There are a few food shows on TV that I cannot miss. Even though it’s not a cooking show, I just love Carnival Eats. The host, Noah Cappe, is quite funny and entertaining. I think he may have the perfect job: travelling around and enjoying the crazy foods he finds at fairs and carnivals. Like this Walking BBQ. This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ. There aren’t any laws for what you can and cannot put in your Walking BBQ. I kept mine traditional, with just some leftover smoked pulled pork, homemade BBQ sauce, canned baked beans, and homemade slaw. It’s fun to eat and tasty at the same time. Win!
Salami chips are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even better, but you can by serving them with a roasted garlic white bean dip. The creamy dip (almost like a hummus) compliments the salami perfectly. This makes for a great easy appetizer or snack for the big game. Most grocery stores sell a variety of different styles of salami. Grab a few different flavors and mix them up on the plate. Many salamis have a very thick casing, which not all people enjoy. You can remove it quite easily after slicing the salami thin.
My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).
Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me. I used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.
As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered. Well, now I can make my own copycat Long John’s Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them.
For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.
Like just about everyone, I’m a big fan of Sriracha sauce. And I’m a big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close.
I was jonesin’ for some kickin’ hot tortilla chips, I developed Sriracharitos. They have that great Sriracha flavor, all on a crunchy tortilla chip. And of course I made a Sriracha dip to go with them. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip. I found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub.
Everyone loves Peeps. Heck you can even buy Peeps stuffed toys (I’ve noticed one or two around our house even…).
So how about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. The kind you get over a campfire. They’re really addicting. And kind of messy.
These little treats take a bit to make, but they’re worth it. You want to dehydrate them over low heat. Our oven’s lowest temperature setting is 170 F, which worked perfectly. Just slide a wooden spoon in between the door and oven frame so that any moisture can escape. Our oven also has a warming drawer which, when set to High, gets to 190 F, which is also fine. Just leave the drawer slightly ajar so steam can escape.
Heat an oven to it's lowest temperature, 170-190 F.
Flatten out the Peeps with your hands, cast iron skillet, spatula... anything you have.
Place the flat Peeps onto baking sheets lined with parchment paper.
Insert into oven and let dehydrate for 10 or so hours, turning the pans every few hours. Keep the oven door ajar by placing a wooden spoon between the door and oven frame. You want just enough of a gap so any moisture coming off the Peeps escapes.
After 10 hours our Peeps were crunchy on top, but still soft inside. I flipped them and let them go another 2 hours. At that point they were pretty crunchy. I removed them from the oven and let them cool. They then hardened completely.
A glance around the internet would make one think I am the last person on earth to make kale chips. Well, I’ve never been accused of rushing to follow a fad!
Eating these chips reminds me a lot of eating the leaves off of roasted Brussels sprouts (I like to eat the ones that fall off in the oven). Crunchy, salty and light. In fact, if I close my eyes I can’t really tell a difference. I found kale chips to be rather addicting.
I went on a chip-ordering journey a few days ago. This time, it was Old Dutch Foods, in Minnesota. If you follow this blog you know that I love trying chips from other areas of the US. Many chip makers have been around for years and years, and are either family-owned or can trace their roots to family beginnings. Old Dutch Foods has been around since 1934. You don’t survive that long without turning out great foods, and these chips are definitely great. In fact, they’re at least tied as my favorite chips.
Although I ordered two cases (yes!) of assorted chips, I had to start by sampling the Dutch Crunch Kettle chips. These chips have a fantastic crunch. Not a hard, ouch-kind-of-crunch, but just the right crunch. Honestly, the perfect crunch. And their not oily, and my absolutely criteria, you can still taste potato. Look at how pretty they are!
I started with the Jalapeno Cheddar chips. They are not hot, they have a hint of jalapeno flavor and kick. Not just kick like you get with some jalapeno chips. You can taste the jalapeno. The cheddar mellows it out and adds a nice creaminess. Excellent!
Next, I tried the Mesquite Barbecue. I was very happy with these chips. They have a nice, smoky BBQ sauce flavor to them. It’s sweet, but not overly sweet. Very pleasant, I’d say.
The Parmesan and Garlic chips are crazy good. Nice creamy cheese flavor with a good garlic kick. Somewhat like the jalapeno cheddar chips, these chips have a contrast between a stronger (but not strong) flavor, such as garlic, and a nice smooth cheese flavor.
The Hot Buffalo wings were also outstanding. If you’re expecting super-spicy hot sauce sorta flavors, that’s not what you’re going to get. These chips have a great (light) vinegar hot sauce flavor, with very smooth and creamy blue cheese to back it up. They are delicious. I could eat these chips all day. I could eat them all all day, come to think of it.
Finally, the Salt and Cracked Black Pepper chips. These chips are fairly salty, but have a really great (very fresh) black pepper flavor. They are excellent with a smooth lightly-flavored sour cream dip. Pepper on chips (and fries for that matter) is a wonderful thing.
So in summary, I think Dutch Crunch Kettle chips are fantastic (in case you didn’t already catch that I love them). They have outstanding crunch, texture, potato flavor, and aren’t oily. The flavor combinations are fantastic – none are overpowering. Every chip was seasoned evenly and perfectly.