Loaded Wedge Salad

I usually eat simple salads that focus on highlighting a few fresh ingredients but I’m a real sucker for a loaded wedge salad. This is a slightly de-constructed and updated take on the classic featuring leaves of butter lettuce (over the traditional iceberg), chunky, creamy blue cheese dressing, chopped tomatoes, bacon bits, and crispy fried onion strings. The onion strings are my brother’s recipe and super low-maintenance as far as deep frying goes – no complicated batter or deep-fry thermometer needed – and taste as good on their own as they do in the salad. The wedge is filling enough to serve as a main course, although it would make a real show-stopper at a potluck.

Loaded Wedge Salad:

For Dressing

• Combine 3-4 oz. crumbled blue cheese with 1/4 c. creme fraiche and 1 tbsp. buttermilk.
• Whisk to combine, slightly mashing the cheese into the dressing, and season with salt and pepper.

For Onion Rings

• Heat 1 1/2" of canola oil in a saucepan until very hot but not quite smoking.
• Meanwhile, thinly slice 1 small yellow onion into rings.*
• In a shallow bowl, combine 2 c. flour with 1/2 tsp. cayenne pepper, 2 tsp. salt, and 1 tsp. black pepper and stir to combine.
• Working in batches, place some of the onion rings into the flour, then dip into a bowl of 2 c. buttermilk, then coat back in the flour.
• Shake off any excess flour and carefully add to the hot oil.**
• Cook for 2-3 minutes, turning once, or until crispy and golden brown.
• Remove onion rings with a slotted spoon and immediately season with salt.
• Keep onion rings on a baking rack on top of a sheet pan in a 200F oven while frying the remaining batches.

For Salad

• Heat a small skillet over medium heat and add in 1/2 lb. diced bacon.
• Cook bacon for 7-10 minutes, or until the fat has rendered and the bacon is crispy.
• Let bacon drain on paper towels.
• Arrange 4-4 large leaves of butter lettuce onto two plates and drizzle with the blue cheese dressing and some extra blue cheese crumbles.
• Scatter 1 chopped tomato and the bacon over top, then add a few onion rings.
• Serve immediately.

Serves two (main course)

Serves four - six (side dish)

*I like to use a mandoline and cut it 1/4" thick.

**Oil should sizzle and bubble up around the rings immediately when you drop the onions in.

Fried Zucchini Blossoms with Spicy Tomato Sauce

I'm always afraid to make fried foods (except for the time I made some killer fried chicken) but have been intrigued by the zucchini blossoms at my weekly farmers market. Eating flowers might sound strange, but this is actually a popular dish in Italy - and for good reason. The blossoms have a lovely flavor and the batter makes them light and crisp. I like to serve them with a spicy tomato dipping sauce and a sprinkle of large sea salt flakes.


Fried Zucchini Blossoms with Spicy Tomato Sauce:
For Sauce

• Heat 1 tbsp. oil in a large skillet and add in 2 minced garlic cloves and a large pinch of red chile flakes.
• Add in 1/2 pt. cherry tomatoes, a few sprigs of fresh thyme, salt and pepper.
• Cook for 15-20 minutes, or until tender and falling apart.
• Remove the thyme stems and transfer the mixture to a blender.
• Puree until smooth, adding a little water to thin it out as necessary.
• Set aside.*

For Zucchini Blossoms

• Add several inches of oil to a large pot or dutch oven and heat until very hot and shimmering but not smoking.**
• Meanwhile, combine 1/4 c. all-purpose flour, 1/4 c. cornstarch, salt, and pepper in a shallow dish.
• In another dish, beat 2 eggs and a splash of milk and season with salt and pepper.
• Use a damp towel to brush any dirt off the zucchini blossoms, then dunk in the egg mixture and then coat in the flour mixture.
• Drop a few blossoms at a time into the oil and fry until crisp and lightly golden, about 2 minutes a side.
• Remove to a paper-towel lined plate and immediately sprinkle with salt.
• Repeat with remaining zucchini blossoms, then arrange on a plate and serve with tomato sauce.

Serves two-three (starter)

*Can be covered and kept in the fridge one day in advance. Reheat before serving.

**Or use a deep-fryer if you have one. I don't use a thermometer, but I usually test one before doing the whole batch. The oil should bubble furiously but not brown the blossoms too quickly.

Chilaquiles

This Mexican breakfast consists of tortilla chips smothered in spicy red sauce, cheese, fried eggs, and a ton of garnishes

Mexican food seems to be a common hangover cure (I would be ashamed to admit how many times I’ve waited outside of Chipotle for them to open at 11AM), and chilaquiles is one of the most famous dishes for this. It’s basically jazzed-up nachos with chips, cheese, and other toppings smothered in a spicy red chile sauce and topped with fried eggs. Since I rarely have the opportunity to make breakfast,  I served it for dinner instead. The warm chile sauce, crispy chips, gooey cheese, and runny egg are a decadent treat and pair nicely with the fresh lime and cilantro garnishes. It's a soul-satisfying meal that's great with a few beers.

Related Recipes:
- Chorizo Huevos Rancheros
- Chicken & Black Bean Nachos
- Chicken & Chorizo Tortilla Casserole

Chilaquiles:

For Sauce

• Place 6 Anaheim chiles in a large bowl and cover with boiling hot water.
• Let the chiles soften in the water for 15-20 minutes, then remove the stem and seeds and place in a blender.
• Add  in a 14 oz. can of drained whole tomatoes, 1 c. diced onions, 1/2 c. chile soaking water, 2 chopped jalapenos (with seeds), 3 cloves of garlic, and a pinch of paprika.
• Puree mixture until smooth then transfer to a pan and cook for 15 minutes, or until thickened.
• Season sauce with salt, pepper, 1 tbsp. honey, and cayenne pepper (if needed).*

For Chilaquiles

• Pour canola oil into a deep skillet until it comes up 1/2" and heat until very hot.
• Meanwhile, cut a dozen corn tortillas into quarters.
• Add tortillas to the skillet in small batches and cook for 1-2 minutes a side, or until crispy and golden.
• Remove chips from the oil and let drain on paper towels. Season with salt.**
• Toss the chips with 3/4 of the sauce and place half in the bottom of a baking dish.
• Top with 1/2 c. grated Monterey Jack cheese and then repeat with the rest of the chips and more cheese.
• Spoon the rest of the sauce on top and place under a hot broiler for 5 minutes, or until cheese melts.
• Remove the chilaquiles from the broiler and top with 2 fried eggs.
• Serve with a variety of garnishes, such as chopped cilantro, fresh lime slices, guacamole, etc.

Serves two - three
*Extra hot sauce is optional, but I like my sauce spicy. Sauce can be made a few days ahead and kept in the fridge. Reheat before using.
**In a pinch, you can use your favorite store-bought chips.

Fried Chicken

Despite the 250+ recipes I've posted and countless others I've made over my lifetime, I've always been afraid to make anything deep fried. It's not that I don't love fried chicken (anyone who doesn't is crazy), but I always thought the frying process was too risky and labor-intensive. Bon Appetit's February cover recipe convinced me otherwise and yielded some of the moistest chicken I've ever had - roasted, grilled, or otherwise. It did require some babysitting, but the resulting crispy-skinned feast was so worth the fifteen-twenty minutes of effort.


Fried Chicken:

• Combine 1 tbsp. kosher salt, 2 tsp. black pepper, 1 1/2 tsp. paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 3/4 tsp. cayenne pepper in a small bowl.
• Rub spice mixture over a 3 1/2 lb. chicken that has been cut into 10 pieces* and place in the fridge overnight.
• An hour before cooking, let chicken sit out at room temperature.
• Heat 4 c. peanut oil in a dutch oven** until it reaches 350°F on a deep-fry thermometer.
• Prepare your dredge by combining 1 c. buttermilk, 1 egg, and 1/2 c. water in one bowl. In another large dish, combine 3 c. flour, 1 tbsp. corn starch, salt, and pepper.
• Drop half the chicken into the buttermilk mixture, then coat in the flour mixture, then carefully place into the oil.
• Cook the chicken for 10-12 minutes, turning every 2-3 minutes, or until chicken is just cooked through.
• Transfer chicken to a wire baking rack and let the first batch rest while the second batch cooks.
• Divide chicken onto plates and serve.

Serves four - six
*Ask your butcher to do this for you. It's important to get the pieces as close to the same size as possible.
**The original recipe calls for a deep cast iron skillet, but I think the dutch oven is much easier to clean up.

Crispy Turkey Tacos

Crispy taco shells loaded with spiced ground turkey and a slew of toppings

I don't have much experience frying food, but I was inspired to make crispy taco shells after discovering how easy it is to fry tortillas in this recipe. I usually opt for healthier versions of Mexican food, so I balanced the fried taco shells with a lean ground turkey filling. The seasoning blend and chipotle peppers add a lot of flavor to the meat, making it a good alternative to a traditional ground beef filling. Load up on whatever topping you like - I used cheese, guacamole, and chopped tomato here. It's the perfect cheap and easy weeknight meal and leftover turkey is great in a burrito or rice bowl.


More Taco Recipes:
- Crispy Ground Beef Tacos
- Breakfast Tacos
- Lamb Carnitas Tacos


Crispy Ground Turkey Tacos:

• Heat 1 tbsp. vegetable oil in a skillet. Add 1 lb. ground turkey and 1 tbsp. taco seasoning*.
• Brown turkey in the pan for 3 minutes, then add 1/2 c. chicken stock and 1 tbsp. adobo sauce.**
• Cook turkey, breaking into small pieces as you go, for another 5-7 minutes, until almost all liquid is absorbed and meat is cooked through.
• Meanwhile, heat 1/2 c. vegetable oil in a large skillet until very hot.
• Add corn tortillas, one at a time. Fry on one side for 30 seconds, then flip and fold into a U-shape. Continue frying for another 30 seconds.
• Remove hard taco shell from oil and drain on a paper towel. Immediately season with salt.
• To assemble tacos, divide meat mixture into hard shells and top with cheese, guacamole, and tomatoes.***
• Serve with Mexican rice or beans for a complete meal.

Makes six - eight tacos
*I use the spice packet in Near East Spanish Rice Pilaf.
**From one can of chipotle peppers in adobo sauce.
***Use whatever toppings you like.