Got your attention, didn’t we? We decided to have a Dill Pickle Throwdown this week. If you’re not sure what a “throwdown” is, check out this website: http://www.foodnetwork.com/throwdown-with-bobby-flay/index.html Here is our fun with a “two city throwdown”!
Chef Jonathan: I decided to go with a tex-mex theme for my Deep-fried Dill Pickle, using a Cajun-spiced dredge. I tried both an egg-based and a water-based dredge, and found that the water-based dredge worked better due to the consistency of a paste. I did both whole and sliced pickles, and found that the sliced pickles worked a lot better with the dredge, and they came out a lot better once they were fried. I also made a Cajun Aioli, which complimented the pickles well.
Karen: I chose to use the Bick’s Baby Dill Deep Fried Pickle Recipe. http://www.bicks.ca/recipes_sub.aspx?rid=5070&247SEM LOVED them! It was easy to make and easier to eat! The only thing I changed was the dip. Instead of what they recommended, I used 2 TBS of mayo with 1 tsp of horseradish. That’s a favourite dip of ours. Not sure they were as “spicy” as the recipe made them sound but they were good and we enjoyed them! Here are some pics…