Monthly Archives: September 2022

A Very Small Batch of Air Fryer Whole Okra

Posted on by
6

I am always looking for creative ways to use local ingredients. I figured that cooking okra in an air fryer a might be a good way to use some of the fresh okra harvest which comes in late summer here in Louisiana. My “Air Fryer Whole Okra” experiment was tasty, especially because I poured on the Cajun-type seasonings. However, as a disclaimer, air fryer okra is totally different from deep fried okra. That’s because air fryers “bake” the food with a convection fan running, they don’t “fry.” Why can’t I get that small distinction internalized in my head? I made multiple batches in my air fryer to get the process standardized, using both fresh and frozen whole okra. We devoured all the batches because the okra tasted pretty good. Just don’t expect air fried okra to have a a crunchy batter that “pops.”

Continue reading →

English-Style Beer Batter Cod

Posted on by
2

I have decided to postpone the recipe which I had planned for today. Instead, I am making “English-Style Beer Batter Cod” in honor of the life and legacy of the late Queen Elizabeth II. Beer battered cod is a far cry from the cornmeal-style breaded catfish which is so common in Louisiana across the Atlantic ocean from England. But battered and fried cod is delicious! All the attention on the Queen and royal family brings back memories of a trip for a few weeks to the British Isles which I made when I was in college. The trip was not about food; but I have never forgotten the wonderful fish and chips, wrapped in a newspaper, which we purchased from a street vendor in London. The fried cod was truly a “melt in your mouth” fish. The chips (French fries) were thick and tasty. Best of all, the fish and chips were served with malt vinegar. I loved it! So, I am recreating the fried cod recipe for my blog post today. And surprise, beer battered cod is actually extremely easy to make! Just pay attention to the details. Plus, I have a few fairy tale-like photos of Queen Elizabeth II and a royal procession taken in 2004 during my son’s scout trip to London to share at the end of this post.

Continue reading →

Hatch Chile Rellenos 

Posted on by
2

For the second year in a row, I am noticing New Mexico-produced Hatch chile peppers in grocery stores. They seem to beckon, “pick me,” and so I brought home a grocery bag of the peppers. I decided to prepare the traditional Mexican dish, Chile Rellenos. Most contemporary recipes use poblano peppers to make this dish. However, Anaheim and Hatch chile peppers can be substituted. The main criteria is to purchased chili peppers which are large and thick enough to be stuffed with cheese and other fillings. To make this dish, skinned Hatch chilies are stuffed and then are dipped in an egg batter and deep fat fried. And the batter — egg whites which are beaten until stiff and then combined with the yolks — is what makes this dish unique. The batter is light and crunchy and perfectly matches the nice bite of the chili pepper and smooth cheesy filling. This dish is a little tedious to prepare, but the result is so, so delicious! Irresistible.

Continue reading →

Stone Fruit Skillet Cobbler with Puff Pastry Crust

Posted on by
4

I love the flavor and aroma of ripe peaches, plums and cherries in the summertime and fall. It is so easy to just slice and eat these juicy, ripe fruit for a healthy, delicious snack. These stone fruit also make great cobblers, pies and other desserts. The recipe, “Stone Fruit Skillet Cobbler,” is an example. This simple recipe is similar to a traditional pies, but without all the fuss. Prepare and bake the cobbler in the same dish — a cast iron skillet. Top with an easy puff pastry top crust. Any of these stone fruits can be used in the dessert; this time I used peaches. For an added southern touch, I used Sugar in the Raw®, a Turbinado sugar made exclusively from sugarcane, in the dessert and top crust. This cobbler is delicious.

Continue reading →