Gary Solomon's Side Dishes

Gary Solomon's Side Dishes

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Apr 1 2008, 03:04 PM #1

Avocado: 2 ripe
Red Onion: 1/2 cup finely chopped
Garlic: 2 cloves minced
Salt and Black Pepper to taste
Tabasco: 4 drips
Cilantro: 2 teaspoons finely chopped
Sour Cream: 1/4 cup

Cut the avocado in half. Pit the avocado by slicing in to the pit and turning to release. Peel the avocado and sprinkle the lime juice over it. This citrus juice will prevent the avocado from turning brown. Dice the avocado and place in a bowl. Add all the other ingredients to the bowl. Mash all the ingredients together to form a smooth consistency.Leave some small chunks of the avocado. This will give a little texture to the presentation. Place in a serving bowl and refrigerate until ready to serve. Before serving mix a little to reincorporate some moisture that may have formed.

Ham Fried Rice.
1/2 c. peanut oil
2 med. onions, chopped
1 1/2 c. cooked ham, cubed
2 cloves garlic, minced
6 c. cooked leftover white rice
2 eggs, whisked
1/2 c. carrots, chopped
2 scallions, sliced on diagonal
1/2 tsp. sesame oil
6 T. soy sauce
1/2 tsp. white pepper
1/2 tsp. powdered ginger

Place oil in hot pan. Pour in egg, cook and flip. Drain on paper towel. Chop into bite size pieces. In same pan add in carrots and onions. Stir fry until cooked but still crispy. Pace in a bowl. Add the rice into the pan and fry until staring to crisp. Make a well in the center of the rice and place the ham and garlic in the center. Mix with the rice and continue cooking. Add in all the other ingredients. Cook until rice mixture stars to crisp scraping the bottom of the pan. Serve immediately.

Recipe courtesy of www.Gary

Gary Solomon's Flavorful Fried Onion Rings.
4 med. onions, sliced 1/4 inch
1/4 c. liquid jerk sauce
2 T. jalapeno seasoning salt
1 egg, whisked
salt & pepper
2 1/2 c. all purpose flour
peanut oil for deep frying

Slice the onions. In a large large bowl mix the jerk sauce, eggs and seasoning. Place the onion slices and coat with mixture. Put the flour in another large bowl. Toss the onions into the flour and coat. Deep fry in very hot oil in a deep pot in small batches. Drain on paper towel.

3 sheets Egg and Onion Matzoh
3 lg. eggs, beaten
4 T. rendered chicken fat or butter

Break matzoh into large pieces and place in bowl. Pour hot tap water over the matzoh and allow to soften 5 minutes. Drain. In a medium bowl whisk the eggs and place the soaked matzoh in with the eggs. Soak for 10 minutes. Fry in chicken fat turning once. Serve with additional salt and your favorite jam.

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