Fried Pickles With Cajun Aioli Recipes

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BAKED FRESH HAM SANDWICHES WITH FRIED PICKLES AND CAJUN AIOLI



Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli image

Provided by Damaris Phillips

Categories     main-dish

Time 6h40m

Yield 8 to 12 servings

Number Of Ingredients 21

One 10- to 12-pound bone-in fresh ham, at room temp
2 tablespoons unrefined coconut oil, melted
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One 12-ounce beer, amber or dark
Fried Pickles and Cajun Aioli, for garnish and spreading, recipe follows
8 to 12 sandwich buns, split
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Cajun seasoning
3 green onions, green parts only, sliced
1/2 cup sour cream
3 tablespoons pickle juice
1/2 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
Pinch cayenne pepper
32 dill pickle slices
Canola oil, for frying
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan.
  • Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving.
  • Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top.
  • For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
  • For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
  • Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
  • Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

FRIED PICKLES



Fried Pickles image

Who would have thought that pickles could taste so good fried? Partner them with Cajun buttermilk ranch dressing for dipping. Yum!

Provided by Mama Smith

Categories     Appetizers and Snacks     Spicy

Time 35m

Yield 10

Number Of Ingredients 10

½ cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
½ cup all-purpose flour
1 ½ cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
¼ teaspoon Cajun seasoning
1 quart oil for frying
½ teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

Steps:

  • Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
  • Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
  • Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
  • Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
  • In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 25.3 g, Cholesterol 10 mg, Fat 27.7 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 4 g, Sodium 1015.4 mg, Sugar 2.9 g

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