Alabama Eatin'

Deep-Fried Dill Pickles

2 eggs

1 c. buttermilk

1 T. Worcestershire (or veggie version) sauce

½ T. vinegar-based hot pepper sauce, like Tabasco

3/4 t. cayenne pepper

1/4 t. seasoning salt

1/4 t. garlic powder

1 c. cornmeal

2 1/4 c. all-purpose flour

1 t. salt

3/4 t. ground black pepper

1 (32 ounce) jar dill pickle slices

Vegetable oil for deep frying

In a large bowl, combine the eggs, buttermilk, 1/4 cup of the flour, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. Beat until the batter is smooth. In a separate mixing bowl, combine cornmeal, the remaining 2 cups flour, salt to taste – remember the pickles are salty! – and 3/4 teaspoon black pepper.

Preheat oil in a deep fryer or pot until it hisses when you drop a pinch of cornmeal into it. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry in batches until golden brown. Drain on paper towels. Salt and pepper to taste, and serve immediately.

Hot Fudge Milkshake

(Inspired by Sonic Drive-In)

For one serving:

4 scoops of vanilla or egg nog ice cream

1 1/2 c. milk (or egg nog)

4 T. hot fudge sauce

1 t. vanilla extract

Put everything in the blender. Blend until smooth. Serve.