Onion Rings

Onion rings are one of my favorite things!

Here are some recipes from two of my favorite chefs.

Guy's Ragun' Cajun Onion Rings

Ingredients

• 1 1/2 cups sour cream
• 1 1/2 cups milk
• 2 tablespoons hot pepper sauce (recommended: Crystal)
• 2 large red onions, sliced into rings
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 teaspoon white pepper
• Salt
• 2 cups self-rising flour
• Vegetables oil, for frying
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Directions

In a large bowl, whist together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Tyler Florence's Tempera Battered Onion Rings

Ingredients

• Oil, for frying
• 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
• 1 1/2 cups rice flour, plus more, for dredging
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 egg yolk
• 1 cup beer (use enough until you get pancake batter consistency)
• 1/2 teaspoon salt, plus more for seasoning
• Freshly ground black pepper
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Directions

Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.

Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.

Paula Deen's Corn Fritters

Corn fritters are one of my favorites!

This is Paula Deen's recipe that she recently featured on Paula's Home Cooking, Southern Favorites episode.  Yum . . . I'm hungry!!  Don't they look awesome?

Ingredients

• 1 1/4 cups self-rising cornmeal mix
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs, slightly beaten
• 1/4 cup (1/2 stick) butter, melted
• 1 (15.25 ounce) can corn, drained
• Vegetable oil, for frying

Directions

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

Recipe and photo source:  Food Network

Jalapeno Popper Spread

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese

Directions

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.

Footnotes

• Baked Variation
• If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.
  
  
  
  
  Recipe source:  AllRecipes

Bobby's Hot Tomato, Jack and Crab Dip

Bobby Deen was cooking with his mom Paula and shared this awesome recipe on today's episode of Paula's Home Cooking on the Food Network.  As I'm watching the show, I'm searching for the recipe . . . for sure I didn't want to forget this recipe.  I could make a meal off of this!

THIS IS A MUST TRY!!

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.

Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.


Recipe and photo source:  Paula Deen's website