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Beer-Battered Veggies

Beer-Battered Veggies

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Yield: 4 Servings
Adapted from Betty Crocker

If you’re looking for a way to jazz up every day veggies, try this super-tasty recipe. It’s also delicious with green beans, cauliflower, zucchini or yellow squash. Elisha’s in Milford, NH (closed in 2010) served this with ranch dipping sauce.

  • 1cup AP flour
  • 1¼tsp baking powder
  • ¼tsp salt
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp pepper
  • 2TBS Parmesan cheese, grated
  • 1cup regular or nonalcoholic beer
  • 4cups fresh broccoli or cauliflower florets and/or zucchini slices
  • vegetable oil for deep frying
  • ½cup ranch or blue cheese dressing


In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli and toss until well coated with batter.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden-brown. Drain on paper towels.

Serve warm broccoli bites with ranch dressing for dipping.

Expert Tips:

Be sure to not crowd the fryer or pan, only frying several florets at a time.

Try beer-battering and deep-frying other vegetables, such as green beans, cauliflower florets or zucchini slices.

Chipotle Shrimp Wontons

Chipotle Shrimp Wontons

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Yield: 30 pieces
Colorado Collage Cookbook

1995: This recipe was in the great Colorado Collage Cookbook. I’ve made it for parties and guests. The toughest bit is having the mini-muffin tins.

  • olive oil
  • 116-oz package wonton skins
  • ½lb shrimp, cooked, peeled, and coarsely chopped
  • 1yellow bell pepper, roasted, peeled, and chopped
  • 1red bell pepper, roasted, peeled, and chopped
  • ½cup chopped fresh cilantro
  • 1chipotle pepper in adobo sauce, drained and finely chopped
  • 8oz fontina cheese, shredded
  • Special Equipment: mini-muffin tin


Skins and filling may be prepared in advance and assembled just before baking.

Preheat oven to 350°F.

Brush mini-muffin cups with olive oil. Press 1 wonton skin into each cup. Bake about 10 minutes until tops are golden brown. Remove from oven and cool slightly.

In large bowl, combine shrimp, roasted bell peppers, cilantro, chipotle pepper, and cheese. Remove cooled skins from muffin pan and place on baking sheet. Fill each skin with reserved shrimp mixture and bake 7-10 minutes or until cheese is melted.

Chicken Liver Pâté

Chicken Liver Pâté

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Yield: 6 servings
Felicity Cloake / the Guardian

Dec. 2016: This is the first pâté I’ve actually made. It came out great, with a wonderful flavor. All pâté’s are an aquired taste. I love all kinds from mousse style like this to country pâté with its chunky texture.

  • ¾lb chicken livers, cleaned
  • 12TBS butter, diced
  • 1shallot, finely chopped
  • 1tsp thyme leaves, finely chopped
  • ¼cup Madeira
  • ¼cup double cream
  • ½tsp salt
  • 1allspice berry, ground
  • ¼tsp ground ginger


Cut the livers into roughly 1/2 inch pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and sauté for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 4 tablespoons of the butter, and whizz again. Taste for seasoning and adjust if necessary.

Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

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Yield: 8 Mushrooms
https://www.youtube.com/watch?v=lO2pZYl8zAw

Fall 2017: The Cooking In Russia channel on YouTube has some great recipes. The chef is an American ex-pat living in Russia and currently working on opening a restaurant in Helsinki Finland.

  • 8large mushrooms
  • ½lemon
  • 2strips bacon
  • 2oz red onion, diced
  • 3/4oz garlic, chopped coarsely
  • 2oz small shrimp, peeled and deveined
  • ½tsp paprika
  • 1oz white wine
  • 2egg yolks
  • 2TBS bread crumbs
  • cayenne to taste, pinch to ½ tsp
  • parmesan cheese for grating
  • Special equipment: ceramic baking dish (metal can scorch mushrooms)


Preheat oven to 400°F.

Stem mushrooms and scrape more from inside to make large cavity. Save the scrapings and stems. Cut stems and add to removed bits.

Squeeze lemon over prepared mushrooms. Rub to coat.

Render bacon over medium heat. Add onion and garlic, cook about 5 minutes. Add mushrooms, stir, add salt, cook about 10 minutes.

Add white wine and cook 2 minutes. Add shrimp, cayenne and cook stirring.

Remove to blender cup and blend with stick blender or chop to any consistency you want.

Scrape into bowl and add 2 tablespoons of breadcrumbs, 2 egg yolks, stir until mixed.

Remove mushrooms from baking dish and stuff, making sure they mound in the center. Add olive  oil to baking dish and spread over bottom. Set mushrooms, stuffed side up in dish. Grate Parmesan over mushrooms. Bake for 16 minutes.

Special step: Transfer to plate and distribute pan juices over the mushrooms. Return to baking dish and pour plate juices evenly over mushrooms. For immediate use, return to oven and bake 7 more minutes.

-or-

At this point they can be set aside for serving later, or refrigerated. NEVER freeze!

From room temperature, cook for about 10 minutes. If refrigerated, bake for 11-12 minutes.

Spinach Artichoke Dip

Spinach Artichoke Dip

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Yield: 2 to 3 cups
Alison Roman / NY Times

Easter 2017:  I needed a dip as an appetizer contribution.  I used this one from the NY Times. Use canned artichoke hearts; they’ve got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

  • 110-oz package frozen spinach, defrosted, drained and chopped as desired
  • 2TBS olive oil
  • 1large garlic clove, finely chopped
  • Pinch crushed red pepper flakes (optional)
  • Kosher salt and black pepper
  • 1(14-oz) can quartered artichoke hearts, drained and coarsely chopped
  • 8oz cream cheese, cut into 1-inch pieces
  • 4oz fresh mozzarella, torn or shredded
  • 4oz sour cream or full-fat Greek yogurt
  • ¼cup pecorino Romano or Parmesan cheese, finely grated


Defrost, drain spinach. Wring out well in paper towels or dish towel. Chop, if desired.

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

Add crushed red pepper, if using. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino/parmesan, and season with more salt and pepper.

You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Cheesy Artichoke Tartlets

Cheesy Artichoke Tartlets

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Yield: 32 pieces
Source lost

Circa 2008:  Remember those mini-muffin tins you bought for the Chipotle Shrimp Wonton recipe?  This is another use for it.

  • 32(3 ¼ x 3 ¼-inch) won ton wrappers
  • ¼lb (1 cup) Alpine Lace Deli Reduced Fat Cheddar Cheese, shredded
  • 1(8-oz) package nonfat cream cheese
  • 1TBS Dijon-style mustard
  • ¼-½tsp ground cayenne pepper
  • ¼cup chopped red bell pepper
  • 1(14-oz) can artichoke hearts, drained, chopped


Heat oven to 350°F. Spray 32 mini muffin pan cups with no stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with more cooking spray. Set aside. Combine cheese, cream cheese, cayenne pepper and mustard in medium bowl; mix well. Stir in red bell pepper and artichoke hearts. Spoon about 1 tablespoonful cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley, if desired. Serve warm.

Mom’s Chicken Wings

Mom’s Chicken Wings

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Yield: 24 wing sections
Scott Nowell

Dawn of time: This is my Mom’s recipe. A key here is to cook the wings enough. The collagen in chicken breaks down around 185°F. When you go over that magic mark, the wings get real tender. Keep in mind though, this doesn’t work on boneless breasts. They dry out.

  • 12whole chicken wings with tip section removed
  • – or-
  • 24chicken wing sections
  • salt & pepper
  • 1cup all purpose flour
  • 1tsp salt
  • ½tsp pepper
  • 1-2tsp seasonings of your choice like poulty seasoning, italian seasoning, herbs de Provence, etc.


Preheat oven to 400°F.

Season wings generously with salt and pepper.

Put the flour, 1 teaspoon salt, ½ teaspoon pepper, and your seasoning in a bag, paper or plastic as you see fit. Add 6 wings to the bag, close and shake to coat. Line up wings on a foil-lined or Silpat lined half-sheet pan. Repeat with remaining wings. Bake for 20 minutes. Remove and turn wings over. Bake for another 20-30 minutes until cooked to an internal temp of 185°F or higher.

Teriyaki Chicken Wings

Teriyaki Chicken Wings

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Yield: 24 wing segments
Scott Nowell

Late 80’s: Gosh, I’ve made this and variations a lot. This is simple but does use some ingredients that not everyone has. Adjust and substitute with what you have.  I suppose you could substitute any commercial sauce, argh! A key here is to cook the wings enough. The collagen in chicken breaks down around 185°F. When you go over that magic mark, the wings get real tender. Keep in mind though, this doesn’t work on boneless breasts. They dry out.

  • 12whole chicken wings with tip section removed
  • – or-
  • 24chicken wing sections
  • ½cup honey
  • 1TBS white wine
  • 1TBS soy sauce
  • 1TBS vegetable oil
  • 1shallot, minced
  • – or-
  • 2cloves of garlic, minced
  • 1heaping tsp of ginger, minced
  • 2tsp five spice powder
  • 2scallions (green onions),  cut to small rings

Preheat oven to 400°F.

Pour honey in large microwave safe bowl. Heat for 30 seconds to 1 minute. Add all other ingredients except chicken and scallions to bowl and mix well. Add chicken wings and turn to coat with marinade. Marinate for at least thirty minutes, turning occasionally.

Place up to 24 wing sections on a foil-lined or Silpat lined sheet pan and bake for 20 minutes.  Reserve the marinade.

Remove pan from oven and flip each wing over, dipping it in the reserved marinade.

Return to oven and bake until thoroughly cooked, checking at 20 minutes.  Add additional time if temperature in thick sections is not at least 185°F.

Sprinkle with scallions, serve.

Calamari Fritti

Calamari Fritti

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Yield: 4 to 6 servings

Adapted from: Tyler Florence / Food Network

Circa 2008:  I’ve made this a few times and it comes out great.  It’s simple, tasty and just like you get in a restaurant.

  • 1lb whole squid, cleaned
  • 1cup milk
  • 1large egg
  • 6fresh basil leaves, chopped
  • canola oil, for frying
  • 2cups all-purpose flour
  • 2tsp paprika
  • sea salt and freshly ground black pepper
  • lemon wedges, for serving
  • smoked jalapeno aioli, for dipping, recipe follows
  • tomato-basil sauce, for dipping, recipe follows


Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375°F. Mix the flour and paprika in a pie dish or plate; season generously with salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Using a spider or slotted spoon, transfer the fried calamari to paper towels to drain. Season with salt. Serve immediately with lemon wedges and dipping sauces.

Smoked Jalapeno Aioli

Yield: 1 cup
  • 1cup mayonnaise
  • 1-2canned chipotle chile in adobo
  • 1garlic clove, coarsely chopped
  • ½lemon, juiced
  • 1TBS chopped flat-leaf parsley
  • pinch salt

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Tomato-Basil Sauce

Yield: 1 cup
  • 3TBS extra-virgin olive oil 2 garlic cloves, minced
  • 4fresh basil leaves, hand-torn
  • 1(16-oz) can crushed tomatoes
  • pinch sugar

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Shrimp or Vegetable Tempura

Shrimp or Vegetable Tempura

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Yield: 4 Servings
J. Kenji López-Alt / Serious Eats

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.
Adding vodka to the batter limits the rate of gluten formation so that the batter can sit a bit longer before it goes bad.

  • 2quarts peanut oil or vegetable shortening
  • ½cup (3 oz) cornstarch
  • ½cup (2 ¼ oz) all-purpose flour
  • Kosher salt
  • 1large egg
  • ¼cup 80-proof vodka
  • ½cup ice-cold club soda
  • 4cups thinly sliced vegetables or 1 lb shrimp (see note)
  • Lemon wedges, for serving


Heat oil to 375°F in a large wok over high heat, then adjust heat as necessary to maintain the temperature. Line a large plate or baking sheet with a double layer of paper towels.

Combine cornstarch, flour, and 1 tsp salt in a large bowl and stir with chopsticks to blend. Combine egg and vodka in a small bowl and whisk until completely homogeneous. Add club soda and stir with chopsticks until barely combined. Immediately add to bowl with flour and, holding bowl with one hand and chopsticks in the other, shake bowl back and forth while vigorously stirring with chopsticks until liquid and dry ingredients are just barely combined. There should still be many bubbles and pockets of dry flour.

Add vegetables (and/or shrimp) to batter and fold with your hand to coat. Pick up vegetables a few pieces at a time, allowing excess batter to drip off, and transfer to hot oil, getting your hand as close as possible to the surface before letting go in order to minimize splashing. Increase heat to high to maintain the temperature as close to 350°F as possible and add remaining vegetables (and/or shrimp) a few pieces at a time. Immediately start agitating them with chopsticks or a wire mesh spider, separating vegetables, flipping them, and constantly exposing them to fresh oil. Continue frying until batter is completely crisp and pale blond, about 1 minute.

Transfer tempura to a paper towel–lined plate or baking sheet and immediately sprinkle with salt. Serve with lemon wedges.