Upon retirement, I’m working on several new projects along with the cookbook. As I’ve been catering for my friends for years, I now just want to do it on a broader scale. So I sought out some advice from a local chef on all the necessary moves. Thank God I’m not required to go to culinary school, but I have to take a Serve Safe taste. Meaning I know all of the in’s and out’s of appropriate food safety. Being me, I waited until last week to sign up for a test which in this coming Monday. This past Tuesday I received my book. Needless to say, I’ve learned the art of cramming all over again. One thing in my favor, there’s a ton of science. Plus one for Jen. So that’s how I’ve been spending my week and trying to come up with new great recipes. Tomorrow for my live show I’ll be doing the Polish Po Boy, a Primanti Bros. sandwich, and fried pickles. On tomorrow’s show, I’m trying a new lighter batter for my pickles. But the recipe below is my old recipe with I equally love. Give these a shot and tune in to watch tomorrows show live.
– 6-8 dill pickle spears sliced in half (they tend to be large)
– 3 1/2 cups of flour
– 1 cup of yellow corn meal
– seasoning salt or a Cajun seasoning
– 3 eggs beaten
– Vegetable oil for frying
– Store-bought ranch dressing
– 2 large ziplock bags
1. Place pickles on a paper towel to remove moisture.
2. Set up dredging station. In the first bag place 1 1/2 cups of flour, then in a shallow bowl whisk eggs,
And in bag two mix 2 cups of flour and 1 cup of corn meal. Season with seasoning salt. About 1 1/2 tbsp.
3. Take pickles through dredging. Flour, then egg, then flour corn meal mixture. Place pickle on a plate to rest before frying.
4. Once pickles are coated, fry in a large skillet with oil at 350 degrees. Fry about 2-3 minutes or until golden brown.
5. Remove from oil and place on a paper towel to drain.
6. Serve with ranch dressing.
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Remember….Who Do You Want In Your Kitchen On Game Day!!!