I have been tossing around a few ideas on how to share more cool bloggers with all of you for the past couple months. A newsletter? Emails? On Facebook? None of them seemed to fit what I had in mind. But I think I have finally found something that will work for both you and me. Every Tuesday and Thursday for the month of July, we will have a Contributing Author for our very own Foodie Block Party! That means over the next month you will get to meet 8 fun new bloggers who each run a beautiful blog of their own. You will also get a healthy dose of food porn served along side a delicious Summer recipe! What else could you ask for
besides a pony or wine or thighs that don’t jiggle when you walk?
For our first Foodie Block Party recipe, we have some amazing Crispy Oven-Fried Poblano Rings from Lauren over at Ommy Noms. Not only is Lauren a fellow Texan (Shut Up. I am still a Texan even if I am currently in Florida!), but she also whips up things like Cake Batter Pancakes topped with rainbow sprinkles! That’s right! Rainbow sprinkles! FOR BREAKFAST! Obviously she and I are meant to be friends. But if you are watching your girlish figure
grow rounder by the day, don’t count her out just yet. She also shares lots of Ass Friendly recipes like this Roasted Butternut Squash, or better yet this Watermelon Frozen Yogurt!
So scroll on down and check out Lauren’s Crispy Oven-Fried Poblano Rings and then make sure and show your southern hospitality (or yankee kindness?) by leaving her a comment welcoming her with us here on The Novice Chef Blog. I will see you guys again tomorrow, Wednesday, for an amazing new brunch recipe I tried out this weekend. It involves turnip greens, fingerling potatoes, and eggs. Trust me, you gotta see it to believe it.
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Hello, Novice Chef readers! I’m Lauren from Ommy Noms, and I’m here to show y’all how to add a little spice to your summer with a new twist on an old favorite.
I recently dined at The Raven Grill in Houston, where an appetizer of battered onion and poblano rings caught my eye. Onion rings are great, but making them with poblanos was brilliant. Spicy and full-flavored, those pepper rings took standard restaurant fare to another level.
I recreated that fantastic dish at home, opting to use my oven instead of a fryer. With a crust of kettle-cooked potato chips, they had that satisfying deep-fried crunch without all the grease. These poblano rings will make an excellent addition to your next backyard barbecue!
1/2 cup all-purpose flour, divided
1 large egg
1/2 cup milk
30 saltine crackers
4 cups kettle-cooked potato chips
8 poblano peppers
Olive oil in a mister, or cooking spray
Adjust your oven racks to the lower-middle and upper-middle positions, and preheat oven to 450 degrees. Spray two baking sheets with oil
Get out 3 shallow baking dishes. In the first one, spread 1/4 cup of the flour. In the second, whisk together the egg, 1/4 cup flour, and milk.
Pulse the chips and the saltines in a food processor until finely ground. Spread the crumbs in the third baking dish.
Remove the top from each pepper and scoop out the seeds. Slice into ½-inch thick rounds, reserving the tip for other uses. Working with 1 ring at a time, dredge in flour, shaking off excess. Dip the rings in the egg mixture, allowing excess to drip back into the dish. Drop the rings in the crumb mixture and turn them to coat evenly.
Arrange the battered rings onto the prepared baking sheets in a single layer and mist them lightly with oil. Bake for 15 minutes, rotating the position of the baking sheets halfway through.
For a flavor adventure, serve with an assortment of dipping sauces, from the standard ketchup and ranch to a homemade barbecue sauce or honey mustard.
Adapted from Cook’s Illustrated, Summer Entertaining 2010, via Oishii