NerdSmurf

serves 4 as an appetizer, 8 as a snack

Ingredients

3 cups pickled cucumbers, sliced 1/8 inch thick
1 quart peanut oil
1 cup panko breadcrumbs
1 cup fine- or medium-ground cornmeal
2 1/2 tablespoons Old Bay seasoning
1 cup buttermilk
1/4 teaspoon nutmeg, freshly ground

Procedure

With a salad spinner or paper towels, remove excess moisture from pickle slices until they are dry and slightly sticky to the touch. Heat oil in wok or Dutch oven on medium high, to about 375°F. Line a counter or sheet pan with several layers of paper towels for draining fried pickles.

Set up a breading station with two wide containers, bowls, or pie plates. In one, combine panko, cornmeal, and Old Bay; in the other, stir together buttermilk and nutmeg.

Dip five pickle slices in buttermilk and let excess drip away. Lightly toss slices in breading until thoroughly but lightly coated, using forks or chopsticks to keep hands clean.

One by one, drop pickle slices into oil and fry until golden brown, about 1 minute. While pickles are frying, dredge and bread next batch. Remove with a strainer or slotted spoon to paper to drain and cool for five minutes. Serve with mayonnaise and hot sauce.

 

serves 2

Ingredients

• 1 cup vanilla ice cream, softened
• 1 cup orange sherbet, softened
• 3/4 cup milk
• 3/4 cup orange juice
• 2 orange slices for garnish, optional


Procedure

Add all ingredients to blender and mix until thoroughly combined.

Pour into serving glasses and garnish with orange slices.

ronen-v:

Bianca is Seamless Webber of the Week

(via jacob)

Source: ronen-v

Ingredients

• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• Two (14.5-ounce) cans diced tomatoes
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 2 teaspoons red pepper flakes
• One (12-ounce) can tomato paste
• 2 cups vegetable stock
• 1/2 cup smooth peanut butter (preferably unsweetened)
• Two (15-ounce) cans kidney beans, rinsed and drained
• One (15-ounce) can black beans, rinsed and drained
• One (15-ounce) can white beans, rinsed and drained
• One (15-ounce) can whole sweet corn, rinsed and drained
• 4 cups cooked white or brown rice (for serving)
• 1 cup coarsely grated sharp cheddar cheese (for serving)
• 1 cup chopped scallions (for serving)

Procedure

In large stock pot, heat olive oil over medium heat until shimmering. Add onion and garlic and sauté until the onions are translucent, about 4 minutes.

Add diced tomatoes and their liquid, black pepper, salt, cayenne pepper, paprika, and red pepper flakes to pot. Let simmer for 5 minutes and then add tomato paste, vegetable stock, and peanut butter. Stir until tomato paste and peanut butter are well incorporated. Let simmer for 10 minutes.

Reduce heat to low and add all beans and corn. Let simmer for 20 minutes.

To serve, place a half cup of rice in large bowl and add two ladles of chili. Top with cheddar cheese and chopped scallions.

Ingredients

• For the Sauce
• 1/2 cup rice vinegar
• 1/2 cup + 2 tablespoons white sugar
• 1/4 cup water
• 3 tablespoons fish sauce
• 2 tablespoons sherry
• 3 cloves garlic, minced
• 1/2 tablespoon dried crushed chili
• 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
•  
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 egg, beaten
•  
• 3 lbs of chicken wings, cut into drumettes and flats
• Peanut oil for frying

Procedure

Place the vinegar, white sugar, water, fish sauce, sherry, garlic, and chili in a small sauce pan over medium-high heat. Bring to a boil, reduce the heat to medium, and let boil unto reduced by half, about 10 minutes, stirring occasionally. Whisk in the cornstarch and water mixture and let boil until sauce thickens, about 2 minutes. Remove from heat and set aside.

In a shallow bowl, mix together the flour, 1/2 cup of cornstarch, and baking powder. Place the beaten egg in another shallow bowl. Pat the wings dry with a paper towel. Working in batches of a few wings at a time, toss the wings in the flour mixture, then coat in the egg, and toss again in the flour mixture, continue until all wings are battered.

Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings in the oil and fry until golden brown on first side, then flip and continue to fry until second side is browned, 5-7 minutes per side. Remove wings to a paper towel lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.

Place all of the wings in a large bowl. Pour in the reserved sauce and toss to coat. Place wings on a plate an serve immediately.

Ingredients

• 1 tablespoon chopped sun-dried tomatoes, packed without oil
• 12 large eggs
• 1/3 cup light mayonnaise
• 1 tablespoon chopped, pitted kalamata olives
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped capers
• 1/2 teaspoon dried thyme
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Chopped parsley for decoration

Procedure

In a small bowl, soak sun-dried tomatoes in boiling water for 30 minutes. Drain and reserve.

Place eggs in a large saucepan. Fill with cold water to 1/2 inch above eggs. Over medium-high heat, bring to a boil. Kill heat. Cover. Let sit 7 minutes. Transfer eggs to an ice bath and let sit 3 minutes. Peel and cut in half lengthwise, removing yolks.

In a medium bowl, combine 8 egg yolks, mayonnaise, olives, parsley, capers, thyme, mustard, salt, and pepper. Mush together with fork, adding more mayo for creaminess if desired.

Fill each egg white with 1 or 2 teaspoons of yolk mixture. Sprinkle with parsley. Serve.

serves 4

Ingredients

• 1 tablespoon vegetable oil
• 2 large onions, split in half from pole to pole and sliced thinly from pole to pole (About 2 cups)
• Kosher salt
• 1 pound freshly ground beef, divided into eight 2-ounce portions
• Freshly ground black pepper
• 8 small hamburger buns
• 4 slices American cheese, split in half
• 16 dill pickles slices
• Mustard, ketchup, and mayonnaise, as desired

Procedure

Heat vegetable oil in 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Add half of onions and pinch of salt and cook, stirring frequently, until light golden brown, about 3 minutes. Add 2 tablespoons water and continue to cook, stirring frequently, until onions are deep brown and thin layer of browned onion juice coats bottom of pan, about 4 minutes longer. Remove pan from heat and transfer onions small bowl. Add raw onions to cooked onions and toss thoroughly to combine.

Return skillet to heat and place four beef balls evenly over surface. Using wide, flat spatula, smash balls into circles approximately four inches wide and 1/4-inch thick. Reduce heat to low. Season with salt and pepper (or seasoned salt, if desired, see note). Divide half of onion mixture evenly on top of each patty and press into meat with bottom of spatula. Cook for 1 minute. Carefully flip patties so that onions are in contact with skillet Place bottom buns upside down on top of patties and top with top buns. Place clean folded kitchen towel on top of burgers so that all burgers are covered and towel drapes over edges of pan (be careful to keep pan away from direct flame). Continue to cook until burgers are cooked through and buns are fully softened with steam, about 2 minutes.Remove towel. Remove top and bottom buns from burgers. Place 1/2 slice cheese on top of each patty and return top bun to burgers. Cover with kitchen towel and continue to cook until cheese is fully melted, about 1 minute longer. Meanwhile, place 2 pickle slices and condiments as desired on bottom bun. Lift towel. Transfer burgers, onions, cheese, and top buns to bottom buns. Serve and repeat steps 2 through 4 with remaining burgers.

makes 3 dozen cookes

Ingredients

• 1/2 cup chopped raisins
• 1/4 cup bourbon
• 2 cups chocolate wafer crumbs
• 1/2 cup firmly packed dark brown sugar
• 3/4 cup finely chopped pecans
• 1/4 cup unsulfured molasses
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Procedure

In a small bowl, let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes. In a large bowl, combine well 2 cups chocolate wafer crumbs,1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves. Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving.

serves 4

Ingredients

• 4 teaspoons of chipotles in adobo (including sauce), seeded and minced
• 1/2 cup regular mayonnaise
• Juice from 1/2 a lime
• 2 teaspoons of cilantro, chopped

Procedure

Slice the chipotles lengthwise (4 teaspoons is approximately 2 peppers), remove the seeds and chop finely.

In a blender, combine the chipotles (including a teaspoon of adobo sauce), mayo, lime juice, and cilantro. Blend until smooth. Serve with burgers, fries, or anything you like.