Fried Pickles

No–come back! I’m well aware that these sound odd–but trust me…they’re really gooood.

First we watched the guy on the Food Channel visit a place that is famous for Deep Fried Pickles. We had kind of a “PICK-les? Fried? Yack!” reaction at first. I didn’t think for a second that they even sounded good, but then we watched the guy make them. Looked easy enough. Simple, even.

Then they talked to the the customers and they were just crazy about these things. They ranted and raved. They sang. They danced–all in the praises of these silly pickles.

One lady said, and I’m paraphrasing now, “We drove ten thousand miles…bla, bla…in a blizzard…bla, bla…for one taste…bla, bla, of Snarky Joe’s Deep Fried Pickles.” Sappy? Yes, but the idea was working on me now.

Then one dark and stormy night when I was already making fried chicken, I thought to myself, “there’s the flour coating…there’s the pickles…”

One thing led to another, and here’s what we came up with.

Deep Fried Pickles

Ingredients

1-1/2 cups buttermilk

3/4 cup pickle slices

1-1/2 cups of flour

1 pouch Ranch Dressing Mix

1 Tablespoon Montreal Steak Seasoning

1/4 tsp. salt

Oil for frying

Directions:

Stick with me…

Pour the buttermilk in a bowl. Pat the pickles dry with a paper towel then stir them into the buttermilk.

Let them sit while you make the coating. Mix all the dry ingredients in a bowl and heat oil in a sauce pan. Take the pickles a few at a time from the buttermilk and toss them around in the flour mixture.

Right about here, you may say, “Hey, where are the pictures?” But I’d say back, “YOU try to toss pickles in flour coating and fry them with one hand and take pictures of the process with the other.”

Best way I know of to lose a couple of digits and fry a cute little camera.

Drop them in the deep fryer for about 3 minutes or until they float to the top and turn golden brown. Drain them on paper towels and repeat for all the pickles you intend to eat…until the flour runs out.

These make a great side dish when you are in the mood for something unusual–or when you are already making fried chicken…or if it’s a dark and stormy night.

Whatever.


Fried Pickles
 
Ingredients
  • 1-1/2 cups buttermilk
  • ¾ cup pickle slices
  • 1-1/2 cups of flour
  • 1 pouch Ranch Dressing Mix
  • 1 Tablespoon Montreal Steak Seasoning
  • ¼ tsp. salt
  • Oil for frying
Instructions
  1. Pour the buttermilk in a bowl.
  2. Pat the pickles dry with a paper towel then stir them into the buttermilk. Let them sit while you make the coating.
  3. Mix all the dry ingredients in a bowl and heat oil in a sauce pan. Take the pickles a few at a time from the buttermilk and toss them around in the flour mixture.
  4. Drop them in the deep fryer for about 3 minutes or until they float to the top and turn golden brown.
  5. Drain them on paper towels and repeat for all the pickles you intend to eat...until the flour runs out.

Perfect Peach Ice Cream

Look out now.

Oh, baby…

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Before we begin, if you don’t already have one of these–fix that grandiose faux paux (dreadful oversight) and run right out to Target and get one…

Go!

We’ll wait…

Are you back?

Good…

Now then–after you have followed the directions below—

put all the ingredients in the ice cream freezer…

close it all up and surround it with tons of ice and a bit of rock salt, plug it in and freeze the heck out of it. When is slows down and stalls, run very, very quickly and turn it off…

before someone else beats you to it.

You don’t want to miss this.

Remove the paddle and try with all your might to scrape all of it back into the freezer…

most of it back into the freezer…

some of it back into the freezer…

Ok, ok…just hold it over the sink and lick it all off.

No one will know…and you won’t be sorry.

Creamy. Frosty. Peachy.

Sublime.

You’ll need to wipe your chin.

Perfect Peach Sherbet

Ingredients

1- 6 oz. package Peach jello

2 cups sugar

4 cups water

2 cans diced peaches (29 oz)

2 cups peach syrup

2 cup whipping cream

Directions

Boil water; add Jello and allow to cool. Add sugar, syrup, peaches and cream. Mix and freeze in ice cream freezer until slightly firm.  Remove paddle and replace lid. Store in large freezer about 2 hours before serving.

 

Perfect Peach Sherbet
 
Ingredients
  • 1- 6 oz. package Peach jello
  • 2 cups sugar
  • 4 cups water
  • 2 cans diced peaches (29 oz)
  • 2 cups peach syrup
  • 2 cup whipping cream
Instructions
  1. Boil water; add Jello and allow to cool.
  2. Add sugar, syrup, peaches and cream.
  3. Mix and freeze in ice cream freezer until slightly firm.
  4. Remove paddle and replace lid.
  5. Store in large freezer about 2 hours before serving.

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Week 22 Food Storage Prompt: 1 can tuna, 4 cans Tomato Soup, 10 lbs. sugar

Trippy Food-NYC Style

Only really peculiar people would take pictures of their food just before they eat it.

Sadly, we are guilty as charged. However, in the interest of assisting future travelers to the state of New York–who intend to eat–we’ll tell you what and where and if we’d do it again.

Brace yourself…

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Tim Horton’s Donut Shop

Henrietta, New York.

Really, really good food, sandwiches, drinks and donuts. Open 24 hours and there is a drive thru. Just outside our hotel–so naturally, we became close friends. Oh, and they had a blueberry number that could knock your socks off. It was gone before we had the camera out.

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Chill & Grill

Palmyra, New York.

Famous for their enormous portions. If you are ordering for more than yourself, you’ll need help carrying everything. The hamburger was wonderful–but I caution you about ordering the “Junk Plate.” It was great if you like everything on your picnic plate stirred together. I thought it looked nasty. But the ice cream was really good and worth wading through the huge lunchtime crowd for.

Two thumbs way up–except for the JP.

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The Monroe County Fair

Henrietta, New York

As with every fair I’ve ever heard of, fried food is the basic diet once you walk through those gates. If it freaks you out, I’d suggest that you eat before you go because the fair people can’t help it. You can’t have a deep fried pickle or a deep fried Snickers bar unless somebody is willing to–you know–deep fry it.

In small portions–we loved it. In fact, we got one sample plate and shared it among 7 of us–then went out for real food. This picture is of a deep fried cheese sandwich.

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Red Robin

Rochester, New York

Now, I’m not implying that this is the best choice for “real” food. But in my defense, this was not my meal, it was that of the anonymous guy sitting next to me. I was busy eating a Cobb Salad. Too busy, obviously, to get it on the camera. You’ll have to trust me.

Of course it was good–they’re famous. The servers smiled at us when they saw the tribe of babies that we strolled in with–that was nice.

I was just informed that we have one of these down the street from our house back home.

Wow. I should get out more.

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Picnic table by the side of the road.

Palmyra, New York

While we were still in the country-ish part of the state, it was wonderful to just shop for regular food and not throw the little people totally off their familiar food “groove.”

Yes, we will do this again…probably next week.

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Sbarro’s Pizza

Time Square, New York

The pizza was good–but unless you like getting yelled at to “hurry up and order,” then, there are plenty of more friendly pizza places in town. Honestly, the guy behind the counter scared the heck out of me. Everyone else in our crowd was fine with it. None-the-less, we didn’t go back.

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This, my friends, is a Falafel Sandwich, wrapped in foil, made by some guy at a sidewalk stand, (see below) on the corner of the street. Now, I make Falafels at home, so it’s not that I’m a foreign-food-cry-baby or anything. But this looked too creepy for me. Presentation is everything folks.

Nate said it was ok. I didn’t taste it. I made the picture small because it’s too ugly to see any closer. Yak.

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Some Lamb Dish from the same road side vendor (Below)

42nd and 7th Ave. I think.

Nate liked it.  Not too into lamb myself. I like them better woolly.

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I did have a wonderful hot dog and soft pretzel from a similar sidewalk stand. Both were lovely.

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Famiglia Pizza

Time Square, NYC

Yummmm! We ate two of them. This is the place with autographed pictures of Barbara Streisand and Arnold Swartznegger on the wall–so we figured it had to be good. It was. Thanks to Babs and Arnie.

New York misc 001

Dunkin Donuts

Somewhere in the subway.

You know these guys. They were ok, but I’m a bigger fan of Daylight Donuts myself–ahhh…I mean on the extremely rare occasion that I would allow myself to eat donuts.

Oh, whatever.

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Patisserie

Time square.

Bagels are a  staple comfort food for some of us and it was lovely to find a place that made them right up the street from our hotel.

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The same Patisserie

Time Square

This Calizone was good but a bit spicy for breakfast. For dinner it would have been perfect.

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Street Vendor

Time Square, NYC

The ice cream men here make sundaes–is that so cool? Our guys only sell Popsicles. Who do I see about that?

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McDonald’s

No, we don’t do a ton of McDonald’s but it was close and the babies needed something that looked familiar to them. You can always count on McDonald’s to look and taste the same. Sometimes, when you are far away from home, that’s exactly what you need.

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Say Cheese

9th Ave., Manhattan

My personal favorite place of all, and they deliver. The tomato and cheese soup was so wonderful I’m dreaming of it at night. The sandwich is a grilled provolone. Our friend Pam–who is a true-live New Yorker–told us about this place so I’ll vote her some Celestial Brownie points for that. Dang it was good.

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Sbarro’s Breakfast

Kennedy Airport, NY

We only ate the eggs, but they were good. And although it was the same chain, nobody yelled at me.

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Yes, we learned a few things.

One was that before we turned in our rental cars in the city–we should have found a Wal-Mart and bought a couple of flats of water. It gets pretty expensive buying it in the deli’s or subways.

Second–as you can see, we ate a ton of  not so healthy quick food and by the end of our trip–to be honest, I’d have paid $20 for an apple. A trip to the real live grocery store would have been very smart. Next time we’ll find one and make sure we have more fruit and vegetables.

We did miss them…

and are perfectly ready to get back to homemade food. Thank you very much.

Zucchini Bread

This is a hand crafted recipe from our own kitchen. I’ve never actually tasted Zucchini bread before playing with this recipe. I think we’ve got a winner, if I do say so myself.

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Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup shortening
4 eggs
1/3 cup water
* 2 cups grated zucchini
1 teaspoon lemon juice

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine shortening, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry and mix well.

Grease 2 standard loaf pans and coat sides with cinnamon sugar. Pour mixture into prepared pans and bake for 1 hour, or until a tester comes out clean.

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Brush lightly with butter…

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Sprinkle top with cinnamon sugar and remove from pans when cool. You could serve it with cream cheese–but…why would you?

It’s fabulous just the way it is.

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“Most of all you’ve got to hide it from the kids…

…coo-coo-ca-choo…”


Zucchini Bread
 
Ingredients
  • 3¼ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup shortening
  • 4 eggs
  • ⅓ cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  3. In a separate bowl, combine shortening, eggs, water, zucchini and lemon juice.
  4. Mix wet ingredients into dry and mix well.
  5. Grease 2 standard loaf pans and coat sides with cinnamon sugar.
  6. Pour mixture into prepared pans and bake for 1 hour, or until a tester comes out clean.
  7. Brush lightly with butter.
  8. Sprinkle top with cinnamon sugar and remove from pans when cool.
  9. You could serve it with cream cheese.

Grating Zucchini

Just a couple of tips on grating zucchini. This was my first go at it, so I’ll tell you what we learned.

Zucchinis can be really big.

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That said, don’t let them scare you. It’s likely you are bigger than they are. Rinse them off in the sink in cool water.

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Cut off the stem end.

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Use the medium grater size so that your pieces are small enough to mix well. Grate zucchini down about an inch or until you see the seed core appearing.

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Cut around the seed core as far down as a paring knife will go and pop it out. Continue grating until more seed core shows up and do the same thing. This easy step will keep the seeds out of your bread–which is much nicer than having big old surprise seeds show up at inconvenient times…like when you’re eating.

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Measure out what you need for your recipes and bag and freeze the rest.

The end.