Texas Roadhouse Fried Pickles

For the sauce:

1/4 cup mayonnaise

... 1 tablespoon drained horseradish

2 teaspoons ketchup

1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or vegetable oil, for frying

1/2 cup all-purpose flour

1 3/4teaspoons Cajun seasoning

1/2 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

Kosher salt

2 cups sliced dill pickles, drained

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

Fry the pickles:

 

 Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F.

 

 Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth.

 

 Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat.

 

 Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time.

 

 Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter.

 

 Serve immediately with the prepared sauce

 

 

Panda Express Cream Cheese Ragoons!

 

3 inches of vegetable oil in a pot/pan/deep fryer

1 8 oz. package of cream cheese

... 1 spear green onion, chopped/diced

1/2 clove garlic, minced

1 package wonton wraps (I bought the 12 oz. and only used half-ish for this recipe)

1 egg, beaten to a foamy mess

dipping sauce of your choice


Begin heating your oil on medium-high heat.

 

Please be careful.

Warm up your cream cheese block in the microwave for about 10 seconds.

 

 Mix in the chopped onions and minced garlic, mix well.

Place about 1 tsp of the cream cheese mixture in the center of each wonton wrap.

 

 Assemble about 4 or 5 at a time to prevent the wraps from drying out.

 

Using your egg, wet the edges of the wraps.

 

 Fold them however you like, You may want to test the temp of the oil by placing a piece of a wonton wrap in the pot.

 

 If it burns too quickly (dark brown after 20 seconds) it's too hot.

 

Yet, if it doesn't brown after 1 minute it's not hot enough.

Place about 4 wontons at a time in the pot.

 

 Let them cook until the edges are brown

 (only takes about a minute).

Chipotle Pico de Gallo

 

 

 

Double (or triple) this recipe for a crowd.

1 1/2 c Roma tomatoes, chopped (seeds removed)

... 1/2 c cilantro, chopped

2 1/2 Tbls jalapeno pepper, finely diced (leave seeds in if you want spicier salsa)

1/2 red onion, finely diced

1/2 Tbls Kosher salt

2 Tbls fresh lime juice

Combine all ingredients and stir. Doesn't get any easier (or yummier)!

 

Serve with Tortillas, On Mexican Food, Or  Nacho's

Famous Dave's Corn Muffins

 

 

1 3/4 c. cornmeal

1 1/2 c. all-purpose flour

... 2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. baking soda

2 eggs

3/4 c. granulated sugar

1/4 c. shortening

1/2 tsp. vanilla extract

3/4 c. whole milk

1/4 c. buttermilk

1/3 c. vegetable oil

4 Tbl. honey

Preheat oven to 400*.

 

Grind the cornmeal at high speed in a food processor for 5 minutes or until some of it has become flour.

 

 Pour ground cornmeal into a large bowl with the flour, baking powder, salt and baking soda and whisk together.

 

 In a separate bowl, cream together the eggs, sugar, shortening and vanilla using an electric mixer.

 

 Pour the wet ingredients into the dry and add the remaining ingredients.

 

 Stir together with a rubber spatula until smooth.

 

 Line a muffin pan with paper liners.

 

 Fill each muffin cup 3/4 full with batter and bake for 18-20 minutes or until golden.

 

 Remove from oven and take a cold stick of butter and rub over the top of the rolls until each is coated.

 

 Makes 16 muffins. Serve plain or with cinnamon honey butter.