My produce man at the local market sold me 8-12oz packages of whole salted and roasted cashews

dawn_mo

dawn_mo

Well-known member
for .50/each. Besides eating them out of hand, any recipes that these would be good in? Looking at the calorie content on the package, I popped these babies in the freezer. Do you think these would work for cashew brittle using Gayle's peanut brittle recipe? Since they are already cooked, I would need to add them later in the cooking process, but it sounds good to me. I have my mom's recipe for Poppycock these would be good in also, but looking for something a little different. Thanks!

He also sold me 8 multicolored bell peppers for 8 for $1. I like my produce man!

 
Here's something different: Vanilla Malt Layer Cake with Cashews and Salted Caramel

bakingamoment.com/vanilla-malt-layer-cake-with-cashews-and-salted-caramel/

 
Rec: Hunan Strange-Flavored Chicken Salad uses a few.

* Exported for MasterCook 4 by Living Cookbook *

Hunan Strange-Flavored Chicken Salad

Recipe By : Dave DeWill and Nancy Gerlach

1 Tbs Red Chile Oil
2 tsp ground Sichuan peppercorns*
1 Tbs sesame oil
1 1/2 Tbs peanut oil
2 Tbs light soy sauce
2 Tbs rice vinegar
1 Tbs sesame paste* or substitute smooth peanut butter
1 Tbs sugar
1 tsp finely chopped fresh ginger
1 lb cooked chicken, skin removed, diced
2 scallions, chopped, including the greens
1 cucumber, cubed
1/4 cup roasted cashew nuts
sliced cucumbers
shredded lettuce

Red Chile Oil1 cup dried red chiles such as Piquin or Cayenne
2 cups vegetable oil

1. Combine the Red Chile Oil, peppercorns, sesame and peanut oils, soy
sauce, vinegar, sesame paste, sugar, and ginger and blend well. Allow the
dressing to sit for a couple of hours to blend the flavors. Toss the
chicken, scallions, cubed cucumber, and nuts in the sauce.

2. To Serve: Make a bed of the lettuce, arrange the sliced cucumbers on the
lettuce, and top with the chicken salad.
Red Chile Oil (makes 2 cups)
1. Heat the oil in a pan to 350° F. Remove it from the heat, add the chiles,
and let the oil stand to cool.

2. Cover the pan and let stand for 12 to 24 hours (the longer it steeps, the
hotter the oil). Strain the oil and use as any vegetable oil.

Cooking Tip: *Available in Asian markets.

Comments: This cold chicken salad is not really strange - just delicious! It
gets its name from the sauce, which is salty, sweet, sour and hot - all in
one dish. In the Chinese province of Hunan where the summers are hot, a cool
yet pungent entrée is always welcome.

Heat Scale: 3

Recipe Author: Dave DeWill and Nancy Gerlach

Recipe Source: The Whole Chile Pepper Book


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Makes you want to jump right in there and make it, doesn't it? Scroll down to see comments from book

 
Cashew Butterscotch Bars. Addictive

Cashew Butterscotch Bars – Toronto Star Recipe

1 c + 2 tblsp butter softened, plus more to grease pan
¾ c + 2 tblsp packed brown sugar
1 ¾ tsp salt
2 ½ c all purpose flour Makes about 36

3 ½ tblsp butter softened
300 gm bag butterscotch chips
½ c + 2 tblsp light corn syrup
1 tblsp + 2 ½ tsp water
2 ½ c salted cashew pieces Oven 350f.

Line bottom & sides of baking sheet 13x18" with parchment

For crust, in large bowl with rubber spatula, beat butter and brown sugar until smooth.
In small bowl, combine salt & flour. Stir into butter mixture, mixing until well combined, but crumbly. If dough is mixed until ball forms, crust will be tough. Pat dough evenly but gently along bottom of prepared pan, making sure not to pack dough down. Bake 5 min. With fork, prick dough all over. Bake until dough lightly browned, dry and no longer soft to touch, about 7 minutes. Transfer to cooling rack, but don’t turn off oven.

For topping, in large saucepan over medium heat, combine butter, chips, syrup and water. Cook, stirring constantly, until butter and chips melt, about 5 minutes. Pour topping over crust, using spatula to spread evenly to corners. Sprinkle with cashew pieces, press down lightly.

Bake until topping is bubbly and cashews lightly browned, 12-15 minutes. Transfer to rack& cool before cutting into bars.

 
Rec: Spicy Pork and Cashew Stir-fry with Snow Peas and Red Pepper

Spicy Pork and Cashew Stir-fry with Snow Peas and Red Pepper

1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons Asian sesame oil
3/4 lb boneless pork loin*, thinly sliced, then cut into 2x1/4-inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4-inch-thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews
Accompaniment: rice

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

Stir together sugar and remaining 2 tablespoons soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1-1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1-1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. Makes 4 servings.

Source: 2/01 Gourmet http://www.epicurious.com/recipes/food/views/104637

Pat’s notes: Very good. Used boneless sirloin pork chops. I also added onion with the bell pepper. Bean sprouts would be a nice optional. Good served with jasmine rice.
Also works well with peanuts instead of cashews.

http://www.epicurious.com/recipes/food/views/104637

 
The strange is linked to the beauty of Chinese language... smileys/smile.gif

quote:

It turns out that in some of the more golden eras of Chinese history, the character for ‘strange’ meant a positive-sounding ‘elusive’ or ‘ineffable,’ as in a wonderful combination of flavors that can’t be pulled apart.” … “(It's) a classic name for a series of Chinese dishes that typically employ a mixture of vinegar, sugar and chili…

 
AWESOME produce man you have! I think he deserves some cashew butterscotch bars smileys/smile.gif

 
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