Fried Pickle Dip

Looking for something original for your next party?  Fried Pickle Dip may just be the answer.  toasted panko, chopped pickles, and crushed potato chips top off this sour cream-based dip that mimics fried pickles but with far less effort.  

3/4 cup drained and chopped dill pickles

1 (8 oz) pkg cream cheese, softened

1/2 cup sour cream

2 Tbsp dill pickle juice, or more to taste

1/4 cup seasoned panko breadcrumbs, toasted

1 1/2 tsp chopped fresh dill 

Wavy and/or salt-and-vinegar potato chips for serving plus crushed chips for garnish.

Stir together 1/2 cup chopped pickles, the cream cheese, sour cream, and pickle juice in a medium bowl until smooth and combined.  

Chill, covered, at least 30 minutes (or up to 3 hours).  Bring to room temperature before serving, about 30 minutes.  Top with panko, dill, and remaining 1/4 cup chopped pickles.  Garnish with crushed potato chips.  Serve with potato chips. 

Note:  To soften cream cheese, put unwrapped cream cheese on a microwave-safe dish and microwave on high for 15 seconds.  

Portabella Satay with Spicy Cucumber Relish and Peanut Sauce

I discovered this Indonesian-inspired dish on www.mushroomcouncil.com and it is so full of flavor.  Thick slices of portabella are grilled on wooden skewers to add smoky flavor to this meaty mushroom.  They are served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and hot honey & chili crisp to bring freshness and crunch.  It's an ideal appetizer for your next cookout.  
 

2 - 3 cucumbers, cut into 1/4" dice

1/4 cup hot hone and chili crisp

1 shallot, finely chopped

1/4 cup plus 2 Tbsp rice vinegar

1/4 cup granulated sugar

1 tsp kosher salt, divided

4 portabella mushrooms, wiped clean and bottom of stem trimmed

Vegetable oil, for brushing

1/2 cup Asian-style peanut sauce

In a small bowl, combine cucumber, shallot, hot hone, vinegar, sugar and 1/2 tsp of salt.  Cover and refrigerate relish to at least 1 hour and up to 8 hours before serving.  

Preheat your grill to medium-high heat.  

Cut portabella mushrooms into 1/3" thick slices.  Thread mushrooms lengthwise onto skewers, then brush mushrooms lightly with oil and season with remaining 1/2 tsp salt.  

Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 - 3 minutes per side.

Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce.  Spoon some of the cucumber relish over the mudrooms and around the platter.  Serve the rest of the relish and more peanut sauce on the side.  

Note:  If using wooden skewers, soak for at lelast 20 minutes before grilling.  

Fried Rice with Yum Yum Sauce

The key to good fried rice is to keep it crispy.  The best way to do that is to prepare it hours to a day before you plan to use. it.  Leftover long-grain rice, such as jasmine, provides the best texture for fried rice dishes.  Freshly cooked rice and/or short-grain rice will be stickier and fail to crisp.

4 tsp olive oil
4 eggs, lightly beaten

2/3 cup chopped carrots

1/4 tsp salt

1/4 tsp black pepper

1 cup frozen peas

4 green onions, sliced, plus more for garnish

3 garlic cloves, minced

4 cups shilled cooked rice

1/4 cup soy sauce, or to taste

Yum Yum Sauce (recipe follows)

Chili crisp, for serving

Chopped fresh cilantro, for garnish

Heat a wok or large skillet over medium-high heat; add 1 tsp oil.  To scramble eggs, cook eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Remove wok from heat; carefully wipe out wok.  Return to medium-high heat.

Heat remaining 3 tsp oil.  Add carrots, salt and pepper; cook, stirring constantly, 2 minutes.  Stir in peas and green onions; cook, stirring constantly until peas are heated through, 1 - 2 minutes.  Reduce heat to medium.  Stir in garlic; cook until fragrant, about 30 seconds.  

Add rice, scrambled eggs and soy sauce to wok.  Cook, stirring until heated through, 2 - 3 minutes.  Top servings with Yum Yum Sauce.  Serve with chili crisp and garnish with green onion and/or cilantro.  

For an even more decadent dish, top each serving with a fried egg.  

This is super simple and really delicious!

Yum Yum Sauce

Stir together 14 cup each mayonnaise and sweet chile sauce in a small bowl.  Chill, covered, until ready to use (or up to 4 days).  

 

Candied Bacon

The only thing I like more than bacon is candied bacon.  This recipe uses a candied mixture of brown sugar, maple syrup, rice vinegar, and black pepper to upgrade bacon to million-dollar status.

1/4 cup packed brown sugar

2 Tbsp rice vinegar

2 Tbsp pure maple syrup

1/4 tsp black pepper

1 lb thick cut bacon slices

Preheat your oven to 350 degrees.  Whisk together brown sugar, vinegar, maple syrup and pepper in a small bowl.

Arrange bacon slices in an even layer on a wire rack set on a foil-lined large rimmed baking sheet.

Bake 10 minutes.  Turn slices; bake 5 minutes more.  Increase oven temperature to 375 degrees.  Brush bacon with brown sugar mixture; bake about 40 minutes more, basting with brown sugar mixture every 5 minutes, until bacon is browned and desired crispiness.  Let cool slightly before serving.