Fattboy's Beer Battered Onion Rings with Southwest Dippin Sauce

Beer Battered Onion Rings are one of my favorite things to eat. Period. Here is a at home recipe that's so quick and easy, your family and friends will go nuts!
If you don't have beer, you can always use carbonated water. Works just as good.
Oh, and you can use the batter for veggies, cubed mozzarella or even on some fresh cod for beer battered fish!

Ingredients for onion rings:
1 quart vegetable oil for frying
1 cup all-purpose flour
1 cup beer
1 pinch salt
1 pinch ground black pepper
4 sweet onions, peeled and sliced 1/2 to 3/4 inch rings (such as vidalia)

Directions for rings:
1.In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
2.In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Ingredients for saue:
1/4 cup sour cream
1/4 cup of hellman's mayo
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
a few dashes of hot sauce

Directions for sauce:
1.In a medium mixing bowl, combine sour cream, mayo, ketchup, seasoning salt, red pepper flakes, horseradish, paprika and hot sauce. Serve immediately or refrigerate before serving

Fattboy's Best Garlic Bread

If you like garlic bread, you will LOVE this recipe. Enjoy!

Ingredients:
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/2 teaspoon kosher salt
Freshly ground black pepper
1/3 cup good olive oil
1 loaf ciabatta bread
2 tablespoons unsalted butter

Directions:

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.


Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes

Time for "Crazy Cat People Wednesday!"

Who doesn't sit around in there underwear during the Miss Universe Pageant waiting for their country to be chosen? These Filipino queens sure do!

Today's WTF moment brought to you by Japan

Best thing i've seen.... all day

A little 80s for ya. Red Army vs. Beat It

Gay Ferris

Yummy Cole Slaw!

Yummy Cole Slaw can't be beat. Try this kids, you won't be sorry.

Ingredients:
1 bag coleslaw mix (16 oz)
2 tablespoons finely diced onion
2/3 cup Hellman's Mayo (I tried it with miracle whip too, and for a different yummy taste and something different, give it a go)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon celery seeds

Directions:
1.Combine the coleslaw mix and onion in a large bowl.

2.Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill overnight or at least three hours. Overnight is better!

*if you don't like it too sweet, you can get down the sugar just a little bit. But I wouldn't!

Oh, is THAT what that is?

Cat Hates The Bieb

You And Your Johnson

Put All Your Heads Together!

Risotto with butternut Squash and saffron

So Dorothy asked for a good Risotto recipe. Here is one of my favorites I stole from Ms. Barefoot herself. It's a-ma-zing (but only if you cook it right and use homemade stock!)

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups Dan's chicken stock (recipe below)
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced (you can usually get this from any Italian deli)
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese (please, for the love of GOD, don't use Kraft)

Directions:
Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Chicks of color

Just one DUI ladies!

... no wonder...

Dan's Chicken Stock

Ingredients:

15 lbs of chicken parts or 3 to 4 carcasses from the butcher (go ask your butcher for the neck and back of any bird, they will usually give them away)
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Directions:
Ok kids, it doesn't get much easier than this. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. (the bigger the better as they say) Add 7 quarts of water (there are four cups in a quart. I was never good at math, so you can do it)and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze.
Here's a good tip on freezing your stock that I learned from Ms. Stewart herself... take some muffin tins, place it on a cookie sheet and fill with the stock. Freeze overnight. Remove the stock from the tin and place in a freezer ziploc bag with the date. Each tin is usually a half a cup. This way, when you need it for gravy or whatever, you know exactly how much you need to thaw out to use! Usually stock stays good in a freezer for three to four months. It usually doesn't last that long anyhow. Voila! There you have it. Now you can tell Swanson to kiss it!