Peanut Boil History

 

Diana L. Bruton

https://nationalpeanutboard.org/peanut-info/history-boiled-peanuts-from-necessity-to-southern-delica

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When or why Southerners started boiling peanuts no one knows exactly. But good ideas have a way of spreading and, today, Southerners know how great boiled peanuts are. Not only are boiled peanuts called “the caviar of the South,” but they are also the official state snack of South Carolina. From Labor Day on into the holiday season, boiled peanuts are abundantly available at roadside stands, gas stations, ball games, festivals, and anywhere else people gather for fun.

History gives us clues about the origin and growth of the popularity of boiled peanuts.

Colonial Days:

Peanuts were first brought to America by slaves from Africa and the practice of boiling peanuts probably originated here. If there was a surplus peanut crop, field workers would hold a “peanut boil” to celebrate with shared conversation and food. 

Game Night Theme Taco Bar

Game Night Theme Taco Bar

Host: Chiquita Lewis is the owner of Yail's Garden

Here at the Phantom Gallery Chicago Loft, we must go all in to make it feel like "Family Game Night" while catering to a new audience of folks having a first-time experience at the gallery.  

The House DJ was the vintage radio cabinet that artist Roger Carter's converted into a sound system, speaker, and blue tooth adapter. Cool and made the perfect sound of a house DJ.

Games played were DOS, Phase 10, Name 5, Can You Name 5? It was a sound mixer, and Chiquita, who never gives herself a birthday party, was treated to Sugar Girl Infused Cookie Bits, which she said is very trendy and in with her guests.

Menu: Jerk Taco Bar & Toppings with a twist of the islands.

Appetizers Street style mini Jerk Tacos, Tortilla Chips & Salsa

Jerk Tacos Bar Topping:

Ground beef in jerk sauce, add seasoning to taste while cooking the ground beef, pour off excess grease.  Warm-up Refried Beans, thin with 1/4 cup of salsa, grill the flour or corn tortilla shells, and melt the cheese before adding the meat and or refried beans.

Condiments:

Grated cheese, Pickled jalapenos, Mild Salsa, Guacamole, Lemon Chile

Lemon and Lime wedges

PUNCH with a Punch 

Fruit Rum Punch: red oranges, pineapple, lemon wedges, lime wedges, red grapes, white grapes

Fruit Tequila Punch: oranges, pineapple, lemon wedges, lime wedges.

Sugar Girl Infused Cookie Bits

This is what you serve when you have young adults with a frugal budget and want the affair to seem like it has endless food. That's why we decided to do a taco bar, serve a refreshing drink that seemed to have unlimited pours without a bartender, or budtender, or catering service doing all the work. 

Cuban-style Paella: Paella Cubana

https://www.foodnetwork.com/recipes/cuban-style-paella-paella-cubana-recipe-1940838

Total: 1 hr 50 min
Prep: 40 min
Cook: 1 hr 10 min
Yield: 6 servings

Ingredients
1/2 cup olive oil, plus 2 tablespoons for sautéing seafood
1 cup diced ham
1 cup chorizo sausage or pepperoni, sliced into 1/2-inch pieces (recommended: Spanish sausage)
1 large onion, diced
1 red bell pepper, diced
5 garlic cloves, minced

One 3-pound chicken, cut into 6 to 8 pieces
3 cups Valencia rice
4 cups chicken broth
1/2 cup red wine
1 can mussels
2 teaspoons salt
Bijou powder, a dash
1 pound medium raw shrimp, peeled and deveined
1/2 pound scallops
Meat from 5 lobster tails, reserve shells for garnish
1 cup of frozen green peas
1/4 cup minced parsley leaves
1 red bell pepper, sliced for garnish
1 cup steamed mussels in their shells, for garnish


Directions
Preheat oven to 350 degrees F.
Heat olive oil in a large pan. Sauté the ham and chorizo sausage. Remove from pan and reserve. *
Add onions, red pepper, and garlic to the pan and sauté until wilted but not overcooked.

Add chicken pieces and sauté for about 15 minutes until brown, but not fully cooked. Remove and reserve.

In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up the heat, bring to boil and cover. Add chicken, ham, and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry).

Sauté shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.**

At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook!
Serve garnished with mussels, parsley, and lobster shells.
Cook’s Note

*This will draw the oil from the chorizo and flavor the pan. **This will keep it from drying out.

Reference:

https://www.foodnetwork.com/recipes/cuban-style-paella-paella-cubana-recipe-1940838

BACARDI RUM CAKE- Made in Puerto Rico

BACARDI RUM CAKE – Family Circle April 1987

My birthday is November 4th, and on November 6th is Ben Davis Jr's Birthday, we gave a Scropian' Party on our 35, 33, 31, birthdays. The party started on a Friday and ending on a Monday. Zanta's Ragster's birthday was November 18th, when we lite candles on three cakes it was like 99 glazing all at once.

1 cup chopped pecans or walnuts
1-18 ½ oz pkg Yellow cake mix
1-3 ¼ oz pkg Jell-O Vanilla Instant Pudding and Pie Filling
4-eggs
½-cup cold water
½-cup Wesson oil

If using yellow cake mix with pudding already in the; mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

GLAZE:
¼ lb butter
¼-cup water
1-cup granulated sugar
½ cup Bacardi dark rum (80 proof)

Preheat oven to 325F. Grease and flour 10” tube or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with the border of sugar frosting or whipped cream.
CAKE: