Akkara Balls

* 1 cup black eyed beans
* salt to taste
* 1/4 tsp black pepper
* Oil for deep frying

Soak the blackeyed beans overnight. Next day, if any water is left in the soaked beans, drain it.

Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste. Grind till there it is a thick paste but still bit coarse. Add liile water if needed to make paste. Now heat oil in frying pan.

When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops. Turn occasionally and remove from oil when brownish in color. Ready to serve with chutney or tomato ketchup.

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Deep Fried Black Eyed Peas

Prep Time: 20 Minutes
Cook Time: 10 Minutes

Ready In: 8 Hours 30 Minutes
Servings: 16
"An unusual crunchy snack, black-eyed peas are soaked overnight, cooked with onion and jalapeno pepper, then deep fried and tossed with seasonings. "
Ingredients:
1 pound dried black-eyed peas, sorted
and rinsed
1 onion, cut into large dice
2 bay leaves
1 jalapeno pepper, seeded and diced

canola oil for frying
2 teaspoons seafood seasoning (such
as Old Bay®)
1/2 teaspoon kosher salt
Directions:
1.Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2.The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.
3.Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4.Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

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Daikon Pot-Stickers

3 tbsp. veg oil
2 tsp. mince fresh ginger
2 cloves garlic, minced
1 1/2 cups radish
1 cup carrot, grated
1/3 cup crumbled extra-firm tofu
2 tbsp. soy
20 Wanton (saltless soy) skins

In a large skillet, heat one tbsp of oil. Add ginger and garlic, add the radish and stir at a constant (very important!!!) for two minutes. Then add grated carrot. Stir constant for one minute. Add the tofu and soy. Take skillet off and allow to cool. Lay out wanton skins and place one tbsp. of the filling you've made in the center of each skin. Wet rim of the skins and fold, forming a triangle. Deep fry to the I's likeness (InI prefer a light brown fry), and allow to cool, then enjoy!

Cajun Injector Fried Turkey

• 16 ounces of Cajun Injector® Marinade
• 12-14 pound turkey
• Cajun Injector® Cajun Shake seasoning
• 3-4 Gallons of cooking oil

1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with Cajun Shake® (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. ENJOY YOUR DELICIOUS FRIED TURKEY.

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Fried Summer Squash Recipe

Cook Time: :

Ingredients:

• 4 eggs, beaten
• 3/4 cup milk
• 1 1/4 teaspoons salt
• 7 medium summer squash, thinly sliced
• 2 1/2 cups flour
• oil

Preparation:

Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360°, until golden brown.

Chernobyl Chicken Wings

from Ray, a Jets Tailgater

Seems like a lot of tailgating people love wings. I have a homemade recipe that I've been using since the 80`s. The history behind the name, Chenobyl Wings, came about during one football season back in the late 80`s. Been a long suffering Jets fan and so are my tailgating buddies. The name came about when the Jets had back to back home games. The following week after my buddy ate the wings, he said the fallout the next day was something he never seen or felt before. He imagined it close to what the Chernobyl disaster must have been like. So there's the history. :)

Anyway, there are 3 variations to this recipe. Grilling, baking and deep frying. Believe it or not, the preferred method by my buddies is the baked version. Regardless, all 3 work superbly and is simply a preference.

Ingredients to make 5 lbs.:
5 lbs. chicken wings - fresh (tips removed) or Tyson IQF (Individually Quick Frozen)
1 medium sized bottle Franks Red Hot sauce
1 stick butter
1 small bottle Tabasco Sauce
half a small bottle of Mongolian Fire Oil (found in the international isle of any supermarket)
Juice of 1 lime
1 Tbsp. paprika
1 chopped fresh Habanera pepper( or more if you can handle it)
1 tsp cracked black pepper
1 tsp Italian Seasoning (sage/rosemary/thyme/basil/oregano or any combo of these spices)

Cook wings till done. (Baked - 45/60 minutes; grilled over medium coals till done - approx 30/45 minutes; or deep fried till golden brown - approx 12 minutes).

Meanwhile make sauce.
In a saucepan heat Fire oil and butter till melted
Add chopped Habanera pepper and simmer 2 minutes till soft
Add lime juice, Franks Red Hot, Tabasco sauce and paprika. stir
Add Italian Seasonings and black pepper and simmer for 10 minutes.
Now is the time to take a good whiff. If you cough, it's good to go!

For baked wings:
Remove wings from pan and let drain a few minutes (also drain baking pan), then add wings to sauce pot a few at a time to cover well.
Return wings back to baking pan and "double bake" for another 15 minutes so sauce dries onto wings. Enjoy!
Before heading out to game, put wings into foil baking pan to transport to the game. You can add any remaining sauce to the wings before bringing to the game.
No reason to waste the sauce anyway. To re-heat wings, just put the entire foil pan onto grill and heat them up. No reason to plate them because they`re usually gone in about 5 minutes. Great way to start off a cold morning.

Deep-Fried:
Basically the same process as above but just deep-fry them, coat with sauce and off to the game to reheat them.

Grilled wings:
Once wings are halfway cooked, you can start brushing them with sauce. Try to keep them off high heat (keep to the side of the grill), but you can scorch them if you`d like. Just keep them basted with sauce till well cooked.

I hope someone out there gives them a go. They`re quite tasty and not "hot" to where you can`t put them in your mouth. I hate wings like that. Some feedback would be greatly appreciated as well.

Be careful not to pour any remaining sauce into the coals. It will eat a hole through the grill which is what happened to us. It really teaches us tailgaters just how tough a stomach truly is.

Fried Summer Squash Recipe

Ingredients:

* 4 eggs, beaten
* 3/4 cup milk
* 1 1/4 teaspoons salt
* 7 medium summer squash, thinly sliced
* 2 1/2 cups flour
* oil

Preparation:

Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360°, until golden brown.

Southern Fried Tofu

Prep time: 40 min; Total time: 40 min

Ingredients

* 1 lb firm tofu
* 1 c. white wine
* 1 c. organic canola oil
* 2 tbsp. tamari
* 1 c. water
* 1/2 c. vegetable broth
* 1 c. spelt flour or whole wheat flour
* 1 tbsp. nutritional yeast
* 1 tbsp. cornmeal (buy organic if possible)
* 1 tsp. salt
* 1 tsp. fresh ground pepper
* 1 tsp. garlic powder
* 1 tsp. oregano
* 1/2 tsp. thyme

Drain and rinse the tofu. While tofu is draining (I do this by sticking a plate on top of the tofu and a can on top of the plate for 20 minutes to get the water out), set aside 1/2 c. of flour in a bowl.

Then make a batter. Mix remaining flour, nutritional yeast, cornmeal, salt, pepper, garlic powder, oregano, and thyme in a bowl. Add tamari, water, and broth and blend to avoid lumps.

Then mix oil and white wine in a saucepan. Begin heating oil and wine so it will be hot when you are ready for it.

Once tofu is drained, slice it horizontally into six equal sized square pieces. Then cut each piece in half diagonally so you have 12 triangles. Dip each piece of tofu in the flour, then dip it into the batter, coating it completely. Hold the tofu over the bowl of batter for a few seconds to let the excess batter drip off.

Hold the bottom of the tofu in the oil for a few seconds to let the bottom cook so it won't stick to the pan. Submerge the entire piece of tofu in the oil and deep-fry to a light brown. Do this for every piece of tofu. Remove tofu from oil with a slated spoon. Drain for a few seconds on a paper towel and enjoy!