There is nothing wrong with diving into a big ole pile of boiled peanuts. Just simply salted boiled peanuts. You can’t go wrong.
Cracking open the firm but drenched shells with your hands or teeth. Slurping up all that yummy, salty brine. And finally, extracting those glorious wet and salty peanuts.
But sometimes it’s fun to experiment, right? Maybe add a little Old Bay seasoning or some Tabasco sauce to your goobers. Or perhaps chase a few peanuts with a pickled jalapeno coin. Exotically Southern!
Speaking of experimenting, what about making a dish using boiled peanuts? Lately, we’ve noticed that a lot of recipes are specifically calling for boiled peanuts. Boiled peanut hummus, sometimes referred to as Honky-Tonk Hummus, is a popular one.
Just like a traditional, chickpea based hummus, you can keep it simple with goobers. Tahini, fresh lemon, olive oil, garlic and a little seasoning is about all you need. Boiled peanuts usually already have plenty of salt, after all.
Or you can make it bold by adding some toppings like crispy bacon, crumbled feta and freshly cracked black pepper. Or make it spicy with a quirt of sriracha and some chili and onion powder.
We’ve also seen boiled peanut salsas, salads, spreads and even ice cream.
Michaela’s Thai Chicken & Peanut Wraps are full of flavor, and feature garlic, ginger, sriracha, fish sauce, radishes and red jalapeno. And her South African Peanut & Sweet Potato Soup is a delicate sweet and savory treat that can be vegetarian but is 100% hearty.
See her recipes in their entirety below, and let us know if you try them!
Thai Chicken & Peanut Wraps
- 1 tsp. peanut oil
- 1 tsp. sesame oil
- 1/3 cup chopped onion
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 1/2 lb. ground chicken, moisture pressed out
- 1 tsp. Thai hot sauce (like sriracha)
- 1 tsp. fish sauce or soy sauce
- 1/2 cup shelled Peanut Patch Boiled Peanuts
- crisp lettuce leaves
- red jalapeno circles, sliced
- radishes, sliced
- bean sprouts
- green onion circles
- fresh lime wedges
- Heat both oils in a large skillet or wok.
- Add onion, ginger and garlic, and sauté for 30 seconds over high heat.
- Add ground chicken and fry (breaking up lumps) until cooked through.
- Turn heat to low and stir in hot sauce, fish or soy sauce and peanuts; cook an additional 10 minutes.
- To serve, place a heaping spoonful of ground chicken mixture into a lettuce leaf and top with jalapeno, radishes, sprouts, green onion and a squeeze of lime.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
South African Peanut & Sweet Potato Soup
- 2 tsp. peanut oil
- 1/2 cup chopped onion
- 1 tsp. crushed garlic
- 1 (4 oz.) jar pimentos, drained
- 2 (16 oz.) cans chicken or vegetable broth
- 1 (15 oz.) can garbanzo beans, drained
- 1 (25 oz.) can Peanut Patch Green Boiled Peanuts; peeled
- 1 (29 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup
- 1-2 tsp. dried parsley
- Heat peanut oil in a large saucepan or soup pot.
- Add onion and cook 2 minutes. Add garlic and pimentos, and cook an additional minute.
- Stir in the broth and garbanzo beans, bring to a boil then immediately reduce heat to simmer and stir in the Peanut Patch Green Boiled Peanuts and sweet potatoes.
- Cook for an additional 10 minutes. Before serving, sprinkle with parsley.
Yield: 6 servings
Prep time: 20 minutes
Cook time: 20 minutes