House Special

BIG DIPPER: Onion dip is always a hit, and Chef Albert of Verge Restaurant makes it easy.

BIG DIPPER: Onion dip is always a hit, and Chef Albert of Verge Restaurant makes it easy.

Whip up restaurant-quality snacks with these deceptively simple recipes from Chef Albert Nguyen-Phuoc of Verge

The classic and the unexpected both have a place at the Super Bowl table, if you ask us. Chef Albert’s onion dip recipe, easy to make and ridiculously good, takes us back in time in a good way, while the pork wings make for an interesting update on a staple.

Pork Wings

oil for deep frying
1 c. unbleached all-purpose flour
2 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
¼ tsp garlic powder
½ tsp paprika
1 egg
1 c. milk
¼ c. hot pepper sauce
1 tbsp butter
4 pork shanks
1 qt (4 cups) chicken stock
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion

1. Braise pork shanks in chicken stock and vegetables until tender.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F.
3. Combine flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl.
4. Whisk together the egg and milk in a small bowl. Dip each piece of pork in the egg mixture, and then roll in the flour blend.
5. Refrigerate pork shanks for 30 minutes.
6. Fry pork in the hot oil. Cook until the exterior is nicely browned.
7. Combine hot sauce and butter in a small bowl. Microwave sauce on high until melted, 20 to 30 seconds. Pour sauce over the cooked pork; mix to coat.

Onion Dip

3 tbsp olive oil
2 c. diced onions
¼ tsp kosher salt
1½ c. sour cream
¾ c. mayonnaise
¼ tsp garlic powder
¼ tsp ground white pepper
½ tsp kosher salt

1. Cook the onions in the olive oil
until they are caramelized, about
20 minutes.
2. Remove from heat and set aside
to cool.
3. Mix the rest of the ingredients, then add the cooled onions. Serve with sturdy potato chips.

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