spicy kaffir lime leaf peanuts....

this recipe goes back to memorial day weekend when i felt compelled to make everything under the sun. my friends Taryn and Patrick were coming over for a backyard bbq and well it's good to have "snacks" ready upon arrival. when conducting my usual recipe research a "thai" theme became apparent in my selection. the extra day off allowed me further time to explore the daily farmer's market and a trip to "thai town" on hollywood blvd near western. lemon grass, kaffir lime leaves, coconut milk, peanuts and dried chilies. i love to get lost in grocery stores and today for just a few minutes i felt like i was back in thailand visiting my sister. 

kaffir lime leaves have a lovely citrus and slightly astringent flavor. typically used in thai curries but here they are fried and served crisp. look for them in the refrigerated section as the leaves are sold fresh for about a $1 in a plastic vacuum packed bag. 

the recipe calls for raw peanuts but i prefer to use raw red skinned peanuts. initially i thought the red skins would burn and be problematic but instead they added a great shiny  texture. 

recipe adapted from food and wine june '09 issue

• 1 cup canola or peanut oil, for frying

• 10 large kaffir lime leaves

• 8 small dried chilies

• 3 cups raw red skinned peanuts

• 1 tbsp coarse sea salt

• 4 large garlic cloves

feel free to modify the above quantities to your specified taste. i prefer this mixture really spicy but will modify depending on my guests' preferences. it's really important to cater to the likes and dislikes of your guests. it's often one of the first things i ask new acquaintances or friends coming over for the first time. 

1. in a large skillet, heat the oil. line a plate with paper towels. add the lime leaves and chilies to the skillet and fry until the chilies turn a deep red, about one minute. using a slotted spoon, transfer the lime leaves and chilies to the paper towels to drain.

2. line a large rimmed baking sheet with paper towels. add the peanuts to the skillet and stir fry over medium heat, about 10 mins. using a slotted spoon and transfer to baking sheet. transfer the peanuts to a large bowl and toss with the salt. 

3. add garlic to the skillet and fry over moderate heat until golden brown, about two mins. transfer with slotted spoon the garlic to the plate with lime leaves and chilies and pat dry. 

4. using your hands, finely crush the chilies over the peanuts. add the garlic and toss to combine. transfer peanuts to small bowls for snacking.