Nov 14 2014
My oldest daughter from a first marriage and her husband are coming over tomorrow. We have kept in close touch over the years but don’t get to see them as often as we would like. They live in Indiana about 3 hours away. She will be 54 tomorrow so we are taking them out for some good Mexican food. It is hard to believe I have a 54 year old daughter!
Today after I had my Navy bean pie in the oven I smoked a batch of my Cajun crackers and a pound of pistachios for my daughter to take home. They both like hot stuff so I did a different recipe for the pistachios. I usually just coat the pistachios with olive oil or a mix of olive oil and butter and sprinkle on some Penzey’s sandwich sprinkle and smoke them. I liked the pistachios and probably could stand a little more heat.
For the Pistachios
Smokin Don
Smoked pistachios
Ingredients:
1 Tbs. butter
1 to 3 Tbs. green Tabasco sauce
1 to 2 tsp Worcestershire sauce
2 Cups unshelled pistachio nuts
Penzey’s sandwich sprinkle to coat nuts well
Directions:
Melt the butter in a saucepan; add the Tabasco sauce, the Worcestershire sauce. Stir to blend, and then pour over the nuts and stir to coat well. Sprinkle in the Penzey’s sandwich sprinkle and stir to coat well.
Smoke in a wire basket or pan with holes at 170 to 190 deg. for 1 ½ to 2 hours. I find 1 ½ hours is usually long enough to get some smoke flavor and get the nuts coated with the seasoning. I usually stir them after 1 hour, let cool and store in an air tight container. They should be good for a week or two.
Note: I used 1 Tbs. of the green Tobasco sauce and they were just mild hot so I would say 2 Tbs. would be hot and 3 Tbs. would be extra hot. The Penzey’s sandwich sprinkle is a mix of salt, garlic, black pepper, basil, oregano, thyme and marjoram. I have used just a good garlic salt that worked well.
The best way, for me, to eat these is pop in the mouth and suck on to get the good seasoning taste and then shell and eat the nut. Goes well with beer or your favorite drink.
