May 14, 2012

I Like Your Spice

I have had a craving for something hot, something tingling with spice, something that makes me sweat.  I recently went to Nashville and while I was there I picked up this really fun cornbread mix.  Ass Kickin’ Hot, well that’s what they say.

The mix found its way into my kitchen cabinet and that is where it stayed.  Every time I opened the pantry and saw the mix I felt the urge to make it but thought  I needed a special occasion to prepare the cornbread.  One day I was sick of the mix staring at me in the face, so I grabbed the bag and came up with a dinner idea: spicy, spicy and spicier.  I was going to make Tuesday night la noche de comida caliente.

Note: You have complete control over the spice level, this dinner does not have to be very spicy if you don’t want it to.

The menu for la noche caliente: Shriracha “fried” chicken, balsamic collard greens (not spicy), green chili and cheddar cornbread muffins and a refreshing, yet spicy cucumber salad.  Now hop in that kitchen, tap your feet to some twangy country music and get to cooking some spicy food.

First the Chicken.  Now for fried chicken, you usually have a wet wash then a dry wash  that you dip the chicken in, which gives the chicken that nice crunchy outside crust.  The wet wash for this recipe is a mix of mayo, shriracha, salt, pepper and garlic powder.  If you want really spicy chicken make the mayo to shriracha ratio more equal but if you want a more mild flavor use more mayo than shriracha.  You can taste test this until you reach your preferred spice level.

The dry wash is Panko crumbs because I think that Panko is crunchier than bread crumbs but if you only have bread crumbs they will work fine.  Once completely coated place the chicken on a broiler pan and stick the oven for about 20 minutes.

Note: If you choose to use bone-in chicken, the cooking time will be longer, if you choose boneless or smaller pieces of chicken, the cooking time will be shorter. To make sure the chicken is done, check for the color of the thickest part of the chicken: the meat should be white and opaque not pink or translucent.

This chicken is absolutely divine.  It is spicy and crunchy without frying.  You will surely surprise someone who doesn’t know about the spicy surprise.

The Collard greens are very simple.  Adding balsamic vinegar gives the right amount of acidity to the mixture.  Just a simple saute with garlic, olive oil and balsamic vinegar.

The cornbread mix was also easy, I just followed the directions on the box, put the mix in muffin tins and viola! cornbread. 

The mix was fool-proof and it was super moist and filled with flavor.   Buy your own Ass kickin’ cornbread here.

And finally the fresh yet very spicy cucumber salad.  Start by cutting 2 cucumbers lengthwise and with a spoon scoop out the seeds.  Once you’ve taken out the seeds slice the cucumber in thin strips.

Place the strips in a large bowl.  Now for the spicy part, finely dice one Thai pepper.

Don’t let this little guy fool you, he is small but packs a punch of flavor.  Start by cutting the pepper lengthwise.  If you want a super spicy salad feel free to include the seeds, if you want a milder flavor omit some or even all of the seeds. Once diced, add to the cucumber.

The dressing/marinade that I used was very simple, feel free to make it a little more interesting.  All I used was a little white vinegar or rice vinegar, water, sugar, garlic powder and peppercorns (or freshly ground pepper).  The key to this salad is letting it sit for at least an hour before serving.  It tastes even better after a day or two of marinading in the fridge.

Below are the recipes.  Enjoy a noche caliente some time this week,  your taste buds will be glad that you did.

Shriracha Baked Chicken

Ingredients:

3-4 Tbsp mayonnaise

2-4 Tbsp Shriracha

1/4 tsp garlic powder

salt and pepper to taste

4 chicken breasts

2 cups Panko crumbs

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Clean and dry chicken breasts
  3. Mix first four ingredients together.  Coat each chicken breast completely with “wet” sauce
  4. Put Panko out on a plate.  Place chicken breasts one at a time on the plate.  Coat each breast completely with Panko then flip on the other side and coat.
  5. Place on a well-greased broiler pan and cook in the oven for about 20 minutes or until fully cooked.

Collard Greens

Ingredients:

5-6 cups collard greens

3 garlic cloves, minced

3 Tbsp olive oil

5 Tbsp balsamic vinegar

salt and pepper to taste

Instructions:

  1. Clean collard greens well and cut into bite-sized pieces.  An easy way to cut them uniformly is take a bunch of leaves and place them one on top of the other.  Roll them up lengthwise like a cigar (or a yoga mat) and slice 1/4 inch apart.  You will get uniform ribbons of greens.
  2. Heat a large and deep skillet (or two medium skillets) on medium heat.
  3. Add 3 tablespoons olive oil.  When hot add greens, garlic, salt and pepper.  Mix until all greens have been coated with olive oil.
  4. Add 1/4 cup broth/water and 2-3 tablespoons of balsamic vinegar to skillet.  Put the lid on the skillet to steam for about 5 minutes.
  5. Remove the lid, stir and let cook for another few minutes.  Add more liquid if you like and the other two tablespoons of balsamic vinegar.  You want the greens to be softened but not gummy

Cucumber Salad

Ingredients:

2 cucumbers

1 Thai pepper

1 cup white vinegar

1/2 cup water

1/4 cup sugar (depending on your preference, you might add more or less sugar)

4 peppercorns or 1/2 tsp fresh cracked pepper

1-2 Tbsp soy sauce (optional)

1/2 Tbsp sesame oil (optional)

Instructions:

  1. Cut two cucumbers lengthwise.  With a spoon scoop out the seeds from the center of the cucumber.
  2. Slice cucumber halves in thin slices.  Place in a large bowl
  3. Cut one Thai pepper lengthwise and remove any seeds you do not wish to incorporate into the salad (I removed about half). Finely dice and place in large bowl.
  4. In a smaller bowl combine all the other ingredients, mix and taste.  This would be when you add other ingredients or alter the proportions of ingredients.
  5. Combine dressing/marinate and cucumber mixture.  Cover and place in the refrigerator for at least an hour before serving.

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April 17, 2012

There’s Something Fishy Going On

This weekend I got my fist glimpse of summer, only better–the sun was shining, there was a breeze, and hardly any humidity–a rarity in DC.  It was the perfect weather for biking out to the waterfront and feasting on seafood from the fish market.  I’ve lived in DC for nearly two years and have never been to the waterfront, shameful I know, but I finally crossed it off my list this weekend.

It was so fun.  Just to people watch and peruse the extensive fresh seafood at each of the vendors was exciting enough.  Then to top it off, there was plenty of fresh seafood to try, yummy.

There were blue crabs, giant crab legs, lobsters, oysters, clams, mussels, shrimp, crawfish, an assortment of different fishes-some already fileted and others being sold whole-oh and did I mention there were crabs?

 

I was impressed with how fresh and clean the whole market was.  I guess I was expecting a smelly run-down looking place but I truly got inspired to make some dishes I have never tried before.

Doesn’t that Red Snapper look beautiful?

I have never seen live Conch like that before.  As you can tell there were a lot of options in the market.

Ultimately, I decided to chow down on some raw and fried oysters.  I mean how can you say no when they are getting shucked right in front of you.

Don’t ask me to pick a favorite between the raw and fried oysters, that is like asking my mother to say which one of her daughters she loves more.  She’ll never admit who it is :D Thanks for keeping us guessing mom.

Oh these babies were good, I mean really good.  Hit the spot for sure.  That is why all these people waited patiently in line, they knew how good it was.

I highly recommend you make it out to the waterfront at some point this spring/summer.  It makes for a fun afternoon.

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April 2, 2012

Leftovers Sunday

Tonight I didn’t have any genius plan for making dinner.  I had not been to the grocery store in a week but I did have a few random things left in the refrigerator and pantry.  I made it work and it was delicious but it wasn’t a piece of art by any stretch.

I pumped up a simple Annie’s White Cheddar Shells with some fresh veggies and feta cheese crumbles.

I first followed the mac’n'cheese box instructions. I then cut up some kale, red bell pepper and red onion.

I flash cooked the kale in a little water until the leaves turn bright green, not brown.

I then sauteed the red bell peppers, red onion and a clove of garlic.

Once the veggies were tender, I removed the  veggies and deglazed the pan with a little white wine.  I then combined the veggies, deglazed liquid and cheese packet mixture in the original pot the macaroni was cooked in.

I added the macaroni and some feta cheese.  I added salt and pepper to taste.  Viola! Dinner on the fly.

It isn’t the most gourmet thing I’ve ever made/eaten but I made something beautiful out of something from a box.  For a Sunday evening, this was a pretty darn good effort.  Bon appetit!

Ingredients:

box of white cheddar macaroni of choice (I used Annie’s gluten free)

2-3 Tbsp milk

3 Tbsp butter

1 cup of chopped kale

1/4 red bell pepper

2 Tbsp chopped red onion (or yellow onion)

1 clove of garlic minced

1/3 cup feta cheese

1/4-1/3 cup of white wine (optional)

salt and pepper to taste

Instructions:

  • Follow the directions on the macaroni box–boil the water, cook the shells, drain.  In the original pot combine a couple tablespoons of milk, cheese packet from the box and tablespoon of butter.
  • Meanwhile heat a skillet to medium high heat. Add chopped kale and a couple tablespoons of water.  Flash cook the kale until the leaves turn bright green (about 1 1/2 minute and no longer otherwise they will brown).  Add a pinch of salt and pepper.  Remove from the heat and place in a bowl to sit.
  • Heat the saute pan to medium heat.  Add a little butter, the red bell pepper and onion.  Saute for a minute.  Add the garlic and saute for another few minutes.  When softened remove veggies.
  • Place the pan back on the heat and degalze with white wine.
  • In the original pot the macaroni was cooked in add the veggies, deglazing liquid, cheese packet, milk and butter.  Mix then add the drained and cooked macaroni and cumbled feta cheese.
  • Reheat and serve.  Serves 3 medium bowls or 2 large bowls.

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March 20, 2012

Veggilicious

This is a deconstructed falafel and seriously delicious.  It looks like a million bucks and just so happens to be packed full of protein, vitamins and minerals.  I got this recipe from the Vegan Stoner.  I made a couple of tweeks to the recipe, partly because I didn’t have everything on hand.  The best thing about this recipe is that it literally took me 15 minutes to make from start to finish.  It is perfect for a weeknight dinner and super nutritious.

Start with falafel dry mix and a little water.  Mix until you reach a doughy consistency.

Spread the falafel dough in a pie pan and bake for about 10 minutes at 350 degrees until cooked thoroughly.  Remove from the oven and let cool.

Now take some pre-made or homemade hummus and spread it around the bottom of the “pie.”

Spread a layer of sliced cucumbers.

Then a layer of freshly sliced tomatoes.

Now take the other half cucumber, scrape the seeds out, chop it up, add the juice from half a lemon and 8 ounces of greek yogurt and blend it all up.

Now spread some of this fresh, tangy sauce over the pie.

If I had pine nuts, I’d add them to the top of the pie.  I had a lovely olive tapenade in the fridge so I decided to top the pie with little bits of the tapenade, such a GOOD CHOICE!

This dish is nom, nom delicious.  The recipe is right here.  Thanks a million Vegan Stoner Blog!!

You mad my Monday night into a fabulous culinary adventure.

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March 14, 2012

Mother’s Best

Growing up my mom worked really hard to get a home cooked meal on the dinner table for my family at the end of each day.  I didn’t appreciate it then, but I really appreciate those homemade meals now.  It’s not necessarily that the meals themselves  stand out in my memory but more the fact that the whole family sat together and enjoyed each others company in the event of having a homemade meal together that stands out.  The meal I prepared the other night is a substantial homemade meal, something similar to maybe what I would have eaten when I was 12: pork chop medallions with caramelized onions and potatoes au gratin.  Okay, maybe my mother’s dinners weren’t always as indulgent as this one, especially not for a pair of picky, pre-teen girls, but she is a very talented cook.

The recipe I used came from a cookbook that I got over Christmas, Mother’s Best; A cookbook written by Lisa Schroeder the chef of Mother’s Bistro and Bar in Portland, Oregon.  I love what’s written in the front flap of the cookbook: “Compelled to preserve the home cooking of mothers from around the world…Mother’s Best will allow you to enjoy the pleasures and comforts of home cooking even when mom isn’t around.”  Her recipes do bring me back to my family’s kitchen table.  So let’s get cooking! Oh and p.s. it was super simple.

First, Potatoes au Gratin. The ingredients are simple, basically just cream, potatoes and cheese.  Okay so we cut the potatoes into 1/4 inch thick slices.

Then after cutting up all the potatoes add them to a large saucepan with cream/half-and-half, salt and pepper until boiling then let simmer for about 5 minutes stirring occasionally.  Once the liquid has thickened take it off the heat.

Meanwhile, take out a baking dish, I used a 13x9x2.  Now the recipe calls for taking a minced garlic clove and smearing it on the inside of the pan.  I ended up doing something a little different.  I cut a garlic clove in half and rubbed it around the inside of the pan to get the essence on the pan then added the clove halves to the cooking cream and potatoes to add some flavor and depth.  Once the Garlic “juice” in the pan has dried, coat with butter or cooking spray. Pour the potatoes and cream mixture into the baking sheet and top with grated cheese.

I love sharp cheddar but I think that there are other cheeses that would also work well for this dish.  Next time I might use some soft goat cheese to get that super creamy consistency.  Oh, I love cheese (sigh).  Okay so you’ve put the potatoes, cream and grated cheese layered in a baking sheet.  Pop the yummy concoction into the oven for about 40 minutes at 350 degrees and this is what you’ll get when you’re done.

Gosh that makes my mouth water, it looks so beautiful.  Now don’t forget about the pork medallions.  These babies are just as gorgeous as the potatoes. First, coat all the medallions with flour on both sides and heat a skillet to medium high heat.  Put equal parts butter and olive oil in a pan until it just coats the bottom and brown the medallions.  Don’t worry about cooking the medallions all the way through at this point because later these babies are going to be simmering in a caramelized onion sauce, which will cook them thoroughly.  Unfortunately, I don’t have pictures for these two steps because I am a space-case.  Don’t be nervous about completing these two steps, they are pretty much fool-proof.  Once you’ve browned the medallions, set them aside and get ready to caramelize the onions.

Slice up the onions super thin.  You’ll be cutting completely across the width of the onion so you get a bunch of thin rings.  After slicing the onions you’ll want to grab a large skillet that is fairly deep.  You’ll want to use a deep skillet because you’ll be adding the medallions and several cups of liquid to the pan when you’re done caramelizing the onions.  When the skillet gets hot add about 1 tablespoon butter and a dash of olive oil.  Add the onions and mix to coat with butter/olive oil mixture.  Then, let them sit.  Fight the urge to play with the onions in the skillet, at least at first.  Let the onions sit for a few minutes.  Turn down the heat to medium.  After the onions have been cooking for a few minutes, give them a stir, let them sit and cook again for a few minutes then stir.  Keep doing this and if the heat is too high just turn it down a little and keep cooking.  You’ll repeat this process stirring more frequently as the onions gain more color.  You’ll cook the onions until they are a rich brown color and reduce in size by about half.  Here’s a video tutorial of how to perfectly cook  caramelized onions.

Now that the onions are caramelized, add a cup of beer and veal stock each.  I didn’t have any veal stock, so I used beef broth and think it worked just fine.  Bring liquid to a boil, add the pork medallions to the pan, and reduce heat to a simmer.

Oh yeah, these pork medallions are having a spa day in this caramelized onion bath.  They are just getting the full treatment.  Cook until the sauce has thickened.  I added a little butter, which you can see in the middle of the skillet picture above, to add a little more richness.

Oh yeah, these medallions are living the life, look how happy they are. Now grab a plate and get ready to feast. Take a healthy scoop of potatoes..

Then plate a pork medallion and don’t forget to top with plenty of onions.  Serve this plate of pure love to some very deserving, and hopefully very hungry friends.

And here’s another beautiful angle. I mean really, is there an ugly angle.

The recipe is below.  Thank you Lisa Schroeder,  You’re food is so rich and delicious!

Potatoes au Gratin

INGREDIENTS:

3 lbs russet potatoes (about 4)

1 1/2 tsp minced garlic (about 2)

1 Tbsp unsalted butter softened or nonstick cooking spray

2 tsp kosher salt

3/4 tsp ground pepper

3 cups half-and-half or heavy cream

3 cups packed grated sharp Cheddar cheese

COOKING INSTRUCTIONS:

  1. heat oven to 350 degrees F.  Peel potatoes and cut into 1/4 inch thick slices
  2. smear garlic on inside of baking dish (you could use a 13x9x2 or individual ramekins). Allow garlic juices to dry, then coat the dish with the softened butter or nonstick cooking spray
  3. put potatoes, salt, pepper, and half-and-half or cream into a 6- to 8- quart saucepan.  Bring to a boil over medium-high heat, stirring occasionally Lower to a simmer and cook, stirring occasionally, until the liquid thickens slightly, about 5 minutes
  4. pour potatoes and cream into the prepared baking dish.  Press down on the top layer with a rubber spatula to submerge the potatoes.  Sprinkle cheese evenly over the top and press down again
  5. Bake until the top is golden and the potatoes are tender, 45-60 minutes (less time for smaller dishes).  Let cool for a few minutes before serving.

Pan-Seared Pork Medallions

INGREDIENTS:

1 1/2 lbs boneless pork loin, trimmed and cut into about 10 medallions (I used boneless pork chops)

2 tsp kosher salt

1 tsp ground pepper

1/4 cup all-purpose flour

2 Tbsp vegetable oil

4 medium yellow onions, thinly sliced (about 1 cup caramelized onions)

1 cup pilsner beer

1 cup brown veal stock (I used beef broth)

COOKING INSTRUCTIONS:

  1. sprinkle pork medallions with salt and pepper.  Place flour in a shallow dish then dip the medallions in the flour, coating completely on both sides.  Shake off excess.
  2. place a large saute pan over high heat for several minutes. When hot, add the oil and heat until shimmering.  Add the floured pork medallions in a single layer (do not crowd the pan) and saute until golden on the first side (you may have to brown them in batches), 1-2 minutes.  Use tongs or a fork to turn the medallions over and brown the other side until golden, 1-2 minutes more.  Take off the heat when finished browning, set aside.
  3. Reduce the heat to medium-high and add the onions to the pan.  Saute until they start to color around the edges, about 5 minutes.  Lower the heat to medium, stir onions and let cook for several more minutes.  Repeat this process until they are very soft, caramelized and brown, about 15-30 minutes.  If using already Caramelized Onions, add them instead and proceed with step 4.
  4. Increase the heat to high and add the beer and veal stock to deglaze the pan.  Bring to a boil, add the medallions to liquid, reduce heat to a simmer.  Cook until the liquid is thickened and the pork is cooked through.  Add a tablespoon of butter to the liquid if you need a little more richness.  Take off heat and let cool for a few minutes before serving.

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February 28, 2012

Little Casa Oaxaca

I have discovered a true gem in Columbia Heights, Taqueria Juquilita.  This place is your classic hole-in-the-wall place and is a fairly well kept secret of DC.  It might be because this little establishment is literally run out of a family’s apartment.  You call the telephone number when you get to the building, I found the number on yelp, then someone drops a key down from the second story window so you can open the apartment building door.  Once you’ve let yourself into the building and walked up the second story you’ll find the cozy apartment at the end of the hallway.

When I walked into the apartment I was overwhelmed, in the best of ways.  Upon opening the door I heard giggles of a child (the owner’s grandchild) playing in the corner, smelled the wafting aromas of (grandma’s) homemade tortillas cooking in the kitchen and saw a big open table in the living room/dining room.  The main room has been converted into a dining space on the weekends, the only time Taqueria Juquilita is open.  One long communal table is set for maybe up to 12 people and a number of salsas are scattered around, all homemade of course.  There is a tiny kitchen when you first walk in to the right that is completely open and faces the dining table.  I liked this because you could see all the food being prepared, the tortillas getting pressed and I love that smell of food cooking just a few feet away and the sound of food sizzling in a hot pan on the stove.

I am a huge fan of salsa and there were plenty to choose from.  There was a salsa verde, an avocado mild salsa (in the dark bowl at the front of the picture above), a smoky salsa, Habanero salsa (super spicy) and then there were actual Habanero and onion slices soaked in lime juice.

Before I even get the food, I have to talk about the drinks.  There are Mexican beer options, original coca-cola in the glass bottles (small and large), fruit waters (agua fresco) which have actual fruit pulp in it and finally an interesting sweet rice drink called horchata that has a little cinnamon and nutmeg in it.  All of the above sounded good so all of the above were ordered.  The horchata is an especially good accompaniment to spicy food, just FYI.

Now I’ll get to the food, which was sooo good.  When I came to DC, I was disappointed by the lack of authentic Mexican food but that was only because I didn’t know Columbia Heights as well as I should have.  I’ll let you know right now that if you are looking for an authentic meal, you better hop on a metro towards Columbia Heights STAT and get to Juquilita’s.  The food is flavorful, ingredients are fresh and the family that runs Juquilita’s is very nice and friendly (they all speak English too in case you don’t speak Spanish).

To start we had the roasted red pepper tamales, which are vegetarian but did have cheese in them.

and shredded chicken and green salsa tamales.

Next time I would really like to try the mole tamales but on the afternoon that I went they were all out.  These  two tamales were awesome though.  I die for a moist and flavorful tamale and too often I find the tamales I order are dry and crumbly.  I was so delighted to find these tamales to be spot on in consistency and flavor.

Next we got three tacos: the beef tongue (lengua), pork belly (carnitas de puerco) and the marinated pork with peppers, onions and pineapple (al pastor).

The taco on the left is the lenguas and the taco on the right is the carnitas de puerco

They stuff these babies really full, no joke.  Eating the tacos got a little messy but it was fun.  There was a lot of the Habanero salsa on top of this taco.

looks perfectly harmless right?? NO, this stuff is STRONG.  I know a lot of you are saying to yourself “I love spicy food, this won’t get my taste buds burning, nuh-uh not me.”  If you think you can handle it, go ahead but don’t say I didn’t warn you.  This spice sneaks up on you, builds up after a few minutes. A few bites of your food topped with this stuff might have you panting with your tongue hanging out like a puppy dog.

Here’s the al Pastor tacos.  I loved the avocado mild salsa, I put it on everything I ate.  It also had a soft, little kick of flavor.

The al Pastor tacos were a little runny compared to the other two but just as enjoyable.

I love tacos!

Now Taqueria Juquilita only accepts cash and there aren’t specific prices written out on how much each item costs.  I have a close girlfriend who has gone for lunch here three times and each time she paid a different amount for her food.  Best thing to do is be friendly and considerate, talk with your neighbors, talk to the family members and it never hurts to know a thing or two about soccer (which was playing on the TV in the corner of the room when I was there).  There were tostadas and quesadillas also on the menu that I didn’t order but I’ve heard everything is tasty.

I can’t wait to go back, I am having serious cravings.

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February 22, 2012

Fat Tuesday

Hope you all did something fun for Carnival.  I’m actually really jealous because my sister went to New Orleans for the festive Mardi Gras weekend.  She called me Sunday morning to tell me how much fun she was having in New Orleans on her way to breakfast.  I’ve never been to New Orleans so I got completely absorbed in her narrative of the night before: parades, beads, hundreds of people, hurricanes (the drink) and the simple breakfast hangover cure.  Breakfast in this glorious city consists of beignets and coffee.

Beignets=fried dough=deliciousness=perfection

I needed to get in on the action.  I longed to be with my sister and I definitely wished to join her for a beignet breakfast.  The moment I got off the phone with her I was determined to make them.  Had I ever made beignets before? Nope.  I google searched some recipes.  One for a traditional beignet dough and another for a lemon curd.  In my experience lemon curd has been a common accompaniment to beignets.  So here are my two recipes.  For the beignets I used Tyler Florence’s recipe on The Food Network website and for the lemon curd I used The Joy of Baking recipe.  I liked using The Joy of Baking blog because there was a video to help show how to make the curd properly.  I don’t consider myself much of a baker so this was crucial to my success.

Okay, so let’s get to it!  First make the dough.

Roll it up in a ball, then place the dough in a large bowl that has been greased with butter.  Cover the bowl in plastic wrap and let sit in a warm, dark place for about 4 hours. While waiting for the dough to rise, get started on your lemon curd.

The lemon curd is a lot easier than it might look.  I was super intimidated to make it myself but fear not baking novices such as myself, you will find success! Trust me.  There are relatively few ingredients needed to make this rich and tart curd.  All you need is lemon juice, lemon zest, sugar, butter and eggs.

Mix the lemon juice, eggs and sugar.  Place the mixture in a double boiler and begin stirring.  Stir and stir and stir some more.  You may feel like your arm is going to fall off but keep on stirring, it is worth it I promise.

Stir the mixture until it reaches the consistency of hollandaise sauce.

Once you’ve reached the desired consistency, take it off the double boiler and add the lemon zest.

Add the butter. 

Stir the lemon curd until all the butter is incorporated and then cover with plastic wrap.  Make sure the plastic wrap is touching the top of the lemon curd, this stops a skin from forming on top.

Now place the curd on the counter until it cools completely then place in the refrigerator.  The lemon curd can last for up to a week in the fridge so this can be made ahead of time if you’d prefer.  At this point you can take a run, read a book, take a nap or just veg in front of the tv until it is time to grab that dough and start frying up some beignets.

Take the dough, that has now doubled in size, and roll it out.

Now depending on what size and shape you like your beignets there are several methods for rolling out the dough.  If you’re looking for pretty round beignets, almost resembling a doughnut hole, I recommend using a melon baller to scoop out perfect spherical dough shapes.  I decided to make my beignets in a square fashion but also in a small 2 bite size.

These guys do puff up while frying so I would recommend cutting the dough to the size of a silver dollar.  Get some vegetable oil about 3 inches deep in a sauce pan to about 350 degrees and then start frying.

You want for there to be those big bubbles.  Don’t forget to place the dough in gently, the last thing anyone wants is piping hot oil flying everywhere.

You’ll know the dough is ready to be flipped when they get brown around the edges, like above.  For these tiny guys this might only take about 45 seconds.

Once you’ve cooked both sides of the beignets, remove from the oil and let cool either on a cooling rack or a plate lined with paper towels.

When you’re ready to serve, which should be immediately for the freshest taste, top with powdered sugar and plate with a dollop of the lemon curd.

I snuck one in before plating.

Oh man, oh man.  After eating about 20 of these I felt like I could have been in New Orleans celebrating Mardi Gras with my sister.

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