Tag Archives: fried


23 Apr


I’ve had the pleasure of eating arancini several times. One memory stands out more than others, Angelina Bistro in Detroit. I had never made them before, so when my chef asked me to prepare them for a tasting for a wedding I was excited! He put me on all of the family recipes for Italian classics as according to him I am an “Italian specialist”. Family recipes, huh…Oh and did I mention the groom is a chef too and the family recipes are his?! Well, the arancini were an absolute hit. And I must admit, and I can here, that I did leave a fingerprint.

Time: 45 minutes              Serves: 12 pieces


  • 1 cup short grain risotto rice
  • 2 cups water
  • 3/4 tsp salt
  • 1/2 cup butter
  • 2 eggs, separated
  • 1 cup grated Parmesan cheese + more for garnish
  • 1-2 oz. fresh mozzarella, cubed – enough for 12 pieces
  • 1/2 cup bread crumbs (I used fresh)
  • oil for frying
  • handful basil, chiffonade

How to make it

  • Preheat oil to 375F in a deep fryer or wok.
  • Cook rice uncovered until tender, but firm – about 20 minutes. When done, remove from heat and add butter. Mix to incorporate. Spread out on a large parchment lined tray to cool.
  • Once cooled, place in a large bowl and add egg yolks and parmesan cheese Mix well.
  • Take about 1/3 cup of rice mixture and shape into a ball in the palm of your hand. Make a well in the center of the ball and place a piece of mozzarella in the center. Rework the ball to enclose the cheese.
  • Put the egg whites in a bowl, beat until stiff.
  • Put bread crumbs in a shallow dish.
  • Coat rice balls with stiffened egg white one by one, then roll in bread crumbs, pressing around to coat evenly. Place on a parchment lined baking sheet.
  • Fry for about 4 minutes until golden brown and crispy all around. Remove and transfer to a paper towel lined baking sheet.
  • To serve, garnish with grated Parmesan cheese and basil chiffonade. Enjoy as is or with a delicious sauce such as my Tomato Butter Sauce.

Shrimp Po’boy Sandwich Wraps

17 Feb


I had purchased all of the ingredients I needed to make shrimp po’boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that’s what I told myself 😉 Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans – flaky on the outside and oh so soft and tender in the middle, ahh.

Time: 15 minutes +chill          Serves: 4


  • Rémoulade Sauce

  • 1/2 cup mayonnaise
  • 2 1/2 tbsp spicy brown mustard, preferably creole mustard
  • 1 1/2 tbsp grated horseradish
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (more or less to taste)
  • 2 green onions, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp minced parsley (fresh)
  • Shrimp

  • 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo)
  • 1/2 cup corn meal (course stone ground yellow)
  • 1/2 cup flour
  • 1 tbsp Creole seasoning blend
  • 1 egg
  • 2 tbsp milk
  • vegetable oil for frying (I used canola)
  • To Serve

  • 2 cups shredded cabbage
  • 1 beefsteak tomato, thinly sliced
  • 4 Kosher dill pickles, thinly sliced
  • 4 large flour tortillas (I used fire-roasted)

How to make it

  • Rémoulade Sauce

  • Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
  • Shrimp

  • Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
  • Combine flour, cornmeal and seasoning in a bowl, mix to combine.
  • Combine egg and milk in another bowl and whisk to combine.
  • Dip each shrimp in the egg mixture and then dredge in flour mixture.
  • Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate.


  • To Serve

  • Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half.


One Flew Over The Kookaburra Wing

31 Jan

I came up with this recipe in an attempt to replicate Outback Steakhouse’s Kookaburra wings. They are outstanding!

Time: 35 minutes         Serves: 3


  • 3 tbsp all-purpose flour
  • 1½ tbsp Kernel Season’s Nacho Cheddar popcorn Seasoning**
  • 2 tsp salt
  • 1½ tsp chili powder
  • 1¼ tsp black pepper
  • ¾ tsp cayenne pepper
  • 1/3 tsp paprika
  • 1/3 tsp onion powder
  • 1/3 tsp garlic powder
  • ¼ tsp ground cumin
  • 1 dash ground clove
  • 14 chicken wing dings (drummies & flats)
  • oil for frying shopping list
  • 3 tbsp hot sauce
  • 1½ tsp water
  • Ranch and/or bleu cheese dressing
  • celery sticks
  • **Note: I’m sure another brand would work fine, just be sure it’s a cheddar popcorn seasoning.

How to make it

  • Make breading for wings by combining ingredients flour through clove in a medium bowl. Stir well. Dip each wing, one at a time into the breading. Give each one a light coating and arrange on a plate. Let sit uncovered in fridge for 15 minutes.
  • Meanwhile, heat oil in fry pan. Mix hot sauce & water together in a small bowl/cup.
  • Fry for 7-10 minutes, or until wings are brown.
  • When done, drain wings on paper towels or rack then drop them into a large container with a lid . Pour sauce over wings (start with about half or 2/3 and check for spiciness), cover and shake to coat. Remove with tongs & arrange on plate with Ranch/bleu cheese dressing & celery sticks on side.

Egg Rolls

27 Jan

Served up as the starter for our celebratory Chinese New Year inspired meal.

Time: 30 minutes              Serves: 8


  • 1 cup finely chopped cooked chicken (I used poached chicken)*
  • 1/2 cup mung bean sprouts, roughly chopped
  • 1 celery stalk, diced
  • 1 carrot, shredded
  • 2 green onions, diced
  • 2 cups cabbage, shredded (I used purple)
  • 6 mushrooms, diced (I used baby bella but use any type you like)
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1 tbsp vegetable oil (I used canola)
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • pinch of sugar
  • 1/2 tbsp rice wine vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • vegetable oil for frying (I used canola)
  • 8 egg roll wrappers (I used Nasoya brand, found in the produce section)
  • *Note: You may substitute any other type of protein here (ex: beef/pork/shrimp/tofu) or leave it out altogether.

How to make it

  • Heat 1 tbsp vegetable oil & sesame oil in a skillet over medium heat. Add sprouts, celery, carrot, onion, cabbage, mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes. Add soy sauce, sugar, salt, pepper, and vinegar. Toss to combine and cook for an additional 1-2 minutes. Transfer vegetables to a colander in the sink and let strain so excess moisture is expelled.
  • Combine cornstarch with water and mix well to create a paste.
  • Transfer vegetables to a bowl and mix with cooked chicken.
  • Place about 2-3 tbsp veggie mixture in middle of egg roll wrapper (you want the wrapper in front of you like a diamond not a square). Fold from the bottom, tucking tightly. Place a bit of paste on remaining outer edges. Fold the corners from each side over and press to secure. Roll remaining part, be gentle but sure that you are rolling tight enough. Repeat with remaining wrappers. Cover rolls with plastic wrap as you go.
  • Heat about 4 inches of oil in a medium stock pot or frying pan to 350F. Carefully place rolls in seam side down. Fry for about 3 minutes, or until golden brown. Transfer to paper towel lined plate and tent with foil to keep warm.
  • You may also bake these. Preheat oven to 400F. Prepare a baking sheet with cooking spray. Place egg rolls on sheet, seam side down. Brush with olive oil/spray with olive oil/spray with cooking spray. Bake 10-12 minutes or until golden brown.
  • To reheat, preheat oven to 400F. Bake for 10-12 minutes.

Collard Green Won Tons

31 Dec

I adapted this recipe from one by Paula Deen to incorporate my Collard Greens recipe. Another lovely treat for New Years day but equally as delicious and unique any time of year.

Time: 30 min         Serves: 6


  • 4 cups cooked collard greens
  • 2 oz. cream cheese, softened
  • 30-40 won ton wrappers
  • vegetable or peanut oil for frying

How to make it

  • Squeeze out excess liquid from greens. Combine greens with cream cheese and mix well. Place a spoonful of mixture in the center of a won ton wrapper. Using fingertip, rub edges of one side with water, then fold in half into a triangle pressing to seal. At this point you can become creative and try different shapes with the way you fold. Repeat with remaining wrappers.
  • Heat several inches of oil in a heavy deep pot to 350F. Fry in batches until golden brown for about 2-3 minutes per batch, turning occasionally to brown evenly. Drain on paper towels.