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© Ryland Peters & Small 2014

DIRTY FOOD Over 65 devilishly delicious recipes for the best worst food you’ll ever eat !

Carol Hilker photography by

Peter Cassidy

burgers * wings

ribs • hot dogs * pies • floats


Š Ryland Peters & Small 2014


Š Ryland Peters & Small 2014

CONTENTS introduction brunch hot & cold sandwiches BBQ, ribs & wings bowls take-out treats sides & sauces beverages index credits

6 8 24 38 62 90 118 136 148 158 160


© Ryland Peters & Small 2014

A good steak sandwich isn’t always the easiest to come by. It’s hard to find the right combination of a good steak, spiced perfectly and topped with a bounty of trimmings that add the perfect amount of flavor and texture when placed on a perfectly crispy loaf of bread. This sandwich features a perfectly cooked steak, sauteed onion served on country bread with dijonnaise, augula and blue cheese.

steak sandwich with blue cheese & arugula 2 (12-ounce) 1-inch thick New York strip steaks, boneless beef top loin Kosher salt Fresh ground peppercorn Olive oil 4 onions sliced in rings ½ tsp. (1 oz) fresh thyme leaf 2 bulbs of garlic, minced Dijonnaise (p.xx) 1-2 loaves of the country bread (p.xx) 1 cup (8oz) of arugala 4-8 ounces of Blue Cheese, crumbled

Makes 4

hot & cold sandwiches

Season the steaks with salt and pepper on both sides. Heat 2-4 Tbsp. of olive oil in a medium pan over high until it’s very hot, almost smoking. Sear the steaks for one and half minutes per side and then reduce the heat to low and cook the steak for about 8 to 12 minutes, turning once, until they are very rare in the middle. Remove the steaks from pan and place on a plate. Cover tightly with foil and allow to sit in the fridge for ten minutes. Slice the steak into strips. Using the same pan, heat 3 Tbsp. Of olive oil over medium heat. Add the onion and thyme and sautee for ten minutes, until the onion is caramelized. Stir occasionally. Add the garlic at the last two minutes. Cut the country bread lengthwise and into large sandwich rolls. Spread a tbsp. Of Dijonnaise (p.xx) on the bottom half of each bun. Place a layer of the steak strips on top of the Dijonnaise, sprinkle with salt and pepper and top with caramelized onion rings. Set the arugula on top of the onion rings and spread 1-2 ounces of blue cheese on top. Cover with the top half of the buns.


Š Ryland Peters & Small 2014


Š Ryland Peters & Small 2014


© Ryland Peters & Small 2014

Fried chicken is one of the worlds most popular foods. Each culture has their own version of it. In the American south, it's a staple. Many love the dish because it's great served either hot or cold and it's versatile in it's preparation. Fried chicken is tricky. Everyone has their preferences. Some like buttermilk fried chicken, some like extra-crispy, double fried and those with a sweet tooth prefer the honey fried version.

honey fried chicken 1 (4 pound) whole chicken, cut into pieces

Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.

salt and pepper to taste

In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.

1/2 cup (4oz) honey 1 Tbs. (15g) garlic powder 1 tsp. (5g) Salt 1 tsp. (5g) pepper 1 packet chicken bouillon granules 2 cups (16oz) all-purpose flour 1 quart vegetable oil for frying

Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat until the oil is about 180F. Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear. Let oil heat back up to 180F aſter frying each batch.

served with bacon batter Belgian waffles (p.xx), creamd corn, and/or baked beans (p.xx)

Serves 4

BBQ, ribs & wings 63


© Ryland Peters & Small 2014 Pad Thai is one of the most loved street foods in the world. Whether it be a rainy night take-out or ordered off a stall in an urban spot, it’s easy to encounter various versions of this dish. If you prefer your pad Thai mild, remember to go easy on the fish sauce!

classic pad Thai 225 g/ 1⁄2 lb. banh pho rice noodles or flat white rice noodles, 12–16 king prawns/shrimp, peeled and deveined 1 teaspoon sugar 2 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons tamarind paste, soaked in 2–3 tablespoons of warm water for 10 minutes 3 eggs 3 tablespoons vegetable oil 4 garlic cloves, sliced 60 g/ 1⁄2 cup firm tofu, cubed 30 g/ 1⁄2 cup bean sprouts 4 spring onions/scallions, green and white parts, roughly chopped handful chopped coriander/ cilantro, to serve 50 g/ 1⁄2 cup peanuts, crushed, to serve 1 lime, quartered, to serve egg rolls (page 92), to serve

serves 4

104 take-out

You’ll need to prepare all of the ingredients before you start cooking, as the stir fry process is quick! Soak the noodles in a pan of warm water for 20–25 minutes prior to cooking, drain and set aside. Peel the king prawns/shrimp and mix in a bowl with the sugar. Mix the fish sauce and soy sauce in a bowl. Strain the tamarind mixture and add it to soy and fish sauce mixture. In a separate bowl, beat the 3 eggs lightly and reserve. Heat a wok on a medium-high heat. Add 2 tablespoons of vegetable oil and the garlic. Stir fry for about 1 minute or just until the garlic browns. Add the prawns/shrimp and allow them to stir fry for about 2 minutes. Add the tofu cubes and sear them for 1–2 minutes. Pour over the beaten egg and allow it to set for 2-3 minutes, then carefully break it up with a wooden spoon. Remove the egg and king prawn/shrimp mixture from the wok and reserve. Clean the wok and then heat it up again over a high heat. Add the remaining tablespoon of vegetable oil, and, when it’s hot, add the drained noodles. Allow them to fry for about 1 minute. Add the tamarind and soy sauce mixture and stir. Add the bean sprouts and spring onions/scallions and stir the mixture for another 30 seconds. Add the king prawns/shrimp and tofu, cook for another couple of minutes and then serve immediately with coriander/ cilantro, peanuts, and lime wedges.


Š Ryland Peters & Small 2014


© Ryland Peters & Small 2014 FOOD & DRINK Get down and dirty with these wickedly good, finger-licking, shirt front-soiling treats. Indulge in top-quality gourmet chow inspired by your fast-food favourites – from slow-cooked ribs, buttermilk-fried chicken wings, BBQ pulled pork, burgers in pretzel buns and maple-cured bacon sandwiches to cherry pie, potato chip cookies, handmade root-beer floats and more, more, more…

www.rylandpeters.com UK £16.99 / US $24.95 / Priced higher in Canada Printed in China

I S B N 978-1-84975-491-0

52495 9

781849 754910

Dirty Food  

by Carol Hilker. Published by Ryland Peters & Small 2014.

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