*** A WORD FROM THE KITCHEN ***I'm glad to hear so many of you are liking my new format!
I think's its much easier on the eyes ;o)
Getting out to dinner tonight for a little late birthday
with the kids at one of my favorite restaurants I will
try to limit my appetizers I just love appetizers and
the "foofy drinks" and end up wrapping most of my meal
for the next day. Maybe I'll just order a few apps.
Ever had those huge fried whole onion appetizers called
BLOOMING ONIONS? They're addicting and I've seen gadgets
all over television and in magazines just to cut up the
onion for this. Here's a recipe for those of you that
do or do not have that "thingy" and want to give it a go.
Oh this would go great with that Beer Can Chicken
receipe too check out my archives link for that one!
We're also going nuts for these SPICED BAR NUTS.
This recipe does come with a warning though - you
can't stop eating them!
Enjoy and keep cooking with me!
Marzee
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RECIPE: BLOMING ONION*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
Batter-
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1 1/2 cups beer
4 vidalia or Texas SWEET Onion (important)
Flour Mix-
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon ceyenne pepper
(Combine and mix well)
Creamy Chili Sauce-
2 cups mayonnaise
1 pint sour cream
1/2 cups chili sauce
1/2 easpoon cayenne pepper
(Combine and mix well)
DIRECTIONS:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well. Cut about 3/4 inch off top of onion
and peel. Cut into onion 12 to 16 verticle wedges but do
not cut through bottom root end. Remove about 1 inch of
petals from center of onion. Seperate the onion petals
just slightly, too much will destroy the onion. Dip onion
in seasoned flour remove excess by shaking. Seperate
petals to coat thoroughly with batter. Dip in batter. Dip
in flour mixture again. Gently place in fryer basket and
deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and
fry an additional 1 1/2 minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core
with cicular cutter or apple corer. Serve hot with creamy
chili Sauce.
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MARZEE'S CORNER *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
SPICED BAR NUTS RECIPE:INGREDIENTS:
1/4 pound each of the following shelled and peeled:
cashews
brazil nuts
hazelnuts
walnuts
pecans
whole unpeeled almonds,
(or just 1-1/4 pounds unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne pepper
2 tablespoons dark brown sugar
2 teaspoons Kosher salt
1 tablespoon melted butter
DIRECTIONS:
Preheat the oven to 350F. Toss the nuts in a large bowl
to combine and spread them out on a cookie sheet. Toast
in the oven until they become light golden brown, about
10 minutes. In the large bowl, combine the rosemary,
cayenne, brown sugar, salt and melted butter. Thoroughly
toss the warm toasted nuts with the spiced butter and
serve warm.