FRIDAY
Grilled Burgers with Special Sauce | Oven-Baked Onion Rings | Neapolitan Milks
The first real week of the New Year is over…we made it. It was a real week because Michael was back at work, children were back at school, activities resumed, reality resumed...
After two night’s in a row of having fish for dinner, my carnivore husband was really looking forward to tonight’s dinner. I must say that I shared his enthusiasm…my only meal today consisted of a banana…yup, that’s it. So let’s get started!
This morning started off making the Neapolitan Milks {the only changes I made to the original recipe: I added absolutely no sugar and I doubled the recipe} & by-the-way, the children thought they were FANTASTIC! Even without any sugar…
These “milks” {without the shake & sugar} were a fabulous Friday-night treat for the children {adults enjoyed a wonderful pinot noir}…Thank You Big Red Kitchen!
Now the Special Sauce…I have to admit that I already have some of this sauce in the refrigerator waiting for us tonight. We have become addicted to this condiment and keep it ready at hand as we would ketchup or mustard {there is nothing better on a grilled burger}…
Michael ALWAYS prepares the burgers {he is a burger meister or master!) So I prepared the onion rings…
My recipe is an adaptation of Jeff Mauro’s recipe…
Oven-Baked Onion Rings
- 2 large onions, sliced to ½” thickness
- 2 cups all-purpose flour
- 4 teaspoons Kosher salt
- 2 tablespoons Bobby Flay’s Dry Rub {minus the brown sugar}
- 2 cups buttermilk
- 4 eggs
- 3 cups Panko
- 4 tablespoons olive oil
- Pre-heat the oven to 450°. Line two baking sheets with parchment paper & set aside.
- Combine flour, 2 teaspoons Kosher salt and Dry Rub mixture in a large plastic container with a lid, set aside.
- In a separate bowl, combine buttermilk & eggs, set aside.
- Add ½ of the flour mixture {from the plastic container} to the buttermilk mixture and whisk until smooth & thickened, set aside.
- In a separate bowl, combine Panko & olive oil & remaining 2 teaspoons of Kosher salt, set aside.
- Add sliced onions to the flour mixture in the plastic container, cover and shake vigorously to coat the onions.
- Drop the flour-coated onion slices into the buttermilk mixture and toss to thoroughly coat the onion slices & then dredge into the Panko mixture.
- Arrange onion slices, in a single layer, onto the prepared baking sheets. Cook until golden brown, approximately 20-30 minutes.
Burgers on the grill were a mid-winter’s treat…clear skies but cold {Michael & I huddled around the charcoal fire as the burgers cooked}…
The evening ended with all of us lounging by the fire…in the living room, of course.
HAPPY WEEKEND EVERYONE!
- 2 large onions, sliced to ½" thickness
- 2 cups all-purpose flour
- 4 teaspoons Kosher salt
- 2 tablespoons
- Bobby Flay's Dry Rub {minus the brown sugar}
- 2 cups buttermilk
- 4 eggs
- 3 cups Panko
- 4 tablespoons olive oil
- Pre-heat the oven to 450°.
- Line two baking sheets with parchment paper & set aside.
- Combine flour, 2 teaspoons Kosher salt and Dry Rub mixture in a large plastic container with a lid, set aside.
- In a separate bowl, combine buttermilk & eggs, set aside.
- Add ½ of the flour mixture {from the plastic container} to the buttermilk mixture and whisk until smooth & thickened, set aside.
- In a separate bowl, combine Panko & olive oil & remaining 2 teaspoons of Kosher salt, set aside.
- Add sliced onions to the flour mixture in the plastic container, cover and shake vigorously to coat the onions.
- Drop the flour-coated onion slices into the buttermilk mixture and toss to thoroughly coat the onion slices & then dredge into the Panko mixture.
- Arrange onion slices, in a single layer, onto the prepared baking sheets. Cook until golden brown, approximately 20-30 minutes
