While I breeze through some episodes, this episode was one that took a little while for me to complete. Not only were there five recipes in this episode, but they also all contained nuts; this made for some pretty rich food, so I had to space the recipes out a little bit. First was Alton’s cashew sauce.
Cashew Sauce
This recipe is really two recipes in one: one for cashew butter, and another for the cashew sauce that is made WITH the cashew butter. To make the cashew butter, combine 10 ounces of roasted/unsalted cashews with two heavy pinches of Kosher salt in a food processor.
Place 2 T honey in the microwave for ~15 seconds to loosen it up, and combine the honey with 1/3 C walnut oil.
With the food processor running, slowly add the oil/honey until the mixture is smooth.
Honey/oil drizzling into cashews.
If you just want cashew butter, you can stop here.
Cashew butter.
To continue on and make Alton’s cashew sauce, whisk 1/2 C of your cashew butter with 3/4 C coconut milk and 1/4 t cayenne pepper in a saucier over medium heat. Once smooth, use the sauce as desired.
Alton recommended serving the cashew sauce over chicken or rice. I chose to serve my cashew sauce over some sweet potato “noodles” and meatballs, along with a little bit of cilantro.
Cashew sauce served over sweet potato noodles and meatballs.
First off, Alton’s cashew butter is super delicious; it’s sort of like a richer, sweeter, better peanut butter, and it is great on pretty much anything. We were also fans of the cashew sauce, which was rich, nutty, and had a perfect punch of heat from the cayenne pepper. And, if you are too lazy to make your own nut butter (it is worth it, though), you could always use purchased nut butter to make the sauce. This sauce is also super versatile, as you could use it over meat, pasta, or vegetables.
Pistachio Mixed Herb Pesto
I love pesto and it is something I make every summer. I typically make basil pesto, so I can use up the last of my fresh basil, freeze the pesto in batches, and continue to dream of summer as the weather gets colder. Sage pesto is nice to make in the fall too! Alton’s pesto recipe in this episode was a little different from the other pestos I have made in the past, as parsley was the primary herb and toasted pistachios were the nut of choice (I toasted my pistachios in a 400 degree oven for ~5 minutes).
Ingredients for pesto: garlic, thyme, tarragon, sage, oregano, olive oil, Parmesan, parsley, and toasted pistachios.
To make Alton’s pesto, drop 1/2 to 1 clove of garlic into the lid of a running blender, chopping the garlic finely (I opted for a full clove since I like garlic). When the garlic is chopped, turn off the blender and add 2 T fresh lemon thyme (I could not find lemon thyme, so used regular thyme), 2 T fresh tarragon, 1 T fresh sage, 1 T fresh oregano, 2 C packed flat leaf parsley, 1/2 C grated Parmesan, and 3/4 C toasted pistachios.
With the blender running, drizzle in 2/3 C olive oil until emulsified.
Pesto, after drizzling in olive oil.
Alton recommends serving his pesto on pesto or toast. I served the pesto over zucchini “noodles” with fresh Parmesan.
Pesto over zucchini noodles.
This pesto is super flavorful, tastes like a variety of herbs, and has great color. Since everyone always thinks of basil and pine nuts/walnuts for pesto, this version really mixes things up. And, if you happen to have fresh herbs in your garden, this can also be a relatively inexpensive pesto recipe. Give this one a try for a tasty twist on pesto.
Pistachio Fruit Balls
For a sweet treat using nuts, Alton made these pistachio fruit balls.
Ingredients for pistachio fruit balls: roasted pistachios, dates, dried apricots, orange juice, golden raisins, creme de cassis, and dried cherries.
Begin this recipe by grinding 1 C roasted pistachios in a food processor. Set the pistachios aside.
Next, in a large bowl combine 1/2 C pitted dates, 1/2 C dried apricots, 1/2 C golden raisins, and 1 C dried cherries.
Combined dried fruit.
Run the dried fruit mixture through a meat grinder with a medium die, catching the ground fruit in a bowl.
Add half of the ground pistachios to the ground fruit, along with 1 T fresh orange juice and 2 T creme de cassis. Note: creme de cassis is a black currant liqueur.
Using your hands, work the mixture together until thoroughly combined. Once combined, use a melon baller to form individual balls of the fruit mixture, and roll the balls in the remaining ground pistachios.
If you find that the mixture is too sticky, you can put some vegetable oil on your hands. Store the fruit balls in the refrigerator for up to a week.
Pistachio fruit balls.
The online reviews of this recipe are mixed, which I find surprising. We thought these were a really great, healthy, sweet snack. Some reviewers complained of this being a messy or difficult recipe, but I found neither to be the case at all. You could always substitute a different liqueur if you did not have creme de cassis, but I wanted to test the recipe as written. These fruit balls had just the perfect amount of sweetness, held together perfectly, and had great crunch from the pistachios. We ate these as a snack every day for a week. I liked this recipe!
Macadamia Nut Crusted Mahi Mahi
When Alton made this recipe in the episode, he used mahi mahi, but I could not find mahi mahi where I live. Instead, Ted splurged and picked up a couple halibut fillets. This recipe makes enough for four servings, so I halved the recipe for us. To make the recipe for four servings, coarsely crush 5 ounces of roasted macadamia nuts; you can do this in the food processor or you can put them in a tea towel and whack it on the counter.
Put the macadamias in a bowl and add 2 T flour, 1/2 C Panko bread crumbs, and 1/2 a stick of butter, melted. Stir the mixture to combine and set it aside.
Preheat your oven to 425, placing a rack in the center of the oven. While the oven preheats, line a sheet pan with foil and brush it liberally with vegetable oil. Place fish fillets (6-8 ounces each) on the foil and season them with Kosher salt and pepper.
Fish fillets placed on lubed foil and seasoned with salt and pepper.
Stick the fish in the preheated oven for five minutes to par cook.
Par cooking the fish.
Remove the fish from the oven and brush it with coconut milk; it should take about 2 T.
Pat the nut mixture lightly onto the fish, crumpling the foil up around the edges of the fish to keep the nut crust from sliding off.
Nut crust patted onto fish, and foil propped up.
Stick the fish back in the oven for 5-10 more minutes, or until golden brown. My crust took the full 10 minutes to be golden.
Fish after cooking.
Let the fish rest at room temperature for ~10 minutes before eating. Honestly, I was worried that the time needed to make my nut crust golden would render my fish overcooked, but the fish turned out to be perfectly cooked. We enjoyed this on a warm evening, with a glass of white wine and a squeeze of lemon.
Alton’s macadamia nut crusted fish.
This is a rich fish dish that would be worthy of serving for a special occasion. The fish was moist and the nut crust was rich, crunchy, buttery, and nutty. Great recipe. Oh, and if you don’t know, keep the macadamia nuts away from your dogs, as they are toxic.
Macadamia Nut Crust
It turns out that the macadamia nut crust above can also be used as a pie crust. So, again, to make the crust, chop 5 ounces of roasted macadamia nuts (you can roast them in the oven for about 5 minutes at 400 degrees).
Combine the chopped macadamia nuts with 2 T flour, 1/2 C Panko bread crumbs, and 1/2 a stick of butter, melted.
Pat the crust mixture into a pie plate and use with any pie filling recipe. If you need to blind bake the crust for your pie recipe, bake it at 375 degrees for 20-25 minutes. Well, I ended up making this pie crust twice. I needed to blind bake my crust because I was making a no-bake key lime pie, but it turns out that 20 minutes is way too long to blind bake this crust. Yep, my first crust was scorched.
When I made the crust the second time, I began checking it at 10 minutes and it was done in about 15.
A slice of key lime pie with macadamia crust.
This crust added a great crunch and nutty flavor to my pie, and it was very easy to prep with no rolling/chilling of dough. The downside of this crust was that it was super crumbly, so it didn’t make for pretty slices of pie. Other than that, though, this was a buttery, nutty, crispy pie crust.
Allison Cooks Alton's Good Eats 