BLOG | Coast Cooking
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on September 3, 2015
Some burger fans just can't help themselves, and they will add almost anything willy-nilly to their burger.
Perhaps it is a contest to make the biggest, most outrageous burger possible. Certainly the top prize goes to the local place that offers a $20 burger and fries combo free if you can eat it in 12 minutes. You know the place, right?
There is one ingredient on that massive burger that really is delicious, and that is the fried onion rings. You can take all the other stuff off, and just give me a cheese burger with done-right onion rings, and I am good to go.
Perhaps the real question here is how to make great onion rings. Try this recipe and let me know how it works out.
ONION RINGS FOR THE BURGER
2 sliced red onions
1 package tempura powder
1 best quality locally brewed beer
Tony Chachere's Creole Seasoning
Clean oil for frying
Fill a deep and heavy pan only half way with oil and heat to 375 f. Pour the tempura in a large mixing bowl, and start whisking in the beer. Go slowly, and don't make it too thin. This may take some practice, but it is just right when it coats the onions, but not too thick. Season aggressively with Tony's, add the onions, remove and shake off excess. Do not overcrowd the pan, and cook just until they are brown and tender. Drain and serve at once.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on September 2, 2015
We are edging up the burger blogging today, and we are going to blog about some of the other things that can be added to a burger besides cheese, and the standard condiments.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on September 1, 2015
"I'll gladly pay you Tuesday for a cheeseburger today." That's what Wimpy said in the “Popeye” comic strip, right?
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on August 28, 2015
If you go into an authentic Italian restaurant, you will not find meatballs and pasta served together. If you see it on the menu, then the place you are in is serving Italian-American food.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on August 26, 2015
If your family loves marinara sauce, the ubiquitous sauce that came to us from Naples, the chances are while it is simmering on the stove, everyone wants to sneak in with a little piece of bread and give it a loving dip.