Guinness Battered Onion Rings

One night last month I came home from a London trip to find a kitchen full of teenage guys hovering around our deep fryer. My son and a few friends had gotten the ingredients to deep fry potatoes, onions and Oreos....yes, Oreos! After a few nibbles on some very good French fries, I went upstairs to change and to give them the freedom to be creative. A few minutes later my son came up with a plate of onion rings (I was glad it wasn't an Oreo!). I took a bite and asked what the spice on them was. It was my homemade chili powder and salt. Oh, they were good. I rarely fry anything and only have the deep fryer because he wanted it a few years ago. Well, he is back to college now and I still couldn't stop thinking about those onion rings. On Sunday I decided to experiment and make my own. I've never made a beer batter, but I thought it sounded good, even though my son had just used a regular batter. I looked in the reliable "Joy of Cooking" cookbook, and pared down and simplified a recipe there. I wanted a fuller flavor so I made it with Guinness. I just substituted the beer for a Guinness Extra Stout. Just as I was taking out the first round, my neighbor knocked on the door. We tested them hot from the pot, with a sprinkling of fleur de sel and homemade chili powder. They got a 2 thumbs up. We ate a few more and I took some pics before the light faded. I sent her home with a plate full and the rest of the batter. They were a huge hit next door, too.

The following day we got a snow-sleet-ice-freezing rain storm. Everything was a mess. I managed to shovel a narrow path of the cement like snow from my front steps. Later in the afternoon I heard a rustling and scraping sound out front. I opened up my front door and there was my neighbors husband shoveling my whole front steps. When I went to thank him, He replied with something that sounded a lot like onion rings!!! I think we both made out well!
Guinness Battered Onion Rings

3 onions sliced in 1/2 inch slices
About 1 1/2 cups milk
1 1/2 cups flour
12 ounces Guinness Extra Stout beer
1 extra large egg, separated
1 teaspoon salt
4 cups canola oil

Put the onion slices in a medium bowl and pour the milk over them. Let them sit about an hour, tossing occasionally. In another medium bowl, mix the Guinness into the flour while stirring. Stir in the egg yolk and salt. Let sit for about one hour. Just before deep frying, beat the egg whites until stiff. Gently fold the egg white into the beer batter.

Over medium high heat, heat the oil in a medium size pot or deep fryer to 350 degrees. Line a baking sheet with several layers of paper towels. Drain the milk from the onions and put them into the batter. Carefully drop onion slices in the hot oil, one at a time without overcrowding. Add only as many as you can so they do not overlap. You'll need to make several batches, but since they cook so quickly it will go fast. Using 2 forks or tongs, turn the onions when they are brown on one side. Remove from the oil when both sides are a golden brown and put on the paper towel lined baking sheet. They brown within a few minutes, so keep an eye on them. Keep frying the onion slices until all are fried.

Sprinkle with homemade chili powder and salt to taste and serve hot.

Diane's Fire Breathing Chili Powder

Increase the "fire" by slowly adding more of the ground peppers
1 tablespoon ground ancho chilies
1 tablespoon ground cayenne pepper
1 tablespoon ground chipotle pepper
3 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon ground dried oregano
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon salt

Mix all ingredients together, being careful not to breathe in the pepper. Store in an air tight container. Makes approximately 3/4 cup.


Guinness Battered Onion Rings recipe click here.
Diane's Fire Breathing Chili Powder click here.

Hot Sweet Potato Chili

Warm soup or stew on a cold day does the soul good. It can be as affirming as a soft snuggly blanket and as filling as a big meal. It never hurts to also have a reminder from tropical spices, that spring will eventually come. This Sweet Potato Chili is adapted from a hot bowl of soup that I had in London recently. I’ve added my own touches, since I duplicated it without a recipe. All I know for sure is the satisfaction it brought to the chill in my bones with spicy heat and the tastes of warmer climes. It is true fusion food…fusion that brings together hot chili spices and island tastes. Sweet potato is the meeting point for the two worlds. I added a garnish of a lime slice, cilantro tossed with ginger and lime juice, topped with a sprinkling of fleur de sel. Sub…lime!

Sweet Potato Chili

2 medium sweet potatoes
1 medium white potato
1 large red onion
3 tablespoons olive oil
2 large cloves garlic, chopped
3 teaspoons homemade chili powder*
1 teaspoon ground coriander
28 ounce can crushed tomatoes
1 15 ounce can pinto beans
¾ cup unsweetened coconut milk
2 tablespoons canned chopped green chilies
1 red pepper, roasted, peeled and diced
32 ounces chicken or vegetable broth
1 tablespoon chopped cilantro
3 ounces fresh baby spinach
1 cup cooked brown basmati rice
½ lime, juiced

This is a vegetarian chili if made with vegetable broth. Alternatively, it can be made with chicken stock and shredded chicken for a non vegetarian option.

*Homemade chili powder is easy to make and makes a big difference in the finished taste. Once you’ve tried it you’ll never go back to store bought!

Preheat oven to 400 degrees. Line a baking sheet with parchment. Peel the potatoes, cut into 1 inch cubes and dice the red onion. Toss with the olive oil and roast for 20-25 minutes, turning half way through. Five minutes before done, add chopped garlic, chili powder, ground coriander and toss to coat. Roast 5 more minutes until golden, making sure they are roasted but not too brown. Put in a 3 quart or larger stockpot. Add the crushed tomatoes, pinto beans, coconut milk, green chilies, diced, roasted red pepper and broth. Simmer over medium low heat for 30 minutes. Add the spinach and cilantro and simmer for 5-10 minutes more until the spinach has wilted. Add the cooked rice and the juice of ½ lime. Serve with Cilantro Coconut Garnish. Serves 6 with generous 2 cup portions.

Cilantro Coconut Garnish, per 2 servings

1 tablespoon cilantro
1 teaspoon lime juice
1 teaspoon ginger juice*
2 slices lime
2 tablespoons shaved, toasted coconut (unsweetened)**
fleur de sel or sea salt

*Ginger Juice Place a 1 inch piece of peeled ginger root in a garlic press and squeeze firmly over a bowl. Every one inch piece yields about 1 teaspoon of juice.


**Toasted Coconut To toast the coconut, crack open fresh coconut (the right way and not the wrong way or the even more wrong way) and shave flesh with vegetable peeler. Place single layer on a a baking sheet and lightly toast in a 350 degree preheated oven for about 5 minutes. Keep a close watch, as ovens vary and it can over brown quickly. You want it to be just lightly toasted.











Remove cilantro leaves from the stems and toss with the lime and ginger juice. Place a slice of lime in the chili.

Add the cilantro/lime/ginger juice mixture and toasted shaved coconut. Sprinkle with fleur de sel or sea salt and serve.

Diane's Fire Breathing Chili Powder

Increase the "fire" by slowly adding more of the ground peppers
1 tablespoon ground ancho chilies
1 tablespoon ground cayenne pepper
1 tablespoon ground chipotle pepper
3 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon ground dried oregano
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon salt

Mix all ingredients together, being careful not to breathe in the pepper. Store in an air tight container. Makes approximately 3/4 cup.


Written and photographed by Diane

Melting Pot Slow Cooked Chili

We landed at London's Heathrow Airport the evening of the U.S. presidential election. I had cast my vote the day before by absentee ballot, in my town clerk's small, wood paneled office. Beside me were others who were leaving town or just trying to avoid the predicted long lines. After doing my civic duty I went home and packed for London. Getting the election news in another country brought a new spin on the historic decision. The whole world was watching. The BBC reported that the country of fast food and short attention spans, patiently waited in lines to make their vote count. The election brought to surface the large melting pot of cultures and tastes in our diverse country. Before I sat down to read the international newspapers take on the election, I made a big pot of slow cooked chili. For culinary and political punch, I added a Samuel Adams Cherry Wheat beer to the pot. This chili has its own cultural tastes that is truly American.


Melting Pot Slow Cooked Chili

1 lb chuck roast
1 tablespoon oil
2 cups chopped onions
1 cup yellow and red peppers
2 cloves garlic
1 teaspoon salt
1 tablespoon "Diane's Fire Breathing" chili powder
pinch of cinnamon
1 tsp ground cumin
1/2 teaspoon smoked paprika
32 oz beef broth
28 oz can of ground crushed tomatoes
16 oz kidney beans
16 oz black beans
1 bay leaf
12 oz Samuel Adams Cherry Wheat beer

In a large heavy stockpot, brown the chuck roast, over medium heat, in 1 tablespoon of oil. Take out and put aside while sauteing the onions, peppers and garlic. Return the roast to the pot and add the salt, chili powder, pinch of cinnamon, ground cumin and smoked paprika. Stir and then add the beef broth, ground crushed tomatoes, beans and bay leaf. Turn the heat down to low and slow cook for 2 hours or until the beef is tender and comes apart easily. Take the beef out of the pot and pull apart into small pieces. Adjust the seasonings for heat and saltiness. Return the beef to the pot and continue cooking over low heat for 1/2 hour to 45 more minutes.
Makes 8 servings.
*Homemade chili powder is easy to make and really makes a huge difference.

Diane's Fire Breathing Chili Powder

Increase the "fire" by slowly adding more of the ground peppers

1 tablespoon ground ancho chilies
1 tablespoon ground cayenne pepper
1 tablespoon ground chipolte pepper
3 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon ground dried oregano
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon salt

Mix all ingredients together, being careful not to breathe in the pepper. Store in an airtight container. Makes approximately 3/4 cup.




Top chili with chopped cilantro, scallions and freshly grated cheddar cheese. Serve with southern cornbread or corn tortillas and guacomole. Yum!

Written and photographed by Diane