Thursday, November 25, 2010
Buffalo Smelts with Grunion Parmesan Dip
Home » Buffalo Smelts with Grunion Parmesan Dip
Grunion Dip recipe: Place some sour cream in a mixing bowl.
Add some finely minced green onion.
Add a pinch of garlic powder.
Add white pepper and sea salt.
Add a little bit of grated parmesan cheese.
Mix the ingredients together to make the dip.
Buffalo Sauce Recipe: Mix a generous amount of Louisiana style cayenne hot sauce with a small dab of Matouk's Scotch Bonnet Hot Sauce or habaner hot sauce.
Add a little bit of honey.
Add a few pinches of garlic powder.
Add a couple pats of melted unsalted butter.
Place the buffalo sauce in a mixing bowl that is big enough to toss the smelts in later in the recipe.
Recipe: Dredge the lake smelts in unseasoned flour and fry them in 360 degree oil. Fry the smelts till they are crisp.
Place the smelts on a dry towel when removing them from the hot oil so the excess grease falls off.
Pick the towel up with the smelts on it and drop the smelts into the mixing bowl with the buffalo sauce in it.
Toss the smelts gently in the sauce till they are coated.
Place the buffalo smelts on lettuce leaves on a plate.
Set the grunion parmesan dip in a ramekin next to the smelts.
First of all, I like it hot and spicy! You can make your sauce mild if you wish. Just use a mild hot pepper sauce if you want to make a mild buffalo sauce. Matouk's Scotch Bonnet sauce is very hot and full of caribbean flavor. Matouk's is a Caribbean favorite that comes in a ketchup bottle. A bottle of Matouk's is on nearly every table in the caribbean. Be careful, Scotch Bonnet peppers are some of the hottest peppers there is and it is easy to pour the hot sauce like ketchup like the islanders do.
I get so tired of bad preparations of buffalo wings in restaurants and bars. I'll do a few wing recipes in My Recipe Blog soon. I like the smelts cooked buffalo style! They are great finger food. The dip is a nice alternative to bad quality, straight out of a bucket, blue cheese salad dressing that comes with most buffalo wings in second rate restaurants.
I am very experienced with hot peppers. I have grown every hot pepper variety there is and some that are never marketed. I have made chile pepper sauces so hot that even co workers from Mexico would not touch my sauces. I make very mild pepper sauces too. I was famous for Hot Wings in an English pub that I cooked in. Strong English ale and buffalo wings are a hard combination to beat! Now chicken wings are getting a run for their money from buffalo smelts! Yum! ... Shawna
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