French Fries

The Back Story

Molasses Braised Lamb Spare Ribs with Sea Salted Duck Fat Fries

WHAT TO GET

Braise

2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Fries

2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives

WHAT TO DO

Braise

1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly

Fries

1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Broussard's | @

Broussard’s first opened its doors in 1920, when an eminent local chef, Joseph Broussard, married Rosalie Borrello. The couple moved into the Borrello family mansion on Conti Street (built in 1834) where the restaurant now stands. Until they both passed in 1966, the Broussards occupied the apartment above the restaurant. The couple worked tirelessly to create and improve the five-star, family-run restaurant that still lives on. At his restaurant, Broussard combined the excitement of... (full profile)

The Back Story

Method

-      In a heavy bottomed cast iron pot, heat duck fat to 375 degrees

-      Cut potatoes into wedges

-      Drop potato wedges and garlic into heated oil

-      Once fries are almost done remove from oil and place in the refrigerator to cool

-      Before serving, heat oil once again to 375 degrees

-      Drop potatoes and parsley into hot oil, and fry until crispy

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

Add duck fat to pot and bring to a boil at 375 degrees. Cut sweet potato into wedges and add to duck fat. Let them cook for 12-15 minutes and then spoon them onto a paper towel to soak up excess duck fat. Add salt and pepper to taste and enjoy.

Ingredients
  • 2 sweet potatoes, peeled and sliced into wedges
  • ½ gallon duck fat
  • Salt and pepper to taste
Instructions

Method

-      Season fish with lemon, salt, pepper and parsley

-      Combine beer, egg, flour and Crystal Hot Sauce to make batter

-      Coat fish in batter

-      Heat oil in cast iron skillet, and drop fish into oil

-      Cook until batter is crispy

-      Serve with tater sauce (recipe below) and French fries

Tatar Sauce

Ingredients

·      ½ cup low-fat mayo

·      1 tablespoon sweet relish

·      1 teaspoon parsley

·      1 teaspoon lemon juice

·      Salt and pepper to taste

Method

-      Whisk all ingredients together until combined

Ingredients
  • Cod fish pieces
  • 1½ cups flour
  • ¼ cup craft beer
  • 1 egg
  • 1 teaspoon pepper
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 dash of Crystal Hot Sauce
Instructions

Method

-      In a heavy bottomed cast iron pot, heat duck fat to 375 degrees

-      Cut potatoes into wedges

-      Drop potato wedges and garlic into heated oil

-      Once fries are almost done remove from oil and place in the refrigerator to cool

-      Before serving, heat oil once again to 375 degrees

-      Drop potatoes and parsley into hot oil, and fry until crispy

 

Ingredients
  • 4 Yukon gold potatoes
  • 3 cups duck fat
  • 1 clove garlic, sliced
  • ½ bunch parsley
  • Salt and pepper to taste
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