Thursday, April 7, 2011

She Never Mentions the Word Addiction

In case you were looking for a new addiction here is a good one just in time for the Masters this weekend in Augusta.  Yes this is another culinary post. 

Have you ever heard of an Arnold Palmer?  It’s half sweet tea, half lemonade and they are very popular now.  In fact Arizona tea has a whole line of Arnold Palmer tea and lemonade blends.
OK, you say that is a wonderful drink on a Sunday afternoon with the family as you lounge on the deck but not so great on a Friday night with someone special!

Well, if an Arnold Palmer is sweet tea and lemonade what do you think a John Daly would be?

YOU GOT IT – add some alcohol, in fact add some Jeremiah Weed Sweet Tea Vodka to lemonade and you have what I would call the elixir of the Gods!

And Jeremiah even has the NASCAR seal of approval as he was seen riding on the hood of Matt Kenseth’s #17 Ford just last year.

So here is the easy recipe.  Just poor Jeremiah Sweet Tea Vodka with Lemonade over ice and drink.  If you’re a light weight cut it down by using 1/3 of the Jeremiah mix, 1/3 sweet tea, and 1/3 lemonade.  If your John Daly just chug the vodka and say the word Jeremiah Weed!

Now enjoy! 

You say you need a snack with that beverage.  How about some fried pickles?  Yes they even fry pickles down south, here’s how you do it!

Ingredients

  • 1 egg, beaten
  • 1 cup milk
  • 1 tablespoon all-purpose flour or corn meal
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper, or more if you like pepper
  • 3 1/2 cups all-purpose flour or corn meal
  • 1 (32 ounce) jar sliced dill pickles, drained
  • 1 quart vegetable oil for deep-frying

Directions

In a small bowl, mix together the egg, milk, 1 tablespoon of flour or corn meal (your preference), and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
1.     Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping. You can speed this up by dropping small batches of pickels into wash and then tossing in flour and then sifting but make sure your flour doesn't get too "gummy."
2.     Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels

And serve with a Texas Petal Sauce or Pureed Tomato Remoulade for you Yankees :)  Its basically mayo w/BBQ sauce.



3 comments:

GLNO said...

They fry pickles here in the midwest as well - love them - fabulous!

Holly S said...

Hi Ryan! I always enjoy your food posts. I love fried pickles but never thought about making them at home. I might just give it a try!

France said...

Fried pickles? Oh dear... LOL I'm happy with beer and chips for the Masters this weekend! :))))