Wednesday, October 31, 2007

Deep Fried Goodness

I realized something about this blog and why I don't post on it nearly as much I had intended. It's because putting up recipes is hard work. "Come on, you're kidding, right?" say you. "No, seriously," says me.

Sometimes I work from an established recipe. But lots of times I'm a "this and that" cook. I have my product, I have an idea and then there's just a lot of this and that going on. I don't exactly know how I get to the final dish and then I'm supposed to turn around and tell you how to replicate it when I wasn't bothering to measure or record the process? Yikes.

So maybe I'll just have to stop holding myself to some cookbook standard and when it's warranted, give you the guidelines and see if you can manage yourself. Any of you who cook more than a little will be just fine and those of you who don't can ask questions until we get it sorted out. That'll be fun, no?

Anyhoo, Willym asked if the fried pearl onions from the Autumnal Feast would work with a roasted goose. I say, "You betcha". The batter was really simple, not too rich, and because they are just little balls of yum, the ratio of batter to onion was very balanced. I think this would be a lovely accompaniment to a fine goose or turkey. Plus, they are just more than fun to eat. I also think that in a pinch, these would make a delightful appetizer, perhaps with a yummy remoulade sauce for dipping.

In case I didn't mention it before, this delightful snack originated with my dear friend, The Hat, who shared the concept with me one evening as we were indulging in virtual cocktails.

Fried Pearl Onions

1 package frozen pearl onions, thawed in a sieve

1 1/2 c. all-purpose flour
salt and pepper to taste
chili powder to taste
1 cup or so of milk (You could also use beer, which does something very light and fluffy to a basic frying batter. I was going to but turns out we didn't have any. I know. Shocking).

Preheat a deep fryer (or several inches of veggie oil in a deep pot) to 365° .

In a clean kitchen towel, gently press the thawed onions until they are as dry as you can get them without flattening the shape out of them.

In a bowl combine the flour and seasonings, then slowly add the milk, whisking, until the batter is in a state between gloppy and runny. Strive for minimal flour lumps.

Toss the onions in the batter until coated and add to hot oil. Stir gently so the onions don't stick to each other. Fry until golden brown. Drain on paper towels and sprinkle with salt, and perhaps a smidge more chili powder, before serving.


Willym said...

You sold me! If I get the goose - may have to go up north to Switzerland or Austria, not such a bad idea just before Christmas - or even that turkey from the Base PX we are having these at Christmas. Wonder how they'd do in goose fat - god I love potatoes roasted in goose fat!

Lorraine said...

Well now you're just asking for a coronary, Mister. But what a way to go!

laurelmoons said...

We trust you, Lorraine. Full-on recipes or "here's about what I did, give it a try," it's all good.

For example, the onions look yummy! But I doubt I'll be serving them with goose.

I tried roasting a goose once, and it was an utter disaster. Blasted thing never browned, flavorless meat...the best thing about it was the sausage and apple stuffing (which actually was very tasty).

And I may just--after about seventeen YEARS--just have figured out what went wrong: I probably didn't fork the skin to release the excess fat.


Willym said...

Oh Laurel you have to "fork" the skin! - sounds bad.. .how about "pierce the..." no even worse. but you have the right idea.

We have goose every 3rd Christmas - talk about traditions: Turkey one year, Roast Beef the next and Goose the next then back to Turkey. Don't know how that started but New Year's Day is always Ham with Grits Souffle (and believe me it can be hard to find Grits in anyplace but the U.S.)

Lorraine said...

Oh, dear, Syd. Hopefully, Willym and I can convince you to try again, just once. Roast goose, done right, is really just a lovely, succulent thing. But yeah, they are schmaltzy, schmaltzy birds and the whole piercing thing (sounds punk) is key. Plus, if you roast one you might have leftovers to throw into a cassoulet and that would be sooo worth it.

Willym, our Christmas tradition is to do cuisine from another country (or region thereof). Discussions have already begun for this year. We did a goose last year, as it turns out. It was a "semi-English" feast!

Anonymous said...

You took this simple recipe and turned it into a masterpiece my friend! They look fantastic (way better than the grease balls I made). And speaking of 'virtual cocktails','s been like - a really long time. Hint hint hint

Doralong said...

Bet they'd be swell with a nice roast pork tenderloin.. *Yes Willym, I went there, didn't I?* You need grits honey, let me know, I'll send you some.

Gee guess I better start with the planning for the next few weeks and all the large meals.. We're agnostic heathens and all holidays are merely an excuse for huge dinners.

Anonymous said...

(Hat adds one more pro-check on the "Should I become Doralong's housewife?" pro's and con's list)

Doralong said...

Hat- just let me know when, so I can bake you a nice cake and get the guest room cleared out for you..

Lorraine- I wonder how those puppies would be done with panko instead? Humm, methinks that's worth a shot with dinner tonight. Quickie blanch and a bit of an ice water bath prior to rolling.. Damn, have to go dig through the freezer for onions now.

Lorraine said...

Tosh, Hat, never would have thought of it without you. And I want you to be happy but on the con side of the housewife list is that Doralong doesn't live near me. Just saying

The planning for the big feasts is so much fun, Doralong. Also, for the record, I enjoy the grits.

Let me know how the onions fare wiuth the panko.

Doralong said...

Did them tempura with a little balsamic reduction drizzled over- oh yeah, good stuff!!

Buck said...

Deep fried stuff. Now, you've got the Texan coming out in me.

I'll bet you could do the same with little balls of almost-frozen cheese grits. Serve them instead of hush puppies. You can't get more Southern than THAT.

Doralong said...

Couldn't resist commenting- Buck, works like a charm but you have to coat them in an egg wash first. Old family treat my daddy used to make with leftover cheese and garlic grits.. But you have to use for real stone ground grits.

Anonymous said...

(looks at calendar)

(taps foot)