Slightly spicy, with the bold flavors of fried garlic and shallots these are nuts are addicting.
Spicy Nuts with Fried Garlic, Shallots & Rosemary
Print This Recipe Yield 12Source Adapted from Martha Stewart Hors D’Oeuvres HandbookPublishedmakes about 5 cups
Ingredients
- 5 cup mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts
- 1 tablespoon extra-virgin olive oil
- 2 small shallots, thinly sliced crosswise into rings to yield about ¼ cup
- 5 clove garlic, peeled and thinly sliced lengthwise
- 2 tablespoon unsalted butter
- ¼ cup coarsely chopped fresh rosemary
- ½ teaspoon crushed red-pepper flakes, or to more taste
- 1 tablespoon firmly packed dark brown sugar
- 1 tablespoon kosher salt
Directions
Heat the oven to 350 degrees F. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl and set aside.
Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside.
Melt the butter and pour it over the nuts. Add the rosemary, red pepper flakes, brown sugar, and salt and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300 degree F. oven for 10 minutes.
Looks like it’s a good recipe, I should try it.
these instructions for cooking the steak sound so easy and delicious. i’ll have to give it a try next time i’m making a steak.
You offer some wonderful advice here regarding steak and especially how to choose it. I love ribeye and I always cook it simply. The cheaper cuts get slow braised for casserole-always handy to have in the freezer.
I tried hard to love skirt steak and flank steak. No can do. I’ll eat it maybe, but I’ll never love it. But a rib eye is all that and more and I love the sizzle idea and cooking in cast iron. So what if my smoke detectors go off. Used to that.
I love love love shallots..
These are some very good tips to know about choosing the best steak.
Perfect! I’m always looking for a simple but delicious ribeye recipe, this one fits the bill!
I tend to wait for the sales on the good cuts of meat. I love the organic meats. I also love getting buffalo burger meat and using that in chili. I buy as much sale rib eyes and beef ribs, also pork and beef tenderloins that I can when my grocery store has them on sale that week. It is such a smart way to shop and freezing them and being able to have the meat whenever I want is great. I am the only one in my house that eats meat. I am on a gluten free diet and meat and veg are my main foods. The diet can get very expensive. I am just finding ways to get things cheaper. Just last week I purchased a rib roast for a little over 4 dollars on sale that was originally over 10! I cut it up into sections I will eat and froze the rest into individual servings. I also buy cornish game hens and freeze them. They are tiny and easily eaten in one sitting. Frugality and good eats do go together. I purchased a small crockpot and have started using it to fix potroasts and baked game hends. It really comes in handy. I credit GREG for a lot of my ideas. Thank you Greg!! You have started me out on the trail to cooking better for myself instead of torturing my body with gluten. Substitutions can be made and still taste very yummy…
There is nothing like a good steak and I have not cooked one in so long, I really need to. I am very excited to be participating in a beef tasting this Sunday with Carrie Oliver.
You brought up some excellent points, and I agree with you on a good pan seared steak — having some French in-laws that cook a lot of beef and this is the only way for them.
Thanks for the recipe ideas and I look forward to trying your version.
I must attest that I have a bit of experience when it comes to beef. I come from Alberta, Canada, where we are everything beef.
I agree whole-heartedly about getting out of the comfort zone when it comes to the cut of meats. You need to be trying out those cheeks in the Gorgonzola sauce, or try tongue. I can even tell you that I have had beef heart. Let me tell you, it is stupidly full of flavor!
One needs to be careful though. I can remember a time when a butcher could not even beg you to take the shanks of veal — then osso bucco caught on, and they are now more expensive than filet of beef.
As for Kobe — what pisses me off is I see that beef get used as if they were just regular beef. You would see a burger made with the trimmings. Seriously!
Kobe to me is like Foie Gras. Lightly seared, then eaten blue rare. Damn! That is good.
Grass fed is great. So is free range. One day, maybe the demand will be for the latter instead of the present day cheap (tasteless) meat. One can hope.
I am totally guilty of “when at a steak-house, always order the fillet”. And my boyfriend and I have a horrible tendency to try and save money when buying steaks, and we always regret it when it comes to actually eating what we’ve bought. You have convinced me of the error of my ways, and now I can steal your arguments and convince my boyfriend to buy the more expensive fillet or rib ‑eye at the grocery store!
I love a salty crust on a medium rare rib-eye. In the summer, our charcoal grill gets a lot of use, but in the winter, we come inside to cook these, too. However, I’ve never tried the stove-top-to-oven method. We usually just grill them in a pan– super hot and dry.
Now you’ve got me curious since you always seem to know what’s best. So, for a rare steak (my husband’s preference) do you just grill it for less time in the pan and still put it in the oven?
This ‘jus’ looks wonderful. And I love that you go the extra step to strain it. I would’ve been lazy and poured it on, as is. Keep us straight, Greg! No pun intended. 😉
I love looking at the best steak cuts but sometimes they are very expensive and I cannot afford to shell out money on them. Once in a while I’ll find some on sell for a great price, that’s when I’ll buy steak 🙂
…but we love you!
I agree 100% about beef tenderloin. Granted, I still love them and think they have wet dream texture, but they need help in the flavor flav department. That’s why I always use a bold rub and a strong sauce (Gorgonzola, Bearnaise, and creole brandy sauce are some of my favs).
Ribeyes on the other hand can get by with just salt and pepper. I will do more than that, but I’m fine with just salt and pepper.
And yes, if you must do them inside, use preheated cast iron. That gets some of the browning going.
Damn. It’s 8 minutes until midnight here and you have me wanting to go grill the ribeyes I have in the fridge. If it wasn’t a work night, I totally would.
…are this bloggers “wet” dream. And I mean that in the nicest way possible…GREG
These are some very good tips to know about choosing the best steak. This is something I’m somewhat of a novice on.
I know chefs who think that a little olive oil and good sea salt on a fillet that has been aged is the bomb, but I find rib-eyes, and bone in cuts are the best…
I agree with you, if eating out then why not try a good steak, but if I do see an interesting item like hanger, and the place is reputable, I will try it…
Hubby, my son and I did a side by side grass-fed verses aged angus, and we agreed one hundred percent the grass feed had more flavor…fillet and other cuts, so it is possible to just spend the money and make them yourself!
Kobe (high priced through the roof) vs grass feed Ribeye…I will take Ribeye…
Now guess what I want to do!
It’s impossible to have a purely grass fed cow, since it’s impossible to gain fat on a grass diet. Called a waitress out a few weeks ago at my favorite steakhouse after she said the cows were pure grass fed, and she fessed up that they’re switched to grain for the last two weeks. It’s all good though. (*Stashwicks come from a line of farmers)
Ribeye is definitely my favorite cut, especially when I want to indulge. But any ‘good’ cut, I sear in a pan, usually cast iron skillet, then finish in the oven. Only easier thing is broiling flank steak.