Dippin' Fun

Today was a day of pure awesome. I spent 2 hours in Toys R Us (just for kicks) and then I spend another 5 hours in Chapters trying to find a book. I went to every floor and finally what I came across was a book that was made into a movie (which I watched and it changed my life) the book is called The Help. I swear to jeebus...you will love the movie if you haven't seen it, go watch it; and then read the book :P

Anyways moving on! I went to Red Robin for a fat burger and ended up trying their cheese sticks. I loved them so much that I found a different version of them. Though I wish to get the real recipe one day haha. 

You can add a couple finely diced jalapeno peppers if you want extra kick. The dipping sauce which was great-not sure what goes in it, so I can't remake it exactly but I have a very similar recipe for you.

Give this a try!


Monterey Jack Cheese Sticks:

Ingredients:

2 (8-oz.) pkgs. Monterey Jack cheese with jalapeno peppers
1 cup all-purpose flour
1 1/2 teaspoons ground red pepper
1 cup fine, dry bread crumbs
1 teaspoon dried parsley
4 eggs, beaten
vegetable oil
Dipping sauce: red pepper jam (recipe follows) 

Directions:

1. Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise.
2. Combine flour and red pepper; stir well. Combine bread crumbs and parsley in another bowl; stir well. Dip cheese sticks in beaten eggs. 
3. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumb mixture, pressing firmly so that crumbs adhere. 
4. Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.
5. Fry cheese sticks in 375-degree deep oil until golden brown. Drain on paper towels. Serve immediately with marinara sauce, if desired.

Sweet Red Pepper Jam

Ingredients:

7 medium red bell peppers (4 to 6 ounces each), seeded
1 serrano pepper, halved lengthwise and seeded
2 cups apple cider vinegar
1/2 tsp salt
2 cups granulated sugar
1 Tbsp apple pectin
1 Tbsp canola oil

Method:

1. Cut enough red bell peppers into 1/4-inch dice to make 1 cup, reserve. Cut the remaining peppers into 1/2-inch pieces, place in a medium saucepan with the Serrano pepper, vinegar, and salt, and bring to a simmer over medium heat. Cook, stirring occasionally, for 15 to 20 minutes, until the peppers are tender.
2. Line a fine-mesh basket strainer with dampened cheesecloth and set it over a deep bowl. Strain the pepper mixture through the cheesecloth. Do not push on the solids (that would cloud the jelly). 
3. Twist the cheesecloth and let it sit in the strainer for about 15 minutes, lightly twisting and pressing gently from time to time to extract all of the liquid. 
4. You should have about 1-3/4 cups liquid. Discard the peppers.
5. Combine the sugar and pectin in a small bowl, mixing well so that the pectin will dissolve smoothly.
6. Heat the canola oil in a small frying pan over low heat. Add the diced peppers and cook slowly to soften them without coloring them, about 5 minutes. 
7. Drain the peppers on paper towels, then place them in a clean large saucepan. Add the pepper liquid, increase the heat to medium, and heat until the liquid is warm. 
8. Slowly add the pectin mixture, whisking until dissolved, then attach a candy thermometer to the pan. Increase the heat, bring to a simmer, and simmer until the jelly reaches 215 to 220 degrees F. Remove from the heat.

Checking:
To test that the jelly is at the right consistency, put a tablespoonful of what you’re cooking on a plate and chill it in the refrigerator for 10 minutes. If it is too thin, return to the heat, cook a few more minutes, and retest.
Pour the jelly into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to a month.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now!