Chili Peanuts With Anchovies Recipes

Steps:

• In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Steps:

• Preheat oven to 350-degrees F.
• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
• Transfer peanuts to baking sheet.
• Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
• Cool and then transfer to airtight containers.
• Store at least 8 hours before serving.

Steps:

• In a small saute pan, heat 1 tablespoon oil over medium-high heat. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes. Remove to a small bowl.
• Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.
• In a wok or medium saute pan, heat remaining oil over medium heat. Add chili mixture, salt and sugar, and saute for 1 minute. Increase heat to medium-high, and add peanuts and anchovies. Fry for 3 minutes, stirring constantly. Remove to a bowl, and serve. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

Steps:

• Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
• Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
• Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
• Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.