Chef Kevin Sbraga’s North African Spiced Nuts Recipe

by Wednesday, October 29, 2014

Kevin Sbraga is the winner of Top Chef D.C., the seventh season of the Bravo cooking competition show Top Chef. And if you haven’t eaten at one his American restaurants yet, you are missing out. Sbraga, his namesake fine dining establishment allows you to sit and watch the action while your meal is being prepared or snuggle in a more intimate spot near the windows. Each dish is perfectly proportioned and full of surprising flavors. Sometimes wine pairings are offered but with an always tasteful and rotating wine and beer list, there’s no need to fret. The Fat Ham nods to Southern Style cuisine, full of eclectic dishes, design and a warm, cozy country style (stay tuned for a full story about this location soon!) And one more on the way – rumor has it Juniper Commons is bringing the 1980s back with sliced roasted meats, salad bars and dip filled bread bowls on South Broad Street.

So it only makes sense to share a perfect fall and winter snack paired perfectly with a Fonseca Bin 27 Porto.

Nuts & Bar Snacks

“NORTH AFRICAN SPICED BAR NUTS”

Quantity

Unit of Measure

Ingredient

1

Cup

Cashews

1

Cup

Pecans

1

Cup

Marcona Almonds

1⁄2

Teaspoon

Cinnamon, Ground

11⁄2

Teaspoons

Cumin, Ground

11⁄2

Teaspoons

Coriander, Ground

3/8

Teaspoon

Cayenne

2

Tablespoons

Butter

1⁄2

Teaspoon

Orange Zest

3

Tablespoons

Sea Salt, Coarse

Equipment:

Procedure:

Quantity

Equipment

1

Mixing Bowl

1

Saute Pan

1

Spatula

  1. In a sauté pan over medium low heat melt butter until it turns light brown then remove from heat.
  2. Add cinnamon, cumin, coriander, and cayenne to butter and allow to toast for 15 seconds.
  3. Next add the cashews, pecans, and almonds. Toast until golden brown in spice mix over medium low heat.
  4. Remove nuts from heat then season with orange zest and salt.
  5. Drain over paper towel and serve warm in a bowl.

Sbraga (4)

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