Wesley’s Diner Food Recipes
Hello everyone when you travel you should seek out local diner food.
If you’re in Atlanta, go to The Varsity. If you’re in New Orleans, go to Mother’s.
If you’re in Maine, go to The Lobster Shack. Get the picture? So this week I’m
going to focus on diner food. Gotta love those blue-plate specials. Don’t laugh
at the burger recipe because this is exactly my type of meal.
You’ll get a work out from all the whisking required, but it’ll burn off
some of those calories from the pie. Remember, bananas turn brown so garnish
it right before you serve it. A food processor will come in handy for the coleslaw
Chicken Noodle Vegetable Soup
Old Fashioned Greasy Hamburger
Beer-Battered Onion Rings
Banana-Coconut Cream Pie
This menu will serve 6
Chicken Noodle Vegetable Soup:
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise and sliced thinly
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
In a large saucepan over medium-low heat, bring the chicken stock to a simmer.
Add the onion, carrots and celery and continue to simmer until the vegetables
are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the
parsley and cook until the zucchini is just tender, about 10 minutes longer.
Add the noodles and simmer until they are just tender, 3-4 minutes, or according
to the package directions. Three minutes before the noodles are done, add the
chicken and heat through. Season to taste with salt and pepper. Sprinkle with
the rest of the parsley.
This must be served with Saltines.
Old Fashioned Greasy Hamburger:
1/4 pound ground beef (chuck)
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
1 teaspoon finely chopped onion
1 hamburger bun and some butter
Mix all ingredients except the bun. Lightly pat into a burger about 1/2
inch thick. If you want a juicy burger, don’t pack the meat. Fry the patty on
the grill or in an iron skillet over medium high heat for a few minutes then
turn over and cook a few minutes more. Please don’t over cook it.
Lightly butter the top and bottom of a bun, place on grill until golden
brown (or toast it). Spread mustard on bottom half, pile with chopped onions,
pickles and meat patty. Spread mayonnaise or mustard on top half of bun. Pat
the top of the bun with a spatula loaded with hamburger grease. Provide lettuce,
tomato, and catsup if desired.
3 tablespoons cider vinegar
1 tablespoon sugar
2 cups mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped fresh parsley
1/2 small head red cabbage, shredded
1 small head green cabbage, shredded
2 carrots, peeled and shredded
Stir together the dressing ingredients and add to the mixed cabbages.
Beer-Battered Onion Rings:
3 large yellow onions
2 cups milk, chilled
2 cups ice water
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon freshly ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
Dash of Tabasco sauce
Vegetable oil or peanut oil for frying
Slice the onions crosswise about 1/2 inch thick and then carefully separate
the slices into rings. You should have about 8 cups. Place the rings in a wide
shallow dish in as few layers as possible. In a bowl, whisk together the milk
and ice water. Pour evenly over the onions. Cover the dish with plastic wrap
and refrigerate for at least 2 hours or overnight. Very carefully turn the rings
at least once to soak them evenly. Meanwhile, make the batter. In a large bowl,
whisk together the flour, salt, dry mustard, and pepper; set aside. In a bowl
lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco,
mixing well. Make a well in the center of the flour mixture and pour in the
egg mixture all at once. Using a whisk and starting in the center of the bowl
and working outward, whisk until the mixture is free of lumps. Cover and let
stand for at least 2 hours or as long as overnight in the refrigerator.
Line 2 baking sheets with a double layer of paper towels. Using tongs, remove
the onion rings from the milk mixture, shaking off the excess liquid, and let
drain on one of the prepared sheets. Pat the onion rings dry with more paper
towels to remove all excess moisture. In a deep-fat fryer or large heavy saucepan
over medium-high heat, pour in vegetable oil to a depth of at least 3 inches.
Heat until the oil registers 375 degrees on a fat frying thermometer, or until
a bread cube dropped in browns in about 45 seconds.
Stir the batter. Working in batches and using the tongs, dip the onion rings
into the batter, shaking off any access. Quickly but carefully drop them into
the hot oil. Fry them turning occasionally with the tongs until they are a deep
golden brown, 4-5 minutes. Transfer the cooked ones to the other paper towel
lined sheet. Cook them all and serve them.
Banana-coconut Cream Pie:
3/4 cup flaked coconut
2 3/4 cups milk
1/2 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 tablespoon flour
1/8 teaspoon salt
4 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract
3 medium bananas
1 cup heavy cream
2 teaspoons dark rum
1 9-inch fully baked pie shell, just buy one and bake it
Preheat the oven to 350 degrees. Spread 1/2 cup coconut on a cookie sheet.
Bake 5 to 6 minutes, stirring occasionally, until golden brown. Set aside. In
a small saucepan, heat 2 cups milk over medium heat. In a medium saucepan, whisk
together 1/2 cup sugar, cornstarch, flour, and salt. Whisk in 3/4 cup cold milk.
Whisk in egg yolks. Gradually whisk in hot milk. Cook over medium heat, whisking
gently, until mixture comes to a boil, 2 to 3 minutes. Reduce heat to low and
simmer, whisking constantly for 2 minutes. Remove from heat; add butter and
vanilla, stirring until butter melts. Let filling cool 15 minutes. Cover and
refrigerate for 15 minutes.
Sprinkle half of toasted coconut over pie shell. Thinly slice 2 bananas
and arrange evenly over coconut. Sprinkle with remaining toasted coconut. Pour
filling into shell. Cover and refrigerate until cold, about 4 hours. Just before
serving, in a medium bowl with electric mixer on high speed, beat cream with
remaining 2 tablespoons sugar and rum until soft peaks form. Fold in 1/4 cup
untoasted coconut. Spread over filling. Slice remaining banana and garnish top