When Oxford Mississippians John Martin & Lauren Stokes began creating dining experiences at their restaurant Tarasque Cucina, they found the best way to get diners comfortable was plain and simple: getting their hands dirty. The innovative duo brings us this smoky and delicious boiled peanuts recipe that not only honors southern Mississippi tradition but continues to break the status quo of tasting dinners with its simple and satisfying flavors. Think paprika, romano cheese, good olive oil, and of course, boiled peanuts.
A tip from the chef duo: Dashi, often categorized as a soup base, can be found in the international aisle of grocery stores or Asian markets. Hold onto the boiled peanut broth, as it makes an excellent base for ramen and other soups.
Serves 4 to 6
2 pounds fresh green peanuts in the shell
⅓ cup smoked paprika
2 tablespoons chili powder
3 tablespoons red pepper flakes
⅓ cup coarse salt
½ cup Worcestershire sauce
¼ cup dashi no moto
½ cup whole garlic cloves
½ cup grated pecorino romano
1 bunch flat-leaf parsley, chopped
¼ cup high-quality olive oil
- In a heavy pot, combine peanuts, paprika, chili powder, red pepper flakes, salt, Worcestershire, dashi, and garlic with 3 quarts water over medium heat. Simmer for 2 hours or until shells are pliable and snap open easily. Remove from heat and let cool.
- Drain peanuts, reserving broth for another use. Toss peanuts, still in the shell, with pecorino romano, parsley, and olive oil.