Cookin' with Carol recipes on NBC5 - October 2004
Serves 18
This restaurant favorite is also enjoyed at county and state fairs around the country. Try your hand at making your own at home with this easy recipe.
1
egg, lightly beaten
1
cup water
2
tablespoons dill pickle juice (from jar)
1
tablespoon yellow mustard
1
cup flour
1
teaspoon baking powder
16-ounce
jar sliced (or small whole) dill pickles
Vegetable
oil for frying
In a medium bowl, whisk together egg, water, pickle juice, and yellow mustard. In another bowl, whisk together flour and baking powder, mixing well. Add flour mixture to the liquid mixture and mix until just combined (batter will be lumpy which is okay). Place dill pickles (slices or whole) in a single layer on a double thickness of paper towel. Cover with a double thickness of paper towel and pat top of paper towel with hands to blot excess moisture from pickles (this will help the batter to adhere and lower the risk of spatters while frying). If desired, insert wooden skewers into the whole dill pickles (for pickles on a stick). Fill a medium saucepan halfway (or a deep fryer, according to manufacturer's directions) with vegetable oil (do not fill pan more than halfway, or oil will overflow when cooking). Heat oil to 365° F (a candy/deep fry thermometer works best to monitor this). While oil is heating, line a baking sheet or tray with several layers of paper towel. Have heat-resistant slotted spoons and metal tongs handy. For whole pickles, dip pickles into batter, completely coating outside surface. Immediately place in hot oil and deep-fry for 2 to 3 minutes, or until golden brown. Using a heat-resistant slotted spoon or metal tongs, remove and drain fried pickles on paper-towels. Repeat with remaining whole pickles (you can fry 3 to 4 at a time). For pickle slices, place about 1/4 to 1/3 cup of the slices in the batter and stir with a slotted spoon to coat surfaces completely. Remove with slotted spoon and use tongs to place pickles in the hot oil. Deep-fry for 2 to 3 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining pickle slices. Serve with ranch salad dressing on the side.
Notes:
For a more flavorful batter, substitute 1 cup beer for the water and omit the baking powder. You can cover and refrigerate this “beer batter” for up to 1 hour to allow the flavor to deepen. You can also use lengthwise slices of dill pickles. Thread on wooden skewers, batter, and fry as directed.
(Air Date: October 2, 2004)
Serves 10 (2 each)
This
lighter version of a traditional corn dog is fun to make at home for your next
party, family gathering, or while watching sporting events.
3/4
cup cornmeal
1/2
cup flour
1
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda
3/4
cup lowfat buttermilk
1
egg, lightly beaten
2
tablespoons vegetable oil
1
tablespoon honey
10
turkey hot dogs, cut in half
mustard
for dipping
In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. Make a well in the center and add buttermilk, egg, vegetable oil, and honey, and whisk until mixture is just combined (do not over-mix; slightly lumpy batter is okay). Preheat an electric sandwich maker. Pour 2 tablespoons of the batter into each of the four quadrants of the sandwich maker. Place a turkey hot dog half on top of batter in each quadrant. Close and cook for 4 to 5 minutes, or until cornmeal batter is golden brown on the outside and cooked through the inside. Repeat with remaining batter and hot dogs. Serve with mustard on the side. Makes 20 corn dog appetizers.
Notes:
For more information on Iowa’s Pork Chop-On-A-Stick visit: www.iowapork.org
For more information on pork, visit: www.otherwhitemeat.com
(Air Date: October 9, 2004)
Serves 8
This Pennsylvania Dutch specialty of crispy fried swirled batter dusted with powdered sugar is hard to resist at the fair. You can easily make these at home, so the fun will continue long after the fair is over.
2
cups flour
2
tablespoons light brown sugar
1
1/2 teaspoons baking powder
1/4
teaspoon salt
1
1/2 cups milk
2
eggs, lightly beaten
1/2
teaspoon vanilla
Vegetable
oil for deep-frying
Powdered
sugar for topping
In a medium bowl, whisk together flour, brown sugar, baking powder, and salt. Make a well in the center and add milk, eggs, and vanilla, and whisk until mixture is just combined (do not over-mix; lumpy batter is okay). Fill a medium saucepan halfway with vegetable oil (or use a deep-fryer and fill according to manufacturer's directions) and heat to a temperature of 375° F. Line a baking sheet with several layers of paper towel. Cover the bottom of a funnel spout with your finger, then pour 1/2 cup batter into funnel. (You can use a liquid measuring cup to pour the batter, if desired). Hold the funnel 3 to 4 inches above the saucepan or deep-fryer and release your finger while moving the funnel in a spiral/criss-crossing motion until all of the batter is released. You may need to scrape the funnel with a rubber spatula to utilize all of the batter. Fry for 2 minutes, until golden brown on one side. Turn with metal tongs and fry on the other side for 2 minutes, or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with powdered sugar and serve warm.
(Air Date: October 16, 2004)
Serves 4
This is a simple, yet elegant and delicious main dish. It is perfect for entertaining during the holidays, however it is great to serve anytime of the year.
1/2
cup dried mixed fruit
1
tablespoon brandy
1
tablespoon orange juice
1
pound pork tenderloin
1/4
cup dry bread crumbs
1/4
cup egg substitute
1/4
teaspoon dried rosemary
1/4
teaspoon dried thyme
1/4
teaspoon salt
1/8
teaspoon black pepper
Combine in a medium bowl, mixed fruit, brandy, and orange juice; reserve, allowing to stand at least 15 minutes. Preheat oven to 400° F. Using a sharp knife, cut tenderloin lengthwise, almost but not quite in half, so when “unfolded” it forms one large piece. Place a piece of plastic wrap over the tenderloin, and using the flat side of a meat mallet, pound it to flatten evenly. Add remaining ingredients to the soaked fruit, mixing well. Spread the “stuffing” mixture evenly over the surface of the tenderloin. Roll tenderloin jelly roll-fashion, surrounding the stuffing, and tie with kitchen string in 3 to 4 places. Place in a shallow baking dish that has been lightly sprayed with vegetable oil spray. Roast the stuffed tenderloin, uncovered, for 50 to 60 minutes, until an instant-read thermometer inserted into the meat registers 160° F. Remove from oven and allow to cool 5 minutes. Slice tenderloin into medallions to serve.
(Air Date: October 23, 2004)
Toasted
Pumpkin Seeds
Serves
4
What’s almost as much fun as carving the pumpkin for Halloween? Toasting the pumpkin seeds! Enjoy this zesty treat---a perfect nibble for this creative holiday.
1
cup uncooked pumpkin seeds (from a fresh pumpkin)
1
tablespoon olive oil
1/2
teaspoon chili powder
1/2
teaspoon ground cumin
1/2
teaspoon onion powder
1/2
teaspoon garlic powder
Salt
to taste
Rinse pumpkin seeds under cold water, removing strings and pulp. Pat seeds dry between sheets of paper towel. Let air-dry on paper towel for 30 minutes. Mix pumpkin seeds in a bowl with olive oil, chili powder, cumin, onion powder, garlic powder, and salt. Place in a single layer on a baking sheet that has been sprayed with vegetable oil spray. Bake in a preheated 300° F oven for 25 to 30 minutes (every oven is different, so watch these carefully so they don’t burn) or until golden brown, stirring every 5 minutes. Enjoy!
(Air Date: October 30, 2004)