Category Archives: Appetizers and Small Plates

Appetizers and Small Plates, Easy to Prepare, Lighten Up, Recipes, Side Dishes, Vegan Dishes, Vegetarian Dishes

Sesame Cucumbers

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I love this recipe for a multitude of reasons – in true Shakespearean style, let me count the ways…

  1. In an almost atavistic longing for my childhood, you remind me of the Pickled Broccoli Stems that I could eat in heaps and heaps at the now closed Chinese restaurant, Hsiang Foong, or as we called it, “The Foong”.  You were later replaced with El Pollo Rico, another love of mine, but I digress.
  2. PF Changs sells you for way too much money, but with a bit of change and a few minutes, I can make a far superior version of you in every way.
  3. You are so friggin’ easy to make.

Make this as a side dish for a dumpling feast, or as an appetizer for your next FU to Chinese takeout, whereby you prepare a fresh meal without all the MSG, overcooked veggies, oversauced meat and stale fortune cookies (fortune and all).  Your tummy will thank you.

Recipe for

Sesame Cucumbers

Ingredients
1 english cucumber (called seedless or hothouse)
2 tbs. of sesame oil
4 tbs. of rice wine vinegar
4 tbs. of water
1 tsp. of salt
2 tsp. of sugar
1 tsp. black sesame seeds
1 tsp. white sesame seeds
dash of chili oil (optional)

Slice your cucumber into thin, 1/4 in. rounds and place in a bowl.  Add all other ingredients and stir gently.  Let sit in the fridge for 15-20 minutes and then serve.

Appetizers and Small Plates, Lighten Up, Recipes, Sauces and Condiments, Vegan Dishes, Vegetarian Dishes

Fresh Tomato Salsa

There’s something to be a said for a good recipe passed on from trusted cook to trusted cook.  Finding one of these gems is truly like finding a hidden treasure – the question is whether you’ll share once you do.  Given that I’m not at all proprietary, and I love the fact that these posts get you guys cooking, eating and sharing in turn, how could I not pass it on!

This one comes from my grandmother, Vo, who was given this recipe by a friend, who in turn received it from her grandmother – the same recipe that she used back in Mexico.  Something as seemingly pedestrian as salsa becomes a celebration of the sweetness of ripe tomatoes and the piquant flavor of jalapeno.  I was surprised to learn that there’s nary the lime or bit of oil in this one – just veggies and goodness. Continue reading Fresh Tomato Salsa →

Appetizers and Small Plates, Cheese Dishes, Meat Dishes, Recipes

Ricotta, Prosciutto and Fig Crostini

This one is so simple, it hardly really qualifies as a recipe.  The result, however, is no less than spectacular – the perfect amalgamation of sweet and salty, with a pleasing crunch from the toasted bread.  I first tried this combination at NYC restaurant Nizza, sister restaurant of Simon Oden baby, Marseille.  Maybe it was that I was dining with two friends that also studied in Orvieto with me, but it harkened back to those days where a simple lunch of prosciutto, pecorino, bread, honey and wine became a revelation.  The ingredients so fresh and earthy, you felt like you were tasting a bit of heaven.  Though this recipe is certainly humble in terms of preparation, it’s a reminder that it doesn’t take much to secure bliss in a bite or two.

Ricotta, Prosciutto and Fig Crostini

1/2 c. of whole milk ricotta
black pepper
pinch of white pepper
kosher salt
olive oil
a couple of slices of prosciutto
fig jam (found in nice grocery stores or online)
slices of ciabatta (9-12)

Preheat the oven to 400°.  Line the slices of ciabatta on a cookie sheet and brush with olive oil on both sides.  Sprinkle with kosher salt and freshly cracked pepper.  Bake until golden and toasty, about 10-12 minutes.  Remove from oven and let cool slightly.

In a small bowl, mix the ricotta, a pinch each of white and black pepper, a pinch of salt and a teaspoon of olive oil.  Stir well to combine.  Set aside.

Once your ciabatta has cooled, spread with a small amount of fig jam.  Spread a few tablespoons of ricotta on top to cover.  Gently place a bit of prosciutto on top, tearing each slice into smaller pieces if necessary.  Crack a bit of fresh pepper on top and drizzle with a bit of additional olive oil (use a good, fruity one for drizzling).  Serve.

Appetizers and Small Plates, Meat Dishes, Recipes, Rice Dishes

Swiss Chard Dolmades

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Recently, my good friend Joey (owner of Maple Ave Restaurant in Virginia – if you haven’t eaten there yet and are near by, shut down your computer and go right now.  Or at least bring this with you on a laptop and get someone to drive you there) posed the question on her Facebook page “What’s your favorite Fall vegetable?”  I was completely in line with people’s responses of pumpkin and squash.  I even gave a silent nod, though no one mentioned it, to artichokes (oft thought of as a Spring veggie, artichokes actually love the cold).  But my answer, which came with not a moment’s hesitation, was swiss chard.

These noble leaves are the kings of greenery in my book – tender yet hearty, and full of earthy flavor that so much more refined than spinach.  Members of the beet family, the stalks vary in shade from paperwhite to golden and garnet (just as you’d see of beets in the market).  While I typically love my chard sautéed simply with olive oil and garlic, or luxuriously bathed in locatelli, cream and melted shallots, the leaves are so versatile, you can work them into pretty unique formats.  This recipe not only showcases the greens, but also leverages their quick cooking time.  Typical dolmades, or stuffed grape leaves, involve a lot of soaking and braising of the leaves to coax them into tenderness.  Swiss chard needs no such thing – just a quick dip in some boiling hot water to make them pliant, and a short cooking time of a mere half an hour.  Something to think about during the week when extra time is at a premium (“What? The Office is about to start?  Let me hurry up and finish cooking already…”)

These dolmades are made with ground lamb and rice, but feel free to replace the lamb with beef for simplicity, or leave the meat out entirely and make a batch with just rice and herbs.    I top the leaves with an Avoglomeno sauce that’s adapted from Greek queen of chefs, Cat Cora.  It’s a luscious blend of eggs, lemon and dill and is equally devourable hot or cold, and just elevated the dolmades to a whole ‘nother level.

UPDATE: For a kickass vegetarian filling, check out this recipe over at My Darling Lemon Thyme.  It’ll have you praising Spring for being one of the sexiest seasons around.

Let’s get crackin…

Recipe for

Swiss Chard Dolmades

1 bunch of swiss chard leaves (about 12-15 individual stalks)
1 lb. of ground lamb
1 c. of instant rice
1 tbs. of dried mint (can use fresh)
1 c. of onion, finely minced
1/4 tsp. of white pepper
1/8 tsp. of black pepper
1/2 tsp. of salt
1 tsp of olive oil
1 can of chicken broth

4 large eggs
juice of 2 lemons
1/2 tsp. of pepper
1 tsp of dill
scant pinch of salt

Set a large pot of well-salted water to a boil.  While that is coming up to temperature, make your filling.

In a large bowl with your hands (or gently with a stand mixer) mix the beef, onion, mint, rice, pepper, salt and olive oil.  Make sure to combine all ingredients but not overmix.  Set aside.

Prepare your swiss chard leaves by cutting out the fibrous middle stem while keeping the rest of the leaf intact.  Set aside.  Once your water is boiling, take the leaves, one at a time, and plunk them into the boiling water for 1-2 seconds and then remove them to a plate.  Since we are not shocking them with a cold water bath after removing them from the hot water, the leaves will continue to cook a bit as they cool.  This is perfect for getting them pliant.  After you’ve cooked all of the leaves, set up a station where you can roll the dolmades.  On a clean cutting board, place a leaf flatly on the surface and add a heaping tablespoon of meat filling.  Fold the two sides of the leaf in over the filling and roll the whole thing up like the world’s smallest burrito.  Place the stuffed chard in a 13x9x2 pan, seam side down.  Repeat with remaining leaves until you run out of filling.

Pour a can of chicken broth over the leaves and cover with foil.  Bake for 25-30 minutes, until the leaves are tender and half of the stock has been absorbed.  Remove from the oven and let sit.

In a mixing bowl with egg beaters or a stand mixer, beat the eggs, lemon juice, salt, pepper and dill until frothy and pale golden.  Continuing to beat the mixture the whole time, carefully pour in the remaining chicken broth from the pan of dolmades.  Make sure to do this slowly, or you’ll have lemon flavored scrambled eggs instead of a smooth sauce.  Once it is all incorporated, pour the mixture into a sauce pan and turn the heat to medium.  Continue to whisk the sauce until it thickens enough to  coat the back of the spoon.  Pour sauce over your dolmades.

Serve them immediately as a hot dish, or let rest to room temperature or even cool as a variation.  These little guys are good every which way.

Appetizers and Small Plates, Meat Dishes, Recipes

Albondigas (Spanish Meatballs)

If good Sicilians love the joys of a meatball, then it’s no surprise that good cooking Sicilians know how to whip one up with class.  Consider me a fan, nay a fanatic, of the meatball.  So much so that I love them in all shapes and forms, from the Vietnamese variety as delicious Bo Vien in a steaming bowl of pho, to this recipe for piquant albondigas, Spanish meatballs flavored with paprika and cooked in a red pepper and sherry sauce.  For you red sauce fanatics out there, this one is a lovely change of pace.

Albondigas are often found as part of tapas, a collection of small plates of both hot and cold nibbles hailing from Spain.  These are served in sauce in a small clay dish with nary a bit of pasta or rice as accompaniment.  As such, you’ll probably want to get a good-quality, crusty loaf of bread to use to sop up this absolutely delicious sauce.  Throw in a dish of garlicky olives, manchego cheese, marinated mushrooms, and manchego cheese for a simple Spanish spread.  Or make a few other cooked tapas, like a Tortilla Española (a simple Egg and Potato omlette) or Pollo al Ajillo (chicken sauteed with garlic and sherry), and feast like a champion matador minus the unnecessary bull-slaying.  Olé!

The real trick to these guys, as with most meatballs, is to sear them very well before plunking them into your sauce of choice for slow-cooking.  Doing this allows the meatballs to keep their shape, seal in the juices, and allow them to become meltingly tender after cooking.  You want them dark brown before adding to the sauce to keep things awesome.  And for you, I want nothing less than awesome.

Recipe for

Albondigas (Spanish Meatballs)

Ingredients
1 lb. of ground pork
1 lb. of ground beef
3 cl. of garlic, minced
3 tbs. of chopped flat-leaf parsley, finely chopped
1 tbs. of fresh oregano, chopped
1/4 tsp. of paprika
1/4 tsp. of black pepper
2 tsp. of salt
1/4 of a large onion, finely chopped
1/4 c. of bread crumbs
1 egg
1 tsp. of worchestershire sauce
2 tbs. of olive oil

24 oz. jar of piquillo peppers, drained (can use roasted reds instead)
1 16.5 oz. can of stewed tomatoes
2 tbs. of olive oil
1 tbs. of sherry
salt and pepper

1/2. c. of chicken broth
1/2 c. of dry white wine

Preheat the oven to 400°.

Add pork, beef, garlic, parsley, oregano, pepper, salt, onion and worchestershire sauce to a large bowl and mix well.  Mix in egg and bread crumbs and set aside.  Wash hands well and then wet them thoroughly.  Scoop out about 2-3 heaping tablespoons into your hand and roll into a ball.  Place on a plate and continue to roll meatballs.

To a food processor or blender, add the piquillo peppers, the tomatoes with juice,two tbs. of olive oil and the sherry.  Pulse until smooth.  Taste for salt and pepper and season accordingly.  Pour mixture into a dutch oven and put over medium-low heat to simmer.

Heat the remaining 2 tbs. of olive oil in a skillet.  In batches, brown the meatballs on all sides, making sure to sear them well.  As they finish, add them to the piquillo pepper sauce.  When all meatballs are browned an the skillet is still hot, carefully add the white wine to the pan.  As the wine reduces, scrape up the browned bits on the bottom of the pan.  Add the chicken broth and continue to reduce by half.  Pour liquid into the pot with the piquillo sauce and meatballs.  Cover dutch oven and place into the oven.  Bake for 40 minutes, checking after a half an hour to make sure that the sauce hasn’t thickened too much.  If it looks as if there is no liquid left, add a 1/2 c. of water, recover and cook for the last 15 minutes.

To serve, remove albondigas to a dish and top with the piquillo pepper sauce.  Sprinkle with chopped parsley and serve.

Appetizers and Small Plates, Friends Recipes and Hacks, Seafood Dishes

Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)

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I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill.  Waiting is overrated.

This recipe can be found on the lovely blog Rasa Malaysia – she has you make the dough in her recipe, but in the version pictured below I used the pre-made Yasoya Wonton Wrappers (available in most grocery stores where they keep the tofu).  Not 100% identical, but a heck of a lot easier, especially if you can’t get your hands on wheat and tapioca starch.  If you have an aversion to triangle-shaped har gow, use a round cookie cutter to make perfect wrappers of your own.  Fry the extra bits that you cut off and use as crispy noodles in some wonton or hot and sour soup.  Done and done.  Truthfully, though, the star of this recipe is the filling, particularly the luscious quality of the shrimp and bamboo shoots, so don’t go crazy with the wrappers.

Check out the recipe now >>

Appetizers and Small Plates, Impressive Dishes, Meat Dishes, Recipes

Pan-Fried Pork and Chive Dumplings (Jiao Zi)

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The pork and chive dumplings you get in Chinatown here in NYC usually involve the thin skinned wrappers and garlic chives, a flat, milder flavored variety.  Because these can be hard to come by, I’ve modified this recipe to use a small amount of regular chives, some cilantro and a couple bunches of scallions. I use a traditional jiao zi wrapper made out of a cold water dough, making these heartier and more robust that the usual pork and chive dumplings.

Jiao Zi © Spice or Die

For something a little lighter, use thinner pre-made dumpling wrappers (found in Asian Supermarkets) and cook like traditional potstickers. Basically, you steam the dumplings in a covered skillet with 1/4 to a 1/2 c. of water and a few drops of oil until the water evaporates and the bottoms crisp up.  Hence the name “potstickers” – I know, sometimes the world just makes a whole lot of sense, doesn’t it?  For a great potsticker recipe from start to finish, check out my good friend Chef Tim Ma’s Pan Fried Pork and Chive Potstickers.

The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints.  You control exactly what is added to the little delicacies, and you still end up keeping the price down.  Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.

Pan-Fried Pork and Chive Jiao Zi

4 c. of flour
1 1/4 c. of ice water
1/2 tsp. of salt

3/4 lbs. of ground pork
2-3 raw shrimp, minced (optional)
1/4 c. of water
1/2 in. of ginger, minced
1 tsp. of cornstarch
2 tbs. of soy sauce
2 tsp. of sherry
2 tsp. of sesame oil
1/2 tsp. of salt
4 tsp. of sugar
3 bunches of scallions, finely chopped
1 small bunch of cilantro (10-15 stems with leaves), minced
1 small bunch of chives (the plastic pack from the store is fine)

Start by making the dough for the wrappers.  Add the four cups of flour to a bowl along with the salt.  Slowly stream in water, stirring as you go and making sure not to put any actual ice cubes in the mixture.  Add only enough water to get the dough to hold together – if it gets too sticky, add a bit more flour.  Knead dough until silky and elastic (about 5-8 minutes) and then wrap with plastic and let chill in the fridge.

Mix all ingredients (except for scallions, cilantro, chives and water) until smooth and a little stringy, making sure to stir all in the same direction.  Next, stream your water into the mixture in small amounts, stirring in between each addition.  Lastly, add the scallions, cilantro and chives and stir again.  Set aside.

Break out your dough and pinch a chunk off the size of a clementine.  Run the dough through a pasta roller or roll out by hand to about 1/4 in. thick.  Cut out 3-4 in. circles using a cookie cutter or the mouth of a large cup (I use one of my hubby’s beer steins).  Place a heaping teaspoon of filling onto the wrapper and pleat the edges to close.  Set aside on a floured cookie sheet.  Continue to fill the dumplings until you run out of filling or dough – whichever comes first.

Fill a large pot with water and set to boil.  When the water is ready, plunk in about 8-12 dumplings and watch the water go from a boil to a simmer.  Let the water come back to a boil and then pour in a rough cup and a half of cold water.  Let the water come to a boil again and then add cold water a second time.  Let the pot come to a boil one last time and then remove dumplings from the water with a slotted spoon.  Repeat until you’ve cooked all of the dumplings that you could possibly eat in one sitting.

Serve with Sweet Soy Dipping Sauce.

Note

For a different taste, pick up the thin, round pre-made dumpling wrappers from your local asian market.  You can even use the wonton wrappers found in the deli aisle of the regular grocery store, and cut the squares into rounds with a ring mold.  Fill your dumplings and set aside on a floured cookie sheet.  Add 3-4 tbs. of cooking oil to a skillet and turn on high.  As the pan warms up, place the dumplings, seam side up, in the pan one next to another.  When the pan is super hot and the oil starts to sizzle (a few minutes), add about 1/2 c. of water to your pan.  Immediately cover to trap the whaft of steam that arises when you add the water to the hot pan.  Cook until the water has evaporated and the bottoms of the dumplings crisp up.

Appetizers and Small Plates, Recipes, Sauces and Condiments, Vegan Dishes, Vegetarian Dishes

Rosemary Chili Oil

Bread and butter is really a lot more elegant than we treat it as, kids.  It’s a fine marriage between savory, sweet, crusty, doughy, chewy, pliable goodness.  It comes in infinite permutations, such as a few of my favorites – poblano cheddar bread (from Best Buns in Arlington, VA) with Normandy beurre, or a crusty baguette with a slathering of lavender infused oil and butter.  Both are divine, but require a trip to DC or Marseille (the restaurant in NYC, not the city, although I wouldn’t mind…)  For my money, and for the sheer ease to reward ratio, I’m a fan of the infused oil with whatever artisan bread I can get my hands on easily.

Infused oils aren’t complicated – cheap oil works and just about any dry herb or spice can be used.  Just make sure to follow a few rules.  One – really and truly don’t include garlic in making your homemade oils unless you are going to consume them immediately.  Garlic, being a lovely root that grows in the earth, harbors tons of bacteria that would love to thrive in a bath of olive oil.  And voilá, you’ve got some botulism on your hands.  No es frio.  Some folks say that if you acidulate the oil and refrigerate it, you are in business.  I don’t leave my tummy up to fate.  If you want your oil to be garlicky, try muddling your finished oil with fresh or roasted garlic before serving.  Or, for the true infused garlic oil experience, just buy some from a licensed supplier who will guarantee you a botulism-free experience.  This is just a reminder that all cooking is chemistry, and while most chemistry mistakes in the kitchen will result in bad tasting food, some will actually result in illness.  Improperly infused garlic oil is one of those mistakes.

Secondly, as much as it looks gorgeous to store your oil on the counter, I’d advise you to keep it in the fridge.  It’ll last longer, stay fresher, and again, no risk of contaminants.

Lastly, I call for thai chilies in this recipe, that when you grind them, create a bit of pepper dust.  This in turn, if inhaled, will give you a few coughs.  Be careful with that.  Don’t breath in too much when you are transferring the pepper to the oil.  If you want to play it safe, use a milder chili like an ancho or pasilla.  Or use pre-crushed red pepper and avoid the dust altogether.  Likewise, you can go hotter as well – habanero or ghost chilies even.  Just be careful as you work with them, because they can be vicious.

This oil is lovely as the preface for a rustic italian meal – mix a few tablespoons of oil with a pinch of kosher salt and some chopped garlic and use it as a dip for focaccia or ciabatta.  You can also use a few tablespoons as the basis for sauces and dressings.

Recipe for

Rosemary Chili Oil

Ingredients
16.9 oz. bottle of olive oil
1/3 c. of thai chilies
3 sprigs of rosemary
1 sprig of thyme

In a spice grinder or food processor, grind chilies and herbs together.  I like to use a food processor so that everything gets a rather rough chop.  Using a cooking thermometer, heat oil in a heavy pan until 200°.  Carefully pour the chilies into the oil and let cook at 200° for 4-5 minutes.  Turn the heat off and let the herbs and chilies continue to infuse the oil as it cools to room temperature.

Pour into a clean bottle and store in the fridge for up to a week.

Appetizers and Small Plates, Cheese Dishes, Recipes, Vegetarian Dishes

Creamy Feta Spread

Looking back on my cooking proclivities, I realize that many of my best recipes were created in that tender moment when you curse the heavens at your lack of preparation and guests on the way.  What the hell are you gonna make?  A couple of weeks ago, our good buddy Chris came over to pre-game before he and Dennis went to the Yankee game.  I don’t know what it is, but I feel strange having people in my house without at least a nibble or a treat to offer them.  Tough stuff when there is pretty much nothing awesome in the fridge.  This was born of a surplus of cream cheese (after buying double by accident for a batch of cupcakes) and a pack of feta cheese.  I decided to whip the two together with garlic and herbs and serve the whole mess on Triscuits.  Majesty.

Creamy Feta Spread © Spice or Die

Similar to my fake-me-out Boursin recipe, this dip is a lot more impressive in taste than it’s humble ingredients.  Lemon zest and garlic and depth of flavor and brightness, and olive oil smooths everything into a spreadable delight.  Serve this with crackers, toast points or crudité.  Or slice grilled chicken breasts in half and slather a bit in the middle for a yummy dinner.  Whatever you do, don’t fuss too much because I certainly didn’t when I put it together the first time.

Creamy Feta Spread

1 pkg. of cream cheese (or neufchatel)
4 oz. of feta
1 clove of garlic
1 tsp of black pepper
1 tsp of white pepper
1/2 tbs. of herbes des provence
1 tsp of lemon zest
1 tbs. of olive oil

Put garlic, pepper, herbs, zest and olive oil in the food processor and blend until finely chopped.  Add feta and blend until crumbled.  Add cream cheese and blend until smooth.  Transfer to a bowl and chill in the fridge.  Serve.

Appetizers and Small Plates, Meat Dishes, Recipes

Sweet Potato Croquettes

There’s something to be said for the beauty of a small bite – as an eater, you are (hopefully) treated to a microcosm of flavors all combined in a single tasty morsel.  As the chef, you are tasked with creating a complex body of flavors, carefully melded together to treat the diner with a one-punch knock out sensation.  It’s goodness.  Nay, the bestness.  Unlike my grammar.

Sweet Potato Croquettes

This dish is a shout out to my love of Caribbean and Spanish flavors when combined and/or fried.  There’s something about spicy, salty, cool, crunchy and sweet that just makes me swoon big time.  One of my favorite examples of this is in this incredibly simple, savory croquette made with a combination of sweet potatoes and chorizo.  Based on the famous Spanish tapas, Croquetas con Picadillo, this dish is prepared under many names and with various flavor combinations (like the delicious Cuban twin, Papas Rellenas).  The potato/meat mixture is formed into small balls and then breaded and fried into a lovely golden morsel.  Play up the gorgeousness of sweet and salty by serving this with a light mango sauce, grilled pineapple or peach salsa.

Sweet Potato Croquettes

3 c. of mashed sweet potatoes
4 tbs. butter, melted
1/4 c. of milk
1 tsp. of pepper
2 tsp. of salt
2 eggs, lightly scrambled
4 tbs. of flour
pinch of nutmeg

1 lb. of fresh chorizo, removed from casing
1 clove of garlic, minced
1/2 red bell pepper, finely chopped

1/2 c. of flour
1 egg, beaten
2 tbs. of water
1/2 c. of bread crumbs
oil for frying

Mix the mashed potatoes with the butter, salt, pepper, salt, beaten eggs and nutmeg.  Place in a fridge to chill.  In a large skillet, brown the chorizo well.  Once fully cooked, add the garlic and red pepper and continue to cook until fragrant.  Cool the chorizo filling and stir into the mashed potatoes.  Return mixture to the fridge to cool.

Scoop the mashed potatoes into portions 3 tablespoons each.  Wet your hands and form each of the portions into a smooth ball.  Place on a cookie sheet lined with a sheet of wax paper.  When you’ve rolled all of the croquettes, place in the freezer to allow them to solidify a bit.

While the  croquettes are cooling, break out 3 shallow dishes.  Add 1/2 c. of flour to one dish.  Scramble the egg and two tbs. of water together in the second dish.  Place the breadcrumbs in the third dish.  Take the croquettes out of the freezer and start an assembly line.  First dredge them in the flour, shaking off the excess.  Then, plunk them in the egg to wet them all over.  Lastly, dredge in the breadcrumbs and place on a clean dish or another cookie sheet lined with parchment.

Heat a pot of cooking oil to 340° and gently lower a batch of arancini into the hot oil (5 at a time is good).  Cook until beautifully golden on the outside, about 9 minutes.  Drain on paper towels and serve with a fat wedge of lime and a sweet dipping sauce of your choice.