Tuesday, October 30, 2012

AT THE TABLE : Diavoli Fritte with Onion & Dill Dip

While the Toronto area was spared any real devastating repercussions yesterday after Hurricane Sandy blew into town (our thoughts and prayers to our East Coast friends who weren't as lucky), the weather forecasted for tomorrow is really not as Halloween friendly as we would have wished and a decision has been made to tentatively keep the kiddies indoors tomorrow night.
This is the first year that they will not be going trick-or-treating, instead spending the evening at a BFF's house with fun Halloween activities planned and tons of sweets to devour, courtesy of the BFF"S fabulous hostess of a mother!
Staying in for Halloween is obviously not the first choice for the little ones but I would be remiss if I said that I was as disappointed as they are. I am secretly looking forward to avoiding the cold temps and the extended cries of  'please mommy, just one more house' that seem to go on for at least 8 or 9 homes before 'mommy' calls it a night!

One of my favourite television shows, Bitchin' Kitchen, had their Halloween special on this weekend and I couldn't help think of how this featured recipe would be perfect to serve as an appetizer to the adults who might be lingering indoors as well. (the grown-ups have to eat too, right?!)
Whipped it up Sunday night for some guests and what can I say? Just the right amount of kick and heat balanced by the cool dip and after the mere mention of the name (it translates to 'Fried Devils' in English), even the guests who usually avoid the spicy stuff couldn't resist a taste!

recipe and image via Bitchin' Kitchen/Food Network

Diavoli Fritte (Fried Devils)
1 cup canola oil
4 cloves young garlic, roughly chopped
4 anchovy fillets, mashed with a fork
9 dried chillies

In a small heavy pot, heat the canola oil until it starts to smoke. As soon as the oil begins to smoke, take it off the heat.
Throw the garlic and anchovy paste into a large pan, disperse evenly. Place the dried chillies in the pan in a single layer.
Use a metal ladle to carefully pour hot oil over the peppers until they puff up. Carefully shake them around slightly , be careful not to burn chillies (or yourself!).
Remove chillies and plate.


Green Onion and Dill Dip
6 scallions, thinly sliced
1/2 cup dill, minced
1/2 cup Italian flat leaf parsley, minced
1 cup sour cream
1 cup Mediterranean full-fat yogurt
1 lemon, juiced
big pinch of brown sugar
a pinch of sea salt and freshly cracked pepper

In a bowl, combine: the scallions, dill, Italian parsley, sour cream, yogurt, lemon juice, brown sugar, sea salt and freshly cracked black pepper. Mix together.

Arrange your chillies and dip on a plate, Halloween-themed if you got them, and serve!




5 comments:

Lidia Frolova said...

Oh wow here is the recipe!
www.gvozdishe.com
GIVEAWAY in my blog

Sheree said...

Wow those are great!
Thank you so much for the well wishes and have a fun day tomorrow!
Sheree xxx
www.itsnotthatdeep.com

Champagne Macarons said...

Thank you for the recipe! I need to make this tomorrow for our halloween party.
Wishing you a fun and safe halloween! xoxo, B

Rakel said...

Great post :)

http://alovelystyle.blogspot.com.es/

Punctuation Mark said...

Looks great and I'm sure it tastes delicious!!! Have a nice one!

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