Cajun Fried Fish

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

INGREDIENTS:

2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

PREPARATION:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Spicy Hot Chicken Bits

Spicy chicken pieces dredged in flour mixture and deep fried in hot oil.

INGREDIENTS:

3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
vegetable oil
PREPARATION:

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce, or try one of the sauces below. Serves 6 to 8.

Deep Fryer Sopaipillas

vegetable oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water
Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together. Transfer mixture to a lightly floured work surface and mix by hand, adding more flour as needed, to make a soft dough. Roll into a circle about 1/8 inch thick and cut each circle into 12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil and fry 5-7 minutes, turning several times, until golden. Drain on absorbent paper and repeat with remaining sopaipillas. Serve with honey, syrup, guacamole or salsa

Deep Fryer Italian Zeppole

2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot.

Flat Snake Chili

Football Tailgaiting-Bring It On!

Yield: 1 Servings

2 lb lean beef,Ground
1 1/2 lb german link sausage
6 chili anchos,Dried
4 cn green chilies -- (4-oz
1 cans)
4 lg tomatoes
1 lg onion -- white
3 cloves garlic
2 t cumin,Ground
2 t paprika
1 t oregano -- (mexican)

Cut the stems from the anchos and remove seeds. Cover with boiling
water and let sit for an hour. Blend in blender until smooth.

Dice the sausage, onions and garlic, then saute over medium heat until
onions are soft.

Drain off sausage grease and add the ground beef to the pot to brown.

Dice the green chilies and tomatoes. Add the vegetables and spices to the pot.

Add half the ancho sauce and water or beer to barely cover.

Add more ancho sauce over time to suit your taste.

Simmer 2-3 hours

Six Shooter Chili

Yield: 12 Servings

1 lb beef,Ground
1 lb pork sausage,Ground
1 lg onion,coarsely chopped
2 garlic cloves,minced
1 lg bell pepper,cut into 3/4
-chunks
1 lb smoked sausage,cut into 3/4
- chunks
1 T oregano,Ground
3 T chili powder
1 t coriander,Ground
Gardening Center
1 1/2 t celery seed
2 cn s&w ready-cut tomatoes
-undrained
2 cn s&w dark red kidney beans
-drained,(reserve liquid)
1/3 c yellow corn meal
12 oz mozzarella or,Shredded
-cheddar chee,se, for garni

Brown ground beef and ground pork sausage with onions and garlic in
a large heavy pot or Dutch oven over medium heat. Add bell pepper and
smoked sausage chunks. Continue cooking 5-10 minutes, then reduce
heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10
minutes. Stir in kidney beans. In a bowl, blend a little reserved
bean liquid with corn meal to consistency of pancake batter. Mix with
chili and simmer 10-15 minutes, stirring occasionally. Spoon into
serving bowls and top generously with shredded cheese. Serves 12.

Nutrition information per serving: 530 calories; 30 grams protein; 32
grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650
milligrams sodium.

Slippery Sam's Cowboy Chili

Recipes

Yield: 1 Servings

3 lb hamburger meat,Lean
1 T olive oil
2 medium yellow onions
1 finely,Chopped
2 jalapeno peppers,seeded
1 and,Chopped
28 oz can,crushed tomatoes
3 lg garlic cloves,chopped fine
1/4 c chili powder
6 oz can,tomato paste
1 c chicken stock
4 oz can,green chilis, finely
1 chopped
1 T cumin,Ground
1 t powdered red pepper
1 t sage
1 t cayenne pepper
15 oz can,dark red kidney beans
1 T cider vinegar

In a large skillet, brown the beef and drain. In a large stockpot,
heat the oil over medium high heat. Add onion, peppers, and garlic
and saute until onion is translucent. Add the hamburger, crushed
tomatoes, and tomato paste and stir well. Add chicken stock, chili
powder, and remaining spices and cook over medium heat until mixture
comes to a boil. Reduce the heat to low and simmer 30-35 minutes
until chili thickens. Rinse kidney beans well and add to the pot. (If
you like your chili with a touch of fire, add hot sauce or crushed
dried hot peppers at this point.) Return pot to medium-high heat and
bring to a boil again. Remove pot from heat, let stand covered for
about 10 minutes, and serve.

Screaming Sphincter Chili

Yield: 12 Servings

3 lb sirloin rough,Ground
2 lb pork rough,Ground
4 c stewed tomatos
3 onions,Chopped
4 jalapenos seeded &,Chopped
5 T cumin
3 T tabasco sauce
2 oz sour mash whiskey
16 oz beer
2 t salt
1 c tomato paste
1/2 t all spice
5 garlic cloves,Minced
2 bell peppers,Chopped
3 c tomato sauce
2 T corn oil (or peanut oil)

Heat the oil in a large, cast iron skillet. Cook the meats, onions,
garlic and Bell peppers until meat is browned and the onions are
transluscent. In a large pot bring the beer and whiskey to a slow
boil. Add the meat mixture, tomato sauce, tomato paste, and all
spices except 1 T of cumin. Reduce the heat, cover and simmer for 1
hour stirring frequently. Remove the lid and cook for 30 minutes more
continuing to stir frequently. Add the remaining cumin and serve.


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