what to do with......
- hotcookinmomma Oct 13, 2010 02:55 PM
I make home made onion rings. I season the buttermilk and soak the onion rings in the mixture. Most of it is leftover. Does any one know how it can be kept? could it be frozen? I hate the idea of wasting it.....
Soak some chicken in it and make fried chicken.
If you've had enough of fried food, I think you could safely make cornbread out of it.
You could make really good chicken-fried steak with a a buttermilk gravy to go on the side - save 1/2 c. buttermilk mixture out before marinating cubed steak in the mixture, dredge in seasoned flour, and over med. high in olive oil and butter, saute steaks until golden brown and done to your liking. Remove from pan, and add 3 T. seasoned flour to pan drippings, and stir until smooth. Add 1 cup beef stock and set-aside buttermilk, and stir briskly until thickened and smooth and floury texture and taste have been "cooked out" 3-5 minutes total. Season with garlic salt, onion powder, and pepper and a dash of hot sauce, and serve on steaks with mashed potatoes (for which you could also use some set-aside buttermilk mixture.)
There are all manner of dill/onion bread recipes that I think you could use it for. Quickbreads and yeast breads both.
OMG...make this chicken from EPI for Spicy Oven-fried chicken...we just had it again this past week and it's so delish! Like rabaja said, you soak the chicken in the buttermilk that has other awesome ingredients and then you coat it, let it rest for 30 minutes and bake in oven for a real treat that isn't so greasy/fatty as real fried chicken:
I'm thinking you could mince it and use it as a flavorful binder in either a fish/shrimp/crab patty, or any patty shaped foodstuff, actually. Also it would make a nice minced binder for a casserole type thing - say, cooked rotini pasta with chopped pepperoncini, chicken, mushrooms, herbs de provence, a little sour cream, white wine, bread crumbs to top. Mm. I want some now.
Depending on how long you soak the onions, the buttermilk mixture may be too bitter or oniony to use in large amounts.