Tue 26 Aug, 2003 12:35 pm
SOUTHERN BOILED PEANUTS
4 cups peanuts, raw and in the shell
6 cups water
5 teaspoons salt
3 pickled Jalapeno peppers,
1 teaspoon crushed pepper flakes,
1 whole garlic bulb, unpeeled*,
1 tablespoon bottled soy sauce,
1 teaspoon bottled Tobasco sauce
Put the peanuts, in their shells, into a lot pot; add the water
and salt, and bring to a boil. Reduce the heat to a good simmer
and cook approximately 25 to 45 minutes. Time will vary depending upon
the size and freshness of the peanuts. The peanuts may also be cooked in a crock pot according to the directions for your appliance.
When done, the peanut kernels should have swollen to fill the pod well and the taste of raw starch dissipated. The peanut will remain slightly chewy. Serve hot still in the shell, or cold after draining.
*If using the garlic bulb, save the cooked bulb to squeeze out the garlic pulp for use in other dishes.
Does anyone actually like boiled peanuts? I had my first and last taste of them in Georgia a few years ago. Yuck!
What a coincidence. I had my first grits in Georgia. Same reaction. It was the breakfast stop on a trainload of inductees enroute to Fort Jackson, S.C. I have never associated grits with anything good since.
I had a lot of "southern" firsts during my visits to my dad and his new wife in Georgia. Boiled peanuts was just one of them. :::shudder::: I forget what they called it but it was something like sweet tea. So ghastly sweet it takes a year to get the taste out of your mouth. Grits weren't so bad, I thought.
Sweet Georgia peaches and onions and the beautiful azaleas were the highlights.