Ingredients
For the guacamole:
3 ripe avocados
1 large red onion, diced
2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these)
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice (1 or 2 limes depending on size)
3 ripe tomatoes, seeds removed and diced
3 cloves garlic, roughly diced
Salt and freshly ground black pepper
For the chimichangas:
12 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 liter vegetable or canola oil
For the ground beef filling:
2 tablespoons olive oil
1 large red onion, sliced
3 pounds ground beef
1 (6-ounce) can tomato paste
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons celery salt
Salt and freshly ground black pepper
Special equipment: Wooden skewers or round toothpicks
Directions
Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.
I choose this because I really enjoy beef. Everyone in my house also enjoys beef as wall so this dish could be a dinner i could prepare for my whole family. My parents especially favor this recipe because they both love this type of meal.
Wednesday, April 22, 2009
Fried Wild Mushroom Mini Buns
Ingredients
3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
Directions
Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
Fried Wild Mushroom Mini-Buns:
Canola oil, for sauteeing, as well as deep-frying
3 sliced shallots
Salt and black pepper
1 cup crimini or button mushrooms, sliced
1 cup chanterelle mushrooms, broken into small pieces
1 cup shiitake mushrooms, sliced
2 teaspoons fresh minced thyme
1/2 cup red wine
1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2-tablespoon dark soy sauce
In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown.
Again I dont eat mushrooms either but my parents do and they love them. I could make this for them as a present. This is a nice way to show your parents you care about them.
3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
Directions
Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
Fried Wild Mushroom Mini-Buns:
Canola oil, for sauteeing, as well as deep-frying
3 sliced shallots
Salt and black pepper
1 cup crimini or button mushrooms, sliced
1 cup chanterelle mushrooms, broken into small pieces
1 cup shiitake mushrooms, sliced
2 teaspoons fresh minced thyme
1/2 cup red wine
1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2-tablespoon dark soy sauce
In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown.
Again I dont eat mushrooms either but my parents do and they love them. I could make this for them as a present. This is a nice way to show your parents you care about them.
Fried Wild Mushroom Mini Buns
Ingredients
3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
Directions
Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
Fried Wild Mushroom Mini-Buns:
Canola oil, for sauteeing, as well as deep-frying
3 sliced shallots
Salt and black pepper
1 cup crimini or button mushrooms, sliced
1 cup chanterelle mushrooms, broken into small pieces
1 cup shiitake mushrooms, sliced
2 teaspoons fresh minced thyme
1/2 cup red wine
1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2-tablespoon dark soy sauce
In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown.
Again I dont eat mushrooms either but my parents do. they love to mushroom hunt then eat their findings. I could make this for them as a reminder of mushroom hunting in Michigan.
3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
Directions
Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
Fried Wild Mushroom Mini-Buns:
Canola oil, for sauteeing, as well as deep-frying
3 sliced shallots
Salt and black pepper
1 cup crimini or button mushrooms, sliced
1 cup chanterelle mushrooms, broken into small pieces
1 cup shiitake mushrooms, sliced
2 teaspoons fresh minced thyme
1/2 cup red wine
1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2-tablespoon dark soy sauce
In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown.
Again I dont eat mushrooms either but my parents do. they love to mushroom hunt then eat their findings. I could make this for them as a reminder of mushroom hunting in Michigan.
Low Carb Deep-fried Onion Rings
Ingredients
3 to 6 cups vegetable oil (more or less depending on pot size)
3 eggs
1/4 cup heavy cream or water
3 large yellow onions
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Directions
Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together.
Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp, just 1 to 2 minutes. Remove and drain on paper towels. Serve immediately
Cook's Note: Soy flour is made from toasted soybeans and has already been "cooked."
Therefore it has a tendency to brown faster than plain flour when frying.
Hint: Try this same breading for baked pork chops, okra, mozzarella sticks, mushrooms, chicken, and eggplant.
I dont eat or enjay eating mushrooms but my parents do. I think this recipe can be something I could make for them as a special gift. They would really enjoy this.
3 to 6 cups vegetable oil (more or less depending on pot size)
3 eggs
1/4 cup heavy cream or water
3 large yellow onions
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Directions
Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together.
Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp, just 1 to 2 minutes. Remove and drain on paper towels. Serve immediately
Cook's Note: Soy flour is made from toasted soybeans and has already been "cooked."
Therefore it has a tendency to brown faster than plain flour when frying.
Hint: Try this same breading for baked pork chops, okra, mozzarella sticks, mushrooms, chicken, and eggplant.
I dont eat or enjay eating mushrooms but my parents do. I think this recipe can be something I could make for them as a special gift. They would really enjoy this.
Fried Soft-Shell Crabs with a Shellfish Ragu
Ingredients
Vegetable oil for deep frying
8 soft-shell crabs, cleaned and rinsed gently under cold running water
4 tablespoons plus 1 teaspoon Essence, recipe follows, plus more for sprinkling
1 cup all-purpose flour, or more if needed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 cups bread crumbs
6 tablespoons butter
1/3 cup minced shallots
1/2 pound raw shrimp, peeled and deveined
3/4 cup shrimp or seafood stock
1 cup heavy cream
1/2 pound cooked crawfish tails, peeled and seasoned with Essence
1 teaspoon chopped fresh thyme leaves
Snipped chives
Directions
Preheat the oil in a large saucepan or deep fryer to 360 degrees F.
Rinse crabs in water, then pat dry with paper towel. Season each crab with 1 teaspoon of the Essence and set aside.
Combine flour with 4 teaspoons of the remaining Essence, salt and ground black pepper and stir to combine well. Beat the egg with a splash of water in a shallow dish. Lay out the breadcrumbs in a separate shallow dish.
Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated.
Dip each crab in eggwash to cover, then coat in bread crumbs.
Holding the crabs by long tongs or balanced on a small skimmer, hold them so that the legs dangle down into the hot oil and fry for 1 minute, or until the legs are stiff. Lower the crab completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn crab over and allow to fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Carefully transfer crabs to paper-lined plates to drain briefly before serving. Sprinkle with Essence when still hot.
In a large skillet over medium high heat melt 2 tablespoons of the butter and saute the shallots until soft, about 2 minutes. Add the garlic and cook for 1 minute. Add the shrimp and the remaining teaspoon of Essence and saute for 1 minute, or until the shrimp turn pink around the edges. Add the shrimp stock, bring to a boil and cook over high heat until the stock is reduced by half. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Add the crawfish tails, fresh thyme and snipped chives and cook until heated through. Whisk in the remaining 4 tablespoons of butter and remove sauce from the heat. Taste, adjust seasoning if necessary, and serve the ragu ladled over the fried softshell crabs.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
I like shrimp and love deep-fried foods. What a great combination. I feel this dish will be good, even though I have never tried this before.
Vegetable oil for deep frying
8 soft-shell crabs, cleaned and rinsed gently under cold running water
4 tablespoons plus 1 teaspoon Essence, recipe follows, plus more for sprinkling
1 cup all-purpose flour, or more if needed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 cups bread crumbs
6 tablespoons butter
1/3 cup minced shallots
1/2 pound raw shrimp, peeled and deveined
3/4 cup shrimp or seafood stock
1 cup heavy cream
1/2 pound cooked crawfish tails, peeled and seasoned with Essence
1 teaspoon chopped fresh thyme leaves
Snipped chives
Directions
Preheat the oil in a large saucepan or deep fryer to 360 degrees F.
Rinse crabs in water, then pat dry with paper towel. Season each crab with 1 teaspoon of the Essence and set aside.
Combine flour with 4 teaspoons of the remaining Essence, salt and ground black pepper and stir to combine well. Beat the egg with a splash of water in a shallow dish. Lay out the breadcrumbs in a separate shallow dish.
Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated.
Dip each crab in eggwash to cover, then coat in bread crumbs.
Holding the crabs by long tongs or balanced on a small skimmer, hold them so that the legs dangle down into the hot oil and fry for 1 minute, or until the legs are stiff. Lower the crab completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn crab over and allow to fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Carefully transfer crabs to paper-lined plates to drain briefly before serving. Sprinkle with Essence when still hot.
In a large skillet over medium high heat melt 2 tablespoons of the butter and saute the shallots until soft, about 2 minutes. Add the garlic and cook for 1 minute. Add the shrimp and the remaining teaspoon of Essence and saute for 1 minute, or until the shrimp turn pink around the edges. Add the shrimp stock, bring to a boil and cook over high heat until the stock is reduced by half. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Add the crawfish tails, fresh thyme and snipped chives and cook until heated through. Whisk in the remaining 4 tablespoons of butter and remove sauce from the heat. Taste, adjust seasoning if necessary, and serve the ragu ladled over the fried softshell crabs.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
I like shrimp and love deep-fried foods. What a great combination. I feel this dish will be good, even though I have never tried this before.
Tortilla Fried Queso Catfish
Ingredients
1 1/4 ounces lemon juice
1/2-ounce hot sauce
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 (5-ounce) catfish fillets
3 cups all-purpose flour, seasoned with salt and pepper
3 cups buttermilk
3 cups corn tortilla flakes
Vegetable oil, for deep-frying
9 ounces prepared chile con queso
3 ounces prepared pico de gallo
6 lime wedges
Directions
Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.
Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2-ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.
I never heard of this befor but when I saw the picter it looked amazing. I think by the looks of the picture this dish will taste pretty good.
1 1/4 ounces lemon juice
1/2-ounce hot sauce
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 (5-ounce) catfish fillets
3 cups all-purpose flour, seasoned with salt and pepper
3 cups buttermilk
3 cups corn tortilla flakes
Vegetable oil, for deep-frying
9 ounces prepared chile con queso
3 ounces prepared pico de gallo
6 lime wedges
Directions
Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.
Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2-ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.
I never heard of this befor but when I saw the picter it looked amazing. I think by the looks of the picture this dish will taste pretty good.
Deep Fried Ribs
Ingredients
2 racks St. Louis style ribs
Your favorite rib rub
Peanut oil, for frying
Your favorite barbecue sauce
Pre-wash solution:
2 cups milk
2 eggs
4 ounces beer
Breading:
All-purpose flour
Pepper, salt, and Cajun spices, to taste
Directions
Set smoker at 350 degrees F.
Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.
This recipe will be a very popular one I think. Everyone loves a good rib every now and again. So I think a deep-fried rib will taste great. Atleast most peaple will enjaoy this dish.
2 racks St. Louis style ribs
Your favorite rib rub
Peanut oil, for frying
Your favorite barbecue sauce
Pre-wash solution:
2 cups milk
2 eggs
4 ounces beer
Breading:
All-purpose flour
Pepper, salt, and Cajun spices, to taste
Directions
Set smoker at 350 degrees F.
Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.
This recipe will be a very popular one I think. Everyone loves a good rib every now and again. So I think a deep-fried rib will taste great. Atleast most peaple will enjaoy this dish.
Deep Fried Ham
Ingredients
Brine:
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
10 pound uncooked ham
Peanut oil, for frying, about 5 gallons
Glaze:
3 cups pineapple juice
1 (8-ounce) can crushed pineapple with juice
1/2 cup Dijon mustard
1 cup dark brown sugar
1/2 cup honey
Directions
In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.
Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. *Cook's Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be.
Place the ham carefully inside the fryer. There is a lot of moisture in the ham, the oil will bubble up intensely, so be careful and lower it very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Check it with an instant-read thermometer to make sure it is cooked.
Remove the ham carefully letting it cool off and drain of excess oil for about 10 to 15 minutes.
Glaze:
Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency.
Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side at the table.
I choose this recipe especially becouse it will taste amazing. I think its pretty unique but everyone has heard or atleast tried ham. But not so much deep-fries ham. People eat ham for a breakfast meal but this could change it up. Now u can have ham for a lunch and dinner meal thanks to deep-frying.
Brine:
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
10 pound uncooked ham
Peanut oil, for frying, about 5 gallons
Glaze:
3 cups pineapple juice
1 (8-ounce) can crushed pineapple with juice
1/2 cup Dijon mustard
1 cup dark brown sugar
1/2 cup honey
Directions
In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.
Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. *Cook's Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be.
Place the ham carefully inside the fryer. There is a lot of moisture in the ham, the oil will bubble up intensely, so be careful and lower it very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Check it with an instant-read thermometer to make sure it is cooked.
Remove the ham carefully letting it cool off and drain of excess oil for about 10 to 15 minutes.
Glaze:
Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency.
Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side at the table.
I choose this recipe especially becouse it will taste amazing. I think its pretty unique but everyone has heard or atleast tried ham. But not so much deep-fries ham. People eat ham for a breakfast meal but this could change it up. Now u can have ham for a lunch and dinner meal thanks to deep-frying.
Monday, April 20, 2009
Deep Fried Pickles
Ingredients
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
Directions
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
Ranch Dressing:
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
I chose this recipe because its very unique. I never heard of a deep-fried pickle befor. I think it would taste pretty good. I could really see this recipe as a snack I would make often.
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
Directions
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
Ranch Dressing:
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
I chose this recipe because its very unique. I never heard of a deep-fried pickle befor. I think it would taste pretty good. I could really see this recipe as a snack I would make often.
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