Mar 22 2014
It has been a busy day for me. I started at lunch time and was finally done at 5:00. Oh forgot I did manage to get a half hour nap in. I had a pound of raw cashews and a recipe for smoky chili lime cashews. I also had two heads of Napa cabbage and wanted to get a batch of Kimchi started.
I got the cashews, butter, olive oil and seasoning mixed up and let them set an hour stirring a couple of times. I placed them in my Weber grill pan and on the smoker at 170 to 180 deg. for one hour then went to 225 deg. for 45 minutes. After cooling the cashews did not taste roasted enough. The original recipe I think was for and indoor oven a 225 deg. for 2 hours. I can’t find where I got the recipe. I looked it up for roasting raw cashews and it said 325 deg. oven for 15 to 20 minutes. So I spread them out on a cookie sheet and did them in my oven for 15 min. at 325. I thought they were just right.
I changed the recipe to do them all in a smoker and changed enough of the original I can post. I could have stood a little more heat; my Penzey’s Cajun seasoning is on the mild side.
After I had the nuts done I snuck in a nap. I then cut up my cabbage for Kimchi and got it salted to set for a half hour. I got it rinsed well and all mixed in to set for two days on the cupboard. It will be ready to place in jars and the fridge Monday.
My wife got a 4 piece broasted chicken for Sandman’s for supper; I ate some leftovers and her chicken leg. I went to be at 6:00 and up at 9:30 to get a skin on picnic shoulder for a long cook on the Traeger for tomorrow night. I will be up a couple of times to check on it through the night.
Ready for the smoker
Lime zest
After smoking
Additional 15 min. in the oven
Kimchi mixed for setting two days
Smokin Don
Smoky Chili Lime Cashew Recipe
4 cups raw cashews, I think regular cashews would be better than raw
Heaping tsp. Cajun seasoning
2 Tbs melted butter
2 Tbs olive oil
1 to 2 tsp. lime juice
Ground ancho chili powder to taste, I used a heaping tsp.
1 Tbs Smoked paprika
Lime zest from one or two limes
Mix the melted butter, olive oil and lime juice; add rest of the ingredients except the lime zest and let cool. When it’s cool add the cashews and stir to coat evenly. It’s best to us e a basket or perforated pan to smoke. Smoke at 170 to 180 deg. for an hour and the 225 deg. for 45 min. Then do at 325 deg. for 15 to 20 minutes. Mix in the lime zest and let cool. Store in an air tight container.
Note: I could have stood a little more heat; my Penzey’s Cajun seasoning is on the mild side. So if you like heat add more or even some ground red chili flakes. Before finishing the jar we thought they were too dry and using already roasted cashews would work better and just do on smoke for 1 to 1 1/2 hours.
