Boiled Peanuts

SAVORY

Dec 5

Green Pea Hummus, Burnt Benne Honey Mustard, Pickled Mustard Seeds, Toasted Benne Seeds

Chef Michael Fojtasek of Olamaie | Austin
Yield: 6 servings

INGREDIENTS

Boiled Peanuts:
1 quart shelled green peanuts (skin-on)
Salt

Green Pea Hummus:
500 grams Anson Mills Austrian green peas, rinsed and picked of debris
5 medium garlic cloves, microplaned
Texas olive oil
Salt
Black pepper

Thickened Buttermilk:
500 grams buttermilk
15 to 25 grams Ultratex
Salt

Burnt Benne Oil:
250 grams benne seeds
500 grams Texas olive oil

Pickled Mustard Seeds:
500 grams cider vinegar
100 grams sugar
10 grams salt
300 grams honey
100 grams yellow mustard seeds

Burnt Benne Honey Mustard:
8 grams Tabasco
160 grams Texas olive oil
Salt

Toasted Benne Seeds:
1 cup benne seeds

Roasted Peanuts:
1 cup shelled peanuts (skin on)
Grapeseed oil

To Assemble and Serve:
Malabar spinach buds

METHOD

For the Boiled Peanuts:
To a pressure cooker, add peanuts, cover with water, and season with salt. Cook 45 to 60 minutes; drain.

For the Green Pea Hummus:
To a pressure cooker, add peas, cover with water, and season with salt. Cook 30 minutes; drain. Transfer peas to a food processor and purée. Add garlic and pulse to combine. Process while streaming in olive oil. When hummus has reached desired consistency, season with salt and pepper.

For the Thickened Buttermilk:
In a Vitamix blender, blend buttermilk while slowly adding Ultratex. When the mixture is the consistency of Greek yogurt, season with salt.

For the Burnt Benne Oil:
Heat oven to 400°F. In a sheet pan, spread seeds. Cook in oven 2 hours, until very darkly burnt. Transfer to a Vitamix blender and purée while streaming in oil. Strain through a chinois.

For the Pickled Mustard Seeds:
In a pot over medium-low heat, combine vinegar, sugar, and salt; dissolve. Stir in honey. Add seeds and simmer until tender. Drain, reserving seeds and pickling liquid separately.

For the Burnt Benne Honey Mustard:
Into a Vitamix blender, combine Tabasco and 240 grams of the pickling liquid reserved from Pickled Mustard Seeds. While blending, stream in olive oil and 135 grams Burnt Benne Oil. When emulsified, season with salt.

For the Toasted Benne Seeds:
Heat oven to 350°F. On a sheet tray, spread seeds and toast until fragrant and slightly darkened, 15 minutes.

For the Roasted Peanuts:
Heat oven to 350°F. In a small mixing bowl, toss peanuts in oil and season with salt. On a sheet tray, spread peanuts and roast 10 minutes.

To Assemble and Serve:
To a small sauté pan over medium-low heat, add 3½ ounces Boiled Peanuts and glaze with Burnt Benne Honey Mustard. To a serving bowl, add a swipe of Green Pea Hummus to one side. Nestle the glazed peanuts into the crevasse of the swipe. Spoon 2½ ounces Thickened Buttermilk opposite the glazed peanuts. Garnish the buttermilk with additional mustard. Garnish the glazed peanuts with Toasted Benne Seeds, Pickled Mustard Seeds, and Roasted Peanuts. Finish with Malabar spinach buds.

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