Growing up in a small town (with equally small grocery stores 8 miles away), there wasn’t a whole lot of food adventure going on in mom’s kitchen (unless you consider the times she and dad went to town and my sis and I used that time for our own kitchen kamikaze antics. More on that another time…). There wasn’t anything even remotely unMidwestern in the kitchen except an occasional soy-based veggie patty or faux oriental stir-fry seasoning packet.
After getting married and moving to the city, I was given an amazing gift: cable TV and the Food Network. From the comfort of my living room, I could learn about food, cultures and everything culinary around the world. I started getting one or two new food items each time I went to the grocery store for a bit of variety and found lots of terrific tastes.
One of my absolute favorites–one I can no longer live without–is capers. So simple in appearance yet so amazingly flavorful, I love them so much I have been known to eat them straight from the jar. While I prefer my brine more salty than vinegary, the way I really love them is fried.
It’s hard not to like anything fried, but even the most anti-caper soul has to love the crispy-salty-slightly smoky taste of capers quick-fried in a beautiful mixture of brown butter and golden olive oil. I just fried about half a bottle and have a craving for the rest…like to join me?
Fried Capers
1-2T capers, drained on folded paper towel
1-2T butter
1T olive oil
Heat butter and oil in a small skillet at scorching high heat. When butter begins to brown, add capers and stir briskly until capers pop open and soak up the butter/oil as they crisp. When most of the butter is gone and the caper buds blossom, drain for a moment on a paper towel. Make a double batch to start with…you won’t want to share!
Excellent on pan-fried chicken breast, grilled fish or eaten right off the paper towel.
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