Boardwalk Fries

I was kind of shocked when I realized I didn’t have a recipe for good, old-fashioned boardwalk fries here on the site. It’s shameful really. Sure, I have oven fries (which employ the same soaking technique I’ll touch on later) and fish & chips…but I needed to have an entire post devoted to these crispy, salty favorites.

My first taste of boardwalk fries was of course at Thrasher’s in Ocean City, MD…notorious among Marylanders, Eastern Shore folks, and really the entire nation in some cases. That’s because they’re the best. Their first trick is a soak for the cut potatoes in hot saltwater. It helps to remove some of the starch, and softens them up a bit for cooking.

The second key step is the twice-fried technique. The potatoes are cooked in hot oil for one round, basically to par-cook them. They’re then removed from the oil, set aside to drain, and then added back to the oil to attain that beautiful golden brown and crunchy exterior.

Immediately season with salt, and apple cider or malt vinegar. Never ketchup! It’s actually a rule at Thrasher’s…they don’t have it available. The place  next store has a racket selling containers of it at exorbitant prices. We don’t have boardwalks here on Chincoteague, which is just fine by me – but it’s nice to have a little taste of it here at home!

Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Souce: adapted from The Noble Pig

Southwestern Egg Rolls

With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!

Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.

I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!

Hot Pepper Shooters

If I had to choose a favorite new food item of 2014, Pepper Shooters would be it. I first had them when I was in the hospital after having Nathan, from a sandwich chain called Primo’s

Their sandwiches are pretty much life-changing, as are these little bites of Heaven that they sell known as Pepper Shooters. From first bite I was hooked. So I thought it was only appropriate that I share this for my last recipe of the year!

Hot pickled cherry peppers that are hollowed out, then stuffed with chunks of sharp provolone cheese and proscuitto. You could also use other Italian deli meats – like capicola or thinly sliced salami. Whatever floats your boat! A little drizzle of good olive oil and a sprinkling of dried oregano and you’re good to go!

They’re the perfect party appetizer. Either served alone, or with other cured meats, olives, and cheeses for to make a lovely antipasto platter. And, the best part is they only take a few minutes to throw together – which always makes for a winner in my book!