Category: Snack

Homemade Corn Nuts

Dax Phillips Leave a comment

I grew up eating corn nuts. I loved them, and still to this day. I’m a bit cautious however eating them nowadays only because I think I may crack a tooth or something. But corn nuts are something my boys love as well, and I figured what the heck, let’s make some homemade ones. I was thinking of what to seasons these corn nuts with, and came up with two versions. One using a Filipino sisig seasoning (you can find it in your Asian market), and the other using one of my son’s favorite seasoning blends, Slap Ya Mama.

These corn  nuts are really easy to make, come out a bit on the chalky side which is ok, and still pleased the boys. Feel free to use whatever seasoning mix you enjoy.

Homemade Corn Nuts Recipe
Homemade Corn Nuts Recipe

Let’s get started.

Ingredients:

  • 1 bag of Goya Giant White Corn Kernels (You can find at your local Mexican grocery store)
  • 1 pinch of sugar
  • 1 tbsp salt
  • water to cover and soak
  • 3 cups of canola oil
  • 3 tbsp of your favorite seasoning blend

Now you have a couple of options here. You can fry them or bake them. I default to the fry method, however if you are going to bake them, bake them at 400 degrees between 20-40 minutes turning every 10 minutes.

You have to soak the beans overnight in a large bowl in cool water. The next day, drain the water, and them them stay in the strainer to air dry a bit. Sprinkle in the sugar and salt, and give them a good toss.

Next heat up a pot and pour in the oil. Bring to a medium-high heat for a few minutes. Drop in a couple of corn nuts and see if they sizzle. If not, wait a few more minutes until they do sizzle.

Homemade Corn Nuts
Homemade Corn Nuts

Fry the corn nuts, in batches, for about 15 minutes or until they get nice and golden. Move them around with a slotted spoon from time to time. Once they are golden, remove them to a paper lined baking sheet with a kitchen spider or slotted spoon, removing any excess oil, and let them cool slightly.

While they are cooling, pour them into a mixing bowl, and add your seasoning, tossing to completely coat them. Repeat and serve.

My oldest loved these, in particular the Slap Ya Mama version. Crunchy, salty, and delicious. These make for a perfect snack. Hope you enjoy!

Loaded Baked Potato Skin Nachos

Dax Phillips Leave a comment

The Super Bowl has passed, and to be honest I do not think that any one of us in my family actually cared. Sure, the boys said ‘I want the Patriots to go down!’ a few times that day, but the only thing I really cared about was what we were going to snack on. I am done asking, for the most part, what everyone would like to eat, and just lay things out. My menu was simple. Slow baked ribs that would be later fried and glazed, and loaded potato skins that would also be fried.

One of my top recipes is the loaded potato skins, and as I have made so many awesome variations of potato skins, there is one thing I have never done and that is to actually fry the skins. It’s a total game changer. Why? Well because you get a whole shell of that awesome crispy and crunchy texture, not just on the edges, but the entire shell. It’s almost chip like in texture, but with a bit, and just a bit of that creaminess from the potato.

Loaded Potato Skin Nachos
Loaded Potato Skin Nachos

As with any nacho, you load this as you darn well please, but for me, there was one ingredient that made this shine and that was crispy, Nueske’s smoked duck breast lardons.

Let’s get started.

Ingredients:

  • 4 lbs of russet potatos, cleaned
  • 4 cups of shredded cheddar cheese
  • Nueske’s smoked duck breast, cubed (or substitute bacon), and fried until slightly crisp
  • 1 shallot, thinly sliced
  • 2 oz can of black olives, drained
  • 2 green onions, thinly sliced
  • sour cream, optional
  • avocado, sliced, optional
  • Your favorite hot sauce
  • cilantro, roughly chopped
  • 1 serrano chili, thinly sliced, optional
  • shredded lettuce, optional
  • salt, to taste
  • 3 cups of canola oil, 350 degrees

Again, you can build your nachos however you want. Add beans and tomatoes if you desire. Load these suckers up!

Start by preheating your oven to 400 degrees. Add the whole potatoes to a baking sheet. Use a fork and poke a few holes into each potato to allow steam to release while baking. Bake the potatoes for 50 minutes to 1 hour. Remove from the oven, and let them completely cool.

Once the potatoes have cooled, sliced them in half, lengthwise. Use a spoon and gently scoop out all of the potato into a bowl. I use all of the potato, add a bit of butter, salt, and milk and whip them up to mashed potatoes for another meal.

Once you have all of your skins ready, heat up a pot with the canola oil. Get the oil to 350 degrees on medium-high heat, and once you have your temperature, drop in about 7-8, or whatever can easily fit into the pot without crowding, and cook the skins for about 5-10 minutes or until you begin to see the interior of the skins get golden and nicely crisp. Using a slotted spoon, remove the potato skins and place them on a paper towel lined plate to release any excess oil. Immediately season by showering the skins with salt. Taters need salt.

Ingredients for making Loaded Potato Skin Nachos
Ingredients for making Loaded Potato Skin Nachos

Repeat with the potato skins.

Add the skins to a oven safe baking pan, and begin adding cheese into each skin.

When all of the skins have finished cooking and the excess oil is removed and they are nicely salted, layer the potato skins onto the baking pan and continue to add cheese into each shell.

Keep the oil on the stove, and take the cubed Nueske’s smoked duck breast and add them to the oil. Get them lightly crisp, then the same process with the slotted spoon and place onto the paper lined plate.

Take those Nueske duck lardons and place a couple into each shell. If you are using bacon, cook until slightly crisp, then crumble and add that into each shell. Add the shallots into each shell, then place back into a 400 degree oven for about 10 minutes or until the cheese is nicely melted.

Remove the potato skins from the oven (do not devour), then decorate them with green onions, avocado, cilantro, serrano chilies, olives, hot sauce, and sour cream (or whatever you desire).

Loaded Potato Skin Nachos Recipe
Loaded Potato Skin Nachos Recipe

Plate and serve. You want to talk about an ultimate game day snack, this is the one! As much as we all love nachos, this loaded potato skin nacho recipe is really, really hard to beat. It’s everything you love about a nacho but in a crispy potato skin boat! Hope you enjoy!

Cheese Fondue

Dax Phillips 2 Comments

I start by saying I feel blessed by knowing my wife. We met moons ago but to this day my feelings for her have never changed. On a recent anniversary, porcelain was the deal. I think I was laid up sick (not unusual nowadays), but she delivered a couple of things that she knew I would love. Porcelain.  There was a lasagna dish, and a fondue item. I LOVE FONDUE. Many years ago, probably on the start of our marriage, my wife’s friend brought over a fondue kit and that is when it started. Granted I had fondue in prior to that, but the communal experience is one that I totally love(d). So when my wife showed my that love and thought, I was all in and really excited.

Cheese Fondue Recipe
Cheese Fondue Recipe

My kids have never had fondue, or if they did it was at a very young age.

Fondue is special. It’s fun and it is simple once you have everything in place. I believe it is derived from the Swiss, but being in Wisconsin and having great cheese, wine, and everything else, well it does add up to a great cold winter appetizer or dinner.

There are different kinds of fondues. Cheese, chocolate, or oil based pots for communal dipping. This is a simple cheese fondue and I’m certain there are so many different takes on it. Mine was simple. Bread and cheese on a cold winter day.

Let’s get started.

Ingredients:

  • 1 lb bag of fondue cheese, or grate your own Swiss and Gruyere cheese
  • 1 garlic clove
  • 1 cup of dry white wine
  • rustic bread, cubed or torn
  • Any vegetables you want (optional)
  • 1 tbsp lemon juice
  • pinch of cracked black pepper

I know there is probably a more traditional way to fondue using Kirsch, but to be honest who has Kirsch sitting around? I did once and it was consumed immediately. Wisconsin loves its brandy. This is stuff that is easy to get a hold of, and once you start mixing the cheese and keeping it warm, well it is so hard to not hit it every 10 minutes.

Cheese Fondue Ingredients
Cheese Fondue Ingredients

Start by rubbing your fondue pot with the clove of garlic. Don’t be shy. Rub that sucker. Then warm your fondue pot. You can buy the sternos at the store or online. Or if your fondue pot is electric, even better.

Once the pot is warmed, add in the cheese(s), wine, and lemon juice. Stir well. Toss in the pepper and stir some more. Once this begins to melt, keep stirring, and get ready to use your poker. The pokers are color coded. If you have a sicko around, no poker.

If your fondue starts to thicken, add a bit more wine, stir and loosen it up. Keep the heat on low and when eating, poke the break and stir that cheesey awesomeness up.

Dip and go. My wife and I love cheese fondue. The strength of the cheese kind of freaked out my kids, who love cheese, which was just fine because that meant more goodness for us. Go fondue! Hope you enjoy, and hope your new year is off to a great start.

 

Baseball Park Style Candied Cashews

Dax Phillips 2 Comments

Unfortunately we were not able to get out to a ballgame this year. It is one of those things we love to do as a family. Everything from the tailgate, walking into the stadium, and enjoying the game (and more food). If there is one thing my wife loves it is the candied style nuts that they serve. The smell of them cooking is intoxicating, and they are as good to eat as they are to smell. It’s one of those things we typically buy together when we go. So with that being said, and a bit disappointed that we were not able to get to a game this year, I was not going to let that stop me from coming up with a batch of these baseball park style candied nuts for my wife and kids to enjoy.

Baseball Park Style Candied Nuts Recipe
Baseball Park Style Candied Nuts Recipe

Let’s get started.

Ingredients:

  • 2 cups of whole cashews
  • 1 whole egg white, beaten
  • 1 tsp ice cold water
  • 3/4 cup of granulated sugar
  • generous pinch of salt
  • 1/2 tsp cinnamon powder
  • cooking spray, or parchment paper

The trick to getting that candied effect on the nuts is the egg white. It adds just the awesome crunch and serves as the glue for the seasoning.

Baseball Park Style Candied Nuts Recipe
Baseball Park Style Candied Nuts Recipe

Preheat your oven to 250 degrees. Line a baking sheet with parchment paper.

Beat the egg white and water in a bowl until it is nice and frothy.

Add the nuts to the bowl, along with the spices, and mix very well.

Baseball Park Style Candied Nuts Recipe
Baseball Park Style Candied Nuts Recipe

Lay the nuts evenly on the baking sheet and place in the preheated oven for about 30 minutes or until everything begins to caramelize and get nice and toasted. Once that is achieved, remove from the oven, and slide those nuts into a serving bowl. Let cool for about 5 minutes (if you can resist), and dig in.

You want to talk about not only a great ballpark snack, but these nuts are perfect this time of year, especially around the holidays! Hope you enjoy and Merry Christmas and Happy Holidays to everyone!