Beer for Dinner

(Serves 4-6) 1 large bottle of hamburger dill chips or hamburger ovals, such as Vlasic 1 cup unbleached flour 1 cup yellow cornmeal 1 tablespoon favorite barbecue rub 3 tablespoons yellow prepared mustard 1 cup beer

Preheat 4 to 6 inches of oil in a deep casserole dish, or Dutch oven; bring the heat to 325 degrees.

In a wide, flat bowl, combine the flour and cornmeal, and season with a favorite barbecue rub. In another wide, flat bowl, make a slurry of the mustard and beer.

Dip the pickle slices, several at a time, in the mustard-beer mixture and then in the flour and cornmeal mixture. When coated, place the pickles on a dish until all of them have been dipped and covered.

With a slotted spoon or a frying basket, slip the pickles into the casserole dish, or Dutch oven, 5 or 6 at a time. Cook until the outside batter is browned on both sides, about 30 to 45 seconds; turn with a slotted spoon. Pickles will float to top when done.

Remove the browned pickles to a plate covered with a paper towel, and drain briefly. Serve warm as an appetizer with a bowl of room temperature honey mustard, or mustard-based barbecue sauce in which to dip the pickles. Serve with a tall bottle of icy cold beer. Makes 4 to 6 servings.

Thanks to silive.com

Labels: cornmeal, mustard, pickles

Posted by Steve at 11:13 PM | Permalink | Comments | links to this post

• 1 pound chicken white meat -- cut in cubes
• 1 cup buttermilk
• 2/3 cup beer -- dark
• 1 cup cornmeal
• 1 cup flour, all-purpose
• 1/2 cup rice flour
• 1 tablespoon paprika
• 2 tablespoons salt
• 2 tablespoons black pepper -- freshly ground
• Peanut oil

Combine the buttermilk and beer in a nonreactive bowl. Add the chicken chunks and refrigerate for 2 hours, but no longer.

Combine the cornmeal, all-purpose flour, rice flour, paprika, salt, and pepepr in a small bowl and mix well.

Drain the chicken and toss lightly in the breading mixture to coat.

Pour enough peanut oil into a heavy skillet so that it is 2" deep. Heat the oil to 355 on a frying thermometer (or, for you experienced cooks, test the oil with a little bit of the damp flour mix - the noise will tell you when it's ready to fry). Carefully drop in the chicken. Fry for about 2-1/2 minutes on each side or until golden brown.

Remove with a slotted spoon and place on a paper towel to drain.

Serve immediately, or good cold.

Link

Labels: chicken, cornmeal, fry, milk

Posted by Steve at 2:45 PM | Permalink | Comments | links to this post