Fried Beer-Battered Pickles

(This is my friend Mike’s first post on He Cooks, She Cooks. Let him know how much you enjoyed it.)


Fried pickles are one of my favorite deep fried foods. They’re kind of a mess, but pretty easy to make. They’re crispy on the outside, a little soft on the inside, and have a nice, mild pickle flavor. And they go great with a good pale ale or bitter brew. They are great plain, or with a spicy dipping sauce.

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Empanadas with Eggs, Pancetta and Caramelized Onions

When I think fast food in Argentina, I think empanadas. Baked or fried dough filled with various combinations of meat, cheese and vegetables. What’s not to like?

There are endless options for buying traditional empanadas in Buenos Aires, and each one costs less than a dollar. I’d be silly to make my own at home. Instead, I wanted to create a version you can’t find on the streets here.

For some reason I couldn’t get the idea of eggs out of my head. Then when my friend Marissa told me about a frittata recipe with bacon and caramelized onions, I had a burst of inspiration. I would make a filling with similar flavors, and encase it in the wonder that is empanada dough.

I added caramelized onions, pancetta and reggianito (an Argentine cheese similar to Parmigiano) to scrambled eggs, which I cooked until just set, but softer than I normally eat them, knowing they’d keep cooking when I fried the empanadas.

It wasn’t until after I made them that I realized these were a glamourized version of American Hot Pockets. But fresh, no preservatives and a lot more flavor. I don’t even know the last time I ate a Hot Pocket, but I’ll tell you, I’d eat these again anytime.

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Duck Fat French Fries

Here’s where we separate the foodies from the people who only look at our website to be nice to us.

When I say “duck fat,” do you drool or wrinkle your nose? If you’re curious, but not grossed out, come join us on

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the foodie side right away. Those still making faces need only try a few potato slices fried in the stuff.

Michael and I contemplated a 6-hour drive up to Hot Doug’s after watching the Anthony Bourdain Chicago episode where he went to the place famous for its sausages and duck fat fries. We restrained ourselves on account of that whole school thing we’re enrolled in. But enter Mike Odette, our favorite James Beard Award Semifinalist. He gave us some leftover duck fat a few weeks ago, and I immediately got to cleaning and slicing potatoes. (Oh to have friends in high places!)

Normally I bake my French fries, but when you have duck fat, you forget about your waistline and double fry those suckers. If you happen to get your hands on some duck fat, I suggest you do the same.

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