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The Sampler Recipe

Name: Willie's Grill & Icehouses The Sampler Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 each large yellow onion; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 cups cold club soda; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 1 cups vegetable oil (for frying); 12 each dill pickle chips; 0.5 cups all-purpose flour; 0.25 cups cornmeal; 0.5 tsp garlic powder; 0.5 tsp salt; 0.5 cups buttermilk; 1 cups vegetable oil (for frying); 12 oz button mushrooms (cleaned, whole or halved); 0.5 cups all-purpose flour; 1 each eggs; 2 tbsp milk; 0.75 cups panko breadcrumbs; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups vegetable oil (for frying); 6 each fresh jalapeños; 0.25 cups cream cheese (room temperature); 0.25 cups cheddar cheese (shredded); 0.5 cups all-purpose flour; 1 each eggs; 0.5 cups panko breadcrumbs

Inspired by Willie's Grill & Icehouse

Time1h

Serves4

Onion rings, pickles, mushrooms, jalapenos, hush puppies served with ranch and queso.

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Ingredients

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Onion Rings

1 each large yellow onion

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 cups cold club soda

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1 cups vegetable oil (for frying)

Fried Pickles

12 each dill pickle chips

1/2 cups 00 bread flour

1/4 cups Cornmeal

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/2 cups Buttermilk

1 cups vegetable oil (for frying)

Fried Mushrooms

12 oz button mushrooms (cleaned, whole or halved)

1/2 cups 00 bread flour

1 each Eggs

2 tbsp Milk

3/4 cups Panko breadcrumbs

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 cups vegetable oil (for frying)

Fried Jalapeños

6 each fresh jalapeños

1/4 cups cream cheese (room temperature)

1/4 cups cheddar cheese (shredded)

1/2 cups 00 bread flour

1 each Eggs

1/2 cups Panko breadcrumbs

1 cups vegetable oil (for frying)

1/4 tsp Celtic sea salt

Hush Puppies

3/4 cups yellow cornmeal

1/2 cups 00 bread flour

1 tsp Baking powder

1 tsp sugar

1/2 tsp Celtic sea salt

1/4 cups finely chopped yellow onion

1 each Egg

1/2 cups Buttermilk

1 cups vegetable oil (for frying)

Ranch Dipping Sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

2 tbsp Buttermilk

1/2 tsp Dried dill

1/2 tsp Dried parsley

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Queso

8 oz yellow American cheese (cubed) or Velveeta

1/2 cups Milk

2 tbsp diced tomatoes with green chilies (optional)

1/4 tsp Chili powder

1/8 tsp Celtic sea salt

Method

Onion Rings

Prepare and batter onions

Slice the onion into 1/2-inch rings and separate into individual rings. Pat dry with paper towels. In a bowl whisk together 1 cup flour, cornstarch, baking powder, salt, pepper and paprika. Slowly whisk in cold club soda until a smooth, slightly thick batter forms; do not overmix.

Fry

Heat 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Dredge each onion ring lightly in a little extra flour (optional), then dip into the batter, letting excess drip off. Fry in batches for 2–3 minutes until golden and crisp, turning once. Remove with a slotted spoon to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while frying remaining rings.

Fried Pickles

Batter and coat

In a shallow bowl mix 1/2 cup flour, 1/4 cup cornmeal, garlic powder and 1/2 tsp salt. Place buttermilk in a separate bowl. Dip each pickle chip into buttermilk, then press into the flour-cornmeal mixture to coat, shaking off excess.

Fry

Heat oil to 350°F (175°C). Fry pickles in small batches for 1–2 minutes until golden and crisp. Remove and drain on paper towels. Season lightly with salt while hot.

Fried Mushrooms

Prep mushrooms and dredging station

If mushrooms are large, halve them; leave small mushrooms whole. Set up three bowls: 1) 1/2 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, 2) beaten egg with 2 tbsp milk, 3) 3/4 cup panko breadcrumbs.

Coat and fry

Dredge mushrooms in flour, then egg wash, then press into panko. Heat oil to 350°F (175°C) and fry mushrooms in batches 2–3 minutes until golden and crisp. Drain on paper towels and serve warm.

Fried Jalapeños

Prepare jalapeños

Slice jalapeños in half lengthwise and remove seeds and membranes for milder heat (wear gloves if preferred). Fill each half with about 1 teaspoon cream cheese mixed with shredded cheddar. Pat dry the outsides.

Batter and fry

Set up dredging station: 1) 1/2 cup flour seasoned with 1/4 tsp salt, 2) 1 beaten egg, 3) 1/2 cup panko. Lightly coat filled jalapeño halves in flour, dip into egg, then coat in panko. Fry in 350°F (175°C) oil for 1.5–2 minutes until golden. Drain on paper towels.

Hush Puppies

Make batter

Whisk together cornmeal, flour, baking powder, sugar and salt in a bowl. Stir in finely chopped onion. In a separate bowl whisk egg with 1/2 cup buttermilk, then combine with dry ingredients into a thick batter.

Fry

Heat oil to 350°F (175°C). Drop tablespoonfuls of batter into hot oil (use two spoons) and fry in batches until deep golden, about 2–3 minutes, turning as needed. Drain on paper towels and keep warm.

Ranch Dipping Sauce

Combine

In a small bowl whisk together mayonnaise, sour cream, 2 tbsp buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt and pepper until smooth. Adjust thickness with additional buttermilk if desired. Chill for 15–30 minutes to let flavors meld.

Queso

Melt cheese

In a small saucepan over low heat combine cubed American cheese and 1/2 cup milk. Stir constantly until smooth and melted. If using, stir in diced tomatoes with green chilies and chili powder. Season with a pinch of salt. Keep warm; stir occasionally. Thin with additional milk if necessary to reach dipping consistency.

Plating and Serving

Arrange a selection of onion rings, fried pickles, fried mushrooms, stuffed fried jalapeños and hush puppies on a large platter. Place small bowls of ranch and queso on the side for dipping. Serve immediately while hot and crispy.