Amys Dill Pickle And Lettuce Hamburger Slaw Recipes

AMY'S DILL PICKLE AND LETTUCE HAMBURGER " SLAW"

Steps:

• Stir together the lettuce, onion, and pickles.
• Add the mayonnaise to the desired consistency.
• Cover and refrigerate at least one hour to let the flavors marry before serving.
• NOTE: The key here is to get the lettuce fine enough it doesn't become something you're pulling off your burger at the first bite. Make sure it's fine, but not overly chopped.

HOT FRIED CHICKEN WITH ICEBERG-PICKLE SLAW

Steps:

• Pound the chicken breasts with a meat mallet until they are 1/2 inch thick. Slice the breasts in half, then add to a large resealable plastic bag. Mix the onion powder, garlic powder, paprika, cayenne and 1/2 tablespoon salt in a small bowl. Sprinkle half of the spice mixture over the chicken in the bag, add dill pickle powder and vinegar powder, seal the bag and shake and massage the spices into the meat evenly. Let stand at room temperature for 15 minutes.
• Meanwhile, heat 1/4 cup oil in a small saucepan over medium heat until shimmering. Add the remaining spice mix. Cook, stirring, until fragrant, about 30 seconds. Transfer to a small heatproof bowl and reserve.
• In another large resealable plastic bag or paper bag, combine the flour with the black pepper and the remaining 1/2 teaspoon salt.
• Add enough oil to a cast-iron or other heavy skillet to come 1/2 inch up the sides. Heat the oil over medium heat until it reaches 365 degrees F. The oil's ready when a little flour dropped in bubbles and sizzles steadily.
• Add the chicken to the paper bag in batches and shake well until the pieces are evenly coated. Remove the chicken from the flour, shaking off excess. Carefully place the chicken in the oil. Repeat, adding just a few more pieces to the pan. You don't want to crowd the pan. Keep adjusting the heat to keep a steady sizzle and to maintain 365 degrees F. Cook until browned on the bottom, about 3 minutes, then carefully turn each piece over. Cook until browned on the second side, about 3 minutes, then continue cooking and turning to evenly brown until cooked through, about 10 minutes total.
• Crumple up some paper towels and drain the chicken on them. Repeat with the remaining chicken, replenishing and reheating the oil between batches. Drizzle with the reserved spice oil. Repeat the breading and frying process with the remaining chicken if necessary.
• Spread the mayo on the hamburger buns and toast in a nonstick skillet over medium heat until golden, 2 to 3 minutes.
• Starting with the bottom hamburger buns, top with the hot fried chicken and some Iceberg-Pickle Slaw. Cover with the bun tops.
• Whisk together the oil, chopped pickles, pickle juice, Dijon and honey in a large bowl. Add the iceberg lettuce; toss gently to coat. Season with salt and pepper. Serve immediately.

AMY'S LETTUCE WRAPS

Steps:

• Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
• Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
• Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
• Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
• Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
• Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

DILL PICKLE HAMBURGER PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 3-4 minutes; drain., Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes longer., Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza.

LETTUCE SLAW

Steps:

• Chop all vegetables and place in a medium sized bowl. Mix together mayonnaise, sweetener and vinegar. Adjust according to taste. Pour dressing over mixture and serve.