probiotic powder to speed up fermentation
    Handful of dried anchovies
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