Stuffed Olives - Finished

So... here is the last Part of Brand's post and his Stuffed Olives... Enjoy! (Read the previous posts in case you didn't see the process of elaboration of these Olives... I think it is very clear we can "play" with the ingredients we have at hand... Brand is very clear sharing what he did without much detail but just giving us an idea on how we can be creative in our kitchen... Enjoy!

© Paloma K.

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"These are fried in peanut oil, flavor is an issue for me, peanut is the best.  My old friend James taught me that trick.  I also use a small deep fryer with a basket, it is just sooooooooo much easier to fry things with the right equipment.  They are pretty inexpensive, but peanut oil is NOT.  I recapture that stuff and strain it through a sieve and cheesecloth.  It stays good for a LONG, long time.  You aren't running a burger joint, the stuff is reusable.  Unless you fry fish, then it is done for.  One use.  Trust me.  One use.  I intended to bring these for my friends to try, but, I ate them all...and I never touched the leftovers in the fridge either.   No regrets."

©  Brand

Stuffed Olives - Dredge Line

So... If you've been reading our latest posts you now know that my friend Brand is collaborating with "The Coffee Shop" and sharing his culinary skills with us... Plus, he is adding his style and if you read about his previous dish (Potato Polpettes) you know he likes to add some "suspense" to it all and he kind of divides the posts in two (or more) parts and always leaves us wanting more! Today is no exception... so... the last post was the FIRST PART of his "Stuffed Olives" dish ... and this is the continuation ... So... there you go... I'll share what he sent me. ^Paloma.

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Post by Brand begins here:

This is a dredge line.  You take something prepared to cook and then prepare it to fry!  Now these contain a good amount of garlic... Garlic Tip:  Once you have a naked garlic clove ready to chop, slice it in half length ways, make sure there is no part in the center of the garlic that is turning green, or thinking of turning green.  If you find a bit that is greenish, simply dig it out and discard.  That junk is bitter like you wouldn't believe!  Then chop the rest, because its fine.  Now, don't be confused by the order of the dishes in the picture:  Olive in flour, then egg, then breadcrumbs (I like pulverizing Ritz crackers, choose your own breadcrumb...EZ prep: buy a package of breadcrumbs)

© Brand

Stuffed Olives - Part I

You're staring into your fridge at the leftovers, not thrilled.  Maybe just a cold cut sandwich... sometimes, I know I have to eat the food we already have on hand, but, I still want to cook something with some style, something to look forward to eating. BIG flavors, packs a punch.  Sausage Garlic Stuffed Fried Olives!  There are only a couple of words left in my vocabulary that would make that title sound more appealing.  Novice level prep... get pre-pitted olives, minced garlic in the tiny jar, red pepper flakes from your last pizza night, and some Jimmy Dean (or other favorite) non-linked sausage.  That cuts half the prep time.  Advanced prep... don't cut corners, an olive pitter is about 7 bucks (better taste if you pit them, and only higher quality olives get shipped with pits), get sausage from a place that makes their own, fresh garlic is cheap and well,... fresh.

Let's stuff some olives

 If you want to see how this story ends tune in for tomorrow's post where we'll display the finished product!

© Brand S.