Category Archives: Lunch Recipes
Walla Walla French Onion Soup Recipe
Walla Walla French Onion Soup Recipe
Walla Walla French Onion Soup
Spiced Steak with Garlic Fries
Spiced Steak with Garlic Fries
Spiced Steak with Garlic Fries
Grilled Pizza With Caramelized Onion and Gorgonzola
Grilled Pizza With Caramelized Onion and Gorgonzola
Grilled Pizza With Caramelized Onion and Gorgonzola
Corn Dogs
Corn Dogs
Corn Dogs
- Active time:15 min
- Start to finish:45 min
Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell—delicious with mustard or ketchup and a frosty root beer on the side.
- 8 hot dogs
- 1/2 cup plus 3 tablespoons all-purpose flour, divided
- About 8 cups vegetable oil, divided
- 1 1/2 cups cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon cayenne
- 2 large eggs
- 1 1/4 cups well-shaken buttermilk
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Equipment:
a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer -
Accompaniments:
ketchup and mustard
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Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 Tbsp flour on another plate and roll hot dogs in flour to coat, shaking off excess.
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Heat 3 inches oil to 350°F in a deep 3-qt heavy pot over medium-high heat.
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Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 Tbsp vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 tsp salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
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Transfer some of batter to a tall glass, filling it almost to the top.
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Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
Sirloin Burgers with Cabernet Onions and Wisconsin Cheddar
Sirloin Burger with Cabernet Onions and Wisconsin Cheddar
Serves 4
Sirloin meat is lean and is best served rare or medium-rare.
- 2 tablespoons olive oil, divided
- 3 cups sliced onions (about 2)
- 3/4 cup Cabernet Sauvignon or other dry red wine
- 1 pound ground sirloin
- 2 tablespoons chopped shallots
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon dried thyme
- 4 organic hamburger buns or ciabatta rolls
- 6 ounces sliced Wisconsin white cheddar cheese
- Dijon mustard
- 1 small head of escarole, leaves separated
Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.
DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.