Grating Nuts

Brazil nuts are large.  The nutty creaminess took well to a brief time in our smoker, however, their size became a bit limiting.  We needed to figure out a way to break the nuts down while making them easy to eat.  Sure, we could chop the nuts, though the texture was not what I was looking for.  Well, as it turns out I looked at my magnetic strip and saw our rasp and decided to give it a shot.  The size of the Brazil nut led to easy grating and an interesting pile and means for serving the nut.  We paired it with slow cooked Croaker with lime pickle puree, hollandaise sauce, bartlet pear, epazote and the grated smoked brazil nuts.   (While the pairing worked, the fish itself was not right.  Its texture was like wet paper towels, an unfortunate result, in my opinion, of some mishandling.  The fish went in the trash and I have now had to leave a message with a fish purveyor.  That is a separate story.)