Creamy Cilantro Dip with Ricky s Spicy Chile Chipotle Peanuts Yield: 2 cups 1 cup sour cream 2 cups packed cilantro 1-2 limes pinch salt ½ chopped jalapeno, deseeded and deribbed 4 oz Ricky s Spicy Chile Chipotle Peanuts (2 small bags) ½ cup olive oil In a food processor add peanuts and oil and blend until a peanut butter texture. Add cilantro, sour cream, jalapeno and juice from one lime. Taste. Add additional lime and salt to taste and serve immediately with corn or flour tortilla chips. This also makes a great sauce for baja-style fish tacos! If you refrigerate before serving, the dip will get a little stiff so pull out and bring to room temperature or reblend in food processor to loosen up. You can add a little water to loosen up as well.
Lacy Cookies with Ricky s Cocoa & Vanilla Bean Peanuts Yield: Several Dozen (depending on size of cookie you make) 3 ½ cups all purpose flour 4 cups sugar 1 lb softened salted butter 3 eggs 6 oz Ricky s Cocoa & Vanilla Bean Peanuts (3 small bags) Preheat oven to 350 degrees. In a mixer, cream butter and sugar. Add eggs one at a time till well blended. Slowly add flour while mixing until all flour is mixed being careful not to over mix. On low setting, mix in whole peanuts. This batter gets very sticky, very quickly so keep in the refrigerator until you are ready to spoon on to your cookie sheets. With a spoon or fork drop golf ball size (or smaller) amounts on to ungreased cookie sheets. These cookies really spread out while cooking so be sure to give them plenty of room. Immediately place in oven and set for 8 minutes. These cookies go from almost done to over done very quickly so at 8 minutes check on them. They may need to go till 10 minutes. When the edges turn golden they are done. Remove from oven and transfer to cooling racks immediately.
Ricky s Mascarpone and Strawberry Dessert with Black Pepper & Salt Peanuts 1 cup balsamic vinegar 2 cups sliced fresh strawberries 8 oz fresh mascarpone cheese ⅛ cup powdered sugar (optional) 4 oz Ricky s Black Pepper & Salt Peanuts (2 small bags) In a small sauce pan begin heating your balsamic vinegar till bubbling. Continue cooking until vinegar has reduced to a drizzle consistency. This should be prepared well in advance for 2 reasons. The vinegar needs to cool completely in the refrigerator once reduced and If you are having guests over, it is better not to have the smell of cooking vinegar in your kitchen while entertaining. Make it the morning of your party! Spread Ricky s Black Pepper & Salt Peanuts on to a clean counter. Using a rolling pin, pressing firmly, roll across the nuts to break into smaller pieces. A rolling pin works better than a food processor to keep the peanuts in larger broken pieces. In a small bowl, place the mascarpone cheese and whip with a fork. This is not meant to be a super sweet dessert but if you want to sweeten the cheese just a bit, add a little powdered sugar. Dollop equal amounts of the cheese on to 4 small dessert plates. Add strawberries and peanuts to each dish and drizzle with reduced vinegar. Serve immediately.
Savory Mole Sauce with Ricky s Spicy Chile Chipotle Peanuts featured here with chicken enchiladas Yield: 4 cups 4 oz olive oil 1 cup onion, finely diced 2 Tbl garlic, finely chopped 3 Tbl chipotle chile powder 3 Tbl dark chile powder 6 oz Ricky s Lucky Nuts Spicy Chile Chipotle Peanuts (1 large bag) 3 Tbl all purpose flour 4-5 cups chicken stock 3 Tbl brown sugar 3 oz unsweetened chocolate, chopped ½ tsp salt (less is required if using canned chicken stock with sodium) Directions In a large sauce pan heat olive oil over medium heat. Add onions and cook until tender and slightly brown. Add garlic, chipotle powder, chile powder and peanuts. Continue cooking over medium heat, stirring constantly until mixture browns (about 3 minutes). Add flour and cook an additional one minute. Slowly add chicken stock 1 cup at a time and stir with a whisk until thickened. You may not need to use all of the broth. The mole should be the consistency of pea soup. Simmer over low heat for 3 to 4 minutes, scraping the bottom of the pan to prevent scorching. While simmering, whisk in the chocolate, taste and adjust salt as needed. Cool slightly and transfer all of the mole into a food processor and process until smooth. If you do not have a food processor, you can use a blender but do not blend until the mole has first cooled completely. Substitute this mole sauce for the regular red sauce in any chicken enchilada recipe or serve over grilled meats. Sauce will keep in your refrigerator for up to one week.
Spicy Cool Summer Salad with Ricky s Spicy Chile Chipotle Peanuts Spicy Dressing (Yields 3 cups) 3 Anaheim peppers 2 tomatoes 5 oz champagne vinegar 3 oz sherry vinegar 2 oz water ½ Tbl sugar ½ tsp salt 2 tsp black pepper 12 oz extra virgin olive oil Salad 8 oz field greens 1 avocado, diced 2 black plums, sliced 1 pink grapefruit, in segments 4 oz spicy dressing 4 oz Ricky s Lucky Nuts Spicy Chile Chipotle Peanuts (2 small bags) Dressing Directions Roast tomatoes and Anaheim peppers over open flame until skins are entirely blackened. Preferably, use a bbq to roast, but you can also roast under a broiler. Remove tomatoes and set aside. Remove peppers and place in a covered container to steam for 3 minutes. Remove skins and seeds from peppers. In a food processor combine tomatoes and peppers and puree while adding vinegars, water, sugar, salt and black pepper. Once all these ingredients are mixed well, begin drizzling in the olive oil while blending. Taste and add additional salt & pepper if necessary. Pour in a jar and refrigerate. Salad Directions In a large mixing bowl combine all ingredients except peanuts and toss thoroughly and serve on plates. Garnish with Ricky s Lucky Nuts Spicy Chile Chipotle Peanuts.
Strawberry Salad with Ricky s Black Pepper & Salt Peanuts Salad 8 cups field greens 2 cups sliced strawberries 4 oz chevre cheese 2 oz Ricky s Lucky Nuts Black Pepper & Salt Peanuts (1 small bag) Dressing ½ cup extra virgin olive oil ¼ cup fruit vinegar (currant or strawberry are nice) 2 Tbl strawberry jam or jelly ¼ tsp salt ¼ tsp pepper For the dressing, simply add all ingredients to a jar and shake vigorously or mix in a small food processor. Set aside. Empty bag of Ricky s Black Pepper & Salt Peanuts on to a clean counter. Using a rolling pin, pressing firmly, roll across the nuts to break into smaller pieces. A rolling pin works better than a food processor to keep the peanuts in larger broken pieces. Arrange greens on 4 plates and top with sliced strawberries and crumbled chevre cheese. Drizzle on dressing just before serving and then add peanuts. It is best not to pre-toss this salad as the liquid in the dressing will dissolve the coating on the peanuts. Enjoy!
Caramel Sundae with Ricky s Cocoa & Vanilla Bean Peanuts 4 cups vanilla ice cream 1 cup caramel sauce ½ pint sliced strawberries 4 oz Ricky s Cocoa & Vanilla Bean Peanuts (2 small bags) 4 Ricky s Lacy Cookies (optional) Using a rolling pin, spread the peanuts on a clean counter and roll over them till they are broken into small pieces. Scoop 1 cup ice cream each into 4 serving bowls. Heat caramel sauce in microwave or stove top and pour over ice cream. Top with strawberries and crumbled peanuts. Add 1 Ricky s Lacy Cookie per bowl and serve immediately. In place of Lacy Cookies, serve with a piece of biscotti.