Although it’s not hot here – or when it is, it’s not deathly hot – like it in the deep southern part of the States, I still needed to use up some fruit I bought days ago that were on the cusp of aging out. I’m not about food waste if I can help it. I trimmed off the bad parts and used what was left to make five large fruit kebabs we ate as part our breakfast this morning.
It’s currently +22C. Not too shabby. I’ll take it.
Made this the other day. It was even better the next day.
It’s Canada day, a day of reflection upon who we actually are vs who we like to pretend we are. Hard ugly truths are bitter pills that are hard to swallow, but we must take our medicine at some point so we can start some kind of change for the better, right?
Also, Canadians don’t have much in the way of culture outside of the Indigenous, Inuit, Metis and Quebec peoples to lay claim to, but we do have a fast food franchise called A&W that makes the best onion rings I’ve ever tasted. I have been working on figuring out the secret or the formula off and on all year, but I had a chance meeting with an employee yesterday and they openly told me the secret.
I was close, but not close enough. Here it is:
1 tbsp Onion Powder
1 tea Garlic Powder
1/2 tea Chili Powder
I figured out the increments for making a small batch at home. They could only tell me what the powders were but not how much since it wouldn’t help me unless I plan to open my own food shack tomorrow. 🙂
So, this blend is the seasoning you will add to your coating bowl in a 3-bowl dredge station. This should be enough to batter and fry up rings from at least two medium to large sized onions.
I forget where I found this recipe, but it’s solid gold. I have used on loads of meats and vegetables alike, so it’s versatile. And we often smoke meats on our charcoal bbq. The husband doesn’t like ribs with anything but this rub on it. Give it a go.
Creole Dry Rub:
2 TBSP + 1.5 TEA Paprika
2 TBSP Garlic Powder
1 TBSP ea: Onion Powder, Dry Oregano, Dry Thyme, Cayenne, Black Pepper
1 TEA Salt
Pour all into a small mason jar, give it a shake, and rub it all over generously all over your chicken, pork, beef and other.
I often double this recipe to have some on hand at a moment’s notice when cooking in the kitchen since it can be sprinkled over roasted veg or into a lovely breakfast hash.
For the coming months when it’s too hot to turn on even the broiler for five minutes, I bring you Eggplant Parmesan made on the stovetop.
Yes, I know you don’t like eggplant, but perhaps someone else you know does?
The idea is the same as a traditionally made eggplant parm but you forego the lovely browned cheese on each of the crispy breaded eggplant round medallion slices.
It starts out by laying some paper towel on a plate and putting 1/2″ eggplant slices on it. Salt both sides, and prick each medallion. Microwave them for 1 to 1.5 minutes, checking at the 1 minute mark for doneness. Remove any that are foldable; continue microwaving the thicker cuts.
Set up your basic 3 Stage Dredge Station:
1. Flour + S&P in the first bowl
2. Egg whisked up in the second bowl
3. Panko + Italian Seasoning in the third bowl
While your hot pan is heating up some oil, quickly flour, wash, and coat a few slices to drop in the hot pan over the oil. Continue dredging a few more medallions as you check the colour on the first batch. Flip when you hit a nice looking crust. Add a bit more oil around the first few and drop the second batch down to brown.
Remove the done medallions to rest on a wire rack over paper towel until all the slices have been fried. Wipe out the pan’s dirty oil, and add a tomato sauce of your choice. Plunk the eggplant medallions into the hot ragu (being careful not the fully submerge both sides). Cut or grate some mozzarella cheese and place some on each eggplant slice.
Place a lid (or a big sheet pan if you don’t have a matching lid) over top of the pan to let the cheese melt as everything hits the same temperature.
Fish out two slices and place them on lovely fresh bun. Top them with a bit of the ragu, and if you like some lettuce and roasted peppers or pickles (I love the crunch and taste contrast here), and EAT!
Have you ever make fajitas at home and thought, “This is missing something.” But you can’t put your finger on it? You know it should be something cold and/or creamy but you already put out the sour cream and that’s just not cutting it? Yeah, I’ve got you covered.
Tex-Mex Crema:
1/2 C ea: Mayo, Sour Cream
1/2 Lime, Juice & Zest
1/2 Tea Honey
1/4 Tea Cumin
Whisk up in a bowl or shake together in a mason jar. Spoon it over your fajitas and prepare to really enjoy your meal.
I discovered this one watching a tv cooking show. It’s going to be in heavy rotation around here this summer, me thinks. I can already imagine it plated beside the smoked ribs we are going to make on our charcoal bbq. Oh, boy!
Santa Fe Salad:
1 sm can Black Beans, rinsed
1 1/2 C Frozen Corn, rinsed to thaw quickly
1/4 C Red Onion, diced
Pinch Cilantro leaves, fine chop (garnish)
2 Limes, Juices
1/4 C Olive Oil
1 Tea ea: Chili Pepper Flakes, Garlic Powder, Honey
Shake the dressing up in a mason jar. Pour over veg mix. Toss in the bowl right before serving.
I love Tex-Mex (and real Mexican food when I get my hands on it). Otherwise, I make what I can at home when I’m in the mood and the produce is at its best throughout the year. One of the easiest sides/toppers for any dish is a little mix called Pico de Gallo. I can’t get enough. *drooling*
Pico de Gallo:
4 large Field Tomatoes (or 6 Romas), 1/4″ dice
1 Red Onion, fine dice
1 bunch Cilantro, fine diced leaves
1/2 Garlic Clove, grated
1 Jalapeno, seeded/fine dice
Big pinch Salt
I find the longer this can sit in the fridge setting up, the better it tastes.
I have no idea where I got this recipe last year, but it’s a keeper. It’s simple, it’s fast, and it’s tasty. I use it a lot, and I recently started using it to make pickled jalapeno peppers. Life is less boring with brined vegetables. It just is. Trust me.
Pickled Red Onions:
1 C White Vinegar
3 Tbsp White Sugar
1 Tea Salt
5 Black Peppercorns (1/2 Tea black pepper works, too)
1-2 Bay Leaves
1-2 Garlic Cloves, crushed and undressed
Bring all items above to a boil in a small sauce pot. Remove from heat immediately. Let it come to almost room temp as you slice of your veg of choice. Stuff the veg into a large mason jar that can hold up to 1 C of whatever you’re about to pickle.
Pour the cooled brine over top using a small strainer, screw on a tight fitting lid, and chill it at least 4 hrs. A full day is better, but to be honest, you can let your onion slices rest in the brine ten minutes in the pot as it cools and that will work, too. But only do that if you’re in a hurry. Letting it rest in the brine so everything marries is the better way to go. You will thank me.
TIP: if you like a big garlic hit, drop the leftover garlic cloves into the pickle brine before chilling the onion slices.
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