Paniolo Macadamia Nut And Chipotle Chili Food

PANIOLO MACADAMIA NUT AND CHIPOTLE CHILI

Steps:

• Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
• Let stand 30 minutes, then seed and stem them.
• In a food processor, puree the chiles with ½ cup of chicken broth and the macadamia nuts; set aside.
• In a large pot, saute the garlic and onion in the oil until soft.
• Add in the pork; cook until browned; drain off any excess fat.
• To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
• Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
• To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.

CANDIED MACADAMIA NUTS

Steps:

• In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
• Add the sugar; mix well.
• The sugar will start to melt as it comes to temperature.
• At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
• NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
• Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
• Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
• Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
• Store in airtight container and refrigertate any leftovers.
• (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

CHILE ROASTED MACADAMIA NUTS

Steps:

• Heat oven to 300º.
• Toss nuts with oil, spread on a sheet pan and bake 25 minutes, until golden. Transfer to a bowl; toss nuts with chili powder and salt.
• Enjoy!

CHIPOTLE SPICED NUTS

Steps:

• Preheat oven to 350°.
• In a dry skillet or comal over medium heat, toast the chipotle chile pod for 3-4 minutes on each side. A toasted chile will turn a slightly darker shade of brown and be crazy (good) fragrant. Remove and allow to cool. Once the chile is cool enough to handle, cut off and discard the top and slice town the body of the chile. Tear out the seed column and remove all loose seeds. Tear the remaining chile skin into smaller pieces and grind to a fine powder in a spice mill.
• Meanwhile, place the nuts in a large bowl and top with the olive oil, salt, pepper, cumin, ground mustard and chipotle powder. Toss well (I used clean hands) until the nuts are evenly coated, and pour onto a large, rimmed baking sheet. I opted to line my baking sheet with parchment paper just to make clean up a little easier, but parchment is not required.
• Bake nuts for 10-15 minutes. Finished nuts will be golden and crazy (good) fragrant. Remove, cool and serve or package.