I've always loved Maggiano's Zucchini Strips...and especially the Lemon Aioli Dipping Sauce!! That said, this holiday weekend, I'm gonna try my hand at this copycat recipe I found on the web. Got any of your own you'd like to share? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Maggiano's Crispy Fried Zucchini Main Recipe Ingredients: 1) Zucchini - Washed and stems removed. Cut zucchini into 6 1/2" length and 1/4" wide 2) Batter (see recipe below) Preparation: 1) Dip each individual slice of zucchini in batter and allow batter to briefly drip off zucchini. Dip zucchini into Japanese breadcrumbs pressing into crumbs to coat well. 2) Carefully place onto a parchment lined sheet tray sprinkled with Japanese crumbs. Place zucchini side by side. Do not overlap. 3) You can put a second sheet of parchment on top and repeat...creating a second layer. Do not stack higher than two layers. 4) Fry the breaded zucchini strips in a 350 degree fryer until crisp and golden. Drain on a napkin lined half sheet tray to absorb grease. 5) Sprinkle lightly with kosher salt and (optional) 1 tbs. of cheese of choice. 6) Place zucchini on napkin lined sandwich plate...off-setting strips to create some height. 7) It can be served with a side cup of 4 oz. Lemon Aioli (see below) and 1/2 Lemon. You can also sprinkle with 1/2 tbs. chopped parsley. The Batter Ingredients: 1) 1/2 quart of seasoned Flour 2) 1/2 quart of Corn Starch 3) 2 1/2 cups Soda Water 4) Salt and Pepper mix (1/2 tbs. and 1/4 tsp.) 5) Japanese Breadcrumbs Preparation: 1) Measure soda water into a stainless steel mixing bowl. 2) Combine seasoned flour with cornstarch and salt and add to soda water 1 cup at at time...incorporate with a whisk. 3) Do not overmix batter. (Batter should be the consistency of thin pancake batter.) Lemon Aioli Recipe 3/4 cup mayonnaise (Kraft or Hellman's works best. No Miracle Whip - it's too sweet!) 1 teaspoon lemon juice 1 tablespoon chopped fresh parsley (or 2 tbsp dried parsley) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1/4 teaspoon dry mustard(plus a little extra as desired) 1 tablespoon olive oil (optional to thin sauce) Combine mayonnaise, lemon juice, parsley, salt, pepper, cayenne and mustard with a whisk. Let chill for an hour or so to soak up flavors of seasoning. Add olive oil as desired to thin sauce if desired.
My favorite Tex-Mex place here in houston has this creamy jalapeno ranch dip that should be illegal. It is so addicting, and I hope some of you make it this weekend and enjoy a little R&R on the back patio by the pool with a corona in one hand and a tostito with this dip on it in the other. 2 cups of bottled Hidden Valley Ranch dressing 1 cup sour cream ¼ cup jalapenos (or ¼ heaping cup of pickled jalapenos) 1 little can of chopped green chiles ¼ (or to taste) cilantro leaves Then blend it all up
I like this thread. How about Pok Pok's fish sauce chicken wings. INGREDIENTS: * 1/2 cup Thai or Vietnamese fish sauce * 1/2 cup superfine sugar * 2 large cloves garlic, minced * 3 pounds chicken wings, split at the joint * Vegetable oil for frying * 1 cup rice flour or corn starch * 1-2 tablespoons chili garlic sauce (such as Huy Fong brand) * 1 tablespoon chopped cilantro and/or mint for garnish METHOD: 1. In a small bowl, add 2 cloves of the minced garlic and sprinkle with a pinch of salt. Massage the salt into the garlic to begin to extract its oils. Dilute with 1/4 cup of water and allow to sit for 5 minutes. Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible. 2. In another bowl, prepare the marinade by whisking together the liquid garlic extract, fish sauce and superfine sugar. Add the chicken and the marinade to a resealable zip-top bag and place in the refrigerator overnight. Make sure to toss the wings occasionally to evenly distribute the marinade. 3. Preheat the oven to 200°. In a large heavy bottomed pot and using a deep-fry thermometer, heat 2 inches of oil to 350°. Remove the wings from their marinade and pat dry on paper towels; reserve the marinade. 4. In a medium bowl, lightly dredge each wing in a coating of the rice flour, making sure to pat off any excess. Fry the wings in batches until golden and cooked through, about 7-10 minutes. With frying subsequent batches, remove the wings to a baking sheet lined with a wire rack and place in the oven to stay warm. 5. Meanwhile, make the wing caramel by adding the reserved marinade to a medium skillet over medium-high heat. When mixture begin to bubble, add chili garlic paste to the pan and continue to cook until reduced to a syrupy consistency. Add the fried wings to the caramel and toss to coat. Glaze the wings by adding a small splash of water to the pan to collect the caramelized bits. Remove to a platter and garnish with chopped cilantro and/or mint.
