Kevin's Good Lordy Brisket-Stuffed Onion Rings

Chopped smoked brisket gets loaded with sharp cheddar, garlic, cumin, and fresh cilantro, then packed between matched onion rings, triple-dredged in seasoned chickpea flour and gluten-free panko, and pan-fried to crackling gold. Served with a quick sour cream ranch dip for a full "Good Lordy!!!" moment.

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Ingredients

• •1 ½ cups smoked brisket, finely chopped
• •1 whole large onion, cut into rings and matched by size
• •½ cup Tillamook triple cheddar blend, shredded
• •2 tbsp fresh cilantro, minced
• •1 tbsp minced garlic
• •1 tsp ground cumin
• •cracked black pepper (to taste)
• •finishing salt (to taste)
• •2 eggs, beaten (egg wash)
• •1 cup Bob's Red Mill chickpea flour
• •1 tbsp fajita seasoning, for the flour
• •1 cup Kikkoman gluten free panko
• •1 cup oil, for pan frying
• •½ cup Daisy sour cream, for the dip
• •1 packet Hidden Valley Original Ranch seasoning packet

Steps

1. Cut rings: Cut the onion into thick rings.
2. Separate & match: Separate the onion layers and match each ring with a same-sized partner ring — one for the base, one for the cap.
3. Mince cilantro: Finely mince the fresh cilantro.
4. Chop brisket: Finely chop the smoked brisket.
5. Add cheese: Add the shredded triple cheddar blend and the minced cilantro to the chopped brisket.
6. Garlic: Mix in the minced garlic.
7. Cumin: Season with ground cumin.
8. Finishing salt & pepper: Add cracked pepper and finishing salt, then mix everything well.
9. Fill onions: Pack the brisket and cheese filling onto a bottom onion ring.
10. Cap with matching ring: Top with the matching onion ring to sandwich the filling. Repeat for all rings.
11. Fridge: Refrigerate the stuffed rings to let them firm up before breading.
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12. Season the flour: Season the chickpea flour with fajita seasoning.
13. Flour first: Coat each stuffed ring in the seasoned chickpea flour.
14. Egg wash next: Dip the floured ring into the egg wash.
15. Panko finish: Press the ring into the gluten-free panko to coat evenly on all sides.
16. Pan fry & flip: Pan fry in hot oil, flipping once the bottom side is deep golden brown, until both sides are crisp.
17. Rest on towel: Transfer to a paper towel-lined plate to drain excess oil.
18. Sour cream & dry ranch: Stir the dry ranch seasoning packet into the sour cream to make the dipping sauce.
19. Serve: Serve hot with the ranch dip on the side — this one earns a full "Good Lordy!!!"