Deep Fried Peanut Puree with Blood Orange Bourbon Sauce (VEG RECIPE)

[bholus10]

Prep Time: 3+ hours | Cook Time: 30 minutes - 1 hour | Serves: 4

Dinner » Nuts » American

Ingredients:

Deep Fried Peanut Puree with Peanut ****er-Stewed Spinach and Blood Orange/Bourbon Sauce

In 1916, George Washington Carver published Tuskegee Institute Experimental Station Bulletin 31, How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption. Aimed at improving the lives of poor farmers in the American South, this helpful pamphlet provided simple directions for the cultivation, preparation, and consumption of the peanut.

Listed in the book is what Carver calls PUREE OF PEANUTS NUMBER TWO.

He wrote:

"When sliced, rolled in bread crumbs or cracker dust and fried to a chicken brown, it makes an excellent substitute for meat."

Now, I don't know about you, but when people start talking about things being fried to a chicken brown I get excited. The idea of turning something as gooey as peanut ****er (or lightly roasted, finely ground peanuts, which I count as the same thing given Carver's recipe for peanut ****er) into a solid, deep-fried meal in its own right is an intriguing one.

Since we're going to fry this to a chicken brown, and since fried chicken is one of the great foods of the South, I decided to draw side-dish inspiration from that region as well. My original plan was to use collard or mustard greens. Unfortunately, everywhere I shopped had terrible, unusable greens. The only salvageable stuff I could find was spinach.

While far from a suitable replacement for collard greens, the finished side dish is a tasty stewed spinach flavored with peanut ****er, onions and tomatoes.

Peanut Puree Number 2 ingredients:

1-1.5 cups peanut ****er
sufficient water to dilute peanut ****er to cream-like consistency
1/4 teaspoon salt
1 teaspoon sugar

Similar Threads:

• Homemade Pasta with Alfredo Sauce
• How to Squeeze Blood from a Copywriter
• Premiere: Harry Potter and the Half-Blood Prince

[bholus10]

Step 1:







Blood Orange / Bourbon Sauce

This sauce is quite tart, its acid working nicely

to counter the richness of the peanut puree.

6 or so blood oranges
1/4 cup sugar
2+ shots bourbon

[bholus10]

Step 2:

Peanut ****er-Stewed Spinach

2 medium onions
3-4 Tablespoons peanut ****er
As many cherry tomatoes as you can stand to slice and seed

[bholus10]

Step 3:

1 sink full (~1.5 pounds) spinach

[bholus10]

Step 4:








Peanut Puree Procedure

Place peanut/water mixture over a double boiler
and cook for 8-10 hours. As the puree cooks, it will darken from

the outside inward.

Photo taken after 30 minutes.