The Texas Peanut Producers Board hosted their 2017 Food Blogger Tour this August. This is the second year this event was held. TPPB invited 13 food and lifestyle bloggers from around Texas to come out to Lubbock and get an inside look into the peanut industry. The main goal of this event is to educate consumers and promote Texas peanuts through blog posts and social media interactions.
Rooms were getting ready at The Overton Hotel where our gift baskets were being set up in the rooms. The gift baskets included local items and peanut products from around the state: Slaton Bakery, Red Raider Meats, Plains Cotton Growers, Picosos Peanuts, Kylitos Salsa, Lord Nut Levington Peanuts, Homeplate Peanut Butter, Lost Draw Cellars and Farmhouse Vineyards all helped donate to our baskets and help us provide delicious treats to our bloggers! Other items in the baskets included Kelle B Jams and white chocolate peanut butter biscotti from Kneaded Blessings Bakery. We also had Honey Nut cupcakes made by The Ruffled Cup to help give the bloggers a sweet treat as soon as they arrived.
(Photo above from Hustle.Mom.Repeat)
We started our first day with some travel delays! Although our region was blessed with some rain to help moisten crops, the weather made it a little challenging to get everyone in on time. However, everyone ended up making it to dinner at Las Brisas Steakhouse where Chef Matt Lopez made a custom three-course peanut menu.
We began with family-style appetizers around the table that lead us straight in to a surf and turf style entree. All of these dishes incorporated peanuts in creative ways to show that peanuts can be used in a diverse set of recipes. This meal also served as an introduction into our peanut packed day ahead.
The Drunken Tuna (photo above) featured fresh yellowfin tuna covered in a sake ponzu sauce and generously sprinkled with wasabi peanuts. This appetizer was inspired by texture with the smooth tuna meeting with the crunch of the spicy peanuts.
The next appetizer was a peanut butter and jelly chicken wing (above). This dish was inspired by the classic combination of peanut butter and jelly. With a peanut crust and a strawberry siracha sauce coating the wing, this was a fun new way to PB&J.
The street taco (above, photo by Grace and Good Eats) was the last appetizer that led us straight into our entree. The corn tortilla was filled with pieces of ancho filet and pickled red slaw then topped with feta cheese and cilantro. The salsa de cacahuate, or peanut salsa, was drizzled on top to bring some peanut flavor into this dish.
Our main entree consisted of a surf and turf combination (pictured above by Everday Best). The 7-spice filet was placed on top of a peanut and sweet potato puree. The puree had a sweet taste that complimented the filet and the Maine lobster tails. A Thai peanut sauce covered the filet and the dish was complete with a fried brocollini.
To add to the flavorful entree, a peanut bread and ancho honey butter (above) was served. Other tables in the restaurant asked their servers how to get what we had on our table, but unfortunately, it was a #TXPeanutTour17 exclusive!
The meal was concluded after an Elvis inspired ice cream slider. (above by Everday Best) A slice of banana bread was topped with chocolate and peanut butter gelato that sat upon a raspberry jam. To add some crunch, a peanut and bacon brittle was offered as a side treat to bring the dessert together.
The bloggers met with Chef Lopez who developed the recipes to chat and ask questions. The group was full and ready to rest to prepare for a walk in the peanut fields. Check out what happened on Day 2 here!
Follow along at #TXPeanutTour17!