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Tailgate Gourmet: Chef Richard Blais’ Pressure-Cooker Boiled Peanuts

Tailgate Gourmet: Chef Richard Blais’  Pressure-Cooker Boiled Peanuts:

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

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

Ingredients

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

Directions

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.


PEANUTS NOT YOUR THING? HOW ABOUT A BUFFALO CHICKEN SANDWICH?


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