gambas al ajillo shrimp with garlic

yield 30 servings (2 shrimp each)

15 fl oz/450 mL extra-virgin olive oil Salt, as needed

2 lb 8 oz/1.13 kg shrimp (31/35 count), 30 fl oz/900 mL white wine or lemon juice
peeled and deveined (60 shrimp) 1 oz/28 g roughly chopped flat-leaf parsley
30 garlic cloves, sliced very thin
Red pepper flakes, as needed

1. In a sauté pan, heat the olive oil over medium-high heat.

2. Add the shrimp, garlic, and pepper flakes. Adjust seasoning with salt.
3. Add the white wine and reduce by three-fourths, shaking the pan to emul-
sify the sauce.
4. Finish the sauce with chopped parsley.

spiced mixed nuts

yield 1 lb/454 g

1 1⁄2 oz/43 g butter 1⁄2 tsp/1 g chili powder

1 tbsp/15 mL Worcestershire sauce 1⁄4 tsp/0.50 g ground cumin

1 lb/454 g unsalted raw whole mixed nuts 1⁄8 tsp/0.25 g cayenne

1⁄2 tsp/1 g celery seed 1⁄2 tsp/1.50 g salt
1⁄2 tsp/1 g garlic powder

1. Melt the butter over medium heat. Add the Worcestershire and bring to a
simmer. Add the nuts and toss well to coat evenly.
2. Sprinkle the combined spices and salt over the nuts and toss to coat evenly.
3. Place the nuts on a nonstick or well-greased sheet pan and bake in a
375°F/191°C oven, stirring occasionally, for 10 to 12 minutes, or until evenly
browned. Let cool completely before serving.
4. Store at room temperature in an airtight container for up to 2 weeks.

» CHEF'S NOTE If saltier nuts are desired, sprinkle with salt while still warm.

nine | appetizers and hors d'oeuvre 569

chili-roasted peanuts with dried cherries
yield 1 lb/454 g

1 oz/28 g unsalted butter 1 tbsp/10 g salt

1 lb/454 g raw peanuts 1⁄2 tsp/1 g dried oregano

1 tbsp/6 g mild chili powder 1⁄2 tsp/1 g cayenne

2 tsp/4 g ground cumin 8 oz/227 g dried cherries (or raisins)

2 tsp/4 g ground white pepper

1. Melt the butter in a small saucepan.

2. Add the peanuts and toss to coat evenly with the melted butter.
3. Mix together the chili powder, cumin, white pepper, salt, oregano, and
cayenne; reserve.
4. Spread peanuts in a single layer on a large sheet pan and lightly toast in a
300 to 325°F/149 to 163°C oven for about 10 minutes, shaking pan occasionally.
5. Transfer the peanuts into a large bowl and coat with the dry ingredients.
Mix in cherries until uniformly blended.
6. Cool completely, then cover and store at room temperature up to 2 weeks.

spicy curried cashews

yield 1 lb/454 g

1 lb/454 g whole raw cashews 1⁄4 tsp/0.50 g garlic powder

1 oz/28 g unsalted butter, melted 1⁄4 tsp/0.50 g onion powder

1⁄2 tsp/1.50 g salt 1⁄8 tsp/0.25 g cayenne

1 tbsp/6 g curry powder

1. Preheat the oven to 350°F/177°C.

2. Toss the cashews and melted butter together until evenly coated.
3. Combine the salt and spices; reserve.
4. Place the cashews on a sheet pan and bake until golden brown.
5. Remove the cashews from the oven and toss with the combined spices while
still warm. Allow to cool before serving.
6. Store in an airtight container for up to 10 days.

570 garde manger

candied pecans
yield 1 lb/454 g

1 lb/454 g pecan halves 2 tsp/4 g ground ginger

2 egg whites beaten with 2 tbsp/30 mL water 2 tsp/4 g ground cardamom
4 1⁄2 oz/128 g superfine sugar 1 1⁄2 tsp/3 g ground allspice
2 tsp/6.50 g salt 1 tsp/2 g ground coriander
1 tbsp/6 g ground cinnamon 1⁄8 tsp/0.25 g cayenne

1. Preheat the oven to 250°F/121°C.

2. Stir the nuts into the beaten egg white mixture until completely coated.
Drain well in a colander.
3. Combine the sugar, salt, and spices and toss the nuts in this mixture until
evenly coated.
4. Turn onto a sheet pan and spread in a single layer. Bake for about 10 min-
utes, then lower the oven temperature to 225°F/107°C and bake, stirring occa-
sionally, for another 10 minutes, or until the nuts are dark golden brown.
5. Let cool completely before serving.
6. Store in an airtight container for up to 2 weeks.

» CHEF'S NOTE These nuts are used to garnish the Smoked Duck Tart (page 469).

toasted almonds
yield 1 lb/454 g

1 lb/454 g almonds, whole Salt, as needed

2 tbsp/30 mL pure olive oil 2 tsp/4 g pimentón

1. Bake the almonds in a 300°F/149°C oven until crispy and dried out, 8 to 10
minutes. Add the remaining ingredients and toss to coat evenly. Let cool before
serving.
2. Cover and store up to 2 weeks.

nine | appetizers and hors d'oeuvre 571