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.
Ready for the smoker
Lime zest
Zest added after smoking
After 15 min. in the oven
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