Cactus Fries with Prickly Pear Sauce

Cactus Fries with Prickly Pear Sauce

Cactus Fries with Prickly Pear Sauce
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ever wonder what to do with the cactus you see at the supermarket? How about some fries? We found these at The Cowboy Club in Sedona Arizona and they were kind enough to share their recipe. Now that's cowboy hospitality!
Ingredients
  • 1 Pad of Prickly Pear Cactus (Napolitas Cactus)
  • 1 tbl flour
  • 2 tbl baking powder
  • ¼ lb cornstarch
  • 1 tbl salt
  • 2 tbl paprika
  • 1 tsp white pepper
  • 3 tbl garlic granules
  • 1 tbl sugar
  • Prickly Pear Sauce:
  • ¼ cup Prickly Pear syrup
  • ¼ cup rice vinegar
  • ¼ cup Red Hot
  • 1 tbl lime juice
  • 1 tbl soy sauce
  • ½ tbl white sugar
  • 1 tbl cilantro
  • 1 tbl green onion
  • ½ tbl corn starch
  • 1 tbl water
Instructions
  1. To prepare the Prickly Pear Sauce, bring vinegar, Red Hot and soy sauce to a boil, then add slurry of corn starch and water.
  2. Add remaining Prickly Pear Sauce ingredients.
  3. Cut cleaned cactus into fry shaped slices (can be purchased in the supermarket)
  4. Drain cactus in colander.
  5. Coat with buttermilk, let soak overnight.
  6. Drain off most of the buttermilk.
  7. Coat cactus in seasoned flour.
  8. Cook in a fry basket for 3 minutes at 325 degrees or until crispy.

Big thank you to The Cowboy Club in uptown Sedona, AZ.

 

Wool Growers Basque Pickled Tongue

Yum! Tongue!

From Episode 2: Bumps, Basque and Bakersfield

5.0 from 1 reviews
Wool Growers Basque Pickled Tongue
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
It's not actually pickled! Makes excellent sandwiches or eat as an appetizer with bread or crackers. Very simple recipe with excellent flavor, with a few Basque tips to get it right!
Ingredients
  • 1 tongue
  • 4 cloves of crushed garlic
  • ⅛ cup of cider vinegar
  • ⅛ cup of vegetable oil (or olive)
  • 1 small bunch of chopped parsley
  • Salt and Pepper to taste
Instructions
  1. Bring tongues to a boil until tender in plain water for ~3 to 5 hours or 50 minutes per pound depending on size (my grandma adds some herbs).
  2. Let rest for ~5 minutes then peel skin from tongue.
  3. Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
  4. Crush garlic, very important to bring out the oil.
  5. Mix vinegar, oil, crushed garlic, and chopped parsley.
  6. Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
  7. Spread on plate then add salt and pepper to taste.
  8. Drizzle dressing over sliced tongue and serve immediately.
Notes
If the vinegar sits too long on the tongue it will make the meat too soft.