Crispy Fried Zucchini Patties with Horseradish Sauce

I have several zucchini to use from the bottom of my refrigerator so tonight this is my vegetable side dish.  I have gotten to really like a bigger variety of zucchini sides.  Used to be we all just made zucchini bread!  No more!  This is my adaptation of Trisha Yearwood's Zucchini cakes.

Ingredients for Crispy Fried Zucchini Patties:

3 C. shredded zucchini
2 C. bread crumbs
1/3 C. grated Parmesan cheese
2 t. finely chopped fresh basil
2 t.  finely chopped garlic
2 t. kosher salt
1 t. black pepper
4 large eggs
1/2 C. buttermilk

1/3 C. vegetable oil for frying

I shred the zucchini an hour or two ahead and salt with 1 t. of the salt in a colander in the sink.  I leave it to drain for a crisper finished product.

Mix the wet ingredients (eggs and buttermilk)  in a medium bowl and whisk together.  Using a larger bowl stir together all of the remaining ingredients.  Pour the buttermilk and egg mixture into the larger bowl of the zucchini mixture and stir well.

Using a heavy skillet heat the oil over medium high heat.  Form into patties using a 1/4 cup measure and fry until golden on both sides, 4-5 minutes.  Drain on paper towels.

Ingredients for Horseradish Sauce:

1 1/2 C. sour Cream
1/4 C. buttermilk
2-3 T. horseradish
pinch of red pepper flakes

Stir all of the ingredients together and serve along side hot and Crispy Fried Zucchini Patties!


Silly me forgot to take pictures but these are too tasty not to add to our recipe collection!

Good and Easy Basic Stir Fry Sauce with Options

Stir fry supper from the vegetable drawer with chicken and beef.

This sauce is adapted from one I had seen on food.com and made my own as you too can do!  Just tweak it to suite what's in your families taste and what is in your refrigerator.  Last night I rummaged through my vegetable drawer and came up with celery, carrots, red onion, 8 oz. fresh mushrooms, zuchinni, a sweet red pepper, and garlic.  There was about 1/2 pound of chicken and a pound of sliced steak I had left uncooked from our Sunday night fondue.  When stir fried and combined with this easy sauce it became a great dinner for two.  I did not make a starch because it made plenty of veggies and meat for a meal!

Ingredients for Basic Stir Fry Sauce:

1/4 C. soy sauce
1 1/4 C. water
1 T. grated fresh ginger  (I always keep this on hand in my freezer and it grates easily frozen.)
2 cloves fresh minced garlic
1 t. sesame oil
4 t. cider vinegar
1 T. sugar
2 T. dry sherry or 2 T. rice wine
3 T. cornstarch

You may want to try adding:
 
pinch of red pepper flakes, optional
juice of a lime, optional
pinch of cilantro, optional
1-2 t. peanut butter, optional

Combine all of the ingredients EXCEPT the cornstarch.  Whisk together in a large 2-4 cup measuring cup or bowl.  Place the cornstarch in a small dish.  Saute the meats and vegetables you have chosen. Just before it is time to add the sauce whisk in the cornstarch and cook together until thickened.  Serve hot!

You may also want to try adding an optional ingredient.  I added the red pepper flakes.

FONDUE Birthday Dinner for 6 with Steak, Chicken, & Orangr Dreamcicle Cake

All set for a fondue birthday dinner for six.

Our oldest grandchild turned twenty last week and asked Grandma for a Fondue  birthday dinner.  So after a hunt for what was left of our 60's fondue pot!  Success, I found it.  Easily I set up a large flat tray with the heat source, the stand, and the pot with lid.  Ours is stainless steel, ideal for a meat based cool.

THE MENU:

Beef, Chicken, and Shrimp Fondue
Baked potatoes
Vegetables with dip
Homemade sour cream vanilla bread
Orange Dreamcicle Cake

There were some contamination issues to solve as you need to ensure the participants NEVER handle the raw chicken, shrimp, or beef.  This was easily solved by me loading long bamboo skewers by threading the steak accordion style and the chicken securely on the skewers and pushing it an inch up from the pointed end.  This was dome well ahead of time and the skewers placed in a long glass baking dish, covered with plastic wrap, then refrigerated until about 30-40 minutes prior to cooking.  I removed it to bring the meat to room temperature before cooking.  Just remember to remove the cooked meat with your fork from the skewer onto your plate.  Do not put the hot skewer into your mouth please!

I purchased a sirloin steak and placed it in the freezer for 45 minutes in order to partially harden it for slicing.  Next using my husband's filleting knife I trimmed the fat and sinew then sliced off long slender pieces just right to thread on the skewers and to ensure quick cooking.

Next I partially thawed a boneless skinless chicken breast and sliced 1/2"-3/4" pieces.  Cleaned and shelled shrimp can be done the same way.

Ingredients for Fondue Meat Course for Six;

1 1/2 pound Sirloin steak
1  pound boneless skinless chicken
1 pound cleaned shelled shrimp
3-4 C. peanut or grape seed oil
1 stick butter
1 t. salt
Sterno (heat source)

Prepare the meat and shrimp as indicated above and refrigerate.  This can be done a day ahead.
30-45 minutes before eating bring the prepared meat and shrimp to room temperature.  Combine the oil, butter, and salt in the metal fondue pot and heat to 375 degrees F. on the stove.  Light the Sterno and situate it under the pot stand.  Carefully carry the hot pot of oil to the stand.  You are ready to cook.  Each skewer will take from 1 to 3 minutes to cook based upon your liking.

The Sauces are a wonderful addition.  We especially like to dip the steak and chicken into a Horseradish Sauce.  Combine 1 C. sour cream, 2-3 T. horseradish, and a pinch of salt and pepper.  Garlic Butter is also delicious, especially for the shrimp and chicken.  Combine 1 stick of melted butter with 1-2 cloves smashed garlic and let it meld at last an hour ahead.  1-2-3 Spicy Tomato Sauce  is made by combining 1 1/2 C. spicy hot catsup, 3 T. vinegar, 2 t. celery seed, and 1 clove smashed garlic.  Chill and remove the garlic pieces prior to serving.  It is GREAT with everything. We also set the A-1 Steak Sauce and the catsup on the table for the plain Jane's!

Emily's Dreamcicle birthday cake.

The cake, veggies and dip, and yeast bread links are listed her if you would  like to see how they are made.       thehiddenpantry.blogspot.com/2010/07/orange-dreamcicle-cake-and-birthday.html

Make your own Ranch dressing mix.

thehiddenpantry.blogspot.com/2013/01/the-best-homemade-ranch-dressing-recipe.html

Delicious yeast bread, make in or outside the bread maker. always good.

thehiddenpantry.blogspot.com/2013/11/sour-cream-vanilla-bread-best-bread.html

Happy Birthday Sweet Emily.

Grilled Pork Loin Sandwiches in Mustard Glaze Plus Easiest Ever Hash Prown Potatoes

Crisp Hash Brown Potatoes and Mustard Glazed Pork Loin Sandwich with a side of Three Bean Salad.

I was inspired again by the blog, "The Iowa Housewife"  never do I miss reading this one!  I do so enjoy reading their blog! My adaptation used two flavors of mustard and you could choose any you like and make it your own.

Ingredients for Grilled Pork Loin Sandwiches in Mustard Glaze:

2-4 boneless butterfly cut pork loin chops
1/4 C. apple cider vinegar
1/4 C. dark brown sugar packed
1 T. Dijon Mustard
1 T. Grainy Coarse Mustard

Combine vinegar, sugar, and mustard in a small bowl and whisk together.  Combine the chops and the marinade/glaze in a zipper bag and refrigerate for about an hour.  Grill over medium hear for about 8-12 minutes as desired.  I used an indoor cast iron griddle and cooked until the edges were dark brown and the meat was medium well done.  My husband Brian loved these!

To round off the menu I served Three Bean Salad and Crispy Hash Browns with Peppers.

Ingredients for Easiest Ever Hash Brown Potatoes:

Left over baked potatoes or bake extra for this purpose
salt and pepper
2-4 T. butter or oil
optional diced peppers and/or diced onions

Peel the baked potatoes and grate with a box grater.   Add the butter and/or oil to a heavy (I use cast iron) skillet over medium high heat.  Spread the potatoes evenly across the surface.  Cover and leave 4-5 minutes then check the edges for browning.  When a deep brown add the onions and peppers and turn over a spatula full at a time and repeat the process until they are as brown and crisp as you like.  Serve warm.  One extra large baking potato makes 2 servings.

Spicy Glazed Pork Steaks, Fresh Fried Zucchini, and Homemade Cocktail Sauce with a Kick!

Glazed Pork Steak & Fried Zucchini

One appliance I am really having a good time with is the Cuisinart Griddler.  There are three lean, boneless pork steaks that in my minds eye have been begging to hop onto it and sizzle away!  So, I adapted a sauce from blogchef.net for her Honey Garlic Pork Chops and set them to marinade.

The result is sweet and spicy entree with very little mess and a very nice dinner for my husband.

Ingredients for Spicy Glazed Pork Steaks:



1/2 C. ketchup
2 1/2 T. honey
2 T. soy sauce
1-2  cloves fresh minced garlic
1/8 t. ground Cayenne pepper
1/8 t. lemon pepper
1 1/2 pounds pork steak
kosher salt
fresh ground black pepper

Season the pork steaks with salt and pepper.  Place the meat in a one gallon freezer zipper style bag.  Mix the remaining ingredients together in a small bowl stirring until well blended.  Pour over the seasoned pork and swish the bag until the meat is coated.  Seal the bag and refrigerate for 2 hours to marinade.

Heat whatever type of grill you are using until it is hot.  Grill on each side for about 5 minutes until the internal temperature reaches 145 degrees F.   Yield 5-6 servings.

I am serving with fresh Fried Zucchini and HOMEMADE COCKTAIL SAUCE.  The sauce:  Mix 1 C. ketchup, 2-3 T. grated horseradish, juice of 1/2 fresh lemon, and a few shakes of your favorite hot sauce.  Stir until well combined.  Taste and adjust the seasonings to your taste.  This sauce is perfect for any type of seafood or fried vegetables.

Ingredients for Fresh Fried Zucchini:

1 or 2 fresh zucchini washed, ends removed, and sliced 1/8" thick
2 eggs
2 T. cornstarch
kosher salt
fresh ground black pepper
peanut oil for frying

Place the zucchini slices into a clean colander in the sink.  Sprinkle with salt and pepper and toss with your fingers to distribute evenly.  Leave them sitting for a few minutes while you place about 1/2" of the peanut oil in a heavy skillet.

Mix the eggs and cornstarch beating until it is well combined.  A few small lumps may remain.  Toss the zucchini into the batter and stir well.

Heat the oil and fry the slices without crowding them until golden brown.  Remove to a platter covered with paper towels and keep warm on the stove top while you finish frying all of the slices.  Serve immediately with the prepared sauce.  One medium zucchini serves two.