À la Sandy

So it’s Week Four – Ravens vs Patriots,  Jets vs Saints, Cowboys vs Broncos, Packers vs Vikings, Philly has a bye and so on and so on.  Truth be told, I like all the rituals of football season, and the FOOD, more than watching the games!

Last Sunday I listed my favorite things about football and posted my recipe for “buffalo wings”… deep-fried in the “Cuisinart” and tossed in Frank’s RedHot Sauce.  I usually clean out the fryer after each use and store it away, in it’s box, in the garage – but during football season, it’s in use A LOT, so, today, a week later, it’s still sitting on my kitchen counter.

my deep fryer (sigh)

Gotta tell you – I love this little appliance.  I like bringing it out for outdoor parties – guests gather around while I deep-fry and hand out little finger foods.  Many friends of mine have gone out immediately and bought one for their kitchen.

Here are a couple more EASY “football foods” you can make in the deep fryer – “coconut chicken tenders” and “stoopidly simple, mini cocktail weenie, corn dogs”!

“STOOPIDLY SIMPLE COCKTAIL WEENIE CORN DOGS”

1 package cocktail franks

1 package Jiffy corn muffin mix

1 egg

1/3 cup milk

oil for frying

bamboo skewers (I get mine in kitchen utensil section in the market)

mustard for serving – unless you’re one of those people who prefer ketchup with their hot dog 

Heat the oil in your deep-fryer to 350 degrees.  Mix the ingredients for the corn muffin mix in medium bowl.  Put one cocktail weenie on the end of the skewer.  Dip in the corn muffin mix, coat thoroughly and place in the hot oil for about 1-2 minutes – or until golden brown.  Remove and drain on a paper towel.  I SAID THEY WERE STOOPIDLY SIMPLE!

Funny thing about these little gems, is that I started making them when I entertained for friends who were bringing their kids along.  I wanted to serve some kid-friendly foods, while I made more sophisticated appetizers for the adults.  No surprise ending here…the grown-ups liked them just as much, if not more… So now I make them for everyone!

cocktail weenie corn dogs

COCONUT CHICKEN TENDERS

3 chicken cutlets, pounded and cut into 1″ by 3″ pieces

1 1/2 Cups Panko Bread Crumbs

1 1/2 Cups Baker’s Angel Flake Sweetened Coconut

2 beaten eggs

Bamboo skewers

Oil for frying

Pickapeppa Sauce for dipping

Heat oil to 350 degrees.  Mix the Panko and coconut together in a medium size bowl.  Skewer the chicken pieces.  Dip the chicken in the beaten egg to coat, then dip in the panko/coconut. Coat the pieces well, press extra on each side if you have to – you want them to have a thick coating.   Place in the fryer and cook for 2-3  minutes – until golden brown.  Remove and drain on paper towels.  Serve with Pickapeppa Sauce.

coconut chicken tenders