Best Hand Cut Fries With Celery Salt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH



Chicago-Style Hot Dog with Homemade Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling

Steps:

  • Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
  • Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
  • Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
  • Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

HAND CUT RUSSET FRIES WITH DIJON AIOLI



Hand Cut Russet Fries with Dijon Aioli image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 egg*
1 egg yolk
2/3 cup Dijon mustard
1 tablespoon garlic puree
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 1/2 cups vegetable oil
3 teaspoons lemon juice
4 large russet potatoes
1 quart peanut oil
1/4 cup chopped parsley
Salt and pepper

Steps:

  • Place the egg, egg yolk, Dijon mustard, garlic puree, salt, and pepper in a food processor fitted with a metal blade and process until well blended.
  • With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary.
  • Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water.
  • Heat the oil to 315 to 325 degrees F.
  • In 4 to 5 small batches, blanch the fries for approximately 8 minutes, or until golden brown. Drain on paper towels.
  • When ready to serve, heat oil to 350 to 375 degrees F.
  • In small batches, fry blanched potatoes for 2 to 3 minutes, until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper. Serve with Dijon aioli.

CELERY ROOT OVEN FRIES



Celery Root Oven Fries image

Our family loves oven roasted vegetables and one day DH ask if I could make fries for lunch, not having any potatoes in the house I cut a celery root into fries, seasoned and roast. We really enjoy these even if they are not a true French fry.

Provided by Debbwl

Categories     Vegetable

Time 50m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 celery root
1 1/2 tablespoons olive oil
1 teaspoon cajun seasoning

Steps:

  • Pre heat oven to 425.
  • Clean, peel and cut celery root into fry size (approximately 1/4" x 1/4" x 2").
  • In a large bowl mix olive oil and Cajun seasoning; add celery root and toss till well coated.
  • Bake 30 to 40 minutes flipping ever 10 to 15 minutes to prevent burning on the bottom and promote even cooking.
  • Enjoy while hot.

Nutrition Facts : Calories 179, Fat 20.2, SaturatedFat 2.8, Sodium 0.4

Related Topics