Hoosier Creek Fries Recipes

MOJO FRENCH FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
• Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

HOOSIER CREEK FRIES

Steps:

• 1. this is a 7 layered recipe--2 sheets heavy duty foil same size, a layer of bacon--potatoes--onions--potatoes--bacon--2 layers of heavy duty foil same size. I buy the amount listed as its better to have, than run out. remember I am camping!!! one large cookies sheet for carrying to and from grill
• 2. 2 sheets foil even and add a layer of bacon leaving 2 inches from edge on all sides, use plenty of bacon as this seasons and cooks everything
• 3. peel and thinly slice potatoes it takes a lot as you want about one inch of potatoes or more depending on how many people you want to feed salt and pepper I use a lot, as we love the taste...
• 4. slice and layer onions on top of potatoes as many as you would like. you want enough to season potatoes the way you like to your taste. some want less onions and some want more. I make two pouches makes every body happy
• 5. repeat potato layer and salt and pepper, try and match layers for thickness
• 6. add a layer of bacon same size as bottom layer
• 7. add last two sheets of foil, match up edges and on long side fold tightly up to filling and press down, repeat on other side. now do same with ends, this has to be tight so it doesn't leak onto grill. pickup carefully and lay on hot grill
• 8. time--depends on size of pouch. I cook until I hear bacon sizzle and turn over using tongs and hot pad, do not poke a hole as steam needed to cook and a leak will start a fire on grill and repeat turning again until each side has 2 cooking each and pouch looks puffed up, that how I know the potatoes are tender and bacon has seasoned the whole pouch. remove to a cookie sheet (we make huge batches) be care full and make an x in top, don't get burned by the steam insert big long handled spoon enjoy no dishes

HOOSIER SUGAR CREAM PIE

Steps:

• Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
• Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
• On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.
• Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
• Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.

BAKED GREEK FRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes on a baking sheet; drizzle with olive oil and stir potatoes to coat. Stir Greek seasoning, lemon zest, salt, and pepper together in a small bowl; sprinkle seasoning mixture evenly over potatoes.
• Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
• Crumble feta cheese over potatoes; sprinkle with mint.