CHILI-LIME CASHEWS
It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
- Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.
Nutrition Facts : Calories 311 g, Fat 24 g, Fiber 1 g, Protein 8 g
FRIED CASHEWS WITH LIME ZEST AND CHILE
This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
- When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
- Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
CHILE-LIME FRIED CHICKEN
Provided by Sunny Anderson
Time 13h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Brine: In a large bowl add the water, salt, sugar and lime juice, stirring to dissolve. Add the chicken and refrigerate, covered, for 12 hours or overnight.
- Rub: Tear the chiles roughly into 1-inch pieces and toast in a pan over medium heat until fragrant, about 5 minutes. Let cool slightly, then transfer them to a food processor along with the salt, garlic powder and lime zest. Pulse into a coarse powder. Remove the rub to a large bowl.
- Remove the chicken from the brine and pat dry. Add chicken to the rub and coat all of the pieces well. Let rest on the countertop until chicken comes to room temperature or up to 2 hours.
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Set up a dredging station: Put the flour, cornstarch and a pinch of salt and pepper in a paper bag. In a large bowl whisk the eggs, milk and a pinch of salt and pepper, to taste. Dredge the chicken, 1 piece at a time, to the paper bag and toss. Remove with tongs, dip in the egg wash then return them to the paper bag for a second toss. Shake off the excess flour and add the chicken pieces to the oil in batches, making sure to keep frying temperature at around 350 degrees F. Fry the chicken until golden brown and cooked through, about 10 to 12 minutes depending on piece of chicken. Remove the chicken to a paper towel lined plate to drain. Arrange the chicken on a serving platter and season with salt, to taste, and a spritz of lime juice. Serve with honey for dipping.
FRIED CHILI-LIME PLANTAINS
For this recipe you want the plantains to be almost black on the outside before cooking with them. This means they are very ripe and sweet. They are then doused in a chili lime seasoning and pan fried. The result is a crispy, sweet and salty plantain.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.
CASHEWS THAI STYLE
We fell in love with something very similar to this on a recent trip to Thailand. This is husband Russ's very good attempt at making them at home. We were able to buy the fried garlic and fried shallots at a local Asian supermarket. Very, very morish! Our cashews weren't salted but we used around half a teaspoon, so salt is to taste.
Provided by JustJanS
Categories Nuts
Time 7m
Yield 1 cashews
Number Of Ingredients 7
Steps:
- Heat the oil in a pan over medium heat, add in the shredded lime leaves and chilli flakes and fry just until the leaves change colour.
- Remove from the heat and drain off any oil you can. Add the cashews to the pan and stir over a low heat for a minute or so.
- Remove from the heat and add the shallots, garlic and salt to taste. Try to not eat the lot!
CHICKEN LIME AND CASHEW NUT STIR-FRY
Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook the noodles as per the instructions on the packet, drain and set aside.
- Heat a large wok to a high heat.
- Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
- Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
- Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
- Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
- Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
- Add the vegetables and stir-fry over high heat until just tender.
- Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
- Add the soy sauces, sesame oil, the lime zest and juice.
- Heat through and correct the seasoning, adding a little more honey if desired.
- Finally, stir through the fresh coriander.
- Serve with a scattering of cashews over the top.
Nutrition Facts : Calories 734.9, Fat 40.7, SaturatedFat 8.9, Cholesterol 143.3, Sodium 844, Carbohydrate 60.5, Fiber 6, Sugar 11.1, Protein 34.9
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