You are here: Recipes It > Recipes > Ethnic

Classic French Fries With Chili Salt

Ingredients
 

1/2 cup catsup
1 tsp ground cumin
1 tsp balsamic vinegar or red
1 white vinegar
2 tsp salt
2 tsp chili powder
3 large russet potatoes, peeled,
1 wiped dry, cut into
1 generous 1/4-inch-thick
1 sticks
1 canola oil (for deep frying)




 
 Advertisements
Preparation
 
Combine catsup, cumin and vinegar in small bowl. Combine salt and
chili powder in another small bowl. (Can be prepared 1 day ahead.
Cover spearately and let stand at room temperature.)

Arrange potatoes in parallel rows on kitchen towel. Roll towel up,
enclosing potatoes, and let stand at least 30 minutes and up to 1
hour to dry potatoes.

Pour oil into heavy large saucepan to depth of 3 inches. Attach
deep-fry thermomether and heat oil over medium-high heat to
320-degrees F. add 1/4 of potatoes to oil and fry until just tender
and barely colored, about 3 minutes. Using slotted spoon, transfer
potatoes to wire rack set over paper towels and allow to drain.
Preheat oil to 320-degrees F. if necessary. Repeat frying with
remaining potatoes in 3 more batches. Cool completely. (Can be
prepared up to 3 hours ahead.. Let potatoes stand at room
temperature, let oil cool.)

Reheat oil to 400-degrees F. Fry potaotes in 3 batches until deep
golden brown and beginning to blisher, about 2 minutes. Using slotted
spoon, transfer potatoes to basket lined with several layers of paper
towels. Sprinkle with chili salt and serve with cumin catsup.

SOURCE: BON APPETIT, January 1993

 

 
Servings: 2

 

 

Also see ...

Classic German Burgers
Combine burger ingredients and shape into 6 patties. Fry in melted butter until desired doneness. Remove and keep warm. Fry onions in pan drippings until golden. Taste of Home Ground Beef Collection 1996 Edition     strongServings: 6/stro (Upload by user)

Classic Torani Italian Cream Soda
Pour the milk and syrup into a 12 oz glass, stir well. Fill the glass with ice, then add sparkling water. Stir again. Garnish with fresh fruit or a teaspoon of half and half. * the book encourages experimentation:) Feel free to mix flavors, use more or less syrups! (Upload by user)

Colcannon 1
Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season (Upload by user)

 Advertisements
Colcannon Irish
Quarter potatoes & boil for 15 mins until tender. Place potatoes in a bowl and mash. Boil cabage for 10 minutes, drain well. Melt butter in a large pan. Add cabbage and spring onion and cook for 60 seconds. Add cabbage mixture to bowl of mash and add milk gradually until a (Upload by user)

Coconut Shrimp With Curried Hummus
Preheat the oven to 350 F. Toast the coconut for about 5 min, tossing occasionally, until golden and crisp. Transfer to a plate and let cool. Season the shrimp with salt and pepper and brush with the honey. Toss the shrimp in the coconut and arrange them on a baking she (Upload by user)

Colcannon 2
Cut up the potatoes and put them in a pot, cover with water, and boil until tender. You may choose to peel them or not. I left the skin on and it was fine. While the potatoes are cooking, thinly slice the cabbage (as if you were making sauerkraut). Trim the leek(s) and (Upload by user)

Colcannon
Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, (Upload by user)

Cold Borscht
3 lb boiled beets, diced 1/2 c orange juice 1 ts rice wine vinegar 2 c beet cooking liquid : Salt : Pepper : Sour cream In blender or food processor puree beets. Add orange juice and vinegar. Add beet juice as needed for desired thickness. Season with (Upload by user)

Colombo Powder French West Indies Curry Pow
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a (Upload by user)

Com Yam Gung Thai Shrimp Soup
Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP) Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger (Upload by user)
TAG: shrimp, servings, coriander, ,

Cook s Treat Chicken
The second dish, though it s equally cheap and good, takes a bit longer to fix. It s a simple roast chicken with a stuffing of my own devising. The neat thing about it is that you put a nicely browned roast chicken on the table in front of admiring guests none of whom reali (Upload by user)
TAG: chicken, stuffing, stuff, crispy, guests, mushrooms, basting, taste, brown, minutes, toast, whatever, bread, ", butter, giblets, folks, scallions, chopsticks, ,

Tomato Juice Cocktail
Tomato Juice Cocktail
Cabbage Rolls
Cabbage Rolls
Linguine with Red Clam Sauce
Linguine with Red Clam Sauce
IMPOSSIBLE  CHEESECAKE
IMPOSSIBLE CHEESECAKE
Corn Soup Cajun Style
1 tablespoon quick mixing flour 1/2 cup water 1 tablespoon margarine 3 cups fresh corn, cut off the cob (or frozen) 1/2 cup finely chopped onions 2 medium tomatoes, peeled, seeded, and chopped (about 1 cup) 2 cups skim milk 1 cup evaporated skim milk 1/4 teaspoon salt 1/4 te (Upload by user)
TAG: teaspoon, chopped, ,

Costolette Alla Valdostana
18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating (Upload by user)
TAG: chops, ,

Cotes De Veau Flambes Flamed Veal Chops
By now, the only thing left of the side of veal is the chops, though fortunately you should have some left over veal stock (it can be frozen as ice cubes). Here is a very simple, low fat recipe from Larousse Light French Cooking (McGraw Hill. 1981) which is unfortunately lon (Upload by user)
TAG: chops, juices, stock, mushrooms, ,

Cottage Cheese Oil Pastry
* There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed br (Upload by user)
TAG: cheese, cottage, ,

Country Ribs
Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350 . Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch (Upload by user)
TAG: sauce, remove, ,

         
TAG: potatoes, chili, degrees, minutes, stand, ,
Permalink--> In : Recipes  -  Ethnic