Hi Jean,
Thanks for sharing these recipes.
It is a different book than the one that Marjorie sells at the Book Stop. I
have that bpook, and about 48 other ones. I enjoy buying them and also helping
once in a while to put one together.
It’s so much fun to read them or just to make things.
My air fryer has been here since 2016. It’s not like these new fancy ones they
have. There are just two top buttons, two bottom buttons, and one in the
middle.
They beep when you press them, and it’s not really too complicated. Mostly I
like to put frozen foods in it, but I have made a few raw things.
I like my microwave, oven, crockpot and my fryer.
Lora and Firefly
Sent from Mail for Windows 10
From: Jeanne Fike via Cookinginthedark
Sent: Friday, July 10, 2020 7:21 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] the air fry recipes being discussed lately
Hi everyone,
Below my name is the Our Special columnists column containing the air fry
recipes. She gave me permission to post it. Her cookbooks are on
Blindmicemegamall under Blind bookstop.
Jeanne
JULY/AUGUST2020
KITCHEN CORNER
FROM AIR FRY EVERY DAY
By Ben Mims
I hope you are all doing as well as can be expected as by the time this goes
to press we hope and pray life will be back to some sort of normalcy. I have
chosen Air Fryer Recipes for this column as Air Fryers seems to be in vogue
these days. See you in September, Marjorie.
TRIPLE-COCONUT SHRIMP
Serves 2 to 4
1/2 lb peeled and deveined medium shrimp (tails intact)
1 cup canned coconut milk
Finely grated zest of 1 lime
Kosher salt
1/2 cup panko breadcrumbs
1/2 cup unsweetened shredded coconut
Freshly ground black pepper
Cooking spray
1 small or 1/2 medium cucumber, halved and seeded
1 cup coconut yogurt (or dairy yogurt)
1 serrano chile, seeded and minced
In a bowl, combine the shrimp, coconut milk, lime zest, and 1/2 tsp kosher
salt. Let the shrimp stand for 10 minutes.
Meanwhile, in a separate bowl, stir together the breadcrumbs and shredded
coconut and season with salt and pepper.
A few at a time, add the shrimp to the breadcrumb mixture and toss to coat
completely. Transfer the shrimp to a wire rack set over a baking sheet.
Spray the shrimp all over with cooking spray.
Transfer the shrimp to the air fryer and cook at 400F until golden brown and
cooked through, about
4 minutes. Move the shrimp to a serving platter and season with more salt.
Grate the cucumber into a small bowl. Stir in the coconut yogurt and chile
and season with salt and pepper. Serve alongside the shrimp while theyre
warm.
Go Basic:
To make plain fried shrimp, omit the coconut milk, lime zest, and shredded
coconut. Set up a breading station with 1 cup all-purpose flour, 4 large
eggs, lightly beaten, and 1 cup panko breadcrumbs in separate shallow bowls,
and season each with salt and pepper. Working one at a time, coat each
shrimp in the flour, dip in the egg, and dredge in the breadcrumbs. Transfer
the shrimp to a wire rack set over a baking sheet and continue with the
recipe.
AIR FRYER CLASSIC BEEF POT ROAST
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 4
1 lb beef
1 tsp paprika
2 tsp cardamom
1/2 cup fresh coriander, chopped
1 bay leaf
2 Tbsp ginger garlic paste
2 Tbsp olive oil
2 cinnamon sticks
4 spring onions
1 tsp black pepper
1 cup water
Salt to taste
Preheat your air fryer to 400F.
Discard the bones of the beef and cut it into medium chunks.
In a large mixing bowl add the beef. Add in the onion, ginger garlic paste,
cinnamon stick, salt, pepper, oil, bay leaf, coriander, cardamom, paprika
and water. Mix well and let it marinade for about 1 hour.
Add to a casserole dish and roast in the air fryer for about 1 hour. Serve
hot.
MEMPHIS-STYLE BBQ PORK RIBS
Serves 2
1 Tbsp kosher salt
1 Tbsp dark brown sugar
1 Tbsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning
1/2 tsp mustard powder
1/2 tsp freshly ground black pepper
2-1/4 lb individually cut St. Louis-style pork spareribs In a large bowl,
whisk together the salt, brown sugar, paprika, garlic powder, onion powder,
poultry seasoning, mustard powder, and pepper.
Add the ribs and toss and rub the seasonings into them with your hands until
theyre fully coated.
Arrange the ribs in the air fryer basket standing up on their ends and
leaned up against the wall of the basket and each other. Cook at 350F until
the ribs are tender inside and golden brown and crisp on the outside, about
35 minutes. Transfer the ribs to plates and serve hot.
AIR FRYER CHICKEN FAJITAS
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6
1/2 lb chicken breast
1/2 cup olive oil
3 garlic cloves, minced
2 yellow summer squash, julienne
1 tsp ground cumin
3 zucchinis, julienne
1/2 tsp pepper
3/4 cup lemon juice
2 green peppers, julienne
2 tsp dried oregano
2 sweet red peppers, julienne
Cut the chicken breasts into long thin strips.
Combine the oregano, lemon juice, cumin and salt in a bowl. Add the chicken
and let it marinate for 20 minutes.
Add in all the vegetables and toss well. Let it marinate for just 5 minutes.
Add the mixture to the air fryer. Cook for 5 minutes.
Stir once and cook for another 5 minutes. Serve hot with rice or with
tortilla.
BLACKENED RED SNAPPER
Serves 1 or 2
1-1/2 tsp sweet paprika
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
4 tsp vegetable oil
2 red snapper fillets (1/2 lb each)
For the rémoulade sauce:
1/2 cup mayonnaise
3 Tbsp spicy brown mustard
1 Tbsp ketchup
1 tsp hot sauce, such as Tabasco
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/8 tsp cayenne pepper
1 garlic clove, grated on a Microplane grater In a bowl, stir together the
paprika, salt, onion powder, garlic powder, cayenne, black pepper, oregano,
and thyme. Rub 2 tsps of the oil all over each fillet, then sprinkle both
fillets all over with the dry seasonings.
Place 1 fillet, skin-side down, in the air fryer and cook at 375F until the
fish is just cooked through, about 6 minutes. Use a long, thin spatula to
transfer the cooked fillet to a plate and repeat with the second fillet.
Meanwhile, make the rémoulade: In a small bowl, whisk together the
mayonnaise, mustard, ketchup, hot sauce, Worcestershire, salt, cayenne, and
garlic until smooth.
Serve the fillets with a dollop of the rémoulade sauce.
Switch It Up:
Any thin, firm-fleshed fish fillet can take the place of the snapper here.
Skate, flounder, or trout make great alternatives.
TURKEY PIZZA DOGS
Makes 4 servings, serving size: 2 dogs.
8 turkey hot dogs
1/2 cup shredded Mozzarella cheese
16 fresh basil leaves
1 (8 count) package refrigerated crescent rolls
1 cup maranara sauce
Make a slit lengthwise in each hot dog without cutting all the way through
the dog and leaving ends in tact. Stuff the opening with Mozzarella cheese.
Layer 2 basil leaves over cheese on each dog. Preheat air fryer to 350F.
Unwrap crescent rolls. Place the long end of a roll over the stuffed center
of a hot dog and roll the dough around the dog as you normally would roll
the crescent rolls. Repeat with each roll and dog.
Add 4 prepared hot dogs to lightly greased air fryer basket. Cook for 8
minutes. Transfer cooked dogs to a serving plate and cook remaining dogs.
Serve with warmed maranara sauce for dipping.
SOFT BOILED EGGS
4 large eggs
1 cup ice
1 cup water
Preheat air fryer to 250F. Place eggs in silicone muffin cups to avoid eggs
from bumping around and cracking during the cooking process. Add cups with
eggs to air fryer basket. Cook for 8 minutes. Add ice and water to a medium
bowl.
Immediately transfer eggs to ice bath to stop the cooking process. After 5
minutes, peel and eat.
HARD BOILED EGGS
4 large eggs
1 cup ice
1 cup water
Preheat air fryer to 250F. Place eggs in silicone muffin cups to avoid eggs
from bumping around and cracking during the cooking process. Add cups with
eggs to air fryer basket. Cook for 15 minutes. Add ice and water to a medium
bowl.
Immediately transfer eggs to ice bath to stop the cooking process. After 5
minutes, peel and eat.
MAC AND CHEESE
1 lb cooked pasta of choice (6 oz dried pasta)
1 stick butter
1/2 cup flour
4 cups whole milk
2 cups shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1/4 tsp granulated garlic
1 tsp salt
1 cup toasted Japanese-style bread crumbs In saucepan, combine butter and
flour; stir over medium heat until well combined. Gradually whisk in milk.
Bring to a gentle simmer and cook for about 8 minutes, stirring
continuously, until thickened. Add cheese, garlic and salt; stir to combine.
Pour cheese sauce over cooked noodles; stir to
combine.
Butter a baking pan that fits your air fryer. Add pasta to pan.
Place baking pan directly into air fryer basket and cook at 350F for
20 minutes. Top with toasted bread crumbs and serve.
Makes 6 side dish servings or 4 main dish servings.
HUSH PUFFINS
Makes 20 to 22 Hush Puffins.
1 cup buttermilk
1/4 cup butter, melted
2 eggs
1-1/2 cups all-purpose flour
1-1/2 cups cornmeal
1/3 cup sugar
1 tsp baking soda
1 tsp salt
4 scallions, minced
Vegetable oil
Combine the buttermilk, utter and eggs in a large mixing bowl. In a second
bowl, combine the flour, cornmeal, sugar, baking soda and salt. Add the dry
ingredients to the wet ingredients, stirring just to combine. Stir in the
minced scallions and refrigerate the batter for 30 minutes. Shape the batter
into 2 inch balls. Brush or spray the balls with oil. Preheat the air fryer
to 360 degrees. Air fry the Hush Puffins in two batches for 8 minutes,
turning them over after 6 minutes of the cooking process. Serve warm with
butter.
Note:
These delights are half hush puppy and half corn muffin, hence, Hush
Muffins.
GOOEY SPOON BROWNIES
Serves 4 to 6
1 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, melted
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/2 cup roughly chopped bittersweet chocolate Vanilla ice cream and flaky
sea salt (optional), for serving In a bowl, whisk together the sugar, cocoa
powder, and salt. Then add the melted butter, vanilla, and eggs and whisk
until smooth. Stir in the flour and chocolate and pour the batter into a
7-inch round cake or pizza pan insert, metal cake pan, or foil pan. Place
the pan in the air fryer and cook at 310F until the brownie pudding is set
at the edges but still jiggly in the middle (it may form a skin in the
middle, but it doesnt affect the taste), about 30 minutes.
Let the brownie pan cool in the air fryer for 5 minutes, enough time to grab
some bowls and allow the ice cream to soften to the perfect scooping
consistency. Divide the gooey brownies among serving bowls and top with a
scoop of ice cream and, if you like, a decent pinch of flaky sea salt.
CHOCOLATE ALMOND CRESCENT ROLLS
Makes 4 to 6 servings.
1 (8 oz) tube of crescent roll dough
2/3 cup semi-sweet or bitter-sweet chocolate chunks
1 egg white, lightly beaten
1/4 cup sliced almonds
Powdered sugar for dusting
Butter or oil
Preheat the air fryer to 350F. Unwrap the crescent roll dough, and separte
it into triangles with the points facing away from you.
Place a row of chocolate chunks along the bottom edge of the dough. If you
are using chips, make it a double row.
Roll the dough up around the chocolate, and then place another row of chunks
on the dough. Roll again, and finish with 1 or 2 chocolate chunks.
Be sure to leave the end free of chocolate, so that it can adhere to the
rest of the roll. Brush the tops of the crescent rolls with the lightly
beaten egg white, and sprinkle the almonds on top, pressing them into the
crescent dough so that they adhere.
Brush the bottom of the air fryer basket with butter or oil, and transfer
the crescent rolls to the basket. Air fry for 8 minutes. Remove, and let the
crescent rolls cool before dusting with powdered sugar, and serving.
Dress It Up:
This recipe allows for lots of variations. Try spreading a little raspberry
jam or orange marmalade on the dough before rolling it up around the
chocolate for a Chocolate Raspberry Crescent Roll. You can even put thinly
sliced bananas inside too. Resist the temptation to put too much chocolate
in the rolls, too much chocolate will cause the dough to fall apart.
BAKED POTATOES
Makes 2 servings.
2 large russet potatoes (about 1 pound), scrubbed
2 tsp olive oil
2 Tbsp butter, divided
1/2 tsp salt
1/4 tsp freshly ground black pepper
Preheat air fryer to 400F. Rub oil over both potatoes. Place in air fryer
basket. Cook for 30 minutes. Flip potatoes. Cook for an additional 15
minutes. Once cooled, slice each potato lengthwise about 1/2 inch deep.
Pinch ends to open up slice. Add 1 Tbsp butter to each potato and season
with salt and pepper. Serve warm.
CLASSIC FRENCH FRIES
Cut 1 large russet potato into 1/2-inch-square sticks. Rinse with water and
toss with oil then fry at 375F for 25 minutes, until browned and crispy,
shaking the basket every 5 to 7 minutes to make sure theyre browning
evenly.
Serves 2.
AVOCADO AND EGG BAKE
1 avocado
2 eggs
Salt and black pepper to taste
1/4 tsp paprika
Preheat air fryer to 250F. Cut avocado in half and carefully remove the pit.
Carefully cut a small section in center of each avocado half to give
adequate space for an egg. Crack an egg into center of each avocado half.
Once ready, place 1 avacado half directly into air fryer basket. Cook for 10
to 12 minutes, or until egg is set. Repeat cooking process with remaining
avocado half.
Garnish with paprika, salt and pepper.
Makes 2 servings.
CHINESE BBQSTYLE TOFU AND SCALLIONS
Serves 2
7 oz (1/2 package) extra-firm tofu, drained and cut into slabs 3/4 inch
thick, 1 inch wide, and 2 inches long
2 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp hoisin sauce
2 tsp sriracha hot sauce
1 tsp Chinese five-spice powder
1/4 tsp garlic powder
Freshly ground black pepper
4 scallions, cut into 2-inch batons
Cooked white rice, for serving
Place the tofu slabs between sheets of paper towels, top with a heavy board
or skillet, and let stand for 15 minutes to absorb any excess moisture.
Meanwhile, in a bowl, whisk together the soy sauce, vinegar, honey, hoisin,
sriracha, five-spice powder, garlic powder, and black pepper to taste until
smooth.
Place the tofu pieces and scallions in a 7-inch round cake pan insert, metal
cake pan, or foil pan and pour the sauce over them, turning the tofu to coat
in sauce. Place the pan in the air fryer and cook at 375F, turning the tofu
every 5 minutes, until the sauce is reduced and glazed over the tofu and
scallions, about 18 minutes.
Remove the pan from the air fryer and serve the tofu and scallions hot over
rice.
No pan insert?
If you dont want to use the pan insert, you can still make this tofu.
Simply brush the tofu pieces with the sauce every 5 minutes, flipping them
before you brush, until done. You will have some glaze left over, and the
tofu wont have as intense a flavor as if it had been cooked in the sauce,
but itll still be glazed and sticky.
CRAB CAKES
Creole Mustard Sauce Ingredients:
2 Tbsp butter, divided
2 Tbsp Dijon mustard
1/2 cup grain mustard
1/4 cup white wine
1 cup heavy cream
1 Tbsp chives, finely minced
Crab Cake Ingredients:
16 oz pasteurized crab meat (lump or claw meat)
1 Tbsp chives, finely diced
2 Tbsp red pepper, finely diced
2/3 cup celery, finely diced
3 oz Japanese panko bread crumbs
1 egg
Salt and pepper to taste
Old Bay seasoning to taste
Melt 1 Tbsp butter in a saucepan. Add Dijon mustard, grain mustard and wine
to saucepan and bring to a simmer. Add cream and stir until blended. Reduce
heat and cook for about 8 minutes, or until sauce easily coats the back of a
spoon. Add chives and remaining butter to sauce; set aside and keep warm.
In a separate bowl, gently mix all Crab Cake ingredients together. Form
crab mixture into patties that are 1 inch thick and 3 inches wide. Place 3
Crab Cakes directly into air fryer basket. Bake at 350F for 6 minutes.
Repeat with remaining Crab Cakes. Serve with prepared mustard sauce. Makes 4
servings.
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