Contributor: Ginger Sayor (my sister)
On this Memorial Day that tugs at emotions for a number of reasons, I gratefully decided to channel my heart into making something with leftover boiled peanuts purchased on a trip home to Miramar Beach a couple of weeks ago.
My parents and I stood over a large bucket at the local Winn Dixie, sifting through the best green peanuts we could find, so that I could take them home in my suitcase after a work trip to Atlanta, then back on home to Colorado. The sweet memory of two people who who gifted me with an appreciation of the true hallmarks of the South (not what the media pumps at you) stays with me.
The little green peanuts safely made it through two security screens, rested in a paper bag at the comfy JW Marriott, then high-tailed it on home to a place where boiled peanuts are most certainly unheard of-the West.
But what to DO with them? I boiled them, of course; covered in water with 1/2 C of salt. How did that work at 6,773 feet elevation instead of sea level? It took 12 HOURS, as opposed to 3; and I was kicking myself for ever thinking I didn’t really need that pressure cooker. When finally done, they they smelled so good and reminded me of my Florida family home. I ate them right out of the pot. Even my New Jersey-born husband gave them a true ‘Colorado can-do’ try, and liked them. However with only two of us, we still had so much left.
On a day filled with gratitude for the return of sunshine to my beautiful state of Colorado, for those who have fallen for our freedom, and most especially for our veteran-father who still graces our hearts and lives, I was inspired to try something new. But what?
Well, why not celebrate the gift of freedom, love, life and home by creating FloriRado Cowboy Caviar?
FloriRado Cowboy Caviar
1 1/2 C shelled boiled peanuts
1 c cooked corn (non-gm0/frozen, canned and cold-rinsed, or cooked fresh and cut from cob)
1/4 C red bell pepper chopped
1/2 jalapeno, finely chopped
1/2 C red onion, chopped (optional — I left that out)
1/2-1 C avocado, chopped (use all of it, because, why wouldn’t you?)
1/8 C (or so) basil cut in ribbons (chiffonade)
1/4 C white wine vinegar or leftover dry white wine
1/4 C olive oil (such as Arabequina from Califorina Oil Company)
1 tsp dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder (can omit if using red onions above)
1. Rough chop peanuts, and place in a large bowl.
2. Add remaining vegetables (except avocado). The corn, red bell pepper, jalapeño, red onion (if using).
3. Mix dressing: whisk olive oil, wine/ wine vinegar, mustard, garlic powder, onion powder in a bowl. Add salt and pepper to taste.
4. Add dressing to vegetables. Stir, and marinate 3 hours to overnight.
5. Fold in the avocado, add basil, a shot of sriracha, and serve with your favorite tortilla chips, kale chips or pita chips.
Note: A squeeze of fresh lime over the avocado will keep it from turning brown, preventing oxidization.