Boiling

I will not pretend to be a Southern food connoisseur. I had never even had boiled peanuts until they were served as an amuse bouche at the tiny and lovely To the Wind bistro. In Denver. And I have no idea why I suddenly needed to make my own vat of them, but I did. After reading through several recipes I determined I needed a flavorful brine and lots of time. I wanted to infuse some flavor into the peanuts too and settled on an orange coriander mix. But I really wanted to add smoked tea too and pondered different ways to do that without adding bitterness. I ended up keeping the brine as is, but tossing them in different blends once done.

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