Around The World Fries Crispy Polenta Poutine Recipes

AROUND THE WORLD FRIES: THAI GLAZED CARROT FRIES

Steps:

• For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
• Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
• For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
• Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.

POLENTA FRIES

Steps:

• Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil.
• Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight.
• Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through.

AROUND THE WORLD FRIES: COWBOY BBQ POUTINE

Steps:

• Line a baking sheet with parchment paper.
• Place the frozen steak fries on the prepared baking sheet and drizzle with the oil. Sprinkle with the cowboy rub and a pinch of salt. Toss the potatoes to coat and roast according to the package directions until golden brown and crispy.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the ground beef and sprinkle with the barbecue spice blend and 1/2 teaspoon salt. Cook, stirring occasionally, until evenly browned, 8 to 10 minutes. Set aside.
• Remove the cooked fries from the oven but leave on the baking sheet. Alternatively, you can transfer the cooked fries to a large cast-iron skillet for serving.
• Set the oven to 375 degrees F.
• Cover the fries evenly with the baked beans. Put the cooked ground beef on top of the beans and drizzle with the barbecue sauce. Sprinkle with 1/4 cup of the fried onion strings. Cover the onions with the Gouda.
• Put the baking sheet or skillet back in the oven and bake until the cheese melts and the sauce bubbles, 5 to 7 minutes.
• Sprinkle the baked poutine with the remaining fried onion strings, crumbled bacon and scallions. Serve immediately.