Spicy Peanuts

Peanuts are EVERYWHERE in bars in San Miguel.  Some are coated in a yummy crunchy, slightly sweet substance, some are roasted with a little bit of salt, some have chili and lime, and some are spicy and amazing.  I had some that featured little fried garlic chips and dried red peppers and they were awesome.  I know I mentioned wanting to make them for Halloween this year, and then I came across this recipe, which looks like a fantastic jumping off point.

1 egg white
1/4 cup sugar
1 tablespoon water
1 tablespoon kosher salt

2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ancho chili powder

2 cups high quality dry roasted unsalted peanuts
5 dried chiles, optional garnish

Preheat oven to 250 degrees F.

Whisk egg white until foamy in a medium bowl. Whisk in sugar, water, salt, cumin, cayenne, garlic and ancho powders. Toss nuts in mixture until well coated.

Spray a sheet pan with nonstick cooking spray or line with parchment. Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes until slightly golden, turning nuts with a spatula every 15 minutes so they toast evenly and don't stick.

Set the nuts aside, stirring periodically as they cool. When completely cool, transfer to serving bowl and garnish with dried red chiles if desired.

In my Halloween post, I also mention this simpler recipe here.

2 cups shelled but unsalted blanched peanuts
Freshly ground red chili powder to taste (about 2 full tablespoons) the amount you use will depend on the heat of the chili – and your personal desire for piquancy. This should be a taste as you go kind of recipe.
A Tablespoon of vegetable oil for frying
Salt to taste
tips:
Heat the oil in a heavy skillet set over medium. When the oil is hot, add in the peanuts and stir constantly until well roasted and browned. Turn off the heat a bit before the peanuts are done, as the residual heat from the peanuts and pan will continue to cook the nuts for a while. Don't add the chili powder to the peanuts until after you have turned the heat off – as the chili powder can burn. 
Once the nuts have brown-roasted, add in the chili powder to taste, and a good couple of pinches of salt. Stir to mix completely.

Thai-Style Chicken Salad

Yes please. You can bet I'm making this with a ready to go rotisserie chicken. I'm also envisioning little wraps with butter lettuce leaves as the wrapper. Yum.

Thai-Style Chicken Salad
Serves 6

INGREDIENTS
3 - 3 1/2 pound whole chicken
Table salt and ground black pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup fresh lime juice from 3 to 4 limes
2 tablespoons water
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
2 teaspoons finely grated fresh ginger
2 tablespoons light brown sugar
1 1/2 teaspoons hot red pepper flakes
1/2 medium cucumber , peeled, seeded, and cut into 1 inch by 1/4-inch matchsticks (about 1 cup)
1 medium carrot , peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions , white and green parts, sliced thin
3 tablespoons minced fresh cilantro leaves
1/2 cup chopped toasted peanuts
bag of mixed greens or butter lettuce leaves if you're doing wraps

1. Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)
* cough * rotisserie chicken

2. Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)

3. Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately on top of a bed of greens.
** Do not dress warm chicken - use cool or room temp chicken or it will absorb too much of the dressing.