SOUTHERN PEANUT

1025 Sugar Pike Way · Canton, Georgia 30115 | (770) 751-6615 | lpwagner@comcast.net

Making Sustainable More Attainable

Steven Satterfi eld, chef/owner of Miller Union in Atlanta, and Donald Chase, vice chairman of the Georgia Peanut Commission, kicked off the Southern Peanut Growers culinary campaign March 22 at the Epicurean Hotel. Georgia Commissioner of Agriculture Gary Black, local media, local chefs and peanut industry representatives were in attendance as the campaign was introduced. Satterfi eld introduced each of three videos featuring a peanut sustainability topic and a recipe from his 2017 cookbook, Peanuts. Satterfi eld and Chase discussed each topic and answered questions while guests tasted the prepared recipe.

The videos are part of the new chef educational campaign, Making Sustainable More Attainable, which can be seen at PeanutButterLovers.com. Chef Satterfi eld will continue the campaign with media interviews. The campaign also includes culinary school educational materials which meet high school and associate program curriculum standards.

2022 University of Georgia Extension Conference

The Georgia Chapter of the Family, Career, and Community Leaders of America hosted its annual conference in Athens, Georgia, March 24-26. Leslie Wagner staffed the Georgia Peanuts exhibit during the conference. Food & Nutrition, Culinary and Early Childhood teachers and students visited the exhibit to obtain classroom materials on nutrition, early introduction to prevent peanut allergy, and new peanut curriculum as well as peanuts and promotional items.

Leslie Wagner, Southern Peanut Growers executive director, visits with students during the Georgia Family, Career and Community Leaders of America state conference held March 24-26 in Athens, Ga.

Snapper in Peanut Tomato Broth with Coconut Rice

Courtesy of Chef Steven Satterfi eld

Rice

1 cup jasmine or basmati rice 1 tablespoon minced lemongrass 1 tablespoon minced garlic 1 teaspoon fi ne sea salt ½ cup water 14-oz can coconut milk

Stew

1 tablespoon vegetable oil 1 yellow onion, diced 1 red bell pepper, diced 2 garlic cloves, minced 1 tablespoon kosher salt 14-oz can diced tomatoes ½ cup natural peanut butter ½ teaspoon turmeric 2 teaspoons paprika Juice of 1 lime ½ cup water 1 ½ cups snapper fi let with skin, pinbones removed, cut into bite size pieces Freshly ground black pepper 2 heads baby bok choy, cut into bite-size pieces Cilantro leaves for garnish Directions

Make the rice: In a small saucepan over medium heat, combine the rice, lemongrass, garlic, salt, water and the coconut milk. Bring to a boil then reduce heat to low and cover. Cook for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove the pan from the heat and set aside. Make the Stew: In a medium high-sided saute pan, warm the oil over medium heat. Add the onion, pepper, garlic and salt and stir to combine. Cook for 5 minutes, stirring frequently, until the onion is translucent. Add the tomatoes, peanut butter, turmeric and paprika and stir well to incorporate. Bring the mixture to a simmer, stir in the lime juice and water, and remove the pan from heat. Use an immersion blender to blend until smooth (or working in batches, transfer to blender and blend until smooth – making sure to leave a vent for steam to escape – and then return to the saute pan). Season the snapper liberally with salt and pepper. Return the tomato-peanut puree to medium heat. Add the bok choy and simmer until tender, about 4 minutes. Add the seasoned snapper and gently stir until the fi sh is well coated. Reduce the heat to medium low, then cover and simmer for 5 minutes or just until the fi sh is cooked through but still tender. Taste for seasoning and adjust as needed. To Serve: Using a large scoop, divide the cooked rice to form four fi rm balls in the center of four wide soup bowls. Spoon the fi sh stew around the rice. Garnish with cilantro and serve immediately.