Food Flavored Album Review: Recharge by the Tambo Rays

The first time I experienced Larabars was at the finish line of a half marathon. The company sent someone to hand out samples. I grabbed a handful, scarfed them down, remember liking them and then moved on. Years later, those little bars began showing up in grocery stores. Every time I thought about purchasing a box, I'd look at the price and head the other direction. Those bars, in all their plant based and gluten free glory, were definitely not cheap. To combat the drain on my wallet, I did what most adventurous kitchen types would do, I started making my own version..

Then Larabar brought out a new line of products called Larabar bites. These were essentially the bars rolled into truffle like bites. So, I started making them too. Recently I've become enamored with the double chocolate brownie bites. These bites consist of just six ingredients: dates, cocoa, dark chocolate chips, coconut flour, almonds and sea salt. In my kitchen I added a seventh, coconut shreds. To make the bites just stuff all these ingredients into a food processor and pulse until they become tiny bits. Then add a little water, pulse a few more times and voila, start rolling chocolate snowballs. While working out the logistics of this recipe, I listened to the new Tambo Rays EP, Recharge (released on July 17th via OIM Records). Both the bites and the Tambo Rays EP had a lot in common.

Recharge kicks off with the upbeat, sun soaked, pop rock of "Yes and No." According to the band it is a song about letting go of old habits, the uncertainty of wandering through new territory and confronting the difficulties that arise from leaving behind the safety net of the status quo. Hmm...sun soaked, letting go of the status quo, releasing old habits. Sounds a bit like coconut flour if you ask me. Coconut flour is born and bred from a fruit that hangs out on a tree that is found in tropical, sun soaked climates. In the bites that I created, the coconut flour took the place of traditional flour. It can be tough to let go of white flour, and it certainly is the road less traveled, but sometimes it can be so worth it. These bites were one of those times.



Recharge's second track, "Always Down" embraces the same sort of glimmering pop as "Yes and No" but the lyrics hint at something a bit more melancholy. "Always Down" was written about being there and supporting a friend who is dealing with some dark days. The necessary support is most apparent in the lines "And I'll always be there for you, situations unknown, and I'll always be there for you, to take you where you want to go to." These lines are ambiguous in the sense that they allow the darkness to remain unnamed. When a friend says they need you, it doesn't really matter what the situation is, you go. And if they need you to take them somewhere, again, the destination isn't relevant, you drive until they are satisfied. Satisfaction, underlying darkness. Not only do these words describe, "Always Down" but they could just as easily represent the chocolate chips and cocoa powder found in this recipe.



"Wrong Turn" takes the adage go big or go home and makes it reality. This isn't just a pop song. It is a sonic, tilt-a-whirl of wavy synths, moody percussion and sexy guitars. These elements provide a stylized base to prop up Sara DaMert's emotive lyrics. "Wrong Turn" is the second most evocative track on Recharge. Long after the EP fades to silence, the lines and sounds of "Wrong Turn" remain in your brain like little earworms of enthrallment. The Medjool dates used for these bites are every bit as enthralling, moody and evocative as "Wrong Turn." Medjools, because of their elevated status in the date world are often referred to as kings, diamonds or crown jewels. Not sure you can get more enthralling than that. They have a rich, sweet taste that brings to mind differing food moods like caramel, honey or cinnamon.



What ties these chocolate bites together is the almonds. The "almonds" of Recharge is the closer, "Get It Right Now." This track is the most evocative of the lot because it combines aspects of each of the previous tracks. "Get It Right Now" features some of the same sonic elements as "Wrong Turn," the upbeat, sun soaked pop of "Yes and No" and the underlying melancholy of "Always Down." Its chorus seems to say that despite the fact that you are going through or have previously gone through some tough moments, time will heal those wounds ("To fall in love it just takes time"). Same with those pesky almonds. Pulse a bit and try to roll these bites and you'll be met with the tough almond exterior. But give it some time, pulse a bit more and you'll wind up with an easily moldable nutty treat.



Recharge by the Tambo Rays and Double Chocolate Brownie Bites have a number of things in common. Ultimately what stands out is the staying power of each. This staying power is created in both of these by combining catchy immediacy with a subtle and brilliant nuance.

Artist's Cookbook: What's Cooking With Aggressive Swans?

There is this story that was thrown around a lot during my childhood. It was the story of my Great-Great Uncle Istanbul. Istanbul used to leave church every Sunday and head straight to the lake to do some canoeing. One Sunday he took a lady friend along. The two of them rowed too close to a swan. The swan attacked, capsizing the canoe and breaking Istanbul's hand. Thanks to some quick work by his lady friend, Istanbul survived, though he never returned to the water. He sold his canoe and took up bicycling. Through this story I learned two things: when you entertain a lady in a canoe make sure she is a strong swimmer and stay away from aggressive swans.

I heeded this advice of staying away from aggressive swans until June 15th, of this year. That was when I received a Facebook message from a two-piece alternative pop band based out of Munich who called themselves Aggressive Swans. Oh wait, you thought I meant that I actually went near the wild animal swan? Ha ha, yeah, fuck that shit. Not happening.

Janko Raseta and Christopher Chlupacek, the two people who make up Aggressive Swans, are both classically trained musicians. As a band, they write music without compromises. They fuse elements of modern pop and electronica, with the spirit (and instrumentation) of the 80’s and psychedelic constructs and melodies of the 70's. Aggressive Swans further define their sound with clear riffs, vocals that are both demonstrative and memorable and lapping waves of synths. You can try the band's debut single, “Every Teardrop,” on for size at the bottom of this post.

Before we go there (although you are welcome to scroll and jump at your own pace) let's hit up the kitchen. Both Janko and Christopher are crazy about cooking. So I asked the band to share a recipe, one that possesses some of the same creative components as "Every Teardrop"? Aggressive Swans responded with one of their favorites: Aggressive Swans' Walnut, Cranberry and Blue Cheese Pasta.

Now on to the single:



Find Aggressive Swans on:

Web
Facebook
Instagram
Twitter
YouTube

Cook: Couscous, Cauliflower and Toasted Almonds

Back when I was just a wee little laddy, I was invited to play soccer in Amsterdam as part of some sort of world wide tournament. Since it was a once in a lifetime opportunity, my dad scraped some money together so my mother, grandmother and I could go and see the world through the lens of a pair of soccer cleats. During that trip I experienced many things: I met my first prostitute (by met I mean I saw one through a glass window as one of my teammates went in and ordered a number two), witnessed a gay marriage, saw some weed dispensed in a cafe like it was a latte and had my first pat down by a military man holding a huge gun. But the one thing about the trip that stands out to me the most is my back alley pasta dealings with a shady, shady character.

I met the man after one of my soccer games. He did the whole suspicious get my attention thing and I, thinking I was hot shit, assumed he was some college recruiter who wanted me to go to his school. I jogged over to him and he said "Kid, come with me into this alley." I followed him and as soon as we rounded the corner he asked "Do you want to buy some pasta?" He opened his jacket and I saw something that didn't resemble pasta in the least. It was a bag full of tiny little balls. I now know that pasta to be couscous but at the time I was none the wiser. "No, I'm cool. We eat differently in 'Murica." I sprinted back to join my team.

You are probably wondering why this pasta exchange is such a big deal? One, I thought this guy was so full of shit offering me little balls and calling them pasta. For years I said to anyone that would listen that the Dutch have no clue what pasta is. Two, years later I realized that the man who tried to sell me that bag was none other than Mr. Couscous himself. Seems that his shady couscous selling was just the beginning. It eventually led to a life full of possession of false documents, money laundering, assault and attempted murder.

Moral of the story: mothers, don't let your kids grow up to be couscous salesmen. That's bad, bad news.

Couscous, Cauliflower and Toasted Almonds
(printable version)

-1 cup uncooked couscous
-1 head of cauliflower, finely chopped
-1 shallot, minced
-1/2 cup of almonds (whole or sliced or slivered)
-2 tsp. smoked paprika
-salt and pepper (to taste)
-1 1/2 cups + veggie broth

1. Dump a tiny bit of veggie broth into a large bottomed pot (you can use oil if you aren't on a strict diet like my wife is). Pour in the almonds. Toast until the almonds become fragrant. Set aside.

2. Pour in a little more veggie broth. Add the shallot and saute for two minutes. Add the cauliflower. Sprinkle the salt, pepper and two teaspoons of smoked paprika overtop. Stir and cook for ten minutes.

3. Stir in the couscous. Continue stirring for another minute or two after you have added all the couscous.

4. Pour in the 1 1/2 cups of veggie stock. Swish it around until all the couscous have found their way into the stock. Put a lid on the pot and bring the stock to a boil. Turn the heat down to low and simmer that baby. Cook the couscous, without messing with it, for five minutes.

5. If your almonds aren't sliced or slivered, go ahead and cut them up now. Once the couscous is done cooking add the almonds to the couscous and stir that pot. Spoon the mixture into bowls, sprinkle some fresh parsley overtop, put the bowl onto your tv tray and turn on a gangster movie while phoning your mom and telling her you are thinking of getting into the couscous selling business.

Click (Food): Licking Jabba the Hutt, Yoenis Cespedes Gets Some Bacon, Savory Waffles and Other Stories From the World of Vegan Food

Happenings:

• A vegan man in India set a new Guinness Book of World Pushup Record doing 82 knuckle pushups in one minute. Impressive! I don't think I've done 82 knuckle pushups in 36 years.

• Bend, Oregon baker Barclay Losse has a dream of printing a 3D vegan cheesecake. He is pretty sure it is going to happen sooner than people think. I'm willing to give it a try. It can't be worse than every other vegan cheesecake I've ever tried.

• A brand new book called Megan the Vegan is out via All Is Love Productions. The story traces a young girl's journey into lifelong vegan habits. I hope it is much better than our first visit from Megan the Vegan.

• Remember when Jabba the Hutt licked that princess lady? Well, Star Wars fans, you can now return the favor. Jabba the Hutt was turned into a vegan shepherds pie. Lick away my friends.

• Study: a vegan diet can cut the risk of prostate cancer by 35%. I'm down for pretty much anything that keeps a doctor's finger out of my rectum.


• Yoenis Cespedes bought a prize winning pig last Sunday. He realized he couldn't keep it so, instead of sending it somewhere to live in safety, he shipped it off to a butcher. PETA was not happy. Yoenis Cespedes is about to get a bunch of vegan bacon.

• Looking for Vegan Honeymoon ideas? Here are five places to consider. 

Recipes:

Crispy Tofu, Grapefruit, Avocado and Tahini Salad by The Food Lab

Everything I've tried from the Food Lab I have come away impressed with. If they told me they fried up a bunch of human feces and it tasted pretty good, I'd seriously give making it in my own kitchen some consideration. Thankfully it has yet come to that. 

Spaghetti Squash, Quinoa and Cumin Waffles by Anett Velsberg

These waffles look amazing. After hearing cumin was a pretty important ingredient in them, I soured just a little. Still, when something looks this good, I can't help but give it a little try. That's the same reason I just bought stock in Etsy.

Vegan Omelet from Minimalist Baker

I hate brunch. There's nothing in it for a vegan. Perhaps Minimalist Baker can change things. Or perhaps this will just be another in a long line of failed vegan omelet experiments. Only one way to find out *calls mom, invites her over for Sunday brunch. Chickens out. Serves toast. 

Pretzel Crust Chocolate Peanut Butter Pie from The Surznick Common Room

What I wouldn't give to be a couch in the Surznick Common Room. Imagine, little chunks of pretzel, chocolate and peanut butter falling into your cushions. Fabulous. Of course you'd have to be willing to overlook the fact that Sarah and Nick are constantly putting their a**es right in your face. How far are you willing to go for some vegan pretzel, peanut butter, chocolate and pie action?

Cook: Vegan Meatballs Stuffed with Mac and Cheese

Tough case this week. I was in up to my eyeballs, sorry that's probably a bit inappropriate. Let's try this again. Tough case this week. I was in up to my elbows with this set of twins who were wreaking havoc by rolling a dice and then randomly spraying acid into people's eyes. The victims proceeded to scream and bleed and...well, you don't need to know all the gory details. Just know we finally got them.

Any the who, one of the themes of the case seemed to be that combining two things that history suggests shouldn't go together, easily can. We're talking games and death, acid and eyeballs here. As if to drive this idea home, every time I walked by a television the same commercial was playing. There was a father in the commercial who decided that the age old tradition of separating the kids from the adults during holiday dinners was no longer necessary. In the commercial, he pushes the two tables together and, despite some minor hiccups, proves that separation is not necessary.

Because of the case and this guy in the commercial, I decided to attack something that had been bothering me for years. Why do meatballs and pasta have to be separated? Couldn't the pasta fill the role that the colby jack cheese once served, giving me one semi-gigantic on-the-go meal? I found the answer to the latter question was one big resounding "HELL YEAH." Here's how the meal, chock full of balls and elbows, rolled out:

Vegan Meatballs Stuffed with Mac and Cheese
(printable version)

-1 cup of saltine crackers, ground to a powder
-1/2 cup of finely ground walnuts
-1/4 cup of onion, small dice
-3 flax eggs
-2 cloves of garlic
-1 Tbs. of oil (for frying)
-bowl of your favorite vegan mac and cheese (I used this one)
-tomato sauce

1. Mix the saltines, walnuts, onion, flax eggs and garlic in a large metal bowl. Scoop out a meatball sized portion. Flatten the mixture in your palm, take a little bit of mac and cheese and place it in the middle. Roll the ball around it. Set aside. Repeat until you have used all the meatball mixture.

2. Heat the oil in a cast iron skillet. When it is bubbling, place the meatballs in the oil and heat for five minutes until browned. Roll them to the other side and do it again (or don't, doesn't really matter).

3. Layer some tomato sauce on the bottom of a glass baking pan. Place the meatballs inside the sauce. Spoon some additional sauce over the meatballs. Cover the glass pan with foil and place in a preheated oven. Bake at 350 degrees Fahrenheit for an hour. Remove the foil and let it cool before diving in. The last thing you want is for your mouth to look like...nevermind.

This meal sounds a lot like this.

Cook: Smoky Sweet Potato Banh Mi

To help us beat the mid-week doldrums, we had a dip day at work on Wednesday. The normal suspects had already been rounded up and accounted for (hummus, salsa, caramel, queso) so I decided to go a bit off the beaten track and reintroduce myself to this sweet potato pate. While I was elbow deep in smoking some of the finest sweet potatoes known to man, not that way Mr. Stoner, I had an idea. My original use for this smoked sweet potato pate was to spread it on a sandwich roll and put a veggie burger on top. What if I skipped the spreading it part and made the pate the centerpiece of the sandwich? I could probably add some crispy pickled veggies to give the smoky sweet potatoes a nice contrast. I'm feeling a nice ciabatta roll and peanuts would dress the sandwich up nice a tidy and a smattering of miso mayo would seal the deal.

So, after the dip was done, I took some leftover sweet potatoes and did just that.

Smoky Sweet Potato Banh Mi (adapted slightly from Earthy Feast)

(printable version)

For the sweet potatoes:

-4 sweet potatoes, peeled and sliced lengthwise into quarter inch slivers

-2 Tbs. vegetable oil

-dash of liquid smoke

-a healthy sprinkling of smoked salt

-pepper

For the pickled veggies:

-3 carrots, cut into matchsticks

-4 radishes, cut into matchsticks

-1 cup of water

-1/4 cup of lemon juice

-1 Tbs. of salt

-1 Tbs. of sugar

For the Miso Mayo:

-2 Tbs. vegan mayo

-1 Tbs. miso

-1 tsp. Tamari

Toppings:

-handful of peanuts

-ciabatta rolls

1. To make the pickled veggies, bring the lemon juice, water, salt and sugar to a boil. Place the matchstick veggies in a glass jar with a lid and pour the lemon juice mixture over top. Put the lid on and then chill in the refrigerator until your sandwiches are ready to assemble.

2. Preheat oven to 400 degrees Fahrenheit. In a large metal bowl, mix the sweet potatoes, smoked salt, pepper, liquid smoke and vegetable oil. Make sure the sweet potatoes are covered with the oil and spices and then place them on a baking sheet. Bake for about 15 minutes. You'll know they are ready to go when the sweet potatoes are tender. Be careful not to burn them.

3. Mix all the ingredients for the miso mayo in a small bowl.

4. Slice the ciabatta roll. Slather one side with the miso mayo. Top with three or four slivers of sweet potato. Add the pickled veggies on top. Finish with a handful of peanuts and the top of the ciabatta roll. Bon Appetit. 

This dish sounds like this.

Artist's Cookbook: Peanut Butter and Banana Sandwich by E'Clat

What I said this weekend is true, E'Clat and his catchy as all hell single "Hello World" have replaced the buzz on my alarm clock and made getting up so much easier. But E'Clat, and his production partner Will Prolux (SKRWE Production), need a bit more of an introduction. One sentence doesn't do them justice. I mean, they aren't Skee-lo, ready to ride off into the sunset after one single hits the internet waves. These guys have so much more to offer. So I decided to follow up with E'Clat and feature him on the blog in his own post. I told him about the three different segments I am currently running and E'Clat, overachiever that he is, hit me back up fulfilling all three requests. No problem, I'll just have to let him take over this blog for a bit. 

E'Clat isn't like some of the musicians I've featured on this page who run a catering business on the side or moonlight as a chef in some fancy restaurant. His idea of a good meal is something simple, quick and filling. It's called....the Peanut Butter and Banana Sandwich. Now I know what you may be thinking. Damn Tender, you spend years developing all kinds of outrageous foodie feng shui and now you want to feed us a vegetarian Elvis special? Uh, you got it. I can't always foodie it up. Some mornings I have to run out the door to get to some meeting and my only option is to start my day with an amazing Peanut Butter and Banana Sandwich. Because of that, I'm all in on E'Clat's special.

Here's E'Clat, describing how to make a top notch PB&B:

I am not much of a cook but a recipe that I know by heart is a peanut butter and banana sandwich. Ok. I start off with two delectable slices of bread. Next I apply some Peter Pan Honey Roast peanut butter to each slice of bread. Has to be Peter Pan, I love sweets and Petter Pan Honey Roast peanut butter is A-1. Next, I take a banana and cut it into pieces and place it on the bread. Finally, I put the pieces together, cut in half and prepare a big ass glass of milk. Now I get a taste of heaven. Ha ha.

There you have it, Peter Pan Honey Roast peanut butter. That's the secret to E'Clat's snack of choice. I'm pairing this snack, which I am currently eating on multigrain bread, with E'Clat's "An Outro For You". I feel these two go hand-in-hand because the track, at least at the beginning, is all about taking away someone's pain inside and helping them as they go through a tough time. Help can come in many forms. It can be financial, it can be a simple card or note or it could be sharing a peanut butter and banana sandwich on a Sunday afternoon (RIP Grandmama).

Of course the track isn't completely blinded to the fact that with pain and suffering comes anger. Someone let's you down, someone swoops in and picks up the pieces that you were already in the process of picking up, someone thinks only of themselves during your time of need, these actions cause resentment. They create anger. Sometimes people sugarcoat gratefulness. They make you think that if you are there for someone, you'll get the accolades you deserve. That's not reality. There will be times when you pour your soul into helping a brother or sister and what you get in return is the brunt of their feelings when they are at their worst. E'Clat captures this in the outro of the track. That's one reason I feel such a connection to some of E'Clat's All Stars EP. He isn't afraid to tell it like it is.

"An Outro For You":



For more E'Clat: Website, Facebook, Twitter, Soundcloud

Click (Food): Vegan Teslas, Beyonce's Indecision, Sunflower Seeds Posing as Risotto and Ben & Jerry's Dairy Free Experiments

So Beyonce can't decide if she is vegan or not, Tesla is getting some heat about replacing their leather interiors with the faux version, Ben & Jerry's is working on a coconut or almond milk based ice cream and you can kill someone with a swarm of angry bees and bananas? Here's some other food related matters that caught my eye this week:



Happenings:

• Beyonce can't decide if she is vegan or not


• Farm Spirit, Portland's first all vegan tasting menu is preparing for its debut (June 17th). Its already been booked through the first week in July.


• Ben & Jerry's is working on a vegan version of their frozen treat


• A pair of Tesla shareholders have asked for a vegan version of the car. The board of directors have recommended against implementing vegan changes in the car.


• Vegans like their junkfood (really, you don't say...I am actually linking to this article because it has a list of some pretty cool vegan snacks you can find online)


• Heather Mills: Saving a limb by going vegan


• Hella Vegan Eats: Vegan, but not healthy.

• 13 Vegan friendly businesses that inspire Business News Daily. 

Recipes:

Homemade Chocolate Nut Butter from Tinned Tomatoes

That cheapo store brand version of Nutella that I buy has milk in it. There's no biscotti dipping for me. Even the regular version of Nutella isn't vegan friendly. But Tinned Tomatoes version is. I already made a throat slashing gesture and told the bunch of bananas on my counter that they are about to get what's coming to them. They called back at me and said they would be under the beehive located on our porch. 

Sunflower Seed Risotto by My New Roots

Sarah, of My New Roots, replaced rice in her risotto with sunflower seeds. Where did she get the idea? A woman in Amsterdam. Sarah suggests that this idea sounded a bit "bizarre" at first. I'm not sure I could've stopped myself from responding "Are you high?" if someone brought that idea to me as I was teaching cooking classes in Amsterdam. I guess that is why my cooking classes are relegated to elementary schools in the deep south. 

Vanilla Macadamia Cheesecake from Neurotic Mommy

This cheesecake comes from Jennifer Rose of Neurotic Mommy. She started her blog because she worried about what she was feeding her kids. She reduced the amount of GMO's in her family's diet and learned how to eat organic on a budget. Good for her. I know a certain neurotic father who went the other route and fed his kids nothing but boxed meals. The current reality isn't a pretty one.

Green Chili Veggie Burgers from Minimalist Baker

I have a certain bit of amnesia when it comes to veggie burgers. I have to, otherwise I would quit trying. Every new version I come across looks better than the last and I just think, this one is the one that will hold up under the pressures of a bun and not wind up needing to be eaten by a fork. And disappointment ensues. This will be my next foray, crossing my green chilis that this will be the one.

Vegan Peach, Cherry and Blueberry Crumble from Healthy Nibbles and Bits

Crumbles with one fruit in them are so awesome. Healthy Nibbles and Bits says yeah, one fruit crumbles are pretty good. But three fruit crumbles are even better. I'm convinced.  

Cook: Roasted Veggie and Cashew Goat Cheese Quesadilla

I've got a buddy who has been running a cashew farm for over a decade. During the time that he has run this farm he has been very good to me. At least twice a month I would receive a package in the mail that was stuffed with two pounds of cashews and one of his eccentric letters (which he calls "liner notes"). I used those cashews to make things like exotic vegan cheeses, meat free meatloaves and dips. Those liner notes? I read those to my daughter before she goes to bed. Never too early to start on the next generation of eccentric warriors.

This month the packages stopped. I picked up my phone and gave my friend a call to make sure he was okay. He picked up and immediately began apologizing for not sending me a package. Turns out he's in the process of "selling" the farm. By selling, I mean he plans on running a bit of an essay contest. The person who writes the best essay explaining why they would be a good person to run the cashew farm will get it, free of cost. 

With the last batch of cashews that I received from his farm I made a roasted veggie and cashew goat cheese quesadilla. Enjoy it. I've got an essay to write.

Roasted Veggie and Cashew Goat Cheese Quesadilla 

(printable version)

-1 eggplant, peeled and cut into tiny slices

-1 zucchini, cut into slices

-1 onion, diced

-1/4 cup green olives, diced

-2 garlic cloves, minced

-2 Tbs. olive oil

-1/2 tsp. chili powder

-1/2 tsp. paprika

-1 log of pepper crusted cashew goat cheese

-8 small tortillas

1. Make the goat cheese according to directions.

2. Place the veggies and spices in a rectangular glass baking dish. Pour in the olive oil and stir until all the veggies have been covered by the spice mixture. Bake at 400 degrees Fahrenheit for 40 minutes (or until tender).

3. To make the quesadillas: lay out a tortilla. Spread the cashew goat cheese to cover the entire thing. Spoon enough veggies on top to cover the tortilla. Place a second tortilla overtop. On a griddle (or in a flat pan) cook the quesadilla until the tortilla is browned. Carefully flip it and repeat on the second side. Top with salsa and eat while writing an essay to a cashew farmer.

Pair the quesadilla with a lovely side of this.

Cook: Ms. Smith Comes to Tampa Boiled Peanut Hummus

It was suggested one time in Cedar Key that, "A person hasn't experienced Florida unless they've tried boiled peanuts." It took me seven years but I finally "experienced" Florida. As I slurped one peanut down after another I was surprised to find the texture and taste oddly reminiscent of a bean. I thought nothing more of this similarity until a Facebook response suggested that if I made boiled peanut hummus there would be a willing taste tester. Brilliant idea! So that's exactly what I did on Sunday (between the potatoes and homemade Oreos).

Ms. Smith Comes to Tampa Boiled Peanut Hummus
(printable version)

-1 lb of peanuts
-pot of water
-salt
-Cajun seasoning
-1 Tbs. olive oil
-1/4 cup water
-2 garlic cloves
-Cajun seasoning (to taste)
-salt (to taste)
-parsley
-pita

1. Place peanuts in a huge pot. Fill the pot almost to the top with water. Pour in some salt and Cajun seasoning. Place a lid upside down on the pot (if you filled the water high enough this will hold the peanuts under). Boil for six hours adding more water as necessary.

2. Drain the peanuts in a colander. Allow to cool. Remove the nuts from the shell and place in a food processor. Once all peanuts have been removed, discard the shells.

3. Pour olive oil, garlic, water, Cajun seasoning and salt in food processor. Pulse until peanuts are smooth (add more water if you would like the hummus smoother). Garnish with parsley.

4. Serve on top of toasted pita. Open wide and experience Florida.