Red Chile Salt Cilantro Ketchup For French Fries Recipes

HOME FRIES WITH ZA'ATAR, RED CHILE, CILANTRO, LIME AND CLOVE-SCENTED KETCHUP

Steps:

• For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature.
• For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed.
• While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs.
• Spoon the chile mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side.

RED CHILE SALT & CILANTRO KETCHUP FOR FRENCH FRIES

Steps:

• In a small bowl, mix ketchup, cilantro and vinegar.
• In another small bowl, mix salt and chile powder.
• While your fries are still hot, sprinkle them with the salt mix and use the ketchup for dunking.
• I roasted potato wedges sprayed with olive oil in a hot oven till crispy and browned.

BAKED FRENCH FRIES WITH CHILE PEPPERS & CILANTRO

Steps:

• Preheat oven to 425 degrees.
• Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two kitchen towels. (Make sure the fries are bone dry.) In a large bowl, combine the potatoes, 3 tablespoons olive oil and 1 teaspoon kosher salt. (Don't over oil or they will become soggy.).
• Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking. Note: Mine took less than 40 minutes and turning, also, prevents sticking.
• Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, about 1 minutes. Take care not to burn the garlic.
• Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste and season with additional salt, if necessary.
• To make sauce: In a medium bowl, stir to combine yogurt, mayonnaise, chipotle pepper, adobo sauce and lime juice. Serve with fries.

YAM FRIES

Steps:

• Preheat oven to 375.
• Just wash your yams well & cut them into pieces of your desired size, I like them a bit thicker.
• Toss them in 1 tlbs. oil {you can use others but grapeseed oil is best since it doesn't become toxic once it reaches certain temps like oilve oil may}.
• Lay them out on a cookie sheet, meaty part facing down & season with kosher salt or I used Mrs. Dash since it's salt-less. Bake for 20 mins or until the thickest pieces are tender!

SKIRT STEAK WITH RED CHILE CILANTRO CHIMICHURRI

Steps:

• In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
• season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
• Preheat grill to medium heat.
• Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
• Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
• When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
• Serve with reserved chimichurri sauce.