decadent sandwich. It also will require you to walk 132 miles to burn all the calories.
14. Top with the other half of the roll and serve with a crunchy green salad. You’re about to make someone really happy.
VARIATIONS: If I weren’t married to a straight-up-meat-and-potatoes rancher, I would probably cook a bunch of sliced mushrooms with the onions. I’d add a little sherry to the meat mixture. And I’d melt a little sliced mozzarella on the top. But that’s just me. Truth is, you could play around with this sandwich as much as you’d like: different veggies, different seasonings (thyme, fresh garlic, and so on), or different cheeses. Go play!
Oh. One more thing. If you’re looking to shrink your waistline, you might want to steer clear of this sandwich.
Boys will be boys!
ONION STRINGS
Makes 2 serving
I know they don’t look it, but these teeny tiny, thinly sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, that they really need to be placed on some list of Side Dishes of All Time. Yes, sir. Right next to sweet lime pickles and tiramisù.
No, I’m not pregnant. But thank you for asking.
Making these fried onions is so simple, but there are three crucial steps. First, you must slice the onions very thinly, which requires either a sharp knife or mandoline. Second, you must soak the onions in buttermilk for at least an hour before frying. Third, you must ensure the oil is 375ºF before throwing in the onions. I won’t go into the scientific reasons behind these requirements, because that would take away from your onion strings eatin’ time—so let’s get cracking!
1 large onion2 cups buttermilk (if you don’t have any in the fridge, see In the Morning)2 cups all-purpose flour1 scant tablespoon saltPlenty of black pepper¼ to ½ teaspoon cayenne pepperCanola oil for frying
1. Begin by peeling the onion and slicing very thinly.
2. Separate the onion slices and place them in a shallow dish. Pour buttermilk over the top.
3. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
4. In a bowl, combine the flour, salt, black pepper, and cayenne.
5. Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375ºF, or until a pinch of flour sizzles when sprinkled over the pan.
6. Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess.
7. Plunge the onions into the hot oil.
8. With a spoon, fiddle with them a bit just to break them up. And watch them! They’ll be ready to remove from the oil in no time flat.
9. When they’re golden brown (this should take under a minute), remove them from the oil and place on a paper towel–lined plate.
10. Repeat with the remaining onion slices and serve immediately.
Pile these on top of a juicy grilled hamburger—to die for!
SPICY PULLED PORK
Makes 8 servings
Oh my goodness, am I ever in love with pork shoulder. Please don’t tell the cattle ranchers.
This recipe comes from my sister Betsy’s good friend Cynthia, who makes this delicious shredded pork for get-togethers with hip Austinites. And it’s not that I’m ever at these said get-togethers with all the other hip Austinites. For one thing, I don’t live anywhere near Austin, so I’m never invited. For another, I probably wouldn’t go anyway because I don’t like to leave my house. It’s a good thing I have my sister to fill me in on all the fun.
I’ve made this pork over and over, and I’m always amazed at its versatility. The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. Serve it with warm flour
14. Top with the other half of the roll and serve with a crunchy green salad. You’re about to make someone really happy.
VARIATIONS: If I weren’t married to a straight-up-meat-and-potatoes rancher, I would probably cook a bunch of sliced mushrooms with the onions. I’d add a little sherry to the meat mixture. And I’d melt a little sliced mozzarella on the top. But that’s just me. Truth is, you could play around with this sandwich as much as you’d like: different veggies, different seasonings (thyme, fresh garlic, and so on), or different cheeses. Go play!
Oh. One more thing. If you’re looking to shrink your waistline, you might want to steer clear of this sandwich.
Boys will be boys!
ONION STRINGS
Makes 2 serving
I know they don’t look it, but these teeny tiny, thinly sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, that they really need to be placed on some list of Side Dishes of All Time. Yes, sir. Right next to sweet lime pickles and tiramisù.
No, I’m not pregnant. But thank you for asking.
Making these fried onions is so simple, but there are three crucial steps. First, you must slice the onions very thinly, which requires either a sharp knife or mandoline. Second, you must soak the onions in buttermilk for at least an hour before frying. Third, you must ensure the oil is 375ºF before throwing in the onions. I won’t go into the scientific reasons behind these requirements, because that would take away from your onion strings eatin’ time—so let’s get cracking!
1 large onion2 cups buttermilk (if you don’t have any in the fridge, see In the Morning)2 cups all-purpose flour1 scant tablespoon saltPlenty of black pepper¼ to ½ teaspoon cayenne pepperCanola oil for frying
1. Begin by peeling the onion and slicing very thinly.
2. Separate the onion slices and place them in a shallow dish. Pour buttermilk over the top.
3. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
4. In a bowl, combine the flour, salt, black pepper, and cayenne.
5. Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375ºF, or until a pinch of flour sizzles when sprinkled over the pan.
6. Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess.
7. Plunge the onions into the hot oil.
8. With a spoon, fiddle with them a bit just to break them up. And watch them! They’ll be ready to remove from the oil in no time flat.
9. When they’re golden brown (this should take under a minute), remove them from the oil and place on a paper towel–lined plate.
10. Repeat with the remaining onion slices and serve immediately.
Pile these on top of a juicy grilled hamburger—to die for!
SPICY PULLED PORK
Makes 8 servings
Oh my goodness, am I ever in love with pork shoulder. Please don’t tell the cattle ranchers.
This recipe comes from my sister Betsy’s good friend Cynthia, who makes this delicious shredded pork for get-togethers with hip Austinites. And it’s not that I’m ever at these said get-togethers with all the other hip Austinites. For one thing, I don’t live anywhere near Austin, so I’m never invited. For another, I probably wouldn’t go anyway because I don’t like to leave my house. It’s a good thing I have my sister to fill me in on all the fun.
I’ve made this pork over and over, and I’m always amazed at its versatility. The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. Serve it with warm flour
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