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Chef Richard Blais is a successful chef, restaurateur, cookbook author and television personality. This week, he shares his take on pressure-cooker boiled peanuts.

Pressure-cooker boiled peanuts


• 1 pound (about 6 cups) peanuts in the shell
• ¼ cup Cajun spice mix
• Four 12-ounce bottles light beer


Put the peanuts, spice mix, and beer in a pressure cooker and attach the lid. Set the pot over medium heat. When it begins to hiss, reduce the heat to medium-low and cook for 1 hour. If the pot is not hissing, raise the temperature slightly until it does. Shake the pot every 10 minutes or so to prevent the spices from sticking to the bottom. Remove the pot from the heat and let stand until the pressure subsides before removing the lid, then drain the peanuts; save the cooking liquid. Let the peanuts cool, then store in a re-sealable plastic bag in the refrigerator for up to 3 weeks. Transfer the spiced beer to an airtight container and store in the refrigerator for up to 1 week to use to cook more peanuts, poach fish, or make beer batter.