This weeks Chopped Challenge Mystery Basket included beer, almonds, tomatoes and marshmallow fluff… again!
I combined the beer and almonds to make one of my favorite side dishes, onion rings.
I then combined the marshmallow fluff and tomatoes to make a side of BBQ sauce for dipping.
The final result of “Chopped Challenge Thursday” Week Ten: Beer Battered Almond Crusted Onion Rings with a Sweet Marshmallow BBQ Sauce
Ingredients (BBQ Sauce – makes 2 cups)
2 tbsp honey
2 tbsp molasses
2 tbsp marshmallow fluff
1/4 cup apple cider vinegar
1/4 cup beer
1/4 cup brown sugar
2 tsp dry mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 tomatoes (chopped)
1 can (6 oz) tomato paste
Combine all ingredients in a blender or food processor.
Puree until a thick sauce forms.
Place in the refrigerator while preparing the onion rings.
Ingredients (Onion Rings – makes app. 30)
2 yellow onions
1 cup milk
1 cup beer
2 cups cornmeal
1/2 cup almonds
2 cups flour
1 tbsp cayenne pepper
1 tbsp kosher salt
Begin by slicing the onions into 1/4 inch rounds.
Next, whisk together the egg, milk and beer. Pour the mixture over the onions.
Next, blend together the almonds and cornmeal in a food processor.
Place in a shallow dish. Combine the flour, salt and cayenne pepper in a separate shallow dish.
Next, heat a small amount of olive or canola oil in a large skillet over medium heat, then pre-heat the oven to 400° and prepare a baking dish topped with cooling racks on the side of the skillet.
Now, you’re ready to go!
Begin, by moving the onions from the milk and beer mixture to the flour mixture, coat well, then toss them back into the milk and beer, then into the cornmeal almond mixture. Coat well then place into the skillet and cook on each side for 1-2 minutes.
Remove from the skillet and place on the baking sheet.
Bake for 6-8 minutes then remove from the oven.
Serve with the Sweet Marshmallow BBQ Sauce for dipping.
This is the perfect way to eat your favorite crispy side dish without the guilt of eating fried foods!
This Chocolate Chip Pecan Cookie Pie topped with homemade Pumpkin Ice Cream is the perfect fall dessert combining a warm pie with delicious fall flavors!
From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!
Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!
Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish. I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.
The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.
Ingredients (cookie pie)
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter (separated) (3/4 cup melted)
1/2 cup sugar
1 cup brown sugar
2 tbsp vanilla (separated)
1 egg yolk
1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
1 bag (14 oz) caramels
1/2 cup milk
2 cups crushed pecans
Ingredients (pumpkin ice cream)
1 cup sugar
1/2 cup brown sugar
1 tbsp vanilla
1 (15 oz) can pumpkin
1/2 tsp ginger
1 tsp nutmeg
1 tbsp cinnamon
1 pint whipping cream
4 eggs (whisked)
3/4 gallon whole milk
7-8 pounds ice
2 cups ice cream salt
Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
Then add two cups of the whole milk to a small saucepan over low heat. When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.
Mix together well then place the canister inside the ice cream maker. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
While the ice cream is freezing begin making the cookie pie. Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!
For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
Stir consistently until the caramels are fully melted. Then add in the pecans.
Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.
Start by combining the flour, baking soda and salt in a small bowl. Next cream together the butter and sugars. Add in 1 tbsp vanilla, the whole egg and egg yolk. Mix well, then add in the flour mixture.
Next, mix in the chocolate chips or mini Hershey’s kisses.
Finally, add 1 cup of the caramelized pecans to the mixture.
Mix well then place into a greased pie plate.
Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.
Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!
While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.
Maybe a couple bowls of it…
Ding! Caught by the timer! The pie is ready!
Top with the pumpkin ice cream and get ready to gobble down! The cold ice cream on the warm pie melts quickly!
See, I wasn’t kidding!
This is one decadent, creamy, delicious dessert!
If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)
I couldn’t believe it when I saw both coconut and poppy seeds in my “mystery basket” this week. Up until last weekend I had never cooked with either ingredient! I feel like I have a certain psychic connection with my loyal blog readers a lot of the time!
In San Diego there is an ongoing debate in the city, not about politics or the environment, but simply about where to find the best burger. The two contenders are Hodad’s and… that other burger joint in Pacific Beach.
My winner is and will always be, Hodad’s!
It’s not even so much the burger though, it’s the combination of a piled high juicy burger with a side of thick and crispy homemade fries and freshly battered onion rings.
And oh yeah, the ringer, the chocolate milkshake which is flown down by little angels from Heaven every time one is ordered. Yes, that is how amazing this milkshake is.
It’s chocolate ice cream with chocolate milk with chocolate syrup, blended up and topped with more chocolate ice cream and chocolate syrup.
Do I look happy here?
Blissful maybe? I think ecstatic would be the word I’m looking for. And who wouldn’t be with this deliciousness in front of you!
Yes, that is two spoons you see. I actually shared this little piece of Heaven with my Mom.
After all, I did have to save some room for the real deal, THE San Diego cheeseburger.
This is the MINI bacon cheeseburger. Yes, Mini. There is also a single and a double with the increase in size to boot.
Don’t be fooled, I have taken down a double before, but with the double there is generally no room left in the belly for the scrumptious sides, and that is just a crime.
Although I may not go for the “can’t even wrap your mouth around the whole burger” double, I definitely don’t skimp on the toppings. Delicious American cheese, crispy bacon, lettuce, tomatoes, pickles and their thick cut white onions, which takes me to my next topic of discussion, the almighty onion rings.
I will admit, I did some Onion Ring battering during my 9 month stint of working at Sonic when I was 16. It’s not a fun job, but it has to be done to get those super fresh, never frozen, crispy bites of delicious fried onion.
See what’s hiding below that massive pile of crisp onion goodness, yeah that would be their fresh-cut fries. Thick cut, well seasoned and, you guessed it, delicious!
Don’t just take my word for it. My man Guy thought it was pretty good too! So good, that he did a little show about it. Maybe you’ve heard of it, Triple D, AKA Diners, Drive Ins and Dives.
THE San Diego Cheeseburger originated in Ocean Beach at the first Hodad’s location. Since then they have opened a second location in Downtown San Diego. Now, I’m all for expanding successful businesses but I will admit I was weary of trying out the “non-orignal” Hodad’s.
Would it be the same? Would those little angels be able to find the new location to drop down my heavenly milkshake? Was there something about the ocean air coming in off the beach that made the burger so juicy and fries so crispy?
I can now say for a fact that the downtown location is just as good as the original, the little angels found it just fine and you can expect the juiciness, crispiness and same friendly-in-a-bad-ass-sort-of-way service that you expect at Hodad’s!
Visit the original Hodad’s at 5010 Newport Ave. Ocean Beach CA 92107 or Hodad’s Downtown at 945 Broadway Avenue San Diego CA 92101. You can alsovisit them online at hodadies.com. Dig in and enjoy!
As a food blogger I have an ongoing list of dishes I want to make. Either I’ll see something on the Food Network, eat something out that I want to re-create or come up with a random idea to make crouton baskets while taking a shower!
Inspiration for the blog comes from everywhere and the list keeps growing!
This particular dish has been on the list so long that I don’t even remember where the original inspiration came from! It would be a safe bet to say the Food Network though. It’s always on at my house!