Category: Snack Food

June 8, 2016 4th of July Cookout, Barbecue, Finger Foods, Main Courses, Snack Food

Spiral Cut Russian Hot Dogs – Gourmet Hot Dogs with a Twist!!!

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Spiral Cut Russian Hot Dogs - Gourmet Hot Dogs with a Twist!!!
Author: 
Recipe type: Fast Foods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
These spiral cut Russian hot dogs are a fun and novel way to add interest to what would otherwise be just a big hot dog. Along with the bacon and melted cheese this is a dog fit for kings.
Ingredients
For Each Hotdog
  • 1 x 8 inch / 20cm Russian sausage
  • 1 x Strip streaky bacon
  • 50g Mozzarella or Cheddar, grated
  • Frilly lettuce
  • 1 x 10 inch / 25cm Hot dog roll
  • 1 x 10 inch / 25cm bamboo skewer
Instructions
  1. Press a 10 inch or 25cm skewer through the length each Russian sausage.
  2. Holding your knife at 30 degrees to the perpendicular or right angle to the sausage, start rolling and slicing simultaneously.
  3. Slice the spiral all the way up each sausage.
  4. Gently open up the spiral by working the ends of the sausage towards the ends of the skewer.
  5. Place a slice of streaky bacon on the cutting board. Cut through the bacon lengthways, leaving one end intact. This will give you a long strip of bacon.
  6. Tuck one end of the long strip into the spiral groove of a sausage and start winding it up the spiral, making sure to keep it in the groove. This will make sure the spiral remains open while cooking as well as adding the magnificent bacon flavor right through the sausage.
  7. Repeat this until all of your sausages are done.
  8. Line a baking sheet with foil and place the sausages on the sheet. Bake the sausages in a preheated oven at 250c or 480f for 15 minutes.
  9. Remove the sausages from the oven and carefully pull the skewers free.
  10. Top the sausages with a liberal dose of your favorite melting cheese, making sure to get as much of the cheese on top of the sausages as possible.
  11. Return the sausages to the oven and let these cook just until the cheese is nicely melted.
  12. Transfer the sausage to buttered hot dog rolls dressed with liberal amounts of frilly lettuce, top the sausages with the sauce of your choice and serve immediately.

 

June 6, 2016 4th of July Cookout, Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Mexican Recipes, Poutry, Snack Food, Spice Mixes, Starters

Mexican Deep Fried Chicken Wings – Crispy Deep Fried Wings with Mexican Spice

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Mexican Deep Fried Chicken Wings - Crispy Deep Fried Wings with Mexican Spice
Author: 
Recipe type: Chicken
Cuisine: Mexican
 
These deep-fried Mexican spiced chicken wings are out of this world. By adjusting the quantity of cayenne you can make this dish as hot or mild as you like.
Ingredients
  • 12-16 Chicken wings
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • 2 Cups all-purpose flour
  • 4 Eggs
Instructions
  1. Starting with the Mexican spice blend, place the cumin seeds, dried coriander leaves, paprika, dried oregano, cayenne pepper a dried garlic granules and salt in your spice grinder.
  2. Putting the powdered spices into the grinder along with the ingredients that require grinding helps the grinder achieve a finer result.
  3. Unpack the chicken wings. Cut away the wing tips and discard them, then slice through the center joint of each wing.
  4. Sprinkle some of the spice blend over the base of a container and pack in a single layer of the wings.
  5. Sprinkle more of the spice followed by another layer of wings.
  6. Continue with this until all of the wings are packed in.
  7. Sprinkle any remaining spice over the top, put the lid on and give it all a good shake-up.
  8. Put the wings aside for 30 minutes to marinate.
  9. Place the all-purpose flour into a bowl, and 4 well whisked eggs into another.
  10. Sprinkle a little of the flour over a platter. This is where the coated wings will set, and the layer of flour prevents the coating from sticking to the plate and getting damaged.
  11. Dredge the wings in the flour to coat them all over.
  12. Dunk the wings in the egg to wet all of the flour.
  13. Then it's back to the flour to get a good solid coating all over.
  14. Transfer the wings to the platter and allow the coating to set for 20 minutes.
  15. Half-fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the wings into the oil and fry them for 6 minutes, turning once halfway through.
  17. Use a slotted spoon to lift the wings from the oil and drain any excess oil on kitchen paper.
  18. Serve the wings immediately with the accompaniments of your choice.

 

June 1, 2016 Baking, Finger Foods, Snack Food, Sweets, Valentine's Recipes, Vegan Recipes, Vegetarian Recipes

How to Make Oat Crunchies – Delicious Oat & Coconut Crunchies at Home

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How to Make Oat Crunchies - Delicious Oat & Coconut Crunchies at Home
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
 
These super-crispy crunchy oat cookies are a healthier way to feed your cravings, and make a great snack at any time of the day. This recipe is super easy and really quick, and because of the dry mix, cleanup is a breeze.
Ingredients
  • 200g Rolled oats
  • 85g Desiccated coconut
  • Pinch salt
  • 175g All-purpose flour
  • 230g Brown sugar
  • 45g Golden syrup
  • 125g Butter
  • 5ml Bicarbonate of soda
  • 5ml Milk
Instructions
  1. Place the rolled oats, dessicated coconut, salt, all purpose flour and brown sugar in your mixer bowl.
  2. In a tumbler, combine the baking soda with a teaspoon of milk.
  3. In a bowl, melt the butter and syrup together.
  4. Pour the butter and syrup mixture into the mixer bowl, followed by the bicarb milk solution.
  5. Place the bowl on your mixer with the beater paddle attached.
  6. Mix this for 3 to 4 minutes until everything is well combined. This mixture will be dry and crumbly.
  7. Line a baking sheet with parchment and pour the mixture onto the parchment.
  8. Spread the mixture out evenly over the sheet and smooth off the surface with your sparula.
  9. Bake the crunchies in a preheated oven at 180c or 350f for 20 to 25 minutes until golden.
  10. Remove the baking sheet from the oven and cut the crunchies immediately using a knife or a dough scraper.
  11. Allow the crunchies to cool completely, then remove them from the tray.
  12. The cookies can be stored indefinitely in an air-tight container.

 

May 15, 2016 Curing Meats, Dried Meat Recipes, Finger Foods, Sausage Making, Snack Food

How to Make Droewors – South Africa’s Version of Beef Jerky Sausage

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How to Make Droewors - South Africa's Version of Beef Jerky Sausage
Author: 
Recipe type: Cured and Dried Meat
Cuisine: South African
 
Droewors is South Africa's version of beef jerky sausage, or possibly it may be the other way around considering droewors has been around since the mid 1600s. The principal for droewors and jerky is identical except for the spices used to flavor the meat.
Ingredients
  • 2Kg Rump tails
  • 15g Salt (Kosher or Himalayan)
  • 5g Ground coriander
  • 2g Ground cloves
  • 5g Ground black pepper
  • 5g Saltpeter
  • 250ml White vinegar
Instructions
  1. Cut the meat into strips just small enough to fit through the feeder tube of your grinder. I am using rump tails, but you can use topside or silverside just as successfully.
  2. Place the meat in your freezer for 35 to 45 minutes until partially frozen. Measure out and combine the salt, ground coriander seed, ground cloves, ground black pepper, and saltpeter. If you can't find saltpeter you can use Prage powder 1 to substitute at a dosage of 20g. This will replace the salt and saltpeter.
  3. Remove the meat from the freezer and run it through your grinder using the coarse grinding plate.
  4. Place the ground meat back in the tray and return it to the freezer for 20 minutes. This chilling process keeps the fat solid and prevents it from smearing into the meat resulting in an inferior texture.
  5. Swap out the coarse grinding plate gor a medium grinding plate.
  6. Remove the meat from the freezer, add the spice mixture and mix this into the mince.
  7. Run the meat through the grinder again.
  8. Fit a 12mm funnel to your sausage filler and load the meat into the hopper of the filler.
  9. Feed the sausage casing onto the funnel. I am using 16mm collagen casings as they are just so much easier and cleaner to use than natural casings.
  10. Twist off the end of the casing and start filling. Twist off the end of the casing and continue with the next length of sausage.
  11. Pour a cup of white vinegar into a large pan and add enough boiling water to bring this to depth of a half an inch.
  12. Dip each length of sausage into the solution making sure to wet the sausage all over.
  13. Hang the sausage in a cool draughty place until it has lost 40 to 50 percent of its weight. This can take from 3 to 6 days depending on your weather and humidity conditions.
  14. And there it is, beautifully dried droewors, or beef sausage jerky just begging to be paired with a good cold beer.

 

April 24, 2016 Baking, Dessert, Snack Food, Sweets, Valentine's Recipes

Demerara Choc Chip Cookies – Delicious, Easy Chocolate Chip Cookie Recipe!!!

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Demerara Choc Chip Cookies - Delicious, Easy Chocolate Chip Cookie Recipe!!!
Author: 
Recipe type: Cookies / Baking
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Choc chip cookies are an all-time favorite. These Demerara choc chip cookies are dark and rich with an insanely amazing flavor that is quite frankly second to none!!!
Ingredients
  • 500ml All purpose flour
  • 2.5ml Baking soda
  • 2.5ml Salt
  • 250ml Brown sugar
  • 125ml Demerara sugar (or treacle sugar)
  • 180g Melted butter
  • 1 Egg
  • 1 Egg yolk
  • 15ml Vanilla extract
Instructions
  1. Place the brown sugar and Demerara sugar in your mixer bowl.
  2. Pour in the melted butter, place the bowl on your mixer and get it mixing on medium speed until well creamed.
  3. In the meantime, place the all-purpose flour, baking soda and salt in another bowl.
  4. Crack 1 egg into another bowl along with another single egg yolk, and measure out the vanilla extract.
  5. In addition, weigh out the chocolate chips.
  6. Once the base is well mixed, add the vanilla and eggs and mix this in thoroughly.
  7. Add the flour, salt and baking soda and mix until everything is combined.
  8. Add the chocolate chips and mix these in.
  9. Remove the bowl from the mixer, cover with cling-wrap and refrigerate for 20 minutes to firm up the mixture.
  10. Use a 60ml scoop to scoop up portions of dough, flip them out into your hand and roll them into balls.
  11. Place the balls on a lined baking sheet leaving about 3 inches of space between each cookie.
  12. Bake the cookies in a preheated oven 180c or 350f for 15 minutes.
  13. Remove the cookies from the oven an transfer them to a rack to cool.
  14. The cookies are beautifully crisp on the outside with an amazing chewy inside.

 

April 22, 2016 4th of July Cookout, Accompaniments, Barbecue, Breakfast, Cocktail Snacks, Finger Foods, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Super Crispy McDonald’s Style Hash Browns – Golden Crispy Hash Browns at Home!!!

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Super Crispy McDonald's Style Hash Browns - Golden Crispy Hash Browns at Home!!!
Author: 
Recipe type: Potatoes / Fast Food
Cuisine: American
 
Hash browns make an amazing snack, accompaniment or garnish while adding a delicious crunch to any meal. These hash browns are particularly crispy and crunchy and unlike most hash browns the crispiness lasts for ages.
Ingredients
  • 4 Medium potatoes
  • 60ml White vinegar
  • 60ml Corn starch
  • 60ml Rice flour
  • 5ml Ground white pepper
  • 5ml Garlic flakes
  • 5ml Salt
  • Oil for frying
Instructions
  1. Peel the potatoes and grate them using the coarse side of the grater.
  2. Place the grated potato in a mixing bowl and add the vinegar. Mix this in briefly and allow the potato to stand for a couple of minutes.
  3. Pour in enough boiling kettle water to cover the potato and allow this to stand for 5 minutes. The vinegar liberates the starch from the potato while the hot water dissolves the separated starch. You will actually see the milky starch in the water.
  4. Drain the shredded potato and rinse it thoroughly under cold running water. Squeeze most of the excess water from the potato and return it to the mixing bowl.
  5. Pour in the cornstarch and rice flour a little at a time, mixing it in thoroughly after each addition.
  6. Pour in the ground white pepper, garlic flakes and salt and mix these in thoroughly.
  7. Pour the potato out into an 8 inch or 20cm square baking tin.
  8. Spread the mixture out evenly compressing it and flattening it as you go.
  9. Use the back of a spoon to smooth out the surface.
  10. Transfer the pan to your refrigerator for 60 minutes. This chills the mixture while the flour autolyses.
  11. After 60 minutes transfer the pan to your freezer for 30 minutes.
  12. Remove the pan from the freezer and turn the potato out onto a chopping board.
  13. Use a sharp knife to cut the potato into 9 equal squares. You can leave them as squares, or cut each one in half diagonally to make triangles.
  14. Fill a large pan with oil to a depth of a half inch and heat this to 180c or 350f.
  15. Carefully drop the hash browns into oil and fry them for 15 to 20 minutes turning every few minutes to ensure even coloring.
  16. Remove the hash browns from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  17. Season the hash browns with fine salt and serve immediately.

 

April 21, 2016 4th of July Cookout, Accompaniments, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food

Chicharones di Pollo – Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.

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Chicharones di Pollo - Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.
Author: 
Recipe type: Chicken / Deep-fried
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
 
These Cuban-style crispy chicken nuggets are amazing. Marinated in garlic, onion, lime and white rum, then flavored with pepper, cumin, oregano and paprika, your guests will definitely be lining up for more.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
  • 20ml Chopped garlic
  • 1 Medium onion, chopped
  • 90ml Lime juice
  • Zest of 4 Limes
  • 60ml White rum or cane spirit
For the Coating
  • 250ml All-purpose flour
  • 5ml Salt
  • 5ml Ground black pepper
  • 5ml Ground cumin
  • 5ml Dried oregano
  • 5ml Paprika
  • 2 Eggs, lightly beaten
Instructions
  1. Cut the deboned chicken thighs into bite sized cubes.
  2. In a large mixing bowl combine the chopped onion, chopped garlic, lime juice, lime zest and white rum. You can substitute the white rum with cane spirit if you prefer.
  3. Add the cubed chicken, mix it in and transfer the bowl yo your refrigerator for 6 to 8 hours to marinate.
  4. After this time, combine the all purpose flour, salt, ground black pepper, ground cumin, dried oregano and paprika.
  5. Use some of the seasoned flour to sprinkle over a platter. This is where the coated chicken will set and this layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. In another bowl, whisk 2 eggs.
  7. Working with one cube of chicken at a time, dredge the chicken in the flour mixture to coat all over.
  8. Dunk the cube in the egg to wet all of the flour.
  9. Return it yo the flour and toss it thoroughly to get a good solid coating. Transfer the chicken to the platter to set and continue with the remaining cubes.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Fill a large frying pan with oil to a depth of 1 inch. Heat the oil to a temperature of 180c or 350f.
  12. Carefully drop the cubes into the oil and fry the chicken for 5 to 6 minutes until crispy and golden, turning regularly to ensure even coloring.
  13. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  14. Serve the chicharones immediately garnished with fresh parsely and extra lime wedges.

 

March 5, 2016 Cocktail Snacks, Finger Foods, Mediterranean Recipes, Middle East, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Falafel – Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!

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How to Make Authentic Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!
Author: 
Recipe type: Vegan / Vegetarian
Cuisine: Middle Eastern / Mediterranean
 
In our previous 2 episodes we covered tahini paste and hummus. Today we're making falafel with tahini sauce and hummus.
Ingredients
  • 450g Dry chickpeas / garbanzo beans
  • 1 Onion, chopped
  • 60ml Parsley
  • 5 Cloves garlic, chopped
  • 25ml All-purpose flour
  • 7.5ml Salt
  • 10ml Ground cumin
  • 5ml Ground coriander
  • 2.5ml Fine black pepper
  • 2.5ml Cayenne pepper
  • 1.25ml Ground cardamom
  • Oil for frying
  • Tahini paste and olive oil to thin
  • Hummus
Instructions
  1. Place the chickpeas in a large bowl and cover with twice the depth of water. You cannot use canned chickpeas, the recipe will fail. This recipe can be challenging and as a result, I have included a troubleshooting addendum below. Be sure to read this before starting.
  2. Cover the bowl with cling-wrap and allow this to stand overnight.
  3. The following day, drain the chickpeas and rinse them thoroughly.
  4. Transfer the chickpeas to your food processor along with the chopped onion, parsley, garlic, flour, salt, ground cumin, ground coriander, pepper, cayenne and cardamom.
  5. Process the mixture until it resembles couscous. Place it in a bowl, cover with cling-wrap and refrigerate for 2 hours.
  6. To form the falafel, use a 30ml measuring scoop. Compress the mixture into the scoop and shake the molded shape out into your hand. Gently shape it into a ball and transfer this to a platter.
  7. To make sesame coated falafel, roll the formed ball in sesame seeds scattered across a platter.
  8. Continue until all of the balls are formed.
  9. Half fill a large pan with oil and heat this over medium heat to 160c or 320f.
  10. Carefully drop the falafel into the oil and fry for 2 to 3 minutes per side until crispy and golden.
  11. Remove the falafel from the oil and drain and drain on kitchen paper.
  12. Serve the falafel on a bed of hummus. Thin the sesame paste with extra olive oil and pour this over the falafel. Garnish the plate with fresh coriander and serve immediately.
Troubleshooting
  1. If the balls will not hold together:
  2. ) Your chickpeas are too old
  3. ) The mixture has not been processed fine enough
To fix this
  1. ) Return the mixture to your processor and process until it resemble couscous
  2. ) If it still does not hold together, add 2-3 tablespoons of flour and 1-2 eggs and mix this into the mixture thoroughly

 

 

March 4, 2016 Accompaniments, Finger Foods, Garnishes, Mediterranean Recipes, Middle East, Sauce Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Hummus – Middle Eastern Chickpea Dip – Homemade Hummus Recipe!!!

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How to Make Authentic Hummus - Middle Eastern Chickpea Dip - Homemade Hummus Recipe!!!
Author: 
Recipe type: Dipping Sauce
Cuisine: Middle Eastern
 
In our previous episode we made authentic tahini paste. Today we're going to use this to make authentic hummus.
Ingredients
  • 400g Can of chickpeas, drained and rinsed
  • 30ml Tahini paste
  • 1 Clove garlic
  • 2.5ml Salt
  • 45ml Olive oil
  • 25ml Lemon juice
  • Chopped coriander leaf and lemon zest to garnish
Instructions
  1. Thoroughly rinse the canned chickpeas and measure out the tahini paste, salt, extra virgin olive oil and lemon juice. Peal and roughly chop 1 clove of garlic.
  2. Place all of these ingredients into a tall jug and process until smooth using your stick blender. You can also do this in your food processor. If you're using stick blender lift the head of the blender to clear the blades after each pulse to avoid damaging the unit.
  3. Once you're happy with the texture, transfer the thick paste to a bowl. Drizzle this with a little extra olive oil and mix this in. Continue adding oil until you achieve your desired consistency.
  4. Serve dressed with a little chopped coriander, fresh lemon zest and a drizzle of olive oil.
  5. Stay tuned for our next episode where we're making authentic falafel, accompanied with sesame sauce and hummus.

 

February 23, 2016 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Fish Recipes, French Recipes, Garnishes, Seafood, Snack Food, Starters

Tuna Terrine Cucumbers – Cucumber Wedges Filled with Gelatin Tuna Terrine!!!

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Tuna Terrine Cucumbers - Cucumber Wedges Filled with Gelatin Tuna Terrine!!!
Author: 
Recipe type: Fish / Seafood
Cuisine: French
Prep time: 
Total time: 
Serves: 36-40
 
Hollowed cucumbers filled with tuna terrine make amazing finger snacks, starters or accompaniments to your main meal.
Ingredients
  • ¼ Red pepper, finely chopped
  • 4 Tbs Chopped garlic chives
  • Zest of 1 lemon
  • 100g Mayonnaise
  • 200g Canned shredded tuna, drained (can also use salmon)
  • 18-20 x 5cm (2 inch) pieces of English cucumber
  • Salt and cracked black pepper to taste
For the Gelatin
  • 25ml Powdered gelatin
  • 225ml Hot water
  • 275ml Cold water
Instructions
  1. Finely chop the red pepper and garlic chives. Grate the rind of one lemon and measure out the mayonnaise. Cut 18 to 20 x 5cm or 2 inch lengths of cucumber and use a apple corer to remove the centers from these.
  2. Place the tuna in a jug and add the lemon zest, peppers, chives and mayonnaise.
  3. To mix the gelatin, pour 225ml of hot water into a small jug and add the powdered gelatin. Stir this for a minute or 2 until it is totally dissolved. Pour this into a larger jug and top it up with cold water to a total of 500ml.
  4. Stir to combine, then pour this into the jug containing the main ingredients. Stir this until everything is combined and the mayonnaise has totally dissolved then put this aside.
  5. Use the back of a spoon to put a coating of butter onto a baking sheet or pan. Press the cucumbers into the butter.
  6. Place the baking sheet or pan on top of an ice block or over another large pan filled with ice. This sets the butter hard and totally seals the bases of the cucumbers. Allow this to set for 5 minutes.
  7. Fill the cucumbers with the terrine mixture. Don't be too concerned with spillage as this will simply wipe away once the gelatin has set. Place these in your refrigerator.
  8. Any leftover filling can be molded in ramekins.
  9. After an hour or so the terrine will have set. This timing depends largely on the temperature of your refrigerator. Remove them from the fridge and pull the cucumbers free from the butter. Wipe off any spillage from the edges.
  10. Use a razor sharp knife to slice wafer thin slices from each end of the cucumber pieces to neaten up the ends. Slice the cucumber pieces at an angle and you're done.
  11. To unmold the ramekins simply run a thin blade round the edge of the ramekins and pop them out onto the plate.

 

February 19, 2016 4th of July Cookout, Sandwiches, Snack Food

Squished Hotdogs – Roadkill Hotdogs – Taste Awesome, and Good for a Laugh!!!

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Squished Hotdogs - Roadkill Hotdogs - Taste Awesome, and Good for a Laugh!!!
Author: 
Recipe type: Fast Food
Cuisine: American
 
Here's a big chunk of fun for your kitchen..... squished hot dogs, or roadkill hot dogs aren't just good for a laugh, they taste amazing too.
Ingredients
For Each Hot Dog
  • 2 Hot Dog Sausages
  • 1 Thick slice Mozzarella cheese
  • 3 Slices Tomato
  • Fresh Lettuce
  • Butter
  • Hot dog bun
  • Ketchup (optional)
Instructions
  1. Fold 2 hotdog sausages in cling-wrap and bash them flat with your meat mallet, being careful not to totally break them into pieces.
  2. Slice to squished sausages next to one another then cover the one sausage with a thick slice of mozzarella cheese.
  3. Use the cling-wrap to flip the other sausage over this.
  4. Use and egg lifter or wok shovel to transfer the sausages to a vacuum packing bag and vacpac this good and tight.
  5. To cook the dogs, pop them in your dishwasher set on the 60c or 140f. Alternatively simmer the bags in a large pot of water for 15 to 20 minutes.
  6. While the dogs cook, cut and butter the hotdog rolls. Add sliced tomato and a good dose of fresh crispy lettuce.
  7. Remove the bagged dogs from the dishwasher or pot and cut the bags open.
  8. Transfer the squished dogs to the rolls and serve immediately with ketchup, or plain.
  9. And there it is, the roadkill dog, oozing cheese and a huge dose of yummy.

 

February 7, 2016 4th of July Cookout, Accompaniments, Barbecue, Potato Recipes, Snack Food, Starters

Super Bowl Snacks – Crispy Deep Fried Baby Potato Skins – Best Potato Skins Ever!!!

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Super Bowl Snacks - Crispy Deep Fried Baby Potato Skins - Best Potato Skins Ever!!!
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Recipe type: Potatoes
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Crispy deep-fried baby potato skins are amazing. You can fill them with anything from chilli beef to seafood, or you can use them to scoop up creamy dips.
Ingredients
  • Baby potatoes
  • Oil for frying
  • The fillings and dips of your choice
Instructions
  1. Place the baby potatoes in a pot and cover them with boiling kettle water. Bring them to a boil over high heat and continue to boil for 10 minutes.
  2. Drain the potatoes and cool them under cold running water.
  3. Cut the potatoes in half length-ways. Use a paring knife to remove the bulk of the flesh from the centers of the potatoes. Keep the centers to fry as baby potato crisps.
  4. Half-fill a large pan with oil and heat this to 180c or 350f. Carefully drop the potato skins into the oil, followed by the potato chips.
  5. Fry the potatoes until crisp and golden then remove them from the oil using a pair of tongs. Drain the excess oil on kitchen paper.
  6. Use a slotted spoon to remove the baby potato crisps.
  7. Transfer the baby potato skins to platters and serve with a dipping sauce, or fill the potatoes with fillings of your choice.

 

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