Tempura Vegetables

If it comes down to a choice of French fries or tempura battered veggies, all I can say is, “Move over fries!” Tempura is a Japanese term for lightly battered fried food. The batter is a delicate covering; crispy, light and not all greasy. A good tempura, however, is not as easy to pull off as one may think. I’ve had numerous failed attempts before finally achieving a perfect balance of taste and texture. I started off with bagged mixes from the grocery store (totally disgusting); then beer batters (too heavy); I even tried specialized flours, such as rice flour (which lacked in flavor). When you look at the recipe, you’re going to say, “What’s so hard about that?” And, you’d be right in saying so. Not many ingredients and nothing “exotic” included. I’ve come to the conclusion that it’s the “technique” that makes it work, which I will explain in more detail below. Of course, my veggie of choice is “always” mushrooms, but just about any vegetable (or seafood) can be substituted: eggplant, squash, sweet potatoes, onions, cauliflower, green beans, zucchini, basically anything you can get batter to stick to. Even your picky little eaters will scoff down more veggies when prepared this way, especially when served with a fun dipping sauce. Although not the healthiest way to get more vegetables in your diet, it sure is the tastiest way. Let’s just call it a “forgiving sin.” 

 

In deep fryer, wok, or large pot, preheat oil to 375° F.

Wash and slice vegetables. Pat dry with paper towels. Tip #1: Dry veggies are a must.

Sift together flour, cornstarch, salt, cayenne pepper and white pepper.  Tip #2: Sifting yields a “lighter” batter texture.  

Add egg and seltzer water. Whisk to make a smooth batter. 

Fill a larger bowl with ice. Place bowl with batter on top of the bowl with ice (to keep batter cold while frying veggies). Tip #3: Hot oil and cold batter produces the crispiest texture.
 

Put extra cornstarch in a resealable plastic bag. Shake veggie slices in cornstarch, then dip in batter, shaking off any excess. Carefully add the battered veggies to the oil and fry until crispy, about 2 to 3 minutes. Tip #4:  If batter gets too cold, remove bowl from ice for a few minutes. You can tell if batter gets too cold because the batter will slide off the veggies and not stick to them. Once batter has warmed up a little (enough so that the batter sticks again), return bowl atop ice.

When veggies are crispy, remove from oil and drain on paper-towel lined plate (or bowl). Season with salt.

Serve with your favorite dipping sauce. I prefer a basic Ranch dip, but I’ve included a suggested soy sauce dip below. (Note: I haven't tried this dip, so I can't vouch for it; but it seems like it would be a flavorful dipping sauce.)

TEMPURA VEGETABLES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2/3 cup flour, sifted
• 1/2 cup cornstarch, sifted
• 1 large egg, beaten
• 1 cup cold seltzer water
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon white pepper            
• Coarse salt, to taste
• Button mushrooms, zucchini, summer squash, eggplant, sweet potatoes (or other veggies of your choice)
• Extra cornstarch (about 1/2 to 2/3 cup)

DIRECTIONS:
1. Preheat oil to 375° F. (Deep fryer, wok or large pot will do.)
2. Sift together flour, cornstarch, salt, cayenne pepper and white pepper. Add egg and seltzer water.
    Whisk to make a smooth batter
3. Fill larger bowl with ice.  Place bowl with batter on top of bowl of ice to keep batter cold while frying
    veggies.
4. Put extra cornstarch in resealable plastic bag. Shake veggie slices in cornstarch (a few at a time), then
    dip into batter, shaking off any excess. Carefully add the battered veggies to the oil and fry until crispy,
    about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
5. Serve with your favorite dipping sauce.


TIPS:
 
1. Dry veggies are a must.
2. Sifting yields a “lighter” batter texture.
3. Hot oil and cold batter produces the crispiest texture.
4. If batter gets too cold, remove bowl from ice for a few minutes. You can tell if batter gets too cold,
    because the batter will slide off the veggies and not stick to them. Once batter has warmed up a little
    (just enough so that the batter sticks again), return bowl atop ice.



SOY DIPPING SAUCE
Source: Michael Symon
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/2 cup Low Sodium Soy Sauce
• 3 tablespoons Rice Wine Vinegar
• 2 Scallions (thinly sliced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Sesame Oil
• Lemon Juice (to taste)
• Sambal Oelek chili sauce (to taste)

DIRECTIONS:

Stir together all ingredients, and adjust to taste with lemon and chili sauce.

Cajun Beer Bread

In a matter of minutes, your kitchen will be filled with the aroma of freshly baked bread, without kneading and rising. Leavened by beer and baking powder, this savory beer bread is simple to make and almost foolproof. With a soft, light core and a crunchy buttery crust, it can be enjoyed alone slathered with butter, or served alongside a hearty meal. This also makes great toast and sandwiches. And, it’s a very flexible recipe. Substitute any carbonated beverage (like cream soda or seltzer water) for the beer; replace the Cajun seasoning with dill, or other preferred herbs; leave out the cheese; mix and match the veggies (use jalapeno instead of green peppers). Try experimenting with different beers and ales. For this loaf, I used Blue Moon Summer Wheat Ale. This bread is just as quick and easy as those pricey beer bread mixes, only better. But don’t take my word for it. The “proof” is in the taste!

Preheat oven to 375° F.  Prepare a 9x5 loaf pan by spraying with non-stick cooking spray. (I used Baker’s Joy.) For easier removal from pan, you could also cut a piece of parchment paper to line the bottom only of the pan.

Chop onion. Chop green pepper. Mince garlic.

In small skillet, heat oil. Saute onion and green pepper, over medium-high heat, 4 to 6 minutes, or until softened. Add garlic and cook 1 minute longer. Set aside to cool.

Sift flour. Measure 3 cups of sifted flour and add to a large bowl. (Do not pack flour in measuring cup and level with a knife.)  

Add baking powder, salt, Creole seasoning, cayenne pepper and sugar. Stir to combine.

Add beer and stir just until moistened. Avoid over mixing. 

Fold in onion mixture and shredded cheese. Dough will be elastic in texture.

Pour into prepared loaf pan. 

Pour melted butter over batter.

Bake 50 to 60 minutes. Test for doneness with wooden pick. (My loaf was done in 55 minutes.) Remove from oven and cool on wire rack for at least 15 minutes.
When cool enough to handle, remove from pan and slice.

 

CAJUN BEER BREAD
Source: Adapted from Turnips 2 Tangerines
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons oil
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper (or substitute jalapeno peppers)
• 2 cloves garlic, minced
• 3 cups sifted flour (do not pack, level with a knife)
• 3 teaspoons baking powder (omit if using self-rising flour)
• 1/2 teaspoon salt (omit if using self-rising flour)
• 2 teaspoons Creole seasoning (I used Emeril’s Baby Bam)
• 1/8 teaspoon cayenne pepper
• 1/4 cup sugar
• 12 ounces beer (any variety)
• 1/4 cup (1/2 stick) butter, melted
• 1 cup shredded Cheddar, or any cheese blend

DIRECTIONS:

1. Preheat oven to 375° F.  Prepare a 9x5 loaf pan by spraying with non-stick cooking spray.
2. In small skillet, heat oil. Saute onion and green pepper, over medium-high heat, 4 to 6 minutes, or
    until softened. Add garlic and cook 1 minute longer. Set aside to cool.
3. Sift flour. Measure 3 cups of sifted flour and add to a large bowl. (Do not pack flour in measuring cup
    and level with a knife.)  Add baking powder, salt, Creole seasoning, cayenne pepper and sugar. Stir to
    combine.
4. Add beer and stir just until moistened. Avoid over mixing. Fold in onion mixture and shredded cheese.
    (Dough will be elastic in texture.)
5. Pour into prepared loaf pan. Pour melted butter over batter.
6. Bake 50 to 60 minutes. Test for doneness with wooden pick. Remove from oven and cool on wire rack
    for at least 15 minutes.
7. When cool enough to handle, remove from pan and slice.


 

EMERIL’S BABY BAM
Source: Emerils.com
INGREDIENTS:

• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried parsley
• 2 teaspoons salt (reduced from original recipe)
• 3 tablespoons paprika

DIRECTIONS:
 
Combine all ingredients thoroughly. Store in air-tight container.

Spicy Creole Jambalaya

 

Jambalaya is one of those one pot wonders. Creole Jambalaya (or “red jambalaya”) originates from the French Quarter of New Orleans and includes tomatoes. What I love about it is the hodgepodge of flavors which all meld together, because it is all prepared in one pot. This is soul food at its finest. It’s hearty, satisfying and “oh, so comforting.” It’s ideal party food because it feeds a crowd. Not having a party? Not a problem, as it freezes well, which makes for an easy “already prepared” meal on those hectic days when you don’t have time to cook. Along with the aromatic trinity of bell peppers, celery and onions, this variation includes chicken, Andouille sausage and shrimp. Savory, spicy and earthy, this bold Cajun dish takes center stage during the Mardi Gras, but is deserving of being relished year-round.

I usually use home-made Creole seasoning, which is a staple in my pantry. For this recipe I combine a 50/50 blend of Emeril's Essence (also known as Bayou Blast) and Baby Bam. The Baby Bam has no cayenne pepper in it, so it cuts back on the overall heat by replacing some of the Essence with the Baby Bam.

Veggie Prep: Chop onion, bell peppers, and celery. Mince garlic. Thinly slice green onions. Chop parsley.

Peel and devein shrimp. 

Trim chicken of excess fat and dice into 2-inch cubes. (Thoroughly clean cutting board and knife before proceeding with sausage.)

Cut Andouille sausage into medallions, then slice each medallion in half (or just thinly slice, if you prefer.)

Heat 2 Tablespoons olive oil in a Dutch oven over medium-high heat. Add cubed chicken and season with 1 Tablespoon Creole seasoning. Saute until brown, 8 to 10 minutes (longer if using thighs), until browned. Remove to platter and set aside.

Add another 2 Tablespoons olive oil, then add Andouille sausage. (By now, you are probably hating me, saying that the bottom of the pot is a burnt on mess already. That’s good….that’s what you want. The accumulated browned bits will loosen up when you add the trinity of veggies and liquid.) Cook sausage 6 to 10 minutes, or until browned, stirring often. Remove to platter and set aside.

Add final 2 Tablespoons of olive oil to pot. Add garlic and cook for 30 seconds. (I know, by now the bottom of your pot is a total disaster.) Add onion, bell peppers, celery, fresh thyme leaves and flour. Cook, stirring constantly, until onions are translucent and vegetables start to soften, about 4 minutes. (As you stir, now you will be able to start scraping up the browned bits on the pot bottom.) 

Stir in rice. 

Then add chicken stock, tomatoes and bay leaves. Stir well, scraping up any remaining browned bits left on bottom of pan. Add Creole seasoning (you can add the remaining amount, or add less if you prefer.) The Andouille sausage already adds a good amount of spicy heat to the dish, so you may want to add the remaining Creole seasoning gradually, and adjust to taste, rather than add all at once.) Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes. Add the shrimp. Cover and simmer for an additional 5 minutes. 

Stir chicken and sausage into rice mixture. 

Add green onions and chopped parsley. Stir well to combine all ingredients. Cover and continue to simmer 15 to 20 minutes, or until cooked through and rice has absorbed most of the liquid.

This is great served with Cheddar cornbread or jalapeno corn muffins; but even better still, when served with Cajun Beer Bread (which I will post tomorrow).

SPICY CREOLE JAMBALAYA
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 Tablespoons olive oil, divided
• 5 to 6 boneless skinless chicken thighs, trimmed of fat and cut in 2-inch cubes (or substitute 1-1/2 pounds chicken breast)
• 2 Tablespoons Creole seasoning, divided* (or adjust quantity to your preference)
• 1 pound (5 to 6 links) Andouille sausage, sliced thin (or substitute any smoked sausage)
• 2 to 3 teaspoons garlic, minced
• 1 large onion, finely chopped (about 1-1/2 cups)
• 1 red bell pepper, diced
• 2 green bell peppers, diced
• 1-1/2 cups chopped celery
• 2 Tablespoons fresh thyme leaves
• 4 Tablespoons all-purpose flour
• 3 cups raw long-grain rice
• 6 cups chicken stock (or substitute chicken broth)
• 2 cans (10 ounces each) Ro-Tel tomatoes with chiles, undrained
• 1 can (14-1/2 ounces) diced fire roasted tomatoes, undrained
• 2 pounds medium sized shrimp, peeled and deveined
• 2 bay leaves
• 1/2 to 3/4 cup sliced green onions
• 1/3 cup chopped parsley

DIRECTIONS:

1. Heat 2 Tablespoons olive oil in a Dutch oven over medium-high heat. Add cubed chicken and season
    with 1 Tablespoon Creole seasoning. Saute until brown, 8 to 10 minutes (longer if using thighs), until
    browned. Remove to platter and set aside.
2. Add another 2 Tablespoons olive oil, then add Andouille sausage. (By now, you are probably hating
    me, saying that the bottom of the pot is a burnt on mess already. That’s good….that’s what you want.
    The accumulated browned bits will loosen up when you add the trinity of veggies and liquid.) Cook
    sausage 6 to 10 minutes, or until browned, stirring often. Remove to platter and set aside.
3. Add final 2 Tablespoons of olive oil to pot. Add garlic and cook for 30 seconds. Add onion, bell
    peppers, celery, fresh thyme leaves and flour. Cook, stirring constantly, until onions are translucent
    and vegetables start to soften, about 4 minutes. (As you stir, now you will be able to start scraping up
    the browned bits on the pot bottom.)
4. Stir in rice. Then add chicken stock, tomatoes and bay leaves. Stir well, scraping up any remaining
    browned bits left on bottom of pan. Add Creole seasoning (you can add the remaining amount, or add
    less if you prefer.) The Andouille sausage already adds a good amount of spicy heat to the dish, so you
    may want to add the remaining Creole seasoning gradually, and adjust to taste, rather than add all at
    once.) Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes. Add the shrimp. Cover and
    simmer for an additional 5 minutes.
5. Stir chicken and sausage into rice mixture. Add green onions and chopped parsley. Stir well to combine. 
    Cover and continue to simmer 15 to 20 minutes, or until cooked through and rice has absorbed most of the
    liquid.



*NOTE: For this recipe I combine a 50/50 blend of Emeril's Essence (also known as Bayou Blast) and Baby Bam. The Baby Bam has no cayenne pepper in it, so it cuts back on the overall heat by replacing some of the Essence with the Baby Bam.


EMERIL’S ESSENCE (also known as Bayou Blast)
Source: Emerils.com

INGREDIENTS:

• 2 1/2 tablespoons paprika
• 2 teaspoons salt (reduced from original recipe)
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

DIRECTIONS:
 
Combine all ingredients thoroughly. Store in air-tight container.


EMERIL’S BABY BAM
Source: Emerils.com

INGREDIENTS:

• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried parsley
• 2 teaspoons salt (reduced from original recipe)
• 3 tablespoons paprika

DIRECTIONS:
Combine all ingredients thoroughly. Store in air-tight container.

Mounds Brownies

If you drooled over my posting for Fudgy Brownie Cake, I have a real treat for you today. Do you have a weakness for Mounds bars? (You know, those luscious coconut filled candy bars enrobed in dark chocolate.) If you do, then, once again, I’m going to give you an unbeatable combo. Dark chocolate brownies, a gooey coconut and marshmallow center, topped with a layer of chocolate. So much good stuff on top of a brownie. Decadently rich, sweet, and “to die for” amazing! Better yet, preparing them is a piece of cake (no, candy; no cake….I’m so confused). The only downfall is that you have to wait until the next day to eat them, as they need time to set. (And, that doesn’t mean raiding the refrigerator in the middle of the night.) Anything worth having, is worth waiting for (and these are definitely worth having). Indescribably delish! 

(Trivia: Did you know that the guy who came up with the contest winning slogan for Mounds, "Indescribably Delicious," was only paid $10 for it?)

Prepare brownies according to package directions, using ingredients called for on package, and baking in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.

In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut. 

Pour mixture over hot brownies. If using family size package of brownies (which was the only size I could find in dark chocolate), you may not be able to pour all of the coconut mixture over top of brownies without overflowing. I had to hold back about 1/4 of a cup. You want the pan to be full, but still allow a little room for the chocolate topping, which you will be making next. Let stand for about 10 minutes (to thicken).

Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and butter.

Bring to boil. Remove from heat. 

Add the chocolate chips. Stir vigorously until all the chips are melted.

Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate overnight to set.

In the morning, remove from refrigerator. For easier cutting, bring to room temperature. 

I know what you are going to ask......the picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer. 

 
MOUNDS BROWNIES
Source: Nikki Schotten, Just a Pinch
Posted by: www.meldingmagic.com

INGREDIENTS:

Brownies:

• 1 box dark chocolate brownie mix, preferably an 8x8 size box (but family size will work*)
• Oil (quantity called for on packaging)
• Eggs (quantity called for on packaging)
• Water (quantity called for on packaging)

Coconut Layer:

• 1 cup sugar
• 24 large marshmallows
• 1 cup milk
• 1 (14-ounce) bag coconut (approx. 5-1/4 cups)

Chocolate Layer:

• 1/2 cup milk
• 1-1/2 cups sugar
• 1 stick (8 Tablespoons) butter
• 1 (12-ounce) package semi-sweet chocolate chips (2 cups)

DIRECTIONS:

1. Prepare brownies according to package directions, using ingredients called for on package, and baking
    in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.
2. In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a
    boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut.
3. Pour mixture over hot brownies. If using family size package of brownies*, you may not be able to
    Pour all of the coconut mixture over top of brownies without overflowing, so hold back a little (to
    make room for chocolate topping). Let stand for about 10 minutes (to thicken).
4. Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and
    butter. Bring to boil. Remove from heat. Add the chocolate chips. Stir vigorously until all the chips are
    melted.
5. Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate
    overnight to set.
6. In the morning, remove from refrigerator. For easier cutting, bring to room temperature.

NOTE:  The picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer.