Posts Tagged ‘peanuts’

Baby Ruth Cookies

November 7, 2011

If you are like me, you tell yourself you won’t buy the Halloween candy that you have a weakness for, yet somehow it always ends up in your pantry. And eventually, your stomach. For me, that candy bar is a Baby Ruth. So, every Halloween, I have a bowl full of extra Baby Ruths that I continuously eat during the remainder of the week.

So this year I thought I would get a bit crafty – “what if my favorite candy bar were a cookie?” So, I took my remaining Baby Ruths, chopped them up, and put them in my favorite basic cookie recipe (from The Cookie Book by Peggy Cullen).

So during the 11 minutes the cookies were in the oven, magic happened. The nougat melted and turned chewy and sweet, and the peanuts and chocolate infused the entire dough. These might actually be the best cookies I have ever made.

So, my Halloween experiment turned into a new favorite. And, I would bet that your favorite Halloween candy would also be worth the little experiment of seeing how it translates into a cookie.

So, thanks to my basic cookie recipe and Halloween imagination for inspiring my new favorite cookie!

BABY RUTH COOKIES
2 dozen

2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons packed light brown sugar
1/4 salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
7-10 fun size Baby Ruth candy bars, chopped

Preheat oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the Baby Ruth pieces into the dough.

Shape the dough into 1 1/2-inch balls and drop them about 3 inches apart onto baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2-in cookie scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 11 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.

Grilled Vietnamese-Style Chicken Wings

September 11, 2010

I have a go-to wings recipe perfect for football games – my Maple Chipotle Chicken Wings (on this blog). They are sweet, spicy and a little messy, which is exactly how I always envision wings.

So, when I saw this recipe from Emeril, it intrigued me. I will admit, if you are drinking beers, not worrying about calories yet worrying about your fantasy running back, I would still go for the messier version. But, if you want a light, flavorful and more refined plate of wings for a summer grilling meal, then these are perfect.

I didn’t read this recipe in advance, so they only marinated for 4 hours and were still fantastic, so I recommend trying the 24 hours to see how mind blowing the wings can be.

GRILLED VIETNAMESE-STYLE CHICKEN WINGS
6 Servings

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

Thai Turkey Burgers

July 27, 2010

I love Thai food. I love burgers. So, I thought this recipe could be a good one when I came across it. As you know, I am a stickler for adding moisture to turkey burgers so they do not dry out, and this recipe has a great paste of shallot, cilantro, ginger, jalapeno and fish sauce. The fish sauce really gives it great moisture – then the spicy mayo gives another great element.

Instead of Sriracha I used a sweet spicy sauce (called sweet chili sauce) so I would recommend using whatever Asian sauce you have, really!

I made this with an Asian slaw I came up with on a whim. I just took a bag of pre-cut slaw and added a dose of the sweet/hot Asian mayo to it along with some cilantro and ground peanuts. Tasted great!

We will be making this one again. It is a great twist on burgers (and is healthier than beef!). Thanks to Food & Wine for this great recipe!

THAI TURKEY BURGERS
4 Servings

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Sate Chicken Salad

April 25, 2009

img_02962If you love Thai food, but don’t always want the heavy rice or fried noodles, this recipe won’t disappoint. I made it hot for dinner but it would work well cold as a summer dish, too. Omit the chicken and it would make a great side as well.

Instead of the rotisserie the recipe calls for, I just cooked some chicken in sesame oil and red pepper flakes in a non-stick skillet. Also, I was out of soy sauce, so I substituted fish sauce (since the ingredients are slightly similar). It was amazing and I didn’t taste the omission, but I will certainly add the soy next time around. It was a great, light, crunchy dish with tons of flavor. Thanks to Gourmet magazine for this one!

SATE CHICKEN SALAD
Serves 6-8
1/4 cup dry-roasted peanuts
1 large garlic clove
1 (1-inch) piece peeled ginger
2/3 cup smooth peanut butter (not natural-style)
6 tablespoons warm water
3 tablespoons rice vinegar
2.5 tablespoons soy sauce
1.5 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon hot red-pepper flakes
3 cups slices or coarsely shredding rotisserie chicken
1 lb coleslaw mix
3 celery ribs, thinly sliced
1 red bell pepper, sliced
1 bunch scallions, chopped
1 cup coarsely chopped cilantro
Lime wedges for garnish

Pulse peanuts in a food processor until coarsely chopped, then transfer to a bowl. With motor running, drop garlic and ginger through feed tube and finely chop. Add peanut butter, water, vinegar, soy sauce, sesame oil, sugar and red-pepper flakes and blend until smooth. Add more water to obtain desired consistency.

Toss chicken and vegetables with enough dressing to coat, then sprinkle with peanuts and cilantro.


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