Crispy Onion Ring Assembly Line
Crispy rings, great alongside a thick juicy steak. Note from pics that most of the work is fully delegable.
Cut up and separate into rings, toss in flour mixed with some cornstarch and a bit of salt, set rings aside.
Mix equal parts milk and buttermilk into the flour (until a bit looser than pancake batter), dip in rings and let excess drain off.
Gently toss rings in panko, let set in fridge for a bit.
Fry in canola or peanut oil at 350º in batches until lightly browned and crisped, keep warm in 200º oven until service.
p.s. served these with a knock-off bloomin’ onion sauce – equal parts mayo and ketchup, some hot horseradish, S&P, paprika and dried oregano.
Great name: Italian Wedding Soup
Some dishes excite just through the settings evoked. Like Baja Style Fish Tacos – a late lunch on a barstool somewhere warm.** Or Porterhouse for Two – dinner at a clubby NYC steakhouse, settled next to each other in the lush red banquette. Perhaps a vodka martini with blue-cheese stuffed olives…
And then there’s “Italian Wedding Soup”, which just sounds like fun and happiness and all things good. Plus you get to say “polpette.” The polpettes before cooking – one teaspoon each:
We’ve been threatening to do this soup for a long time, and a recent recuperation presented the right moment. My soup came out quite nice,
but even if it didn’t I’d still love that name…
** Some color on the Baja Tacos — They’re served with guacamole, salty air and cold beer. Mine a Modelo Especial. Hers a shortie (pony) because she can’t finish a regular size beer before it warms. The tot has destroyed the little basket of chips, I only got like three. Gipsy King’s Spanish version of Hotel California is playing. It’s 2:20.
Pan-Seared Lamb Porterhouses
Lamb porterhouse: meaty sirloin and tender filet, split by a T-bone:
Rub 2-inch lamb porterhouse chops with canola oil, season with Herbes de Provence, cracked pepper and kosher salt. Into a screaming hot pan for about 3 or 4 minutes a side. Let rest aside, reduce heat melt a knob of butter in the pan – swirling around and scraping up the browned bits with a wooden spoon. Drizzle butter over at service.