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Fried Peanut Butter & Jelly Pinchy Pies � One Chef's White Trash is Another's White Treasure

I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, which led to being obsessed with the thought of frying things in white bread. These fried peanut butter and jelly pinchy pies are the result.

The technique was ridiculously easy, but naming these delicious discs was another thing altogether. They aren't cakes, donuts, or fritters; so I was sort of stumped on what to call them. I decided to make up something completely new (or at least Google says so), and the pinchy pie was born.

As I mention in the video, the possibilities are endless as far as stuffings go, so I can see this really catching on. I think I'm actually going to trademark the name, and maybe hit the state fair tour. These would totally fly out of any Ferris wheel-adjacent food stand.

Regarding the title: While frying stuffed Wonder Bread is about as stereotypically "white trash" as it gets, I don't like or condone the use of that term. I only used it here because I couldn't think of anything as clever. Enjoy!

Spreading the Homemade Mayonnaise Love

A beautiful homemade mayonaisse from
In Jennie's Kitchen! Photo (c) Jennifer Perillo
My friend and future partner in crime (if this food blogging thing doesn't work out, we're going to rob a bank together), Jennifer Perillo, just posted a homemade mayonnaise recipe on her blog, In Jennie's Kitchen, and was kind enough to credit me with the stick blender technique described therein.

I didn't invent this great trick, but since I don't remember who did, I really have no choice but to continue taking full credit. This video is so old, there's a good chance you've not seen it before, and if that's the case, and you have a stick blender, you'll want to give this a try so you can cross "homemade mayo" off your culinary bucket list. Enjoy!

Fennel-Smoked Salmon � Over the Top Was Not Over the Top

As I was eating this fennel-smoked salmon recipe, I was also enjoying a baseball game on the radio. During a critical point in the game, one of the players was thrown out trying to take an extra base; a major blunder, which the announcer blamed on, "trying to do too much." I had to chuckle, since I had just done the same thing with the salmon.

We've done a hot-smoked salmon video before, using a simple foil tray to hold and protect the fish, but his time I wanted something more aromatic and edible. It worked like a charm. This was one perfectly cooked piece of salmon.

As I say in the video, had I just served the fish over the simple, yet wonderful tomato salad, I would have had a winner, but I tried to do too much. I thought adding the smoky, caramelized remnants of the fennel would elevate the dish to even more epic levels, but that did not happen.

The fennel was tough and stringy, and after a couple bites it was pushed aside so I could concentrate on how great the rest of the plate was. Not only did the heat seem to toughen the vegetable, but also the fact I'd sliced it with the grain made things even worse. In hindsight, the grilled fennel should have been discarded and some fresh, raw fennel should have been shaved into the salad.

I hope you give this a try, especially if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile. Enjoy!

2 salmon filets
salt and fresh ground black pepper to taste
1 fennel bulb (aka root, although I don't believe it's actually a root)
cold water plus a teaspoon of vinegar
For the salad:
1 cup quartered cherry tomatoes
salt and fresh ground black pepper to taste
pinch of sugar
juice from 1 lemon
3 tablespoons olive oil
fennel tops for garnish

Barbecued Peaches Because You Have Ten Minutes

You've just finished grilling extra-thick pork chops, and like any good cook you're letting them rest. Not wanting to waste a nice smoky bed of still-hot coals, you take some ripe, juicy peaches, slather them in barbecue sauce, and grill them until just heated through. You serve them next to the pork, and while you eat, your guests shower you with praise, warming you like the mid-July sun.

I used Michele's SFQ barbecue sauce for this, but your favorite brand or recipe should work, especially ones that have a little spicy kick to them. Enjoy! 

I'm Hot to Tot

Photo (c) Average Betty
How good is my potato tot recipe? It was just chosen by Sara, from Average Betty, as her favorite in a "Tot-O-Rama" taste test, alongside versions from Chefs Michael Symon and Mark Zeitouni. But that's not the impressive part�this all happened despite the fact I don't actually have a 'tater tot recipe. Take that, chefs that cook things first!

Apparently AB was so taken by my crispy onion ring recipe (posted below in case you missed what may be my best recipe of all time), that she virtually included me in her Tot-O-Rama using a coating inspired by our ultra-crispy rings. She was right about one thing; I will be giving this tasty-looking tot a try in a future post!

Thanks to Sara for sharing her great "Tot-O-Rama" video, and be sure to follow this link to read the entire post. Enjoy!

Our Crispy Onion Rings Recipe (click here for recipe)

Cold Romano Bean Salad � There are Different Kinds of Vibrant

When I was a young boy, many summer lunches were spent at my grandparent's table, and that's where I first learned to enjoy fresh vegetables. Like every Italian family in town, they had a backyard garden, which meant an abundance of zucchini, tomatoes, and beans. This cold Romano bean salad was a staple during those hot summer months, and is still one of my favorite summer side dishes.

So, there are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. This technique provides you with a nice vibrant salad, but the beans are simply coated with the dressing, as opposed to being marinated in it.

I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean. This style creates a sharper, colder, more herbaceous salad that is ideal for the rich, fatty, smoky meats of summer. The tradeoff is in appearance, with the beans giving up the green color for a more vibrant flavor.

If you grow beans, or have a neighbor who does, you should have the ways and means to give this dish a try. Enjoy!

1 pound green beans
2 cloves garlic, sliced
2 or 3 fresh mint leaves
2 tablespoons olive oil
salt and fresh ground black pepper to taste
2 tablespoons white wine vinegar
fresh sliced mint to top

Fresh Peach Chutney � A Sunny Sauce for Summer

I can't think of many cold sauces that are as versatile as this fresh peach chutney. Whether it's used to top a ham and cheese snack cracker, as seen in the video, or brushed on grilled pork chops, or used as a topping for vanilla ice cream (true story), this easy fresh peach sauce will help make your summer entertaining a little sunnier.

This recipe is part of a series of eight snack videos I did for Kellogg's When you click on the video player below, you'll be taken to their website to view the videos and get the written instructions. If you have questions or comments, please come on back and post them here. Thanks, and enjoy!

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