Indonesian Food Rrecipe: Spicy
Grilled Root Beer Beef – Almost as Good as an Ice Cream Float

Grilled Root Beer Beef – Almost as Good as an Ice Cream Float

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I’ve used something very close to this root beer marinade for lamb several times, and had great success, so I’ve been eager to try it with some skewered beef, which didn’t come out quite as well, but could have. Please, let me explain.

Since lamb has a stronger, “gamier” taste, the sweetness of this treatment works perfectly, but I thought it was a little too much for the beef. So, below in the ingredients list, I've made a few adjustments to the honey amount, as well as acidity level.

The beauty of a recipe like this is they’re very easy to adapt, and I’m not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. Once reduced to something thick enough to coat our meat, you’ll want to taste it, and adjust with more heat, sweet, sour, or whatever else you think it needs. One thing mine definitely needed was more salt. I thought the soy was going to be enough, but I should have salted my skewers before they hit the grill, and/or add some salt to the marinade.

Adjustments aside, if you enjoy things like sweet/hot barbecue sauces, bourdon glazes, or even something like teriyaki, you will probably very much enjoy this. Even if you don’t use the marinade, I really loved the technique we used for the flank, which would work beautifully no matter how you flavor this. Either way, I really hope you give this a try soon. Enjoy!


Ingredients for 4 skewers/portions:
1 whole flank steak (about 1 1/2 pounds)
For the marinade
1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1/2 teaspoon ground chipotle pepper
2 tablespoons ketchup
honey, optional (I used 2 tablespoons, but would omit next time)
1/3 cup soy sauce
2 tablespoons white or cider vinegar (I didn't add, but it needed it)
1 bottle (12 ounces) good quality root beer
kosher salt to season skewers generously
Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make

Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make

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After too many requests to count, I’m finally posting my recipe for kimchi fried rice, and by “my recipe,” I mean everyone’s recipe, since give or take a handful of meat, they’re all pretty much the same. 

Having said that, I’ll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn’t missing any key elements, as well as learn how to say, “gochujang.”

I’m not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick’s Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.

The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my “landweed” garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy!


Ingredients for 2 large portions:
1 generous cup chopped drained kimchi
2 tablespoons vegetable oil
1 1/2 cups diced corned beef or other meat
3 generous cooked rice, (I find cold works best for crustification)
1/4 cup kimchi juice
1/4 cup water
2 tablespoons gochujang chili paste
1/2 cup sliced green onion
2 teaspoons toasted sesame seeds
2 teaspoons sesame oil, or to taste
2 poached or fried eggs
shredded seaweed to garnish, optional
Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day

Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day

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I’ve always loved St. Patrick’s Day, since apparently that’s the only day of the year I get to eat corned beef and cabbage. Besides the copious amounts of salt, nitrates, and fat, I have no idea way we’re not eating this stuff a couple times a week. Anyway, because this is usually an annual thing, most folks make it the same way, year after year, but that’s never been my M.O. I like to think of ways to creatively tweak the recipe, so that while I’m enjoying my new creation, I can think about how much I’d wished I just boiled it in water, with that little packet. 

What I’m trying to say is, not every attempt has been a homerun. Or whatever a homerun in Irish hurling is. This, however, was a success. The spicy, fermented cabbage, added a lot of extra savoriness, and not only to the meat, but even more so to the vegetables.  The potatoes especially soaked up a surprising amount of flavor, and may have been my favorite part of the whole dish.

I used a corned beef made from the round, instead of the traditional brisket, which worked out much better than I thought it would. If you do decide to go this lower fat option, be sure not to cook it too long. The fork should pierce the meat without too much force, but we do not want to meat falling apart, as it will become dry and chalky. Chances are you’re going to use a brisket anyway, which is much more forgiving, but something to keep in mind if you do go with the round. Either way, I really do hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
1 ready to cook corned beef (mine was about 3 1/2 pounds)
4 cups kimchi, not drained
1 cup cold water or as needed
2 pounds Yukon Gold potatoes, quartered
3 large carrots, cut in large chunks
2 ribs celery, cut in large chunks
green onions to garnish
Green Chicken Chili – Sorry, Red and White, But There’s a New Color in Town

Green Chicken Chili – Sorry, Red and White, But There’s a New Color in Town

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If I had to pick a favorite color chili, it would have to be green. And, if I had to pick a favorite kind of green chili, it would be this chicken and white bean green chili, which, notwithstanding a very minor pumpkin seed issue, really came out amazing.

A true “chili verde” is made by roasting and pureeing fresh tomatillos, which is kind of labor intensive, if you can even find fresh tomatillos, so we’re going with a ready-to-use green salsa from the market. You should be able to chose from several varieties, but just be sure to read the labels carefully. Tomatillos must be the first ingredient, followed by onion, and chilies.

If you never had tomatillo before, I’d describe it as having a less sweet, slightly more acidic, but fruitier, tomato-like flavor. It’s very bright, and refreshing, and makes a chili prepared with it especially excellent for pairing with things like cornbread, or homemade corn tortillas. 

Once you find some tomatillo salsa, there’s not a lot that can go wrong, as we’re simply going to simmer everything until tender, assuming you’re using the recommended thighs. If you decided to use chicken breast, you’ll only need to simmer it until it’s cooked through, otherwise, unlike the thigh, it’ll get dry. No matter what you use, I really do hope you give this a try soon. Enjoy!


Ingredients for 4 to 6 portions of Green Chicken Chili:
3 pounds boneless skinless chicken thighs, seasoned with salt
1 bottle (24-oz) tomatillo-based salsa verde, about 3 cups
1/2 cup fire-roasted hatch chilies, or other roasted green chili
3 garlic cloves
1 large jalapeno, sliced
1/2 cup cilantro leaves
1 tablespoon cumin
1 teaspoon ground chipotle
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
1 teaspoon kosher salt, plus more as needed
2 cans white kidney beans (cannellini beans), drained, rinsed
sour cream and avocado to garnish
Creole Crab Noodles – Mardi Gras Fusion

Creole Crab Noodles – Mardi Gras Fusion

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I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to come out really well, which it did. Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style, rice noodle dish.

If you can get fresh crab meat, by all means use that, but if not, pretty much every large grocery chain carries pasteurized crab in 8-ounce plastic tubs, which works perfectly fine for this. And if shellfish isn’t your thing, I’ve got some great news. This exact same dish can be made with literally any other other meat and/or vegetable.

You can also do this with your favorite pasta, but like I said in the video, there are few foods as addictive, and fun to eat as rice noodles, so I’d advise against it. Besides, you can finally have that gluten-free friend of yours over to make up for all those pizza-night invites. So, whether you make this for Mardi Gras or not, I really do hope you give it a try soon. Enjoy!


Ingredients for 2 large portions:
8 ounces crab meat
2 tablespoons vegetable oil
1/3 cup finely diced green onions, plus more for garnish
1/3 cup finely diced celery
1/3 cup finely diced hot and/or sweet peppers
8 ounces rice noodles, soaked, drained

For the sauce:
3 cloves crushed garlic
3 tablespoons ketchup
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne
Deviled Ham is Coming Back! Start Spreading the News

Deviled Ham is Coming Back! Start Spreading the News

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Deviled ham isn’t nearly as popular as it used to be, which even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a delicious, and easy-to-make spread. By the way, its decline in popularity was a major factor in the collapse of America’s steamed ham industry. Just ask any Simpsons fan.

Besides providing a tasty treat, it’s always nice bringing something that no one else will. That means there’s no added stress wondering if your [insert popular dip or spread name here] is the best. I’m proud of my guacamole, but I don’t need it judged against three others. Besides, it's all politics.

I’d be happy to give you some additional tips here, but there aren’t any. Just be sure to taste and adjust for heat, and salt. The saltiness of different hams will vary greatly, so just because I didn’t need to add extra, doesn’t mean you won’t. And, like I said in the video, not only is this a great spread, but it also make a magnificent sandwich. Regardless of your delivery system, I hope you give this a try soon. Enjoy!


Ingredients for about 4 cups Deviled Ham:
1 1/2 pound smoked ham, cut into cubes
1/4 cup diced onion
1/4 cup chopped celery, with some leaves included
1/2 cup shredded hot pepper cheddar, or other cheese, optional
1/4 cup Dijon mustard
2 tablespoons hot sauce
1 teaspoon cayenne
1 tablespoon Worcestershire sauce
2/3 cup mayonnaise, plus more if needed
salt to taste
chives and pickled red peppers to garnish
Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

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This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn’t call for any hard-to-find ingredients.

And for the last time, Asian fish sauce is not hard to find. It used to be, but it’s now carried in every major grocery store, and I consider it a must-have in anyone’s kitchen.

Above and beyond the sauce, which is also our marinade, the other key to this recipe is finding some nice, thick, bone-in pork chops. While this will theoretically work with thin, boneless “chops,” we give ourselves much more room for error when it comes to achieving the perfect doneness.

Speaking of which, I shoot for about 140 to 145 F. internal temperature, which will produce a very juicy, tender piece of meat. Sure, you may see a subtle, pale pink hue, but it’s still perfectly safe to eat, and you’ll be amazed at how much nicer the texture is, especially after sitting in the brine-like marinade.

Of course, if you’re one of these people who always cooks pork well done, because your grandparents told you about the horrors of trichinosis when you were a kid, then fine. Go ahead and cook it all the way through, until it’s nice and dry, but you really are missing out. You’re still not convinced? Either way, I really do hope you give these sticky garlic pork chops a try soon. Enjoy!


For the marinade/sauce mixture (would probably be enough for 4 chops):
1/3 cup light brown sugar
6 to 8 cloves crushed or very finely minced garlic
1/4 cup rice vinegar
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1/2 teaspoon freshly ground black pepper
2 teaspoons hot sauce, or to taste

1 teaspoon vegetable oil
2 thick-cut pork chops, bone in (about 10 to 12-ounce each)
Chennai Chicken Wings – A Football Snack from the Land of Cricket

Chennai Chicken Wings – A Football Snack from the Land of Cricket

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I used to do a new chicken wing video every year before the Super Bowl, but that yearly ritual stopped when I sort of ran out of things to do with them. Being from Western New York State, where chicken wings are as much a religion, as they are a snack, I didn’t want these posts to become gratuitous and contrived.

However, this year I was inspired to reestablish the tradition after enjoying an appetizer called “Chennai Chicken,” served at Dosa, which is one of my favorite Indian restaurants in San Francisco. Their version features thin strips of breast coasted with a ton of spice, and deep-fried to a gorgeous brick red.  

It’s one of those dishes you can’t stop eating, no matter how badly your mouth is burning, and I thought it would make a great approach for a batch of Buffalo wings. Since they’d never published the recipe, I did a lot of guessing here, but think I got pretty close. One of the key ingredients is an Indian spice blend called garam masala, which isn’t too hard to find, but if you can’t, here’s a link to a recipe for making your own.

As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce. It really makes the dish. I’m not sure if these wings are too exotic for your Super Bowl party, or if your guests are not exotic enough for them, but I really hope you give them a try anyway. Enjoy!


Ingredients:
4 pounds split chicken wings
2 tablespoon cornstarch
2 tablespoon rice flour
4 teaspoons cayenne
4 teaspoons paprika
4 teaspoons cumin
4 teaspoons garam masala
1 teaspoon turmeric
2 teaspoons freshly ground black pepper
4 teaspoons kosher salt

For the ginger oil:
1 tablespoon grated ginger
2 tablespoons vegetable oil

For the sauce:
1/2 cup seasoned rice vinegar
2 tablespoons thinly sliced red onion
1 tablespoon julienned or grated ginger root
2 teaspoons sambal (spicy ground chili sauce)
1/2 teaspoon chili flakes
Peposo dell'Impruneta - Making Bad Beef Better Since Before Columbus

Peposo dell'Impruneta - Making Bad Beef Better Since Before Columbus

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Some recipes have amusing, or romantic stories for how they came to be, but this peposo isn’t one of them, unless you consider making bad quality beef taste better by covering it in black pepper, amusing or romantic.

As the story goes, the workers who made terracotta tiles in the city of Impruneta, would place this stew into clay pots, and leave it their still-hot kilns overnight, where it would be ready the next morning. Since they were often stuck using less than fresh meat, copious amounts of black peppercorn was used to make the beef palatable.

Luckily, this recipe adapts quite nicely to fresh meat, and produces one of the more uniquely flavored braised beef dishes I’ve ever had. The amount of black pepper is up to you, but even the ridiculous amount I used wasn’t overpowering. The acidity and sweetness of the reduced wine balances everything beautifully.

I hear that beef shank is the traditional cut of meat to use, but short ribs worked really well. You could even use some beef chuck, cut into two-inch pieces, but you’d have to adjust the cooking time. Having said that, forget the time, and keep cooking until a fork goes in easily. Regardless of which cut you use, or how fresh it is, I really hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
6 bone-in beef short ribs (about 8 to 10 ounces each)
1 tablespoon kosher salt to coat the beef
8 cloves garlic, peeled and crushed
1 tablespoon tomato paste
2 tablespoons black peppercorns, freshly crushed
1 tablespoon freshly ground black pepper
3-4 sage leaves
3-4 small sprigs rosemary
2 cups red wine, preferably Chianti
2 bay leaves
salt to taste, to adjust sauce
- Simmer on low, covered, about 3 1/2 hours, or until fork tender. Turn occasionally.
Caldo Verde – My Green Soup Redux

Caldo Verde – My Green Soup Redux

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Caldo verde is many things: simple to make, inexpensive, nutritious, famously delicious, and beyond comforting. What it isn’t, however, is Spanish. I learned that after posting a version of this soup 10 years ago, when I tagged it as “Spanish Cuisine,” and a few very “passionate” Portuguese viewers let me know, in no uncertain terms, that was not accurate.

This soup hails from the Minho Province in northern Portugal, and now that the record has been set straight, we can move on to just how great this simple soup is. This is one of those recipes where you actually hope for horrible weather, so you can enjoy it in all its soul-warming glory. This is so hearty and comforting, you’ll almost forget how good it is for you.

I recommend trying to find Portuguese linguica, but like I said in the video, pretty much any cured, spicy, smoked sausage will work. Andouille would be a great choice, as would a dried chorizo. As usual, feel free to adapt this as you see fit, but I wouldn’t change the recommended russet potatoes.

They have the perfect starchiness for this soup, and produce a wonderfully silky texture. Waxier red potatoes won't work as well, but, having said that, it’s your soup, so do what you want. Just don’t call it Spanish. So, whether you wait for some nasty cold, wet weather or not, I really do hope you give this caldo verde a try soon. Enjoy!


Ingredients for 6 large portions:
1 tablespoon olive oil
12 ounces Linguica sausage
1 onion diced fine, plus a pinch of salt
3 pounds russet potatoes, peeled, sliced
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale, trimmed, chopped, washed and drained
pinch of cayenne, optional
“Code Red” Cheese Spread and a Hot Pepper Challenge for ALS

“Code Red” Cheese Spread and a Hot Pepper Challenge for ALS

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I was halfway through production on this “code red” cheese spread, when I heard that Andrew from “Binging with Babish” had tagged me for his Hot Pepper Challenge for ALS. What are the odds? Anyway, I happily accepted his challenge, although, as you’ll see from this video, I took the coward’s way out, and used the almost already completed pepper spread, instead of eating whole chilies. I have some gastrointestinal issues that, while relatively minor, would make such an endeavor “problematic.” So, to make up for my good judgment, I donated a little extra, and hope you can do the same.

Above and beyond raising some funds for ALS research, this delicious spread is simple to make, and a real crowd-pleaser. Just ignore those initial complaints. As you’ll observe, people will literally be spreading more of this on their next cracker, while they tell you that it's too spicy. It isn't, and by the end of the party, they will agree. They may be sweating when they do, but they'll agree.

Here’s the link to Andrew’s video, where he shares the inspiration for the challenge, as well as heroically eats a habanero, AND a ghost pepper. It hurt just to watch. If you'd like to participate, the link is https://www.gofundme.com/alshotpepperchallenge. I really hope you give this great pepper spread, and hot pepper challenge a try soon. Enjoy!


Ingredients for about 4 1/2 cups “Code Red” Cheese Spread:
1 1/2 pounds cream cheese
8 ounces fromage blanc, mascarpone, or just more cream cheese
2 tablespoons tomato paste
2 teaspoons cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup sriracha hot sauce
2 tablespoons ghost pepper hot sauce, or to taste
2 tablespoons sweet paprika
2 tablespoons hot smoked paprika
2 teaspoons chipotle pepper
1 teaspoon cayenne, plus more to taste
salt to taste
Mumbo Sauce – Is D.C.’s Secret Sauce the Next Big Thing?

Mumbo Sauce – Is D.C.’s Secret Sauce the Next Big Thing?

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A friend of mine asked me recently if I’d ever heard of mumbo sauce, since she had just returned from Washington D.C., and said it was “everywhere.” I hadn’t, which isn’t a surprise, since unless you’re from the Capital, or select neighborhoods in Chicago, this stuff is virtually unknown.

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants, served as a condiment with fried chicken wings, among other things. That’s as much background as you're getting here, and like many other regional culinary specialties, the history is murky.

All I know is that this was great with fried chicken wings, and I look forward to finding other uses for it, although I’m not sure French fries is going to be one of them. I’m a ketchup guy, and probably too old to change. Having said that, I can see this catching on, and for once, I’ll be ahead of a trend.

They say every takeout place in D.C. has their own secret recipe, but there were quite a few published recipes on the Internet, and so this is sort of a composite, based on the extensive, 20 minutes of research I did. Stay tuned for the chicken wing experiment I mentioned in the video, and in anticipation, I really do hope you give this a try soon. Enjoy!


Ingredients for about 4 cups of Mumbo Sauce:
1 can (6-oz) tomato paste
2/3 cup ketchup
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
2/3 cup sugar
1/4 cup honey
2 tablespoons soy sauce
1 1/2 tablespoons freshly grated ginger
1 teaspoon cayenne pepper

- Please note: Every one of these ingredients is “to taste.”
Chicken Tinga – Torn Between Two Lovers

Chicken Tinga – Torn Between Two Lovers

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Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken, the green chicken, which is cooked in a tomatillo sauce, and the red chicken, also know as chicken tinga.

I usually forgo the grilled option, since whatever I’m ordering almost always benefits from sauce; which leaves me with the nearly impossible decision of choosing between the red and the green. I love both, so I’m always torn. By the way, in Mexican culinary lingo, tinga means, “torn.”

Anyway, now that the title makes sense, I can finish this post up by reiterating how great this came out. There are faster methods to make this, but taking the extra time to reduce the cooking liquid, as well as possibly the sauce, really pays off in the end.

The real challenge here is deciding how to use it. You can’t go wrong with tacos, but my favorite delivery system is tostados. Fry up a corn or flour tortilla nice and crisp; top with tinga, and garnish with the usual suspects. It doesn’t get any better than that…unless the tortilla is shaped into a bowl, which I’ll show you how to do quickly, and mess-free, in the next video. Until then, I really hope you give this a try soon. Enjoy!


Ingredients for 6 large portions:
3 pounds boneless skinless chicken thighs
3 cloves peeled whole garlic cloves
1 large yellow onion, halved
1/2 teaspoon dried oregano
2 teaspoons kosher salt, plus more to taste
4 cups chicken broth
1 cup water
1 can (7-oz) chipotle peppers in adobo sauce
1 can (28-oz) peeled plum tomatoes (I recommend using San Marzano) or 3 1/2 cups of any fresh or canned tomato product
2 tablespoons olive oil or reserved chicken fat
1 large onion, diced
Cotija cheese and cilantro to garnish
Chorizo Fundido, Completo

Chorizo Fundido, Completo

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If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty great week. They say, less is more, but I was hoping that twice the amount of chorizo in this fundido would make it twice as good, but that wasn’t really the case.

The taste was great, and as I said in the video, I highly doubt anyone at your party would complain, but what I really wanted was an ooey, gooey, much drippier dip, and so in this case, less would have been more.

Below, I’ve listed the amounts as I think they should be, with what I actually used in parentheses, and I’ll leave it up to you, to adjust as you see fit. Besides the sausage amount, I think adding some sour cream may also help the cause. Are you ready for some football? I am, but even if you’re not going to serve this chorizo fundido to a bunch of screaming lunatics on game day, I still hope you give it a try soon. Enjoy!


Ingredients for 8 portions Chorizo Fundido:
8 ounces fresh pork chorizo (I used 1 pound)
1/2 cup sliced green onions, the light parts
1 red bell pepper, diced
2 poblano chilies, diced
2 jalapenos, diced
4 ounces cream cheese (I used 8 oz)
4 ounces sharp cheddar
8 ounces Monterey Jack cheese
1/4 cup sour cream (I think it may help give a creamier texture)
Spicy Chicken Noodles – It’s The Rice That Makes It Nice

Spicy Chicken Noodles – It’s The Rice That Makes It Nice

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The only downside to this beautiful, spicy chicken noodles recipe is that I’m now going to get even more requests for Pad Thai that I usually do. Which is understandable, since no matter what recipe they’re used in, rice noodles are a proven crowd-pleaser.

By the way, I’ll post a recipe for pad Thai just as soon as my version comes out at least as well as the worst restaurant example in town. I’m not quite there yet. In the meantime, we can all practice our rice noodle soaking technique. As I mentioned, check the package of noodles you buy, as the time will vary depending on the size of the noodle.

I think this dish is perfect for using up leftover chicken, assuming it wasn’t horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two, before adding your vegetables. Either way, I really hope you give this spicy chicken noodles recipe a try soon. Enjoy!


Ingredients for 2 large or 4 small portions:
8 ounces dry rice noodles, soaked in 6 cups of boiling, lightly salted water (drain and rinse before using)
8 ounces cooked chicken breast, torn
1 tablespoon sesame oil
For the sauce:
3 tablespoons hoisin
1 tablespoon soy sauce, plus more to taste
1 tablespoon ketchup
1 tablespoon brown sugar
1 or 2 tablespoons Sriracha, or other hot sauce
1 teaspoon hot chili flakes
1/4 cup seasoned rice vinegar
1/2 cup chicken broth
For the vegetables:
1 large carrot, finely sliced or shredded
1 red bell pepper, thinly sliced
2 jalapeno peppers, thinly sliced
2 cups finely sliced green cabbage
1/2 cup chopped green onions
3 cloves garlic, finely crushed
1/2 cup freshly chopped cilantro
Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

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Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don’t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you’ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!


Makes about 6 Crispy Corn Fritters:
2 ears white corn (about 1 1/2 cups of kernels)
1 large egg white
1/4 cup ice water
1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)
1/4 cup cornstarch
1/2 teaspoon kosher salt
* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.
- Shallow fry at 350°F for about two minutes per side
-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime