Wednesday, September 25, 2013

Spicey Blooming Onion

If you enjoy eating dinner out at a restaurant (and, really, who doesn't), then chances are that you have heard of – or even enjoyed – a blooming onion. Popularized by the Outback Steakhouse, this delicious dish has been adopted by other chains and many smaller restaurants, each as tasty as the next.
But let’s be honest, eating out all the time can get pretty expensive, so it’s nice to have an idea of how to make some of these restaurant treats at home and on the cheap. Fortunately, Drum Rock is here to help! Today we’re showing you just how easy it is to put this legendary appetizer on your table – the Spicey Blooming Onion.



Spicey Blooming Onion







Ingredients:
  • 2 or 3 large sweet onions 
  • Drum Rock Products Spicey-Fry 
  • Water 
  • 2 large mixing bowls 
  • Oil 
  • Fryolator 
  • Metal spoon or ladle
Directions:

1. Using a large, sharp knife, slice about ½ inch off the pointed bulb end of the onion, making sure to leave the rooted end intact. Peel off the skin and remove what you can of the roots so the onion is clean.
     Tip:  You want to use the largest onions you can find, and try to pick ones that appear the most symmetrical. Also, we placed our onions in the freezer for about 30 minutes prior to cutting – it helps cut down on teary eyes.



2. Flip onion over (cut-side down) and, in an ‘+’ pattern, make 4 cuts at 90° to each other, starting ½ away from the root. With each cut, be sure to cut down through all the layers of the onion, but not too close to the root otherwise the blossom will fall apart.


3. Next, make another 4 cuts equally spaced between the first 4.



4. Finally, make 4 more cuts, so that you have 16 evenly spaced slices. This final cut is hardest, so be careful!



5. Once cut, carefully spread apart the petals; if needed, slice any petals that are not separated.


6. Place the onions in an ice water bath for about an hour. This trick helps the onion blossom to fully open before cooking. After an hour, place the onions cut-side down on a paper towel for a few minutes to drain excess water.

7. Fill the fryolator with oil and turn to 375° F.

8. Add 3-4 cups of Drum Rock Spicey-Fry to a large mixing bowl (the larger the bowl, the easier it will be; we used a large plastic bin). Dust each onion thoroughly with the dry mix, and shake off excess.


9. In another bowl add 1 ½ cups of dry Fis-Chic, and slowly add about 2 cups water, one ½ cup at a time (the wash should be thick enough to lightly coat your finger, or the back of a spoon).

10. Transfer onions to the wet batter. Make sure to coat all petals thoroughly so that the final coat will stick. Allow excess to drip off before transferring back to the dry mix. Again, make sure to separate and coat each petal well, so that the onion is completely battered.


11. Once the oil is up to temp, gently place the first onion in the fryolator with the cut-side facing down. Allow to cook for approximately 2 minutes, then carefully turn the onion over for an additional 45-60 seconds. Once you flip the onion over, use a ladle to carefully spoon some of the hot oil into the center of the petals (this is to ensure that the middle is cooked thoroughly).



12. Remove onion from the oil and place on a paper towel to drain slightly. Repeat with the remaining onions. Optional: Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer so you have a spot to put your favorite dipping sauce.






The idea of making a Blooming Onion at home might seem a little daunting at first, but don't let that stop you. It really isn’t as difficult as at you might think and it is more than worth it. Just give it a shot and before you know it you’ll have a restaurant-worthy appetizer that is sure to impress your guests.


Enjoy!

Tuesday, September 17, 2013

Fried Pickles

If you’re somebody who enjoys all the salty, sweet, tangy, crunchy deliciousness of a pickle, then we've got the thing for you – deep fried pickles!

Today we’ll show you how to reinvent this steadfast staple into an addictive treat everyone will love. There are no rules when it comes to the kind of pickles you can fry, so feel free to use your favorite brand or just grab whatever you have in the fridge.

We wanted to try out a few different flavors, so we decided to fry both Dill pickles and Bread and Butter pickles using our Fis-Chic batter. Also, we cooked them two different ways: using a single dry coat, as well as a two-step battered coat.
Both methods are really great, but if you take the time to do the second step, you’ll get a thicker and even crunchier coating than you can with just a dry coat.

Fried Pickles 




Ingredients:
  • 1 jar of pickles (flavor and cut of choice)
  • Drum Rock Products Fis-Chic
  • Water
  • 2 mixing bowls
  • Tongs
  •  Frying Oil
  •  Fryolator


Directions:

To do a two-step battered coat:

1. Fill the fryolator with oil and turn to 375° F.

2. Drain the pickle juice from the jar, or strain pickles over a colander; pat dry with a paper towel.


3. To one mixing bowl, add a generous amount of dry Fis-Chic (about 3 cups). In the other bowl, mix 1 cup of Fis-Chic and approximately 2 cups of water, slowly adding about ½ cup at a time. The wash should be thick enough to lightly coat your finger, or the back of a spoon.

4. When the oil is up to temp, place the pickles in the wet wash and allow pieces to drip slightly before transferring to the dry mix. Be sure to dredge each piece thoroughly with the dry Fis-Chic in order to get a nice crisp and crunchy coating.



5. Carefully drop the pickles into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes depending on thickness. Transfer to paper towels to drain. Repeat with remaining pickles, working in batches until all are cooked.



6. Serve hot, either alone or with a dipping sauce of choice.

To do a one-step dry coat:

1. Fill the fryolator with oil and turn to 375° F.

2. Drain the pickle juice from the jar, or strain pickles over a colander. (Do not dry the pickles; you need some of the juice in order to get a good coat to stick.)

3. Add a generous amount of dry Fis-Chic (about 3 cups) to a mixing bowl.

4. When the oil is up to temp, place the pickles in the dry Fis-Chic mix. Be sure to dredge each piece thoroughly with the dry mix in order to get a nice crisp and crunchy coating.



5. Carefully drop the pickles into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes depending on thickness. Transfer to paper towels to drain. Repeat with remaining pickles, working in batches until all are cooked.

6. Serve hot, either alone or with a dipping sauce of choice.



This recipe is a quick and easy way to add a little something extra to the infamous pickle. Fried pickles are simply irresistible as an appetizer, and they work perfectly as a delicious and unexpected addition to any sandwich.
If you love pickles as much as we do then give these a try. You'll be glad you did!


Enjoy!

Wednesday, September 11, 2013

Zucchini Fritters

Summer is quickly coming to an end, which means cool, crisp fall weather is just around the corner. That said, we thought we would show you a great way to incorporate a summer favorite into a dish that brings to mind all the warmth and comfort we love about fall – zucchini fritters.

 Zucchini fritters are a perfect vegetarian appetizer, and they also make a great substitute for those who are not fans of seafood or clam cakes.

Zucchini Fritters





Ingredients:
  • 2 medium-large zucchinis
  • 1 small Vidalia onion
  • 1 clove garlic
  • 1 tsp. salt
  • 2 cups of Drum Rock Products Fritter & Clam Cake Mix
  • 1-¼ cup water
  • Ice cream scoop
  • Frying oil
  • Fryolator



Directions:

1. Grate the zucchini using a mandolin or food processor into a roughly cut mash (don’t over process). Toss zucchini with salt. Finely dice onion to approximately the same size as zucchini.



2. Fill fryolator with oil and turn to 375° F.

3. Put the 2 cups of Fritter mix in bowl and add zucchini, onion, and garlic; slowly mix in water, a ½ cup at a time until batter reaches desired consistency. Do not over mix; let sit for 5-10 minutes.


4. Carefully drop the batter into the fryolator using an ice cream scoop (we recommend using a #50). Each fritter should take from 2-3 minutes to cook; work in batches, taking care to turn them over so they are golden-brown all over and cooked thoroughly.


5. Once cooked, remove fritters from oil and place on a paper plate/towel to drain.

6. Serve hot. Feeds about 6 to 8 people.



While zucchini fritters are certainly delicious all on their own, we think that a little bit of sour cream on the side gives a great creamy cool balance. Also, we decided to dunk a few in some applesauce and were pleasantly surprised. 

Give Drum Rock Zucchini Fritters a try today.. You'll be happy you did - we promise!




Enjoy!

Tuesday, September 10, 2013

'Spicey' Fried Chicken Tenders

As all you fans out there know, football season just kicked off, so we thought we’d bring you one of our favorite staples for any game day party spread – Spicey Fried chicken.


'Spicey' Fried Chicken Tenders



Ingredients:
  • 1 ½ lbs. Chicken (about 3 breasts)
  • 3 cups Drum Rock Products Spicey-Fry
  • 2 cups Water
  • 2 Mixing Bowls
  • Tongs
  • Frying Oil
  • Fryolator
 
For the Blue Cheese Dressing:
    • ½ cup Mayo
    • 1 clove Garlic
    • ¾ cup Sour Cream
    • 1 tbsp. Lemon Juice
    • ½ cup Crumbled Blue Cheese
    • Salt & Pepper to taste

Mix all ingredients for the dressing. Adjust the amount of blue cheese to your liking.

Directions:

1. We chose to brine our chicken overnight to get our tenders nice and juicy, but if you don’t have the time this chicken will still be amazing. If you do brine, trim the chicken breasts and place in a zip-lock bag with 3 tbsp. salt, 2 tsp. white vinegar, and 4 cups of water. Leave in the fridge for at least four hours, or preferably overnight.

2. Fill fryolator with oil and turn to 375 degrees F.  While the oil is heating, slice each piece of chicken width-wise so that you have 20 to 25 chicken-nugget sized pieces.

3. Add 2 cups of Spicey-Fry Mix to one of the bowls for the dry coat, and in the other bowl mix 1 cup of Spicey-Fry and approximately 2 cups of water (the wash should be just thick enough to lightly coat your finger, or the back of a spoon). If you are cooking up a larger batch of chicken, just keep adding Spicey-Fry mix and water to keep the proportions right.

4. Once the oil is up to temp, place the chicken in the wet wash and allow pieces to drip slightly before transferring to the dry mix. Be sure to dredge each piece thoroughly with the dry Spicey-Fry in order to get a nice crisp and crunchy coating.




5. Carefully drop chicken into the hot oil. Fry chicken until golden brown and crisp, about 3 to 4 minutes depending on thickness. Transfer to paper towels to drain. Repeat with remaining chicken, working in batches until all is cooked.


6. Serve hot with dipping sauce of choice. We found a great recipe for blue cheese dressing (see above), but these nuggets will go great with your favorite ranch or blue cheese dressing.



These tenders are perfectly spicy and deliciously tender, with an amazing crispy crunch you can only get with Drum Rock. If you're looking for an addition to your half-time or appetizer menu that everyone is sure to love, look no more! We've got it right here with our Spicey Fried Tenders.






Enjoy!


Wednesday, September 4, 2013

Jelly Bean Fritters

Originally showcased by the creative deep-fryers of the Texas State Fair, this surprising concoction made its New England debut three years ago at the Big E – fried jelly beans.

We thought we’d mix up a batch in honor of the upcoming festivities that put them on our radar, and hopefully inspire you guys at home to give them a try, too!


Jelly Bean Fritters






Ingredients
  • 2 cups Drum Rock Products Fritter & Clam Cake Mix
  • Approx. ½ to ¾ cups Water
  • Jelly beans
  • Mixing bowl
  • Ice-cream scoop (we recommend a #50 scoop)
  • Frying oil
  • Fryolator
  • Brown paper bag or paper plate
  • Confectionery or granulated sugar


1. Fill fryolator with oil and turn to 375 degrees F.

2. While waiting for the oil to reach full heat, add the Fritter & Clam Cake mix to the bowl and add around one ½ cup of the water. Gently fold the water and mix together; slowly add more water until the mixture comes together (the mix should be thicker than pancake batter, but not as firm as a pie or cookie dough). Do not over mix. Let stand for 5-10 minutes.

3. Choose one or two complementary jelly bean flavors (we used blue raspberry and strawberry) and drop them into the batter just before scooping.



4. As you scoop, make sure to get a few jelly beans each time, and then carefully drop the batter into the fryolator. Each fritter should take about 2-3 minutes to cook; you can fry them in batches, taking care to turn them over so they are golden-brown all over and cooked thoroughly.



5. Remove fritters from oil and place in paper bag. Add 1 tablespoon of either confectionery or granulated sugar to the bag and shake to coat (you can also place hot cakes on a paper plate to drain and dust with sugar of your choice). Allow to cool slightly before enjoying. Serves 4-6 people.






Jelly beans wrapped in fried dough may sound like a crazy idea, but we found these confections to be even tastier than we had imagined. Dusted with a little powdered or granulated sugar, they are a deliciously warm and crispy take on the jelly doughnut.

They are great drizzled with caramel or strawberry sauce and topped with whipped cream, and even better with a scoop of vanilla ice cream on the side.


Jelly Bean Fritters are a perfect way to end a meal, and will make a delectable addition to your Dessert or Kid’s Menu.




Enjoy!