The Dish - Orlando Sentinel: Test kitchen bonus: Cooking with Florida peanuts

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Test kitchen bonus: Cooking with Florida peanuts Mar 6th 2013, 17:04 Florida Peanut Crusted Chicken with Carrot-Cucumber Salad Peanut Crusted Chicken with Carrot-Cucumber Salad (Recipe by Chef Justin Patrick Timineri) 4 medium skinless chicken breasts 4 large carrots, peeled and cut into matchsticks 2 large cucumbers, seeds removed and cut into thin strips 1/3 cup rice wine vinegar 1 Tbsp olive oil 1/4 cup fresh mint, chopped 1 Tbsp fresh ginger, grated (or 1 tsp powdered ginger) 2 cups peanuts (unsalted), crushed 1 tsp curry powder (yellow) 1/2 cup natural flour 2 large whole eggs Kosher salt and fresh ground pepper to taste 1 Tbsp canola oil 1. In a mixing bowl add carrots, cucumbers, vinegar, olive oil, mint and ginger. Stir all ingredients to combine. Taste and adjust seasoning with salt and pepper. Cover carrot salad and keep refrigerated until use. 2. In a small bowl, mix eggs and two tablespoons of water and mix until combined. Set egg mixture aside. 3.In a separate medium-sized mixing bowl combine crushed peanuts, flour and curry powder, and season lightly with salt and pepper. 4. Dip chicken breasts in the egg mixture to evenly coat, then roll, one at a time, in peanut mixture until completely coated. Repeat process until all breasts are coated. 5. Heat a large-sized sauté pan over medium heat. Add canola oil to preheated sauté pan. Add coated chicken breasts to the sauté pan and cook until golden brown. Chicken should be cooked completely all the way through the thickest part of the chicken. Insert a meat thermometer into the thickest part of the chicken breast. Cook until internal temperature is at least 165F. Remove from pan and let cool slightly. 6. To plate, distribute the carrot salad among four plates. Nestle a cooked chicken breast on top of each salad. Garnish with peanuts and fresh cilantro if desired SOURCE: Pilgrim’s Chicken Classic Peanut Brittle Classic Peanut Brittle 1 cup Karo dark corn syrup 1 cup sugar 1/4 cup water 2 tablespoons butter 1 1/2 cups roasted, lightly salted peanuts 1 teaspoon baking soda 1. Spray a 15 X 10-inch cookie sheet and metal spatula with cooking spray; set aside. 2. Combine corn syrup, sugar, water and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture comes to a boil. 3. Cook without stirring until temperature reaches 280°F on a candy thermometer or small amount of mixture dropped into very cold water separates into threads which are hard but not brittle. 4. Gradually stir in peanuts; continue cooking, stirring frequently, until temperature reaches 300°F or small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Remove from heat; stir in baking soda. 5. Immediately pour mixture onto cookie sheet. With metal spatula, spread mixture evenly to. Cool and break into pieces. SOURCE: Karo syrup Peanut Butter Fudge Peanut Butter Fudge Yield: 64 pieces 1/4 cup Karo dark corn syrup 1/4 cup butter 1 jar (18 ounces) creamy peanut butter (2 cups) 1-1/4 cups powdered sugar 1 teaspoon vanilla extract 1. Combine corn syrup and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter melts. Remove from heat; stir in peanut butter. Cook and stir over low heat until smooth. Remove from heat. 2. Add powdered sugar and vanilla. Beat until smooth with wooden spoon. Spread in a greased 8-inch square baking pan. Refrigerate 2 hours or until firm. Cut into 1-inch squares. Tip: Line pan with aluminum foil and coat with cooking spray. When fudge is firm, lift out foil for easy cutting. SOURCE: Karo syrup

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