King Kooker Cast Cooker - Manual (Page 28)

Fried onion rings
Ingredients: Colossal onions (if available), 2 beaten eggs, 1/2 cup milk, flour, King
Kooker ® Onion Mum Seasoning.
Cut onions into rings, wash and drain. Blend eggs and milk in a bowl for dipping.
Dip each onion ring into egg and milk mixture, then into flour. Dip onion ring again in the
egg and milk mixture, then coat with King Kooker ® Onion Mum Seasoning.
Heat oil to 350°F (177°C). Drop onion rings one at a time into the heated oil. When the rings float to
the top, remove from oil. Serve warm.
Fried mushrooms
Ingredients: Mushrooms, water, oil, King Kooker ® Seasoned Fish Fry.
Slice mushrooms 1/8” (.32cm) thick and submerge in water to wet the slices. Coat
slices thoroughly with King Kooker ® Seasoned Fish Fry. Heat oil to 350°F (177°C). Place
the mushroom slices into heated oil. When the mushroom slices float to the top, remove
from oil. Serve warm.
King Kooker ® Wings
Ingredients: 3-5 lb. thawed and dried wings, King Kooker ® Cajun Seasoning, cooking oil, King
Kooker ® Wing Sauce of flavor of choice.
Heat the cooking oil to 325°F (163°C). Coat the wings with King Kooker ®
Cajun Seasoning. Place some of the wings carefully into the heated cooking
oil. Cook until the wings float and appear done. Remove the batch from the
grease carefully with a skimmer long enough to keep hands away from hot oil.
Check a wing for doneness. If done, add a few more wings to cook the next
batch. Always monitor the temperature of the oil to keep it at 325°F (163°C).
After removing the wings from the oil, dip them into the King Kooker ® Wing
Sauce of choice. Varieties include: Spicy, Jalapeno, Habanero and Cayenne/
Garlic.
steamed clams or mussels
Clean clams thoroughly in cold water, scrubbing with a brush. Discard any that
float. Place clams on steamer plate in basket. Pour enough water into pot to come
up to bottom of steamer rack when in pot. Bring water to a boil and cover. The clams
are cooked when the shells open. Any shells which do not open should be discarded.
Remove from heat. Too much cooking will toughen the clams. Serve with drawn or
melted butter.
steamed blue crabs, shrimp,
or lobsters
Place water in the pot up to the bottom of the steaming plate. You can
replace one half of a gallon of the water with 1/2 gallon of vinegar if you would like. Add 2 1/2
tablespoons of steamer seasoning and 3 tablespoons salt to water/vinegar mixture. Place the steamer
rack into the pot and layer the seafood on the steamer rack, sprinkling each layer generously with
steamer seasoning. Salt to taste. Cover and steam until crabs or lobsters turn red (approximately
20-25 minutes). Steam shrimp (approximately 10-15 minutes), the meat will pull away from the shell
when done. For extra flavor pour two ounces of King Kooker ® Liquid Crab Boil into the water/vinegar
mixture. (Make sure to never allow all of the steaming liquid to evaporate. A hole will be burned into
the bottom of an empty pot on a lit cooker.)
We recommend king kooker® complete crab, shrimp, crawfish Boil to add flavor to all your
steamed seafoods and vegetables.
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