Buttermilk Onion Rings by Bobby Flay

We’re having these onion rings along with Hubby’s grilled bacon cheese burgers.  I normally don’t splurge with the bacon, but I have some wonderful Petit Jean peppered bacon left from our BLT sandwiches on Monday.  Ya’ know I don’t believe it wasting anything:) And I have the waistline to prove it!

I have to agree with Bobby Flay that you will love these onion rings even if you don’t like onions.  They really are awesome.  If you can’t get Vidalia onions where you are, try another sweet yellow onion.  However, I have to tell you that there’s nothing quite the same as a sweet Georgia Vidalia to make your mouth sing.

Thanks for joining me for What’s On the Menu Wednesday this week.  I really appreciate your being here to share with us.  


BOBBY FLAY’S BUTTERMILK ONION RINGS

Serves 4
2 karge Vidalia or other sweet onions
1 quart peanut oil
2 cups buttermilk
Kosher salt and freshly ground black pepper
4 cups all-purpose flour
1/2 teaspoon cayenne pepper

Peel the onions and slice them crosswise into 1-inch thick slices.  Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees.  Line a baking sheet with paper towels and set aside.

While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper.  Divide the flour between 2 large baking dishes and season each dish with salt and pepper and a teaspoon of the cayenne.

Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess.  Dip the rings int he buttermilk, allow the excess to drain off, and then dredge the rings in the second dish or flour, making sure to coat the rings evenly.  Tap off the excess and transfer the batch of coated rings to the hot oil.  Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.  Remove with a mesh skimmer and drain on the baking sheet lined with paper towels.  Season immediately with salt.  Repeat until all of the onion rings have been cooked. Serve hot.

To make shoestring onion rings:  Peel 2 Vidalia onions and cut crosswise into 1/4-inch thick slices. Separate each slice into individual rings and then remove as many of the thin membranes covering the inside of each ring as you can.  Proceed as for the Buttermilk Onion Rings above.

Recipe from:  Bobby Flay’s Burgers, Fries and Shakes

You might want to try this delicious dipping sauce that Flay suggests.  Yummy!


Grilled Tomato Aioli

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
2 cups good quality mayonnaise
3 cloves garlic, coarsely chopped
2 tablespoons freshly squeezed lime juice
Pinch of cayenne
Salt to taste

Place tomatoes, mayonnaise, garlic and lime juice in a blender and blend until smooth.  season with cayenne and salt.

Recipe from The Food Network.

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