BEER-BATTERED ONION STRINGS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Special equipment: a mandolin; a deep-frying thermometer
- Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
- In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
- In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt.
BIG STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
ONION STRINGS(PIONEER WOMAN)
I know they don't look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. Straight from Ree Drummond, Pioneer Woman.
Provided by Sharon123
Categories Onions
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine dry ingredients and set aside.
- Heat oil to 375 degrees.
- Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
- Repeat until onions are gone.
- Eat before your family sees them.
- Repeat with another onion, because they'll be really mad they didn't get any.
Nutrition Facts : Calories 4430, Fat 439.5, SaturatedFat 33.7, Cholesterol 9.8, Sodium 3750.2, Carbohydrate 112.4, Fiber 4.4, Sugar 14.4, Protein 21.6
ONION STRINGS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
- In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
- Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
- Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
- Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
- When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
- Repeat with the remaining onion slices and serve immediately.
- Pile these on top of a juicy grilled hamburger - to die for!
CRISPY JALAPEñO & ONION PETALS
These crispy, fried titbits make a great side dish or topping for meatballs and burgers. Leave the seeds in the jalapeños for an extra kick.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
- Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
- Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
- Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
- Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
- Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
- Serve immediately.
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- Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine dry ingredients and set aside. Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil.
- Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they’ll be really mad they didn’t get any.
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