Category: RECIPES

SWEET & STICKY PORK CHOPS with DIRTY RICE

I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

SWEET & STICKY PORK CHOPS with DIRTY RICE
DAY 1
BRINE
4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

  • In a large sauce pot whisk together water, salt, brown sugar and molasses.
  • Bring to a boil.
  • Remove from heat, add ice blending well to melt.
  • Add pork chops.
  • Cover and refrigerate 12-24 hours.

DIRTY RICE
1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

  • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
  • Whisk together water, chicken broth, paprika, salt and pepper.
  • Return meat to skillet and add chicken broth mixture, mixing well.
  • Add butter and roux, blending well.
  • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

  • Whisk together the flour and oil.
  • Bake  at 350° for 1 1/2 hours or until dark golden brown.

DAY 2
GLAZE
3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

  • In a small saucepan whisk together the vinegar and syrup.
  • Heat to boiling.
  • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

ASSEMBLY

  • Preheat oven to 375°.
  • Remove pork chops from brine and pat dry.
  • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
  • Spray large baking dish with non-stick cooking spray.
  • Evenly spread rice into baking dish.
  • Add pork chops to baking dish in single layer.
  • Top with glaze.
  • Bake 20-25 minutes or until cooked through.
  • Garnish and serve.

FRENCH ONION PEPPER BACON SOUP

FRENCH ONION PEPPER BACON SOUP
6 slices pepper bacon (I prefer fresh from the butcher), diced
3 large Vidalia onion, sliced thin
4 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
Fresh ground salt and pepper
Sourdough Bread toasts or Baguette slices (I like thick pieces and extra for when those run out)
4 slices baby Swiss cheese

  • Cook bacon in large dutch oven until crisp. Remove with a slotted spoon to drain on paper towels.
  • Pour off all but 1 tablespoon of the bacon drippings.
  • Add garlic, sauteing until fragrant.
  • Add onions, cooking and stirring occasionally for 45 minutes until onions are golden and soft.
  • Add bacon pieces, Worcestershire sauce and broth, blending well.
  • Preheat oven to broil. 
  • Ladle into oven proof bowls.
  • Place bowls on rimmed baking sheet.
  • Top with bread wedges.
  • Top with cheese. 
  • Broil 3-5 minutes until cheese is melted and bubbly.

CARAMEL SHORTBREAD BARS

I found this recipe in a waiting room Oprah magazine originally so I have no idea how old it is.  You know how waiting rooms are, the magazine may have been 10 years old for all I know. I made a few changes for our liking and am now calling it CARAMEL SHORTBREAD BARS. There are so many flavor possibilities with changing the chip flavors and/or nut pieces.

CARAMEL SHORTBREAD BARS
1 1/2-3/4 cup cake flour
1/3 cup powdered sugar
1 teaspoon sea salt
3 +/- tablespoon ice water
10 tablespoons COLD unsalted butter, cut into small cubes
1 cup unsweetened coconut milk
1/4 cup packed brown sugar
1/4 cup honey*
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
2 teaspoons espresso powder
1 cup chopped and toasted macadamia nuts

CRUST

  • Preheat oven to 350°.
  • Spray 9×9 inch baking dish with non-stick cooking spray.
  • Using a metal blade food process the flour, powdered sugar and salt.
  • Add butter pieces and pulse several times until dough resemble coarse bread crumbs.
  • Add 3 tablespoons ice water and pulse until dough forms.  You can add more ice water as necessary if dough is too dry.
  • Press dough mixture into baking dish evenly.
  • Bake 30 minutes or until golden and edges are beginning to pull away.
  • Set aside to cool for 5-10 minutes.

CARAMEL SAUCE

  • While the crust is baking add the coconut milk, brown sugar and honey to a medium saucepan over medium-high heat stirring well to dissolve sugar.  Bring to a SLOW boil and continue boiling until mixture darkens and reduces by half (7-10 minutes). Set aside to cool.

ASSEMBLY

  • Sprinkle chocolate and butterscotch chips over crust evenly.
  • Sprinkle espresso powder evenly over chips.
  • Sprinkle macadamia nut pieces evenly on top.
  • Drizzle caramel mixture evenly over top.
  • Return to the oven for 15 minutes until golden brown and bubbling.
  • Remove from oven and run a knife all around the edges.
  • Cool on rack 15 minutes.
  • Cover and move to the refrigerator for 1 hour.
  • Cut into bars.
  • Keep refrigerated.

*use a quality honey, it really makes a difference

CREAM SOUP SUBSTITUTES

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soup tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

TUNA CASSEROLE – GRANDMA STYLE

TUNA CASSEROLE – GRANDMA STYLE
1 large cans Albacore Tuna, well drained
1 can cream of mushroom soup or 1 batch homemade cream soup (below)
1 cup grated white cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can (3/4 cup) evaporated milk
2 tablespoons chopped parsley
Juice of 1 lemon
8 ounces Country Egg Pasta Noodles*
Crushed potato chips

  • Prepare noodles per package directions
  • Preheat oven to 350°.
  • Whisk together the mayonnaise, sour cream, evaporated milk, cream soup, lemon juice, parsley, salt and pepper until smooth.
  • Mix in cheese and tuna until well blended.
  • Fold in prepared noodles.
  • Top with crushed potato chips.
  • Bake 45 minutes.

HOMEMADE CREAM SOUP
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

*Next to making your own, these are the closest I have ever found to grandma’s homemade pasta noodles.

With leftovers I make it Tuna Melt Casserole by adding a slice of sharp white cheddar cheese before heating.

OPERA CAKE ala BAKING PARTNERS CHALLENGE

Opera Cake is a very famous French Pastry, where almond sponge cake is soaked in coffee syrup, topped with french coffee butter cream and finally glazed with ganache.  This cake is a labor of love as it is labor intensive. It can be prepared in 3 phases. First day prepare the sponge cake, second day prepare the butter cream and coffee syrup, and third day prepare ganache, chocolate glaze and assemble the final cake. The taste is awesome and worth the effort. I skipped the ganache to make it a little lighter.

NOTE:  The key for a good opera cake is evenly soaking the cake with the coffee syrup without sogging it down.

Source : Joe Pastry

For the Almond Sponge (Joconde):
6 Egg whites @ room temperature
2 1/4 tablespoons Sugar 
8 ounces Blanched almonds 
1 cup sifted Powdered sugar
6 Large eggs 
1/2 cup + 1 tablespoon All purpose flour
3 tablespoons Clarified butter, melted
1 1/2 teaspoon Vanilla 
  • Blanch almonds. Soak almonds in hot water for 30 minutes and then peel the skin off. 
  • Dry the almonds well on a paper towel and then powder in mini food processor. 
  • All ingredients need to be at room temperature for best results.
  • Pre heat the oven 425 F. 
  • Grease a half sheet pan with melted butter. 
  • Cut parchment paper exactly to the size of the pan. If it is too long , it may make the corners jagged.
  • Aadd the eggs to mixing bowl. 
  • To the eggs add sieved powdered sugar beating until pal yellow and sugar has been incorporated well with the eggs. The mixture would have increased in volume.
  • Add the powdered almonds and all purpose flour to the egg mixture blending until smooth with no lumps.
  • While this is happening, separate the other egg whites from the yolk. The bowl has to be clean. Reserve the egg yolks for making buttercream.
  • While the almond mixture is incorporating, prepare the meringue. Beat the egg whites until it reaches soft peaks. Now add the granulated sugar and beat again until it reaches stiff peak. DO NOT over beat the meringue – it may become flat. 
  • Fold the meringue into the almond mixture taking care not to flatten the mixture. 
  • Add melted butter and vanilla to the batter.
  • Grease the parchment paper with melted butter again. 
  • Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. 
  • Bake the sponge for 5-7 minutes or until the sponge is springy to the touch. DO NOT over bake – cake will become hard. 
  • Turn the sponge over a parchment paper and let it cool. Once one side is cooled, turn it over and peel the parchment paper and let the other side cool completely. If you are going to freeze wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.
For French Coffee Buttercream:
2 tablespoons Coffee powder 
2 teaspoons Boiling water 
6 Egg yolks 
1 cup Sugar 
1/4 cup Water
1  pound Butter 
2 teaspoons Vanilla  
  • Dissolve the coffee powder in hot water and set aside. 
  • Add the reserved egg yolks to a mixing bowl. Beat until it becomes foamy,for at least 3 minutes. 
  • While the egg yolks are mixing prepare the sugar syrup. 
  • Add sugar and water in a sauce pan. Let it reach 238 degeree F. The mixture will be bubbling hot.
  • When the sugar is hot, immediately pour the syrup into the yolk little by little. DO NOT pour it in a hurry. DO NOT let it touch the walls of the mixer – the sugar will become crystal. Pour it little by little, mixing after each addition. Whisk the egg yolk mixture until it becomes cold. This is very important for the butter cream. The egg and sugar mixture MUST BE cooled down completely. 
  • Once it is cooled, remove the whisk attachment and insert the beater attachment to the mixer. 
  • Drop the butter one cube at a time to the mixer until it is incorporated well into the egg mixture.
  • Beat the butter mixture on high speed for at least 5 minutes until it becomes fluffy and pale.
  • Add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavor.

 

For Ganache:
10 ounces Bittersweet Chocolate
1 cup Cream
  • Add the chocolate to a bowl. 
  • Heat cream slowly until it reaches boiling point. 
  • Pour immediately over the chocolate. 
  • Let stand for 5 minutes and then mix with a spoon until it is smooth.
  • Whisk the chocolate using a wire whisk. 
  • Let stand for 5 minutes. The ganache has to be spreadable consistency.
For Coffee flavored syrup:
1/2 cup Sugar  
1 cup Water   
3 tablespoons Instant Coffee powder
  • Take sugar and water in a pan aand let it get reduced to half the volume. Now add coffee powder and let it dissolve into the hot water. Turn off  and let it cool.
For Tempered Chocolate:
6 ounces Callebaut chocolate (gourmet chocolate)
2 tablespoons Butter   
  • Prepare 2 bowls with ice water in one and cold water in the other. 
  • Add the chocolate to a microwave safe bowl, melt it in microwave one minute at a time until it is melted completely.
  • Place it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. 
  • Immediately mix the butter and the chocolate. 
  • Pour the tempered chocolate on top of the cake.

ASSEMBLY

  • Cut the sponge into 4 equal sized rectangles.  
  • Apply the ganache a thin layer on top of the cake board. This will make sure that the cake comes out clean, when we cut it ,without sticking to the board.  
  • Place the first rectangle on the board. 
  • Center the cake. The up side of the cake has to remain the upside of the cake as it has lot of pores which will absorb the syrup.
  • Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. 
  • Apply a thick layer of coffee buttercream on top of the sponge cake. 
  • Place the second rectangle of the almond sponge cake on top of the buttercream. 
  • Soak it again with coffee syrup.
  • Spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners.
  • Place the 3rd sponge cake on top of the ganache and soak again with coffee syrup.
  • Apply buttercream on top of the sponge cake.
  • Place the 4th sponge cake on top o
  • At last apply a thin layer of buttercream on the sponge. 

 

  • Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake. I tempered the chocolate and poured it on top of the cake.
  • Let the chocolate set at room temperature for about 10 minutes. 
  • Trim the sides of the cake. You should have a neat rectangle part of the cake. 
  • Mark the cake with a sharp knife with lines. These lines will help us to cut the cake after chilling, without breaking down the cake. 
  • Chill the cake for about 3 hours or overnight. 
  • Bring the cake to room temperature and cut it. 
  • Top the cake with chocolate garnishes and serve.

CARAMEL PECAN DUMP CAKE

This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Even spread cake mix over top of fruit.
  • Lay slices of butter in a single layer on top of cake mix.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced 

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Sift together dry ingredients and spread evenly over fruit layer.
  • Lay slices of butter in a single layer on top of dry ingredients.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

BROKEN BALINESE CHICKEN

I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

BROKEN BALINESE CHICKEN
10 6 garlic cloves, minced
3 fresh long red chiles, halved and seeded
1 teaspoon red pepper flakes
6 3 small shallots, halved sliced
2 1 tablespoons chopped fresh ginger
1 cup brown sugar
1 1/4 teaspoon ground turmeric
1/4 cup vegetable avocado oil, plus more for brushing
freshly ground Salt and black pepper
One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
4 fresh bay leaves
4 2 limes, halved
   2 limes, sliced

  • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
  • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
  • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
  • Let the paste cool completely and season with salt and pepper.
  • Cover and refrigerate for at least 4 hours or overnight.

  • Preheat oven to 450°.
  • Uncover chicken and bring to room temperature while oven is heating.
  • Add lime pieces.
  • Bake 20-25 minutes until cooked through.

BAKED CARBONARA TORTELLINI

I love a good carbonara, but this recipe is the best of both worlds with adding the cheese tortellini instead of plain spaghetti for an oomph of extra flavor.

BAKED CARBONARA TORTELLINI
4 slices bacon, diced
1 small red onion, diced
4-5 cloves garlic, minced
Fresh ground salt and black pepper
1/2 + 1/2 cup grated Parmesan cheese
16-20 ounces cheese tortellini, prepared per package
1 cup heavy cream
1 cup whole milk
2 tablespoons Wondra flour

  • Preheat oven to 450°.
  • Spray 2 quart casserole with non-stick spray.  Set aside.
  • Prepare tortellini per package directions and drain well.
  • Cook bacon until crisp. Remove with slotted spoon to paper towels to drain.
  • Add onions and garlic to bacon grease and saute’ until fragrant.
  • Add flour, whisking until golden.
  • Add salt and pepper to taste.
  • Alternately slowly add the milk and heavy cream, constantly whisking.
  • Simmer 4-5 minutes until begins to thicken.
  • Add 1/2 cup Parmesan cheese and stir until melted.
  • Pour into large mixing bowl.
  • Fold tortellini into sauce.
  • Pour into prepared casserole and top with remaining cheese.  Salt and pepper again if you’d like.
  • Bake 5 minutes or so until cheese is melted and turning golden.

SANDWICH STACKERS

This recipe was originally from a book for cooking with cast iron pie irons. I changed it up for an easy week night recipe.  You can fill it whatever you’d like and or dip it in any sauce you like.  This is a fantastically versatile recipe.  Using thin sliced deli meats and cheeses works best.

SANDWICH STACKERS
Pillsbury Crescent Rolls or Pizza Dough
cooked bacon strips
baby swiss slices
aged white cheddar slices
hard salami slices
pastrami slices
oven roasted turkey slices
Apple slices
Egg Butter wash

  • Using two of the crescent triangles create a rectangle for each sandwich.
  • Layer desired ingredients within the rectangle.
  • Top with two more crescent triangles and seal edges.
  • Bake 12-15 minutes until pastry is golden and cheese is melted.
  • Brush with egg butter wash.
  • Bake another 3-5 minutes
  • Cool 2 minutes before cutting into squares and stacking.

HONEY WALNUT LEMON CHICKEN

HONEY WALNUT LEMON CHICKEN
2 teaspoons avocado oil
1 teaspoon peeled, grated fresh ginger
1 clove garlic, minced
1/2 cup walnut pieces
1 tablespoon honey
fresh ground salt, to taste

  • Slowly heat avocado oil in skillet.
  • When hot, add ginger and garlic cooking until fragrant.
  • Add walnuts and honey.
  • Cook 2-3 minutes until walnuts turn golden and honey bubbles.
  • Sprinkle with salt.
  • Transfer to apiece of foil to coil.

1 1/2 pounds chicken tenders
fresh ground salt and pepper, to taste
Wondra flour for dredging
3 tablespoons butter
1 teaspoon grated ginger
1 clove garlic, minced
Juice from 2 lemons
2 tablespoons honey
1/4 cup white wine
green onions or parsley for garnish

  • Melt butter over medium high heat.
  • Sprinkle chicken pieces with salt and pepper.
  • Dredge through flour.
  • Add chicken pieces to hot butter browning until golden on both sides.
  • Plate chicken and keep warm.
  • Drain off all but 1 tablespoon of butter and let pan cool slightly.
  • Add ginger and garlic until fragrant.
  • Add lemon juice, wine and honey cooking until boils and slightly thickens.  Be sure to scrape loose bits from the pan.
  • Pour over chicken, sprinkle with walnuts and garnish with green onions or parsley.

CHARDONNAY/MOSCATO CHICKEN, BEET CHEDDAR APPLE TARTS & BEER BATTERED ZUCCHINI

CHARDONNAY/MOSCATO CHICKEN
1 chicken fillet per person
2 + 3 tablespoons butter
2 1/2 tablespoons Wondra flour + flour for dusting
Fresh ground salt and pepper, to taste
1/2 cup favorite wine (I alternate between white Moscato and chardonnay)
Juice of 1 large lemon
1/2 cup heavy cream
Angel Hair pasta
diced green onions
diced tomatoes
Parmesan Cheese

  • Melt 2 tablespoons of butter over medium high heat.
  • Generously salt and pepper chicken pieces.
  • Dredge chicken pieces in flour and add to melted butter.  Brown both sides evenly.
  • Plate Chicken over prepared angel hair.
  • In a small saucepan melt 3 tablespoons butter over medium heat.
  • Whisk in 2 1/2 tablespoons flour until well blended and golden.
  • Whisk in lemon juice and wine, bring to a SLOW boil.
  • Whisk in cream and serve immediately.
  • Pour over chicken pieces and top with green onions, tomatoes and Parmesan cheese.

BEET CHEDDAR APPLE TARTS (from an old recipe page – source unknown)
1 sheet Puff Pastry, thawed and cut into fourths and edges rounded
3/4 cup shredded white cheddar cheese
1 apple peeled, cored and sliced thin
1 beet peeled and slice thin
4 green onions, sliced thin
Fresh ground salt and pepper medley

  • Preheat oven to 400°.
  • Line cookie sheet with parchment paper.
  • Place pastry circles on parchment paper.
  • Sprinkle with salt and pepper.
  • Sprinkle half the cheese on the rounds.
  • Arrange apple slices and beet slices alternately on pastry circles.
  • Top with remaining cheese and green onions.
  • Sprinkle again with salt and pepper.
  • Bake 15 minutes until pastry is golden and slightly puffed.

BEER BATTERED ZUCCHINI 
2-3   zucchini, sliced (I used round – love them)
1 1/2 cup four
1 cup+ Angry Orchard Summer Ale
2 egg yolks
1 tablespoon Avocado oil
Wondra flour for dredging
fresh ground salt and pepper, to taste
Coconut oil for frying
Jalapeno Ranch dressing

  • Whisk together flour, salt and pepper in a large bowl
  • In a smaller bowl whisk together the eggs and avocado oil.
  • Drizzle egg mixture over flour and mix together with a fork until you have a rough dough.
  • Add beer slowly while whisking until you have a smooth batter.
  • Cover with saran and chill at least 1 hour.
  • Bring coconut to frying temperature over medium high heat.
  • Slice zucchini.
  • Dredge in Wondra flour.
  • Drop into batter and coat both sides well.
  • Drop pieces in the oil making sure NOT to crowd.  Brown both sides. 
  • Drain. 
  • Repeat until all pieces are fried.
  • Serve with Jalapeno Ranch dressing.