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Red Chile Peanuts and Green Chile Peanuts

7/24/2020

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During the hot days of August—especially during these Covid-19 times—a cooling summer drink may shorten these long days, especially when accompanied by a morsel as tasty as Chile Peanuts, either Red or Green.  This recipe has been in my file for a long time, that is, the recipe for Red Chile Peanuts.  As I remade it, I thought “Why not Green?” and suggested, in my first draft, that my EnJoy readers experiment with this and let me know the results.  Daughter Lisa, visiting with me, suggested I experiment with Green, and so I did.  Here is my result along with the tried-and-true Red version.
Food Styling and Photography by Lisa M. Joy
GREEN CHILE PEANUTS
Here is my green chile version of this nummy peanut recipe.  The only difference from the red chile version is the substitution of adobo seasoning for the paprika and green chile powder for the cayenne pepper.
2-1/2 tablespoons
   fresh lime juice
2 tablespoons olive oil
1 tablespoon
   adobo seasoning
2 teaspoons sea salt
1 teaspoon
   green chile powder
​Preheat oven to 250 degrees F. 
Whisk together all ingredients except peanuts.
​Stir in peanuts and coat evenly.
​Spread coated peanuts in a large shallow rimmed baking pan (lined with foil to save scrubbing when washing).
​Bake until coating is dry and fragrant, about 30 minutes.
​Cool completely before serving.
​4 cups unsalted
   dry-roasted peanuts
   (about 17 ounces)
(Can be stored for three weeks and reheated to crisp.)

EnJOY
RED CHILE PEANUTS
These chile-flavored peanuts make a delicious accompaniment to a cool summer drink or to a margarita anytime.  This easy recipe, from the May 2008 issue of Gourmet magazine, is from Roberto Santibanez, Sazon Cooking School, San Miguel de Allende, Mexico.
2-1/2 tablespoons
   fresh lime juice
​Preheat oven to 250 degrees F.
Whisk together all ingredients except peanuts.
2 tablespoons olive oil
​Stir in peanuts and coat evenly.
1 tablespoon paprika
   (sweet, not hot)
​Spread coated peanuts in a large shallow rimmed baking pan (lined with foil to save scrubbing when washing).
2 teaspoons sea salt
​Bake until coating is dry and fragrant, about 30 minutes.
1 teaspoon cayenne pepper
​Cool completely before serving.
​4 cups unsalted
   dry-roasted peanuts
   (about 17 ounces)
​(Can be stored for three weeks and reheated to crisp.)

EnJOY
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Send your recipes

7/17/2020

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We'd love to hear from locals.   Send your favorite family recipe to [email protected].  If you have a picture of the dish so much the better.


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Eliote

7/3/2020

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Our very American Fourth of July culinary celebration can be enhanced by reaching across our Southern border to our Mexican neighbors and borrowing one of their well-known street foods, Eliote, but adapting it to please several people.  After all, we corn-consuming Americans owe Mexico thanks for its agricultural gift of maize.  The word ‘Eliote’ derives from ‘Elote,’ a Nahuatl word meaning ‘corn on the cob’ or ‘tender cob.’
 
Having grown up in Chicago with its large Mexican population, I learned to appreciate Mexican food at an early age.  The first Mexican food I ate as a child was a tamale sold by a street vendor in our neighborhood.  This inauthentic treat, wrapped in paper rather than in a corn husk, acquainted me with masa and a spicy filling and gave me a life-long taste for Mexican food.  I did not know about Eliote until much later in life when I was strolling along one of Chicago’s beautiful Lake Michigan beachfronts and getting hungry.  I bought a cob of Eliote and fell in love with it and am still smitten by it.
 
You might not find an Elitero from whom you can buy a single cob on the street, but you can easily grill this dish in a quantity to feed your family and/or friends.
 
EnJOY 
Eliote is a popular Mexican corn street food eaten as a single serving sometimes on a stick but most usually simply by holding it by its stem under the shuck of green leaves left on the ear.  This recipe retains the classic ingredients but serves as a side dish during grilling season.
6 ears sweet corn
​
​Shuck ears of corn, but leave green leaves attached and folded down.  Remove corn silk.
​vegetable oil
​Oil grill with vegetable oil and preheat it to ‘medium.’  Grill corn for about ten minutes, turning ears often until a medium char is developed over all.   Remove from grill.
1/4 cup mayonnaise
1/4  cup Mexican crema
1 teaspoon chili powder
1/2 cup cotija cheese
   or queso fresco
1/2 cup cilantro,
   finely chopped
​Brush ears with mayonnaise and then Mexican crema.
Sprinkle with chili powder and then cojija cheese.
Top with cilantro.
lime wedges
​
​Serve corn warm after squeezing ears with lime juice.
Eat corn holding it by its stem.
​EnJOY
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