Om Nom Nom Rings

     Onion rings, that delectable taste treat oh so many of us love to... treat like the weirdo cousin of the French Fried Potato. Oh sure, they're cool enough when they're hanging around, but much like Arnie from 'Hey Arnold!' you generally forget all about them five minutes after they leave. No more! Onion rings kick ass and you should be ashamed of yourself for hurting their feelings. After a long and tearful heart to heart I decided to help them step up their image and take their rightful place in the world of appetizers and side dishes as the bold and blazing star of the culinary world that they are, and should have always been. Really, they just needed a change of wardrobe, out with the soggy, droopy, old rags they usually wear and into a crisp spicy new get up that will make you go, 'Om nom nom, sweet thing, om nom nom...'

Here's What You'll  Need:

1 Large White Onion (cleaned and sliced into 1/4 inch rings, or thicker if you think you can handle all that flavor)
1 Cup Greek Yogurt
1 Cup Milk
1 Cup All Purpose Flour
1/2 Cup Cornmeal
1 Tablespoon Fresh Ground Peppercorn ( I used Peppercorn Melange)
2 Teaspoons Onion Powder
1/2 Tablespoon Chicken Base
1 1/2 Teaspoons Salt
1 Teaspoon Garlic Powder
Oil for frying

Here's What You'll Do:

1. Combine all of your wet ingredients in a medium bowl.
2. Combine all of your dry ingredients in a separate medium bowl.
3. Place your Onion Slices into a zip seal bag with half of your Flour Mixture and shake vigorously.
4. Pour remaining flour back into its bowl.
5. Take your rings out of the bag and one or two at a time drop them in your liquid mixture making sure to coat them evenly.
6. Pull them from the liquid and, trying unsuccessfully not to drip all over your counter, place them back into your flour mixture.
7. Pull the flour over the rings and press down on them with your open palm gently but firmly. This helps ensure that the flour adheres properly. At this point you can repeat steps 5-7 as many times as you want, though we here at The Columbus Digest would recommend against doing more than double dipping.
8. Drop rings one at a time into a preheated electric deep fryer or a Dutch Oven filled with about 6 cups of Canola or other frying oil. (Mary and I have a regular, Wal-Mart purchased Fry Daddy Electric Fryer, it's pretty damn convenient, resealable to keep your oil fresh for a few uses, and we feel like it was worth the $25.)
9. After about a minute flip each ring, a minute after that pull them out and place them on a plate lined with paper towels to absorb the extra oil.
10. Quickly wipe off your counter, I wasn't messing with you in step '6.' you probably dripped shit everywhere and it'll be the Dickens to get up if you let it dry.
11. Eat the Hell out of those onion rings, maybe with some ketchup that a wandering Hobo accidentally dropped a Basil Leaf into the way we did, or maybe with our Black as Midnight BBQ Sauce, or Wasabenero Sauce.

Spring Chicken Salad

     Light and refreshing, this dish trumpets that Spring has sprung with a burst of fresh fruit and fresh herbs. Though a quick warning, this is a bit more involved than some of our recipes...

Here's What You'll Need: For the Lime Mango Vinaigrette 
1 Small Ripe Mango (Peeled, Pitted, and Diced)
1/2 Cup White Vinegar (or Rice Wine Vinegar)
1/4 Cup of Clover Honey
1/4 Cup Soy Sauce
1 1/2 Tablespoons Brown Sugar
Juice from 1/2 Small Lime
1/2 Teaspoon Fresh Lime Zest
1/2 Teaspoon Salt

Here's What You'll Do: For the Vinaigrette 
1. Combine all ingredients in a small sauce pan.
2. Bring to a boil and reduce heat to simmer for 5 minutes.
3. Run through food processor on highest setting for 30 seconds.
4. Allow to cool completely.

Here's What You'll Need: For the Chicken
3 Boneless Skinless Chicken Breasts
1/2 of your Lime Mango Vinaigrette

Here's What You'll Do: For the Chicken
1. Place your Chicken Breasts into a zipper seal storage bag and pour half of your Vinaigrette over them.
2. Squeeze as much of the air as possible out of the bag and seal it.
3. Give the bag a good shaking to evenly coat the Chicken and allow to marinade for 45 minutes.
4. Bake Chicken for 45 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
5. Allow the chicken 5-10 minutes to cool and slice into 1/4 inch thick slabs.

Here's What You'll Need: For the Salad
Your favorite salad "Fixins"
4-5 sprigs of fresh Cilantro (finely chopped)
Juice from the other 1/2 of that Lime, you know, from before

Here's What You'll Do: For the Salad
1. Mix your usual Salad ingredients with the Cilantro and Lime Juice
2. Separate into 3-4 bowls and top with Chicken Slices
3. Drizzle remaining Vinaigrette over your salads.
4. Enjoy the sensation of a fine damn Spring Day blossoming in your mouth.

Restaurant Review- Dirty Franks Hot Dog Palace

     The first time you hear the name, Dirty Franks Hot Dog Palace you'll probably laugh, then you'll ask if that is a real place. Well, it is, and despite it's name it's really a very clean establishment. Set right in the heart of down town on 4th Street, Franks still feels like a hidden treasure tucked away in 'The Discovery District'.

   
     Upon entering you'll first notice the decor, off beat hand painted posters for musical legends and sports greats, using just enough clutter to evoke the feeling of a filthy dive without any of the dirt, stains, or spills and their immaculately clean kitchen is open and visible not thirty feet away.
     Since I'm newer at this blogging business I don't usually carry photographer release forms on me, so I didn't catch any photo's of the crowd but it was an eclectic mix from middle aged men talking sports to hipsters probably trying to eat a new item before any of their friends so they can become disgusted with it when it catches on, from soccer moms to a guy who looked so stoned the painting of The Rolling Stones kept looking at him like it was worried.
     Matt, our server, was friendly and talkative without being disruptive to our meal. He was very knowledgeable about the restaurants expansive selection without giving unsolicited advice or opinions.

     

    Now on to the single most important aspect of any restaurant, the food. I always try to make at least 2 forays to an establishment before I review it, preferably with a few friends in tow so I can nibble off thier plates and get a broader view of what the kitchen is capable of doing. At this point I've had about six of Franks hot dog offerings, and they have all been excellent. Pictured above clockwise are: Onion Rings (big, juicy, Onion Rings, the kind that actually have a big ring of onion inside, not the more common onion powder flavored corn chip tasting mother fuckers you see everywhere. These are onion rings worth hopping on a bus  to down town for...), The Seoul Dog (topped with deliciously spicy 'why won't you kiss me' Korean Kim Chee), and The Slappy Pappy's Super Sloppy ( my arteries may never be the same, but they will ALWAYS look back at this heaping mess of a hot dog with fond memories and hopes for many happy returns.) The price for everything shown above: about ten bucks, well worth it for the quality ingredients, creative flair, and amazing flavors.

Final Ranking

A+ (Great food at great prices, unique decor, great service, and a ton of culinary creativity, Dirty Franks Hot Dog Palace turn Hot Dogs from what you eat when the burgers run out into a show stopping flavor powerhouse.)

Plus I saw this on the way in... how sweet is that?!

Dirty Franks Online