• 7/13 Nat'l French Fry Day-5

    From Dave Drum@1:229/452 to All on Mon Jul 12 20:27:26 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frysmith Chilli Fries
    Categories: Beef, Vegetables, Chilies, Cheese, Potatoes
    Yield: 12 Servings

    2 lb Ground beef
    4 ts Salt *
    4 ts Black pepper
    2 lg Carrots; fine minced in a
    - food processor
    2 lg Celery ribs; fine minced in
    - a food processor
    1 lg Onion; fine minced in a food
    - processor
    4 cl Garlic; minced
    2 1/2 ts Ground cumin
    2 ts Coriander; ground
    2 ts Mexican oregano
    4 Bay leaves
    4 ts White vinegar
    4 1/2 ts Sugar
    4 ts Smoked paprika
    2 ts Cayenne; to taste
    6 oz Tomato paste
    12 oz Bottle dark lager beer
    1 oz Unsweetened dark chocolate
    12 oz Water
    6 lb Potatoes
    Grated cheddar cheese
    Diced red onions

    * That's a TON of salt. Use caution - UDD

    Recipe courtesy of Brook Howell and Erik Cho of Frysmith

    In the bottom of a large pot, season the ground beef
    with salt & pepper and cook till thoroughly browned. Do
    not crowd the bottom of the pan. Remove the beef and
    cook the onions, carrots and celery in the remaining fat
    till soft. Add the garlic and cook for one minute before
    adding the browned beef and the remaining ingredients.
    Cook for half an hour. Season to taste.

    FRENCH FRIES: Julienne potatoes (preferably Kennebec or
    Russet) in 1/4" strips. Soak overnight. Spin dry and fry
    in 325ºF/165ºC oil for 5 minutes. Drain on a rack and
    bring the oil up to 400ºF/205ºC. Fry till golden brown
    and crispy.

    Ladle the chilli over the fries. Top with cheese and a
    sprinkle of red onions. Serve immediately.

    RECIPE FROM: http://www.foodnetwork.ca

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