Fries

Instructions

What You Need: Faux Fries

1 loaf of store-bought pound cake

1 fast food cardboard French fry container (ask politely and you shall receive)

What To Do

  • Preheat oven to 350°F
  • Trim the dome off the top of the loaf and a thin layer of crust off all remaining sides of the loaf. Then cut about 2 inches off one end of the loaf so that the remaining block is approximately 4 x 3 x 6-inches. Cut remaining loaf lengthwise into ¼-inch slices. Set slices flat on their side and cut lengthwise again into ¼ inch strips.
  • Arrange strips on a cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips one quarter rotation and bake for approximately 4 more minutes, or until remaining two sides are browned. Let cool, then arrange in fries container.

 

What You Need: Raspberry Ketchup

6 ounces frozen raspberries, thawed, or 1 cup of fresh raspberries

2 tablespoons of confectionery (icing) sugar

1 empty ketchup bottle or plastic squeeze bottle

What To Do

  • If you are using frozen berries, drain off excess juice. Puree raspberries in a blender or food processor. Add sugar, one teaspoon at a time, to taste—until tartness is gone.
  • Place raspberry puree in a strainer over a bowl.  Use a rubber spatula or the back of a spoon to force the puree through the strainer. Discard the seeds and transfer puree to the ketchup bottle. Serve alongside “fries”.
  • Serves 4

 

Ingredients
  • 1 loaf of store-bought pound cake
  • 1 fast food cardboard French fry container (ask politely and you shall receive)
  • 6 ounces frozen raspberries, thawed, or 1 cup of fresh raspberries
  • 2 tablespoons of confectionery (icing) sugar
  • 1 empty ketchup bottle or plastic squeeze bottle
Braised Lamb Spare Ribs with Duck Fat Fries | 0 Comments
From Lamb Spare Ribs , Aired on Wed 8/19
Chef Jeff Henderson, Broussard's , Fries, Sides, Ribs
Instructions

 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

Ingredients
  • 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
  • 2 large sliced russet potatoes
  • ½ gallon duck fat
  • 1 tablespoon sea salt
  • 1 tablespoon minced chives
The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      2 sweet potatoes, peeled and sliced into wedges

·      ½ gallon duck fat

·      Salt and pepper to taste

 

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.

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)

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

-       Slice sweet potato in desired fry size

-       In a large pot heat peanut oil to 425-degrees

-       Fry sweet potato slices for 2 to 4 minutes or until golden brown

-       Heat medium sauce pot over medium-heat and add half and half, blue cheese, salt and pepper

-       Plate the sweet potato fries and top with scallions and accompany with blue cheese fondue

Ingredients
  • • 1 sweet potato
  • • 1 gallon peanut oil
  • • ½ cup half and half
  • • 1 cup blue cheese crumbles
  • • 2 sliced scallions
  • • Salt and pepper to taste
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