Add a Brandy and Green Peppercorn Sauce to any grilled steak to bring it up ten notches. The sauce is quick and easy to make in the back yard or at a camp.
Crispy Onion Straws with Truffle Salt
Steaks are easy to cook up on the grill or BBQ, whether you’re at home or in the bush. Take your steak from ordinary to extraordinary by adding topping them with crispy onion straws tossed in truffle salt. You can prepare the straws ahead of time, cool completely, and store in an airtight container for a day or two. These straws are also a great snack, or served on top of grilled chicken or fish.
To really impress, top your grilled meat with Brandy and Green Peppercorn Sauce, along with the onion straws.
1 small sweet yellow onion, thinly sliced
1 cup buttermilk
1 gallon canola oil
1 cup flour
1/2 teaspoon salt
1 tablespoon Hungarian paprika
Truffle salt, to taste
Place the onions and buttermilk in a sealable plastic bag. Give it a toss and release all of the air. Roll up the bag so the onions are fully submerged.
Heat 3-inches of oil in a large pot to 375 degrees F (190 degrees C). (Try to maintain an accurate and consistent temperature, otherwise the onion straws get soggy. If the temperature is too high, the onion straws will burn.)
Mix the flour, salt, and paprika in a bowl.
Remove the onions from the bag with a pair of tongs (make sure they are broken up) and place in the flour mixture. Fully coat the onions and toss to prevent clumping.
Place the coated onions in the oil for 2 minutes or until golden brown. Do not overcrowd the pot; cook in batches if necessary.
Remove the onions from the fryer to a metal bowl and toss with a pinch of truffle salt. A little goes a long way, so be careful. Once salted place them on a wire rack to cool a bit and drain any excess oil. This will make them crispier.