I know this is going to sound crazy, but I ran across this slow-fry recipe for making French fries at home a couple years ago, and it’s honestly THE BEST for that one time a year you think, “Hey, I’m going to throw caution and wisdom to the side and actually fry these frozen potato sticks.”
In essence, you dump cold, frozen french fries into a deep pot (I use a thin T-Fal 4-quart pot that I also use for making pasta, because it’s sturdy enough to work well but thin enough to transfer the heat quickly). Cover the fries with oil, preferably with an extra inch of oil above the fries. (I’ve done it with less in a pinch.) Turn the heat to medium and walk away for about 15 minutes.
From there, you’ll stir the fries occasionally for the next 20-30 minutes as they cook through. Once they’re cooked, crank the heat up to medium high and leave them alone for 10-15 minutes to brown thoroughly and get crispy.
Pull them out (I use tongs) onto paper-toweled racks or baking sheets and salt them. They end up crunchy and delicious, without spattering grease all over the kitchen (the normal outcome of throwing cold food into a hot fryer). De-lish!
PS. You can usually get more than one fry-session out of the oil, unless you’ve got weird potatoes coated in seasoning or whatever. Let the oil cool off on the back of the stove, and later that night (or the next morning), use a funnel to pour the clean oil back into your oil bottle. Leave the bottom layer, because the fry bits will have settled.
As long as you didn’t scorch the fries, you can get another round of frying out of that oil. It’ll be a darker color, but it’s perfectly fine for a second batch.
PPS. This is a great recipe to pair with my favorite Belgian beef stew, using this recipe … which ranked as one of my favorite discoveries of 2014. Our local Belgian pub, The Trappe Door (oh how I love them!), serves their flemandes stew with crunchy fries and fry sauces, and it’s lovely.
A couple weeks ago, we met a friend for Turkish food and I experienced the most amazing and delicious “Iskander”: flavorful, tender lamb and steak overtop crunchy croutons, topped with a savory red sauce, spiked with garlic, and served alongside aromatic rice and a cooling yogurt sauce.
A week later, I found myself in possession of some leftover steak and sausages from a weekend cookout. And so the experiment began. All I have are my Snapchat photos to immortalize this delicious meal! Will 100% make again. In fact, we had it again 2 days later!
Fun fact: Iskander is Turkish for Alexander, as in “the Great.”
My Turkish Iskander Experiment
Ingredients Used
Leftover grilled steak and Italian sausage sliced into thin pieces
Olive oil and a bit of butter
Italian bread- a few slices cut into cubes about the size of large croutons
Sundries tomatoes in their oil, from a jar- 2-3 T chopped fine plus a T of their oil
2 cloves of garlic, peeled and sliced into very thin slices, plus another clove minced
Dash of sriracha
Fresh tomatoes, chopped
Salt, pepper, etc
Optional: cooked rice
Optional: yogurt or sour cream
MAKE TOASTY GARLIC GARNISH
Heat a bit of butter and some olive oil together in a sturdy skillet. (Cast iron for the win!) Add the slices of garlic and toast in the oil until they are at least golden brown. Remove to a paper towel lined plate to cool. When you have some downtime, toss the chopped toasted garlic with the sun dried tomatoes and some of the tomatoes’ oil. Season with salt if needed -taste it first. Set aside as garnish.
MAKE GARLICKY CROUTONS
Add the cubed bread to the flavored oil/butter and sauté until they’re crunchy and golden brown all over. You might need to add more butter and oil to the pan, and season with a little sea salt if you’d like. Remove to plates – we’ll be topping them with the meat in a second.
FLASH SAUTÉ THE MEAT
Throw the minced garlic into the pan with a little olive oil, and sauté it for a minute to release some flavor. Add the thinly sliced meat to the pan to crisp it up and heat it. I added a dollop of sriracha and some Italian seasoning at this point because why not? Once the meat is crisped, divide it among the plates, setting it atop the piles of croutons.
MOAR TOMATO!!
Dice a couple tomatoes and add to the hot pan. Cook for just a minute to release the juices and pick up some of the garlic from the pan. When you’re happy with it, split it among your plates. (You could also use some red spaghetti sauce, but it was nice fresh.)
Finally, top each serving with the sundried tomato and toasted garlic mixture.
At the restaurant, this was served alongside rice and a typical Middle Eastern yogurt/cucumber sauce. I didn’t do that, but it’s a great complement.
DONE!
I hope you run your own Iskander Experiment next time you’ve got leftover grilled meat. IT’S SO GOOD!
One pan! SRIRACHA MAPLE PORK CHOPS, CRISPY SWEET POTATO ROUNDS, and BRUSSELS SPROUTS
– Lori’s Dinner Experiment #3627
I’m sorry it took me so long to get on the sriracha train. I was dumb. I will happily admit this as I shove another spicy-sweet bite into my mouth. This quick one-pan dinner experiment came together in about 30 minutes, and I couldn’t be happier!
Serves 2, as written here
Preheat oven to 425. Lightly oil a rimmed baking sheet.
Slice a sweet potato into rounds about half inch thick or so. Arrange on one half of sheet. Sprinkle with brown sugar, salt, pepper, fajita or chipotle seasoning, and a drop or two of sriracha sauce (each). Roast 15 min then flip before adding the pork:
Drizzle pork chops with olive oil, salt, pepper, sriracha (just a little), and maple syrup. (Chops should be lightly covered but not dripping.) Add to the sheet pan and return to oven to roast for about 25min.
Look at the beautiful brown crispiness of the potatoes (upper right) and the glazed pork (bottom left)
Meanwhile, trim ends from Brussels sprouts and toss with olive oil, salt, and pepper. Add to baking sheet – if you’re out of room, roast in separate pan or skillet for 20 minutes. During final minutes of cooking, splash with plum vinegar or lemonjuice before returning to oven to finish. If you happen to have chopped, cooked bacon on hand, you could sprinkle the bacon and grated parmesan over the sprouts to take them to the next level.
Remove pork from oven after 25 min and let rest on plate, covered. Remove sprouts before they overbake. Leave sweet potatoes until they’re darkly browned on both sides.
Lessons I learned from this experiment:
A little sriracha goes a long way, but if you’re careful, it’s not going to light you on fire. This is good for my heat-averse husband.
Don’t over-roast the Brussels sprouts. They really don’t need more than 20 minutes.
It’s hard to over-roast a sweet potato. They need a lot of heat over a pretty long time to be done. I could have given them 30 minutes in the oven alone, plus 20 with the pork and brussels sprouts, and probably been happy.
I love making a particular type of pork roast that leaves me with a couple pounds of succulent pork for sandwiches, quesadillas, and eating straight. (Plus I make a batch of beef stew* in the pot once I remove the pork- it’s mind-blowingly good!)
Making skillet nachos takes this way beyond “next level” to “the best couch movie night supper you’ve ever put in your mouth.”
Please try the pork recipe too – you could use any non-smokey shredded meat here (including chicken) but I can’t tell you enough how much we love this pork roast.
Two adjustments to the pork recipe: I sear the roast in a bit of bacon drippings instead of oil, and I deglaze the pot with some cream sherry or bourbon before pouring in the braising mixture. I also think this recipe works best with a non-bitter, non-hoppy medium brown beer. A Belgian double or triple would be quite nice.
Ok, now for the nachos!
Perfect Skillet Nachos
Serves 4
12″ Cast iron skillet— if you don’t have one, use anything heavy that will really hold heat and is both oven and stovetop safe
1 small onion, chopped
1 T butter
1-2 cups pulled pork or other shredded meat
Tortilla chips – maybe half a bag?
2-3 cups shredded cheese (we used a blend of yellow cheddar and a block of cheddar/gruyere from Trader Joe’s)
Jar of corn salsa, preferably Trader Joe’s (it has a nice sweetness)
1 can of Rotel tomatoes
Salt, pepper, and fajita seasoning (to taste)
1 avocado sliced OR guacamole
Sour cream
Optional: salsa, hot sauce, etc
Heat butter in cast iron skillet on stovetop over medium and sauté onion (with a little salt and pepper) till lightly browned. Set onion aside and remove skillet from heat.
Preheat oven to 425
Create two layers in the skillet, each in this order: 1/3 of the chips, 1 Cup cheese, 1 Cup pork (break it up and scatter), ½ cup or so corn salsa, and half of the onions. Sprinkle with a little fajita seasoning or a bit of pepper, if desired.
Make 2 layers like that, then pour the can of Rotel over the top of the second layer.
Top with remaining chips and cheese and sprinkle with fajita seasoning. Make sure there’s a layer of cheese on top to get melty.
Place skillet in oven for 15-20 min. You want it to heat and melt all the way through without burning.
Broil on high for 1-2 min at end to brown the cheese, if needed.
Top each quadrant with avocado (or guacamole) and a dollop of sour cream. Dig in!!
~~~~~~~~~~~~~~~~~~~~~
Making the pork recipe? Prep ahead to make beef stew in the same pot as soon as you remove the pork. You can set it aside when done to eat the next day.The pork drippings add a depth and richness to the stew that’s unbeatable.
I do mine this way:
Remove the pork, leave all pan drippings. Return pot to stovetop over medium heat and leave oven on 350.
Toss beef cubes with 1-2T flour, salt, pepper, and favorite steak seasoning (or thyme). When pot is hot, brown beef cubes but don’t cook through. Deglaze pan with a liquid you like- I usually use either wine or sherry, about a quarter cup.
Chop onion, celery, carrots (and optional potato) and add to pot. Stir well to pull up bits on bottom of pan.
Add 4 cups beef stock and stir.
Stir in 1+ cup of pearl barley (optional) or add egg noodles about halfway through cooking (see below).
Season well with thyme, salt, pepper, etc.
Bring pot to simmer on stovetop then cover and return to oven to finish cooking. I usually check after 45 minutes to see if the beef is tender and the vegetables are cooked. If you’re doing egg noodles, wait about 20 minutes before adding them.
Cooking the stew in the oven keeps the beef really tender, and makes use of the oven heat you just spent making the pork. 😉
This is how I cook: I open up the refrigerator or pantry and say, “What’s here?” If there are enough building blocks to create a meal along the lines of something I’ve cooked before and enjoyed, problem solved.
This approach leads to occasional accidental delights (but mostly just decent supper food). Here are two that happened in my kitchen in the past month. See if you’re similarly inspired to experiment. 😉
Chicken Orzo-tore
I’ve been making chicken cacciatore since I started cooking (a few days after I got married), but I learned the recipe by watching my dad make it countless times for supper. It was easy, relatively quick, and cheap – all qualities that my dad prized in his culinary endeavors
But the other day, as I eyed a small bag of orzo pasta I’d picked up at Trader Joe’s, I had an epiphany: What If I swapped out the rice I usually serve alongside cacciatore, and used the orzo instead?
The verdict: Delicious! I cooked the orzo pasta on the side and then throw the cooked orzo into the pot of cacciatore once it came out of the oven. However, I’m wondering if I should have cooked the orzo straight into the cacciatore so it would pick up more of those flavors. Dunno. May try that next time.
Post Pork-Roast Beef Stew
So last month, I made the most incredible pork roast thanks to this recipe from an Upstate cook:
Photo by She Wears Many Hats, where I found the recipe. Just LOOK at that pork!
It’s an amazing recipe. So easy; so incredibly flavorful.
I make two changes from her recipe. The first, I use rendered bacon fat (cook a couple pieces, pull out the bacon, use it for something else) to sear the pork roast in the first step. The additional smokiness of a high quality bacon adds incomparable depth of flavor. Goes without saying that you need to be using a good bacon here; I keep Trader Joe’s applewood smoked bacon in the frig at all times.
Second, once the pork roast had been seared but before adding the cooking liquid (beer et al), I deglaze the pan with some bourbon or sherry. Sometimes a little of both, in succession. Scrape up the brown bits and let the meat soak up some of the alcohol before continuing. Again, it’s a layer of flavor that makes a difference in the end.
When you’re done (follow the recipe), you have pork that just falls apart and shreds with no effort at all. It’s incredible as pulled pork sandwiches; you need no additional BBQ sauce.
But then…. there’s more magic to be had in the pot! You’ll need your favorite beef stew recipe – look it up on the Internet and pick up some cheap “stew beef” at the store on your next grocery run, along with carrots, potatoes, onion, celery, a box of beef broth, and either rice or big noodles or barley or whatever.
Let the drippings cool until the fat congeals on top. Stop being squeamish; this is part of life when cooking with meat. Scrape off and discard as much of the solid fat as you can, leaving behind the beer-broth and bits of pork from the earlier recipe.
Heat what’s left on medium in your Dutch oven till it’s going pretty hard and throw in all your chopped vegetables. If you did too good a job of removing fat, you might need to add a wee bit of olive oil or butter here. Meanwhile, brown your beef chunks in a skillet on the side and throw them in with the vegetables once they get brown on all sides. (The extra work is worth it – I promise.) Add your broth and seasonings, and throw the whole pot into the oven for an hour or more, till the potatoes are completely done and the beef is tender.
If you’re going to add rice or noodles it might be easier to cook those on the stovetop and then add them at the end.
The result: Your beef stew will have this magical depth of flavor, a savory-ness that I can’t ever get when I just “make beef stew,” no matter what seasonings I add. The leftovers from the pork bring so many good flavors to the party, but nothing clashes with the traditional beef stew vibe.
I’m committed now to always making the pork recipe before I make a regular beef stew. I’m not sure I can go back to the old way…. 😉
Yes, you want to make this recipe. (No Jedi mind tricks needed. You should be persuaded simply by the title.) The recipe may look long, but it’s actually pretty simple.
Pecan pie is a Southern specialty, but I find most recipes sickeningly sweet. This one has always been my favorite because it somehow cuts through the sweetness. This year, I decided to adapt it with chocolate and bourbon at my husband’s request, and I don’t think I can ever go back. The dark chocolate, bourbon, and salt really pull back the sweetness of the Karo, and replacing some of the Karo with a high-quality honey with a mild flavor added a nice depth.
These pies are way better the second day, if you like a stronger taste of bourbon. If not, reduce the bourbon a little and/or eat the pies on the day you make them.
I never make my own pie crusts, but I make an exception here. You should too. The tutorial I cite below will give you the confidence to try, and this crust recipe is the perfect texture for a pie with this much sugar. I don’t think the thinner frozen pre-made crusts would compete.
Full disclosure: Base recipe can be found here, and my friend Mel suggested replacing half of the water in the crust with vodka. I don’t know why that works, but I suspect it allows the water to chill below its usual temperature – always a good thing for crust construction.
Crust tutorial: I found this post very helpful at “Eating from the Ground Up” for making a perfect crust via KitchenAid mixer. Chilling the bowl & ingredients and freezing the crusts during and after rolling & placing into the pie plates worked perfectly. My crusts were not at all soggy. I do recommend leaving the crust out for a bit before rolling, because the huge amount of butter is solid and hard as a rock otherwise. (Though I persevered via marble rolling pin, a lot of determination, and the pressure of already being behind schedule.)
BOURBON CHOCOLATE PECAN PIE Adapted from Robert Del Grande
Yield: 3 nine-inch pies. You might squeeze this into 2 if you have huge pie plates. Crust definitely makes 3.
Pie Dough About 4 cups all-purpose flour 2 teaspoons sugar 1 teaspoon salt
1 teaspoon of cinnamon 1 pound cold butter, cut into small cubes 1/2 cup chilled water + vodka (equal portions of each)
Pecan Pie Filling 8 whole eggs 4 egg yolks 2 Tablespoons vanilla 1/3cup bourbon (a good one) 2 cups brown sugar 1/2 teaspoon salt (regular) + large granule sea salt for garnish 4 Tablespoons melted butter 2 1/2 cups light corn syrup 1/2cup honey (a quality one, not too heavy in flavor) 3 cups pecan pieces
2-3 cups chopped, very dark, very good quality chocolate
For the pie crust:
In a mixing bowl (or on a work surface), combine the flour, sugar, salt, cinnamon, and butter. With your fingers or the beater, cut the butter into the flour until the mixture resembles a coarse meal. Add the chilled water/vodka to the flour mixture and work until a rough dough is formed. Do not over work the dough: bits of butter should still be visible. Turn the dough onto a floured work surface. Flatten and fold the dough several times to create layers in the dough (if working by hand). Divide the dough into 3 sections, form disks, and wrap in Saran-Wrap if not immediately rolling crusts. (I let mine chill a while.)
(Follow the tutorial I noted above throughout this process.)
Roll each chunk into a circle with a diameter well in excess of that of the pie plate and approximately 1/4-inch thick. Fit the dough circles into the pie plates and form an edge. Chill very well in freezer until pies are ready to fill and bake.
For the Pecan Pie Filling,
Pre-heat an oven to 375°F.
in a mixing bowl, combine the eggs and egg yolks and whisk until smooth. Add the vanilla, bourbon, brown sugar, salt and melted butter and whisk until well blended. Slowly blend in the corn syrup and honey and mix well.
Divide the pecan pieces and chocolate pieces between the three chilled pie shells. Divide the filling between the three pies. Sprinkle lightly with large-grain sea salt, if desired.
Place the pies on baking sheets and bake at 375°F for 15 minutes. Lower the heat to 300°F and bake until the pies have set and the center puff up a little, approximately 45 to 60 minutes.
People. Stop everything and make this for supper tonight or tomorrow or whenever you need a fast and tasty meal. The household invented this on Sunday when we realized we had 1) excellent pimiento cheese (handmade by GiGi’s Gourmet); 2) leftover roasted chicken; 3) half of an onion that I found on the kitchen table; and 4) a bottle of Trader Joe’s enchiladas sauce.
Sent the husband to the store to pick up a) 8″ round tortillas; b) a container of ricotta cheese; c) some shredded cheese.
To make this:
MMMM. Cheesy bubbly goodness.
You do this:
8 oz high quality, preferably homemade pimiento cheese
8 oz ricotta cheese
1-2 cups shredded cooked (leftover) chicken
½ of an onion, sliced into half-rounds
fajita seasoning or your fav Tex-Mex seasoning
8 large tortillas
1 bottle of enchilada sauce
1 cup shredded cheese – whatever you have
To prepare:
Preheat oven to 375. Spray a 9×13 or 10×14 glass dish with cooking spray for your own sanity afterward.
Pour just a little enchilada sauce in the bottom of the pan and swirl around. For flavor.
In a bowl, mix the pimiento cheese and the ricotta cheese together so it’s light and fluffy.
In a small skillet, sautee the sliced onion in a little butter until it’s golden brown. Throw in the chicken and some fajita seasoning and heat through while you’re doing steps 1-3.
Prepare your enchilada making station: A flat surface for rolling, plus a stack of tortillas, the chicken & onion mixture, and the cheese mixture.
Spread each tortilla with a couple tablespoons of the pimiento cheese mixture then add a couple tablespoons of chicken and onion. Roll and place seam-side-down in baking dish.
Top the enchiladas with the rest of the enchilada sauce. Then top that with the cup of shredded cheese.
Bake at 375 for about 20min or until the cheese on top is bubbly and golden brown and everything is really hot. If the cheese browns too fast, cover with foil (I accidentally added the cheese halfway through so maybe you should do that.)
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