Dip *I made a few minor changes. I didn't use horseradish and instead used Apple Cider Vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 teaspoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon Apple Cider Vinegar
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
Onion *I wanted beer battered ones, so of course, I made changes.
 | |
| Jesse drinking the beer after reminding me I needed to use GF beer |
- 1 large sweet onion, such as Vidalia (about 1 pound)
- 1 1/4 cup Bobs Red Mill All Purpose Flour
- 1 1/4 cup Cornmeal
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 2 large eggs
- 1 bottle beer (I used Redbridge Gluten Free beer)
- 1 gallon soy or corn oil
- Kosher salt
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion (see below). Whisk the flour, cornmeal, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, beer and 1/4 cup water.
Mix the dry mixture with the liquid mixture until it forms a batter. Coat the onion rings.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
Here is the result
The Cheddar Bacon Burgers from Wildtree (www.mywildtree.com/lglover) were not only gluten free, but not too bad. I however did not take any pictures of them.
And here is one of the reasons (if not the main reason) why I cook gluten free.
Dinner tomorrow night is chicken strips, fried pickles and roasted green beans.
No comments:
Post a Comment