Nics Mess With Sunnys Hand Cut Fries Recipes

HAND CUT FRIES WITH CELERY SALT

Steps:

• Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
• Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

SUNNY'S 5-INGREDIENT MUSSELS AND GARLIC-PARSLEY FRIES

Steps:

• For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
• Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
• For the fries: Fry the shoestring French fries according to the package instructions.
• Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
• Sprinkle the mussels with the cilantro and serve with the fries.

HAND-CUT FRENCH FRIES

Steps:

• Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
• In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
• Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.

NIC'S MESS WITH SUNNY'S HAND CUT FRIES

Steps:

• 1. place a handful of fries onto each of four serving bowls. Spoon chili over the fries and top with sour cream, cheese sauce, and a sprinkling of chives
• 2. Sonny's hand cut fries: 5 pounds red bliss potatoes, a light skinned ones they cook faster and are sweeter than Russet or Idaho potatoes. Their tender skin is edible. Canola oil for deep frying sea salt and freshly ground black pepper wash and scrub the potatoes under cold running water. Pat dry with paper towels. Cut into rectangular strips, about 3/8 inch thick. Rinse the potato strips in cold water for about two minutes. Drain. In a deep hot or deep fat fryer, heat about 2 1/2 inches of oil until a thermometer reads 250°. Line a metal chair baking sheet with paper towels. Add one handful of the potatoes to the pot. Fry until tender but have no color, about 3 1/2 minutes. Remove with a slotted spoon, drain on paper towels. Repeat until all the strips are cooked. Refrigerate until cool. Reheat the oil to 350°. Line a metal tray with fresh paper towels. Add the cooled potatoes a few handfuls at a time and Fry them until golden and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while the strips are still hot. Serve at once. Serves four.
• 3. Uncle D's chili: 32 oz. ground beef 2 tbsp. canola oil 1 cup diced red onion 1 green bell pepper, seeded and diced 1 can kidney beans, drained and rinsed, 16 oz 1 tbsp. ground cumin 2 tbsp. Hungarian paprika 1 tbsp. chili powder 1 tbsp. freshly ground black pepper 1 can tomato sauce, 32 oz. 1 cup chipotle barbecue sauce 1/2 cup cheddar cheese sauce recipe follows 1/2 cup sour cream Heat beef in large skillet over medium heat. Cook, stirring and breaking it up, til browned. Drain off fat. Heat oil in another large skillet over medium low heat. Add onion and green pepper and cook, stirring til softened and onion is translucent, about 10 minutes. Add beans, cumin, paprika, chili powder and black pepper. Increase heat to medium and cook, stirring til the mixture is fragrant, about 4 minutes.
• 4. Add browned beef and continue cooking and stirring til well mixed. Add tomato sauce and 1 cup of water. Reduce heat to medium low. Cook, stirring occasionally til mixture thickens, about 1 hour. Stir in chipotle barbecue sauce and season with salt. Top each serving with a tablespoon each of cheddar cheese sauce and sour cream. Serve at once. Serves 4
• 5. Chipotle Barbecue Sauce: 16 oz tomato ketchup 2 sm chopped onions 1/2 c water 2 can(s) chipotle chilis (chopped or pureed) 4 oz brown sugar 2 Tbsp cider vinegar 1 Tbsp worcestershire sauce 1 tsp minced garlic 1/2 tsp celery salt 1/2 tsp black pepper 1 tsp oil Heat the oil in a sauce pan, add onions & minced garlic, and fry until the onions turn clear. Add the remaining ingredients, bring the mixture to a boil, and simmer until it starts to thicken. **You can use the canned chipotles in adobo sauce for this recipe.
• 6. Cheddar cheese sauce: 2 cups whole milk 1/4 cup unsalted butter, one half stick 1 cup flour 1 cup grated sharp cheddar cheese 1 1/2 teaspoons ground cayenne sea salt and freshly ground black pepper heat the milk in a large pan over medium heat until you see bubbles forming on top. Meanwhile, melt the butter in another pan and stir in the flour to make a roux. Add the warm milk, whisking constantly, and continue cooking until the mixture thickens, about five minutes. Add the cheese, whisking constantly to mix. Season with the cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving. Makes 3 cups. Note: a roux, using classical French cuisine, is the mixture of flour and fat, usually butter or oil.

HAND-CUT FRENCH FRIES

Steps:

• Slice off about 1/2-inch from the ends of the potatoes. Then cut a thin slice the length of one side, to provide a stable platform while you finish cutting the potato. Now slice the potato lengthwise into 1/2-inch-thick planks, then cut those planks lengthwise into 1/2-inch-wide sticks. Place these fries in a bowl of ice water and agitate them to remove the starch. Rinse, then put in another ice-water bath and agitate again until the water is clear (which means there's no more starch). Spread the fries on a clean dish towel and pat dry.
• First fry: Pour peanut oil into a cast-iron pot-it should be about 3/4 full. Heat oil to 325 degrees F. Fry in batches until the corners just start to color, about 3-5 minutes. (This "oil blanching" cooks them through.) Remove and let cool to room temperature.
• Second fry: Heat oil to 375 degrees F. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with kosher salt. Serve with ketchup spiked with hot sauce.