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.
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 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 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.