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“I have found Bakers’Southern Traditions peanuts to be the best across the States. When I use BST peanuts my recipes stand out from the competition, The love and passion they put in growing this fantastic product helps make my talents look easy and shines out for the other chefs”
Chef Michael
Giletto MCFE, FMP | | ______________ |
True Southerners know instinctively that the best gesture of solace for a neighbor who’s got trouble is a plate of hot fried chicken and a big bowl of cold potato salad. (If the trouble is a real crisis, they
also know to add a large banana puddin’.)
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| | | Cooking with Peanuts is fun and tasty!
Here are just a few of our favorite Peanut Recipes: | | | | | | Salads / Main Courses BROCCOLI - PEANUT SALAD
CHICKEN SZECHUAN WITH PEANUTS PEANUT AND CHEESE ROAST
Snacks / Deserts
MICROWAVE PEANUT BRITTLE
PEANUT PATTIES
SPICY HONEY ROASTED PEANUTS
CHOCOLATE PEANUT BUTTER PIE
PEANUT DOUGHNUTS NUMBER ONE
PEANUT ROLL CAKE WITH JELLY
PEANUT LAYER CAKE
PEANUT AND POPCORN BALLS
| Try Jersey Naturals for your next pasta dish.
Absolutely delicious!
Has been seen on Food Network
Chef Michael Gilletto Recipes
LAVA ROCK
STERLING SILVER BONELESS PORK LOIN
crusted with Baker Southern Cajun Peanuts
Blister Crisp Cape May Black Bass
| | | | | | Lava Rock!
servings 6 small lava rocks
1 ounce of Crème Anglace - basic recipe off line
4 quarts of liquid nitrogen - LN 10 use protective gear and not recommended for beginners - read all safety manual's
4 cups Bakers Southern roasted unsalted peanuts - crushed into dust
4 cups of short bread cookies crushed into dust
4 cups of melted semi sweet chocolate (Bakers brand)
2 ounces crushed Oreos
Begin by finding a basic Crème Anglace recipe off the internet, next place a teaspoon in the anglase and drop it into the Liquid Nitrogen, remove it with protective gloves. Next roll the frozen item in the melted chocolate and then the crushed peanuts, drop it back into the liquid nitrogen until it freeze's again, remove with protective gloves. place it in the melted chocolate again and then the crushed short bread cookies, then back into the Liquid Nitrogen again. remove with protective gloves once again, place it in the chocolate once again and then the crushed peanuts then back into the liquid nitrogen until it freezes, remove with protective gloves. place the final frozen lava rock in the chocolate one last time and cover completely, remove and back into the Liquid Nitrogen again, let it become completely solid. Remove with protective glove and let rest on a plate. decorate a plate wit crushed Oreos in a straight line in the center of the plate. when the lava rock starts to slightly melt - hit it with a meat mallet to crack it open and the center will look like a lava rock, place the split dessert in the center of the plate and when it becomes room temperature - enjoy!
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| | Sterling Silver Boneless Pork Loin crusted with Baker Southern Cajun Peanuts
servings 6
cooking time 25 minutes or until the internal temperature reached 145 degrees
3 pounds of Fresh Boneless Sterling Silver Pork Loin - washed and pat dry with disposable paper towel
1 cup of egg wash - 3 eggs beaten to a fluffy whip
3 cups of Bakers Southern Cajun Peanuts - ruff chopped and set aside
1 teaspoon of olive oil
Pinch of black pepper
Wash and dry the boneless pork loin. Season the pork loin with the black pepper, next place a saute pan on medium heat. When the saute pan is hot, place the olive oil in the center of the pan, then place the boneless pork loin in the center of the pan and quickly brown on each side. Remove and let rest. Next place the seared boneless pork loin on a baking sheet pan and using a pastry brush, lightly brush the eggwash over the top of the pork loin and sprinkle the ruff chopped cajun peanuts over the top. Press the cajun peanuts slightly down into the pork loin. Pre heat the over at 350 degrees for 15 minutes, place the seasoned, seared and crusted pork loin in the oven for 15 minutes. The pork loin will be finished cooking when the pork loin reaches an internal temperature of 145 degrees use a kitchen meat thermometer.
When the pork is finished let rest for 8 minutes, slice and serve with you favorite Southern vegetable.
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| | BROCCOLI - PEANUT SALAD
4-5 c. raw broccoli, cut in sm. pieces
1 c. dairy sour cream
1 c. dry roasted peanuts
1 c. raisins
1 sm. red onion, sliced
6 slices bacon, fried & broken into pieces
DRESSING:
1 c. light salad dressing
2 tsp. vinegar
2 tsp. sugar
Mix broccoli, peanuts, raisins, onion and bacon together. For dressing: Combine salad dressing, vinegar and sugar. Pour over broccoli mixture.
Back to the top>> | | CHICKEN SZECHUAN WITH PEANUTS 1 egg white
2 tbsp. cornstarch
3 tbsp. soy sauce
1 tbsp. dry sherry
2 whole chicken breasts, boned, skinned, and cut into 1 inch pieces
1/2 tsp. salt
3 tbsp. sugar
1 clove garlic, minced
1 tbsp. vinegar
1 tbsp. hoisin sauce, or molasses
1/3 c. water
1 tbsp. oil
2-3 dried whole red peppers
1/3 c. raw or dry roasted peanuts
2 bunches green onion, chopped, including tops
Beat egg white with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and sherry until frothy. Marinate chicken in the mixture for 30 minutes.
In a small bowl, combine salt, sugar, garlic, vinegar, hoisin sauce, water, 1 tablespoon cornstarch, and 2 tablespoons soy sauce. Blend until smooth.
Heat oil in a large skillet or wok; stir-fry chicken and red peppers. Add peanuts and green onion. Add vinegar mixture; cook 5 minutes.
Serve with rice.
Back to the top>> | | MICROWAVE PEANUT BRITTLE
1 c. sugar
1/2 c. light corn syrup
1 1/2 c. raw peanuts or 1 c. roasted peanuts
1/4 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. soda
Combine sugar, syrup, peanuts and salt in 3-quart casserole. Mix well. Microwave on high for 7 1/2 to 9 1/2 minutes or until light brown. Add butter and vanilla, mixing well. Microwave on high for 1 minute or until mixture reaches hard crack stage (300 degrees). Stir in soda. Pour onto buttered cookie sheet, spreading thinly. Let cool. Break into pieces. Yields: 1 pound.
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| | PEANUT PATTIES
2 1/2 c. sugar
3 c. raw or roasted peanuts
1 c. evaporated milk
2/3 c. clear corn syrup
Boil these ingredients 1 hour and 10 minutes or until you have no liquid and mixture is semi-firm. Remove from heat. Add 1 tablespoon butter, 1 teaspoon vanilla, red dye (optional) and stir well. Drop by spoonfuls onto greased cookie sheet or waxed paper.
Back to the top>> | | SPICY HONEY ROASTED PEANUTS
2 tbsp. melted butter
2 tbsp. honey
2 tsp. minced garlic
1 tsp. ground red pepper
1 tsp. ginger
1 tsp. salt
1 lb. raw peanuts
Preheat oven to 325 degrees. Combine all ingredients except peanuts. Add nuts and stir until well coated. Spread in a shallow baking pan and roast 25 minutes; stirring once or twice. Cool. Store in airtight container.
Back to the top>> | | CHOCOLATE PEANUT BUTTER PIE
Serving Size : 6
1/3 cup Semi-sweet Chocolate Chips
1 tablespoon Water
1/3 cup Sugar
3 tablespoons Water
2 Egg Whites - Lg
1 teaspoon Vanilla
14 Peanut Butter Sandwich Cookies
1 tablespoon Light Corn Syrup
1/3 cup Creamy Peanut Butter
3 tablespoons Light Corn Syrup
1/4 cup Peanuts - Chopped
2 tablespoons Sugar
1 cup Heavy Cream - Whipped
3 tablespoons Butter Or Regular Margarine
PEANUT BUTTER COOKIE CRUST
Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set.
Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream.
Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight.
Remove from the freezer 10 minutes before serving.
Back to the top>> | | PEANUT DOUGHNUTS NUMBER ONE
2 eggs, beaten light
1/2 teaspoon soda
1 cup sugar
4 cups flour
1 cup sour milk
1 saltspoon salt
1 saltspoon cinnamon
3 tablespoons melted butter
1 cup finely ground or chopped peanuts
Into the well-beaten eggs stir the sugar, butter, milk, and nuts; add flour to make a dough just stiff enough to roll out; roll, cut out and fry in deep fat hot enough for the dough to rise at once.
Back to the top>> | | PEANUT ROLL CAKE WITH JELLY
4 eggs
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
Beat egg yolks and sugar till light; add mixed dry ingredients, then stiffly beaten whites; mix lightly together. Bake in thin sheet in a quick oven. As soon as done turn quickly on a towel wrung out of water; spread with jelly; sprinkle liberally with coarsely chopped peanuts; roll up and dust with powdered sugar.
Back to the top>> | | PEANUT LAYER CAKE
Make cake exactly the same as for roll cake, except bake in jelly cake tins. Make the pastry cream as follows:
2 cups sugar
1 1/2 pints milk
3 tablespoons corn starch
1 tablespoon butter
2 teaspoons extract of lemon
1 pint coarsely ground peanuts
Add peanuts to the milk; let simmer 5 minutes; with sugar add the starch dissolved in a little cold water; as soon as it reboils take from the fire; beat in the yolks; return to the fire two or three minutes to set the eggs; when cold spread between the layers of cake, and finish with clear icing garnished with blanched peanuts.
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| | PEANUT AND CHEESE ROAST
1 cup grated cheese
1 cup bread crumbs
1 teaspoon chopped onion
1 cup finely ground peanuts
1 tablespoon butter
Juice of half a lemon
Salt and pepper to taste
Cook the onion in the butter and a little water until it is tender. Mix the other ingredients, and moisten with water, using the water in which the onion has been cooked. Pour into a shallow -baking dish, and brown in oven.
Back to the top>> | | PEANUT AND POPCORN BALLS
1/2 teaspoon soda
1 pint syrup
2 tablespoons butter
1 teaspoon vinegar
3 quarts freshly popped corn
1 quart freshly roasted peanuts
Cook until the syrup hardens when a little is dropped in cold water; remove to back of stove; add the soda dissolved in a teaspoon of hot water; pour syrup over the corn and nuts, stirring until each kernel is well coated; mould into balls.
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