Frijoles Chilies Buttermilk Dip Or Sauce Food

CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP

Steps:

• For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
• Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
• For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
• In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
• Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.

SPICY BUTTERMILK DIP

Steps:

• Combine 1st 5 ingredients in a bowl.
• Season with salt and hot sauce.
• Top with scallions.

FRIJOLES CON QUESO DIP AND CHIPS

Steps:

• Combine all ingredients except cilantro in a small saucepan, and heat just until cheese melts.
• (Microwave Directions: place in a microwaveable dish and heat for 2-3 minutes.).
• Top with chopped cilantro if desired and serve with chips.

BUTTERMILK DIPPING SAUCE - EMERIL LAGASSE

Steps:

• Place the cucumbers in a small bowl and sprinkle with 3/4 teaspoon of the salt.
• Stir to combine, then set aside while you assemble the remaining ingredients.
• In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well.
• Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible.
• Add the cucumber to the buttermilk mixture and stir to thoroughly combine.
• Serve immediately or refrigerate, covered, for up to 1 day in advance.

FRIJOLE DIP ( MADE WITH VEGEMITE! )

Steps:

• HEAT the oil in a pan and cook the onion, garlic, chili powder and cumin for 2-3 minutes or until the onion is tender.
• ADD Vegemite, beans and tomatoes and cook for a further 10-15 minutes or until liquid reduces and the mixture is thick. Serve with corn chips.

CHILI FRIJOLES - MEXICAN BEANS

Steps:

• Wash beans thoroughly.
• Cover with cold water and let stand overnight.
• Drain well and cover with boiling water; add onion and cook until tender.
• Drain and chop beans fine; add salt, pepper and chili powder.
• Brown bacon in skillet; add garlic, cook until golden and remove from fat.
• Stir beans into fat and cook until brown; remove to platter.
• In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
• Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.