This is a quote.

One of the very few shots that I hit well today. This one actually landed in the fairway!

Very excited to have gotten out and played golf today at The Reserve with a good friend. Right about now, this was exactly what I needed.

If you like onion rings, you have to try this recipe. You won’t be disappointed.

INGREDIENTS

1 large sweet onion, peeled
3 cups buttermilk (you can really get away with 2 cups)
1 cup all-purpose flour
1/4 cup fine ground cornmeal
1/2 teaspoon salt
1/2 teaspoon chile powder
1/2 teaspoon freshly ground black pepper
Vegetable oil

STEPS

1. Slice the onion into very thing rings.
2. Place the onion rings into a bowl and soak them in the buttermilk.
3. In another bowl, whisk the flour, cornmeal, salt, chile powder and pepper together.
4. Put enough oil into a heavy pot to at least 2 inches deep. Three inches would be better, but if you’re short on oil, you can make due with less.
5. Heat the oil on medium high heat until you can drop a small cube of bread into the oil and it turns golden brown.
6. Take some of the onions out of the buttermilk – shake off any excess buttermilk – and then dredge them in the flour mixture.
7. Place the flour coated onion rings into the oil for about 2 to 3 minutes or until they turn golden brown.
8. Place the onion rings onto a plate lined with paper towels to soak up any excess grease. Alternately, you can place them on a baking sheet and keep them warm in an oven that is heated to 200 degrees.

Serve with ketchup, hamburgers, a nice red wine or a nicely crafted beer and some good friends.

I’ve made these hotcakes several times now and they are, without question, the fluffiest hotcakes I’ve ever made. I’ve posted this picture along with a few others to Facebook and have been asked for the recipe so here it is. I can’t take much credit for it though as we got it from a magazine (house beautiful).

INGREDIENTS

1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup sugar

 STEPS

1. Whisk the ricotta and the egg yolks together in a large bowl. Once you have a nice consistency, add the buttermilk and whisk it all together.
2. Add the flour, baking powder, and salt into the ricotta/egg/buttermilk mixture and stir until just combined.
3. Add the sugar to the egg whites (which should be in a separate bowl) and then beat the egg whites & sugar until stiff peaks form. Use an electric mixer. Duh.
4. Next, fold in the egg whites to the batter with a large spatula until combined.

If you want, you can add some blueberries after step 4. Mmmmm.

Melt some butter on a griddle and cook for about 3 minutes on each side. Any longer and  you’ll burn them. Any less and they’ll be undercooked. Trust me. 3 minutes each side. I use an electric griddle set to about 350 degrees. I prefer an electric griddle because it’s easier to control the heat than in a pan on the stove.

Serve with your favorite toppings – blueberries, raspberries, warm syrup and plenty of butter. Enjoy.