Chef Steven's Pineapple Fritters

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stevenandkaramack.PNG

"Trading Dishes" author Chef Steven Ferneding makes wonderful dishes to kick off 2020 with Kara Mack! For more on Chef Steve, CLICK HERE.


Homemade Caramel Sauce

  • By, Chef Steven Ferneding
  • Trading Dishes Cookbook
  • www.TradingDishes.com
  • Prep Time: 5 minutes
  • Cook time 10 minutes
  • Rest time: 10 minutes
  • Total Time: 25 minutes

What You’ll Need:

  • 1 cup (200 grams) white granulated sugar
  • 1/2 cup (100 grams) salted butter (cut into 8 slices of 1 tablespoon each)
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon of sea salt
  • Equipment Needed:
  • 1 medium heavy bottom pot
  • 1 wooden spoon
  • 1 rubber spatula

Let’s Cook!

1. Add sugar to pot + turn heat to medium/ high heat.

2. Using wooden spoon stir sugar; allow it to gather and melt.

3. Once the sugar starts melting it will turn a light brown color (be very careful not to burn the caramel at this stage)

4. Add in the butter 1 tablespoon at a time, stirring with the rubber spatula, making sure to scrape the sides down

5. Once everything is melted, remove the pot from the heat + slowly pour heavy cream into the caramel while stirring (be careful the caramel can be bubbling and can splatter

causing burns)

6. Place the pot back on the stove for 30 seconds or until the caramel starts to rise

7. Remove from heat + add salt + allow to cool


Pineapple Fritters

  • Prep Time: 5 minutes
  • Cook Time: 5 minute or until golden brown
  • Assemble Time: 1 minute
  • Total Time: 11 minutes

Serves: 8

What You Will Need:

  • 1 fresh pineapple (cut into bite size pieces)
  • 1 egg
  • 1 cup of whole milk + plus a little extra to adjust for consistency
  • 2 teaspoons of baking powder
  • 4 tablespoons of sugar
  • 2 cups of flour
  • 3 cups of peanut oil or vegetable oil
  • Equipment Needed:
  • 1 mixing bowl
  • 1 whisk
  • 1 large mixing spoon
  • 1 heavy bottom pot
  • 1 pair of tongs
  • 1 slotted spoon
  • 1 sheet pan
  • several paper towels

Let’s Cook!

1. Set oven to 200* F (93*C), line sheet pan with paper towels and place in oven

2. Heat a heavy bottom pot over medium high heat + add oil + heat to 350* (176*C)

3. To test oil temperature add a drop of batter into oil, if it sizzles it’s ready!

Meanwhile:

1. Crack the egg into the mixing bowl

2. Add milk

+ baking powder

+ sugar

+ flour

3. Stir all together until thick batter forms (add reserved milk if too stiff).

4. Add pineapple and coat in batter + let sit aside for 10-15 minutes.

5. Using tongs, slowly drop pineapple into hot oil.

6. Once fritters are golden brown, use a slotted spoon to remove from oil + place on sheet pan in

oven.

7. Fry remaining fritters.

Chef’s Tip

If you set your oven to 200* F (93*C) you can keep the fritters crispy while you fry all of them.

Simply line a sheet pan with paper towels and keep in oven on middle rack + place fritters on sheet pan as they finish.

To Assemble:

Using 4 round plates place fritters, using a spoon drizzle caramel over fritters.

Eat and Enjoy!


Sesame and Soy Infused Tuna Tartare with Lime Zest Guacamole on Fried Wonton Chips,

Topped with a Sriracha Aioli and Black Sesame Seeds

By, Chef Steven Ferneding

Trading Dishes Cookbook

www.TradingDishes.com

Ingredients:

Wontons

  • 1 package of wonton wrappers, slice in half and half again (4 equal squares)
  • 2 cups of vegetable oil

Tartare:

  • 1 pound of fresh sushi grade tuna chopped into small squares
  • 1 teaspoon of sesame oil
  • 2 teaspoons of rice wine vinegar
  • 3 tablespoons of soy sauce
  • 1 tablespoon of grated ginger
  • 1 bunch of scallions, sliced thin
  • Black and white sesame seeds (Toasted)

Sriracha Aioli:

  • 1/2 cup of vegan mayo
  • 1-2 tablespoons of Sriracha Sauce

Guacamole:

  • 1 avocado
  • salt and pepper
  • 1/4 of red onion minced (chopped small)
  • 1 teaspoon of a small jalapeño (seeds removed) chopped small
  • 1 lime squeezed + zest
  • 3 tablespoons of cilantro
  • 1 clove of garlic

Equipment Needed:

  • 1 medium size, heavy pot for cooking oil
  • Zester
  • 1 bunch of Cilantro
  • Paper towels
  • Tongs
  • Oil Thermometer
  • 2 Large mixing bowl
  • Whisk
  • Potato masher or immersion blender
  • Spoon

Let’s Cook!

Step 1: Wonton

Over medium high heat pour oil into heavy pot. Heat until oil reaches 350* (Test by using oil thermometer)

Step 2:

Slowly drop wonton squares in oil and fry 1 minutes on each side until golden brown. Use tongs to flip over. Once cooked, lay on paper towel and lightly sprinkle with salt.

Step 3: Tartare Mixture

In mixing bowl, soy sauce, sesame oil, rice vinegar and whisk sauce together. Taste, if sesame oil is not too strong continue.

Step 4:

Add tuna, green onions, and white sesame seeds to bowl and mix thoroughly. Be careful not to smash the tuna.

Step 5: Guacamole

Slice avocado in half, remove seed and discard. Scoop out the avocado flesh and add it to the mixing bowl, add in salt and pepper, add lime juice, cilantro, red onion and jalapeño. Using potato masher smash avocado until smooth.

Step 6: Assembly

Place fried wonton on plate, top with of guacamole, then top with tuna mixtures, add dash of black sesame seeds and a sprinkle of lime zest, top tuna with a dollop of Sriracha Aioli.

Enjoy and Happy Cooking!


Deconstructed Mexican Street Corn, Over Homemade Tortillas, Layered with Corn, Cilantro,

Jalapeño, Lime Juice, Red Bell Pepper and Red Onion and Topped with Cojita Cheese

Chef Steven Ferneding

Makes 6

  • 6 corn tortillas
  • 2 cups vegetable oil
  • 2 fresh corn on the cob, slice corn off husk
  • 3 tablespoons of cilantro
  • 1/2 tablespoon of fresh jalapeño
  • Juice of 1 lime
  • 1red bell pepper chopped small
  • 1/4 red onion diced
  • 3 tablespoons of crumbled Cojita cheese

Equipment Needed:

  • 1 medium size, heavy pot for cooking oil
  • 1 large pot
  • 1 spatula
  • 1 knife
  • 1 Zester
  • 1 bunch of Cilantro
  • Paper towels
  • Tongs
  • Oil Thermometer

Let’s Cook!

Step 1:

Over medium high heat pour oil into heavy pot. Heat until oil reaches 350* (Test by using oil thermometer)

Step 2:

Slowly drop corn corn tortilla in oil and fry 1 minutes on each side until golden brown. Use tongs to flip over. Once cooked, lay on paper towel and lightly sprinkle with salt. Repeat.

Step 3:

In large pot over medium high heat, add the butter. Once butter is melted add corn, cook 3 minutes while stirring. Add bell pepper, red, onion, lime juice, jalapeños, stir again.

Step 4:

Stir in vegan mayo and remove pot from heat.

Step 5:

Assemble: Start with place fried tortilla on a plate and spoon 3 tablespoons over tortilla, then top with cheese cilantro and lime zest.

Enjoy!