Tuesday, January 29, 2013
It is hard to believe that this Sunday will be the Super Bowl. It's also hard to believe that today's high in Chicago is over 60 degrees. What's not hard? This recipe that will be a boon to your Super Bowl gathering. It's from The Essential New York Times Cookbook by Amanda Hesser. I will later post about why this cookbook is essential to add to your collection but for now I give you a delicious, and easy, recipe.
Makes about 30, and can be prepared eight hours in advance
30 olives, I used home-cured Barouni, pitted
3/4 c flour
2 eggs, beaten
1 c Panko bread crumbs, these are my default for bread crumbs
Approximately 2 quarts of Mild oil for deep frying, I used a mix of
olive and grape seed
Stuff the olives with the almonds.
Set up a small bowl and place your flour in it. Then use another small bowl for your eggs. Finally, a third bowl should house the Panko. Next,designate one hand for your dry ingredients and the other hand for the eggs. Using your designated "dry hand", coat an olive in flour. Second, drop the flour-coated olive into the egg, and roll it in the egg with your designated "wet hand". Finally, roll the coated egg, with your " dry hand" in the Panko. Set aside on a plate and repeat with the remaining olives. You can fry them now or set them aside in the fridge, covered with plastic wrap until you are ready to fry them.
Heat 2 inches of oil in a medium sauce pan over medium high heat. The oil will be hot enough once it reaches 375°. Add a handful of olives at a time to the pan but please don't crowd the pan. Watch carefully, fry the olives until golden brown; this won't take very long. Remove the olives with a slotted spoon and drain on a paper towel-lined plate.
This year, like last year, it's all about the food at the party and not the teams if you are a Bears' fan, but then again the $64,000 question is whether Beyonce will sing or lip-sync her half-time performance?