Weekly recipes for June 26, 2013
Chili-Spiced Onion Rings
Start to finish: 4 hours (30 minutes). Servings: 4.
1 large Vidalia onion, sliced thick (about 3 cuts) and separated into rings
1 cup buttermilk
1 cup flour
1 tablespoon cornstarch
1 tablespoon ancho chili powder
1 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Vegetable oil or lard for frying
Soak onion rings in buttermilk for a few hours or overnight.
Combine remaining ingredients in a bowl. Drain the onions, reserving the buttermilk. Dredge the onions in the seasoned flour, add back to the buttermilk and thoroughly coat. Then return to flour mixture and thoroughly coat again.
Heat oil to 325 degrees. Fry onion rings until golden brown. Season to taste with salt and pepper. Serve onion rings on top of grilled burgers that are topped with pepper-jack cheese.
Raspberry Coconut Icebox Pie
Start to finish: 2 hours (30 minutes active). Servings: 8.
For the filling:
1 4-ounce packet gelatin
2 tablespoons water
1/2 cup unsweetened fruit juice (or water)
8 ounces cream cheese, softened
1/2 cup cream of coconut
1/2 cup raspberry jam
1 cup heavy cream
2 cups raspberries
1/2 cup shredded coconut
For the crust:
1 cup toasted shredded coconut
10 chocolate sandwich cookies, crushed
4 tablespoons butter, melted
To make the crust, in a medium bowl mix together the coconut, chocolate sandwich cookies and butter. Transfer the mixture to a 9-inch pie pan and press it evenly across the bottom and up the sides. Set aside.
To make the filling, in a small glass dissolve the gelatin in the 2 tablespoons of water.
In a small saucepan over medium-high, bring the juice to a boil. Stir in the dissolved gelatin, then remove the pan from the heat and set aside.
In a medium bowl, use an electric mixer to beat together the cream cheese and cream of coconut. Add the raspberry jam and gelatin and mix until smooth.
In another medium bowl, use an electric mixer with clean beaters to whip the cream until it holds medium peaks. Working in 2 batches, gently fold the whipped cream into the cream cheese mixture. Gently fold in the raspberries, reserving a few for garnish. Spoon the mixture into the prepared pie shell. Top with the toasted coconut and the reserved raspberries. Refrigerate for at least 2 hours.
3-Pepper Barbecue Potato Salad
Start to finish: 1 hour (15 minutes active). Servings: 8.
2 pounds red potatoes, cubed
1 tablespoon cider vinegar
1/2 cup sour cream
1/2 cup barbecue sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or to taste
12 ounce jar roasted red peppers, drained, patted dry and chopped
4 scallions, chopped
1 cup shredded sharp cheddar cheese
Salt, to taste
Place the potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes are just tender, about 15 to 20 minutes. Drain the potatoes, then spread them on a rimmed baking sheet to cool.
Sprinkle the cooling potatoes with the vinegar, then refrigerate for 30 minutes.
Meanwhile, in a large bowl combine the sour cream, barbecue sauce, chili powder, garlic powder, black pepper and cayenne pepper. Stir in the roasted red peppers, scallions and cheddar.
When the potatoes are cool, gently stir them into the sour cream mixture until well coated. Season with salt. Refrigerate until ready to serve.