Today is the day: the series premiere of Twisted Skillet! RFD Network’s newest food and lifestyle program is the crossroads where restaurant inspiration meets cowboy culinary creativity, exploring open-fire cooking techniques and regional ingredients.
Host and Texas chef Sean Koehler joins us again on Thursday’s Market Day Report for a taste of what we can expect. With “The Big Game” coming up on Sunday, he is sharing some unique recipes to help spice up our weekend festivities. On today’s menu: Cantina Peanuts.
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Cantina Peanuts
Recipe by Sean Koehler, Twisted Skillet
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
Twisted Skillet’s Cantina Peanuts are a crispy bar snack made with raw Spanish peanuts, fried up with garlic, chile de árbol, and crunchy tortilla bits, creating a classic, savory Mexican “botana” or appetizer.
INGREDIENTS
- 1 lb. Spanish peanuts, raw with skins
- 1/4 cup avocado oil or neutral frying oil
- 3 cloves of garlic, thinly sliced
- 2 corn tortillas cut into 1/4-inch squares
- 5 –8 dried chile de árbol, seeds removed and finely chopped
- Salt, to taste
- Knorr chicken bouillon powder (optional)
COOKING INSTRUCTIONS
- In a large stockpot (at least 4 quarts), heat the oil over medium heat
- Add the sliced garlic and fry until lightly golden and crisp. Do not burn. Remove immediately and set aside.
- Add the tortilla squares to the same oil and fry until golden and crisp. Remove and set aside with the garlic.
- Turn the heat down and add the peanuts and chopped chile de árbol.
- Return the oil to medium heat. Continuously stir the peanuts in the Chile and garlic-infused oil.
- Cook for about 8 minutes, stirring frequently, until the peanuts deepen in color and are fully toasted.
- Remove from the oil using a metal slotted spoon or wok tool, then transfer the mixture to a serving bowl.
- Stir in the fried garlic chips and tortilla chips. Season with salt, to taste.
- Let the peanut mixture cool slightly before serving; the peanuts will continue to crisp up as they cool.
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