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Archive for January 8, 2013

TIP OF THE DAY: Frizzled Onions

Frizzled onions are a delicious garnish on just about anything. Photo courtesy Silk Road Palace | New York City.


Onion rings are a calorie splurge, not including all the sugar- or worse, the high fructose corn syrup-laden ketchup they’re topped with.

But you can enjoy a few “frizzled onions,” thin shoestring slices, with less guilt. As a garnish atop fish, poultry, meat or garnish, they satisfy that craving more economically than a large side of onion rings.

If you want to make this recipe less spicy, cut back on the black pepper, cayenne and chili powder.



  • 2 large yellow onions
  • 3 cups buttermilk*
  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon fresh-cracked black pepper
  • 1/2 teaspoon cayenne (red pepper)
  • 1/2 teaspoon chili powder
  • Canola oil for frying

    *Buttermilk substitute: For 1 cup buttermilk, substitute 2 tablespoons lemon juice or vinegar plus enough milk to make 1 cup.

    1. HEAT oil to 375°F in a deep fat fryer or heavy stockpot.

    2. SLICE onion rings thinly, ideally using a mandoline or vegetable slicer.

    3. PLACE onion rings in a large bowl, separated; cover with buttermilk.

    4. COMBINE flour, salt, black pepper, cayenne, and 1/2 teaspoon of paprika in a medium bowl.

    5. DRAIN onions from buttermilk and dredge in the seasoned flour. Shake off excess flour.

    6. DEEP-FRY until crisp and golden, about 2 minutes. Drain on paper towels.

    7. SPRINKLE with remaining paprika. You can serve the frizzled onions immediately, or keep at room temperature for a few hours.


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    FOOD HOLIDAY: Elvis Presley’s Birthday Sundae

    Happy birthday, Elvis!

    While Elvis Presley is not exactly known for being a foodie, we, along with millions of fans worldwide, celebrate his birthday with a few hours of Elvis tunes and his favorite snack food: a fried sandwich filled with peanut butter, sliced bananas and bacon. Here’s the “Elvis Sandwich” recipe.

    This year, we’re adding something to the menu courtesy of chef Anthony Zamora of Atrio restaurant, located in the soaring 15-story atrium lobby of the Conrad Hotel in New York City.

    While Chef Zamora makes peanut gelato from scratch, you can use peanut or vanilla ice cream (the difference between ice cream and gelato).

    Chef Zamora garnishes the sundae with caramelized bananas, peanut brittle, Marshmallow fluff and Nutella. We substituted caramelized (candied) bacon for the Fluff and the Nutella. There’s no reason why you can’t have it all


    Ingredients Per Sundae

  • 2 scoops peanut or vanilla ice cream/gelato
  • 2 teaspoons caramelized bananas
  • 1 teaspoon Nutella
  • 1 teaspoon peanut brittle, crushed
  • 2 ounces Marshmallow Fluff

    Salted peanut gelato. Photo courtesy Conrad Hotel | New York City.

  • Optional garnish: caramelized (candied) bacon (recipe)


    1. SPOON caramelized bananas on the bottom of a sundae glass; then scoop peanut gelato on top of bananas.

    2. SWIRL Nutella over the gelato; then sprinkle with crushed peanut brittle.

    3. PLACE Marshmallow Fluff in pastry bag and pipe in a swirl motion over the top of the sundae.

    4. BROWN marshmallow with a kitchen torch and serve immediately.

    5. GARNISH with caramelized bacon.


  • Bake and frost banana cupcakes; top with crumbled peanut brittle.
  • Check out this portrait of Elvis made with slices of toast!
  • Download some or all of Elvis’s 30 Number 1 Hits.

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