Wednesday, February 13, 2013

Mardi Gras 2013

So last night was Fat Tuesday and what better way to celebrate then make a whole bunch of fried stuff. 

This year I went with a simple po' boy, slaw and fries and finished with King's cake. 
The sandwich I made mushrooms and topped with homemade peppers and remoulade, which is basically a dressed up mayo sauce. Now, I'm normally no fan of mayo and mayo based dressings, but when its homemade and loaded with all sorts of other flavors the creaminess against the fried crunch is hard to pass up. I used a variation of this recipe for the sauce.

Muchroom Po' Boy with Remoulade

1 portobella per person, slice into 1/2 in strips
oil for frying
1 loaf bread per person 
lettuce, thinly sliced
red onion, thinly sliced
giardinera or other hot pepper to taste
salt and pepper

1/2 cup homemade mayo
1 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon Louisiana-style hot sauce
1 teaspoons whole-grain mustard
2 cloves garlic, minced
1 teaspoon worcestershire sauce
1 teaspoon mild paprika
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Combine everything in a bowl. Season with salt and pepper to taste. Let sit at least an hour to let the flavors blend. 


Slice the mushrooms into thick slices.


Heat the oil until it reaching 375. Meanwhile prepare the mushrooms for frying. 

Mix eggs and milk and place in a shallow container. Do the same with the flour and cornmeal. 

Dredge the mushrooms in the flour, then in the egg wash and lastly in the cornmeal and fry a couple minutes until crispy. Season with salt.


To prepare the sandwich, slice the bread lengthwise and spread with the remoulade, top with the lettuce, mushrooms and onions and finish with the giardinera to taste. Serve with coleslaw and fries. 


Sunday, February 10, 2013

Filo Triangles

The other day I was making a toasted PB and J and thought how fun to make filo triangles with PB and J. 

Making filo triangles isn't overly difficult just takes some preparation and space to layout the filo. 

Filo Triangles
One package filo, left at room temp
melted or clarified butter
filling, I made PB and J and pizza with tomato sauce and cheese

Unwrap the filo and carefully layout. Cover with a towel to keep from drying out. 

Carefully pull one sheet off the top and layout on a clean, dry work surface. Carefully brush the entire sheet with butter, then cut into long 1" to 2" strips.

Near one end place a small amount of the filling. In my case PB and J...


and tomato sauce and cheese. 


Then fold over the strip corner to corner to make into triangle shape. At the end seal with more butter and brush top and bottom with more butter to keep from drying out.

Bake in 400 degree oven for about 10 minutes, until lightly browned.