Emeril Lagasses Cayenne Roasted Peanuts Recipes

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CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB



Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1/2 cup finely ground roasted peanuts
1/2 cup packed light brown sugar
1 tablespoon kosher salt
2 1/4 teaspoons cayenne
1/2 teaspoon plus a pinch ground bay leaf
1/2 teaspoon plus a pinch ground cloves
1/2 teaspoon plus a pinch ground nutmeg
1/2 teaspoon plus a pinch ground cinnamon
4 chicken thighs, skins on
4 chicken legs, skins on
1 (6-inch) corn tortilla
1 1/4 cups dark chicken stock
1 teaspoon fresh lime juice
1 teaspoon ground chili powder
1/8 teaspoon salt
1 tablespoon smooth peanut butter

Steps:

  • Preheat a grill to medium, and preheat the oven to 350 degrees F.
  • To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
  • Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
  • Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
  • Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
  • Divide the chicken and sauce among 4 plates and serve immediately.

SPICED NUTS



Spiced Nuts image

Provided by Emeril Lagasse

Categories     appetizer

Time 25m

Yield 4 cups

Number Of Ingredients 8

1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve.

Steps:

  • Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
  • Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Nutrition Facts : Calories 224, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 147 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 4 grams

EMERIL LAGASSE'S CAYENNE ROASTED PEANUTS



Emeril Lagasse's Cayenne Roasted Peanuts image

Make and share this Emeril Lagasse's Cayenne Roasted Peanuts recipe from Food.com.

Provided by Nif_H

Categories     Nuts

Time 6m

Yield 1 cup

Number Of Ingredients 4

1 cup dry roasted peanuts
cayenne powder
salt
oil (for frying)

Steps:

  • Preheat oil in deep fryer or saucepan.
  • Fry the peanuts until golden, about 1 minute.
  • Drain and season with cayenne and salt to taste.

Nutrition Facts : Calories 1329.1, Fat 112.8, SaturatedFat 15.7, Sodium 1847.1, Carbohydrate 48.9, Fiber 18.2, Sugar 9.5, Protein 53.8

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