Tag Archives: hangover

Supreme Pizza Fries

How have I never made this before??  I mean it’s great for a fun & easy Friday night dinner, fabulous on a big tray while hosting a football watching party, or even an awesome way to get your kids in the kitchen cooking with you!  Really, what kid or even adult dislikes pizza or French fries?  Combine the two and it’s a sure fire winner!

Plus, the toppings are endless!  Now here I went the traditional ‘supreme pizza’ route, but what if your favorite pizza is Hawaiian?  Sausage?  Salami and hot peppers?  Pick your poison and I’m sure you won’t be disappointed!

*If your making your own French fries, make SURE to soak the cut potatoes in a large bowl of cold water in your refridgerator for at least 1-2 hours, if not longer, prior to frying them.  This removes a lot of the starch from the potatoes, resulting in crispier restaurant style fries!

The Starting Lineup

  • 1 pckg frozen (or homemade) french fries
  • Jarred pizza sauce
  • Pepperoni, quartered
  • Mozzarella cheese, shredded
  • Green bell pepper, sliced
  • White onion, thinly sliced
  • Mushrooms, sliced
  • Black olives, sliced
  • Garlic powder 
  • Crushed red pepper/Parmesan cheese (optional garnish)    

Start this simple recipe by slicing up the veggies, shredding the mozzarella and preheating the deep fryer oil to 350 degrees (or later setting the oven to package temperature if baking the French fries). 

   Set the oven to 400 degrees and line a baking sheet with foil.  Spread the sliced bell pepper, onion and mushrooms out evenly on the baking sheet and drizzle with a bit of extra virgin olive oil and a pinch of salt & pepper.  Place the vegetables into the oven for about 10-12 minutes, mixing occasionally.  Remove from oven and set aside…keep the oven on. 

 While the vegetables are roasting, pour about a cup of the pizza sauce into a small pan and bring to a low simmer to warm through. 

 Once the oil (or oven) is ready, begin cooking the French fries.  You want the fries to be on the crunchy side, so I like to double or even triple fry here.  Not burn them of course, but just get them nice and crisp.  Remember, you’ll be pouring on pizza sauce, cheese, etc..soggy fries are no bueno! 

 After the fries have finished cooking, toss with a bit of garlic powder (this really helps with that pizza crust flavor!). 

 Assembly time!!  On a foil lined baking sheet, add that mound of fries.  Next, pour on the warm pizza sauce, the shredded mozzarella, roasted veggies, pepperoni and black olives.  It’s quite the heaping helping here! 

 Pop into the oven on the top rack (now set to broil) and watch closely as the cheese melts to that ooey-gooey pizza cheese consistency!  After just a couple minutes remove and serve up!  Heck, I won’t tell if you even eat straight from the baking sheet! 😉 Serve with a bit of crushed red pepper flakes and parmesan cheese if desired. 

 

Braised Short Rib Poutine

This may have a hoighty-toighty, fancy name but it’s just a big ol bowl of delicious cheesy, brown gravy fries!  This comfort food is soooo good on a cold day, while watching a fantastic football game or even after a late night.  The Dutch oven does most of the work for you, and if you’re not into it, go ahead and buy a bag of frozen fries.  I won’t tell 😉

The Starting Lineup

  • 2lbs Short Ribs (1/2 boneless, 1/2 bone in)
  • Potatoes, french fry cut and soaked a couple hours to overnight
  • 1/2 yellow onion, diced
  • 1 shallot, finely minced
  • 1 clove garlic, finely minced
  • 1 Tbsp  
  •  1 Tbsp tomato paste
  • 2-3 cups beef broth/stock (to cover about 3/4th way up the short ribs), water can also be substituted 
  • 1/2 stout beer (drink the rest 😉)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Cheese curds (Wisconsin’s finest 😉 
  • Kosher salt & ground pepper
  • Extra virgin olive oil (for ribs)
  • Canola oil (for potatoes)
  • Parsely garnish (optional)   

Begin this recipe for scrubbing the potatoes and carefully cutting into strips a la French Fry!  Put the cut up fries into a large bowl of cold water.  Once you have finished cutting all of the potatoes, I like to carefully pour out that starchy water (hold on to those potatoes now) and refill.  Cover and refridgerate for at least an hour or two or even overnight.  This helps to pull out the starch resulting in a crispier fry!  Mmmm….. 

   On to the short ribs.  Season the ribs liberally with kosher salt and pepper and have a large pot/dutch oven warming a couple of Tbsp’s of extra virgin olive oil to medium-high heat.  Place 3-4 short ribs at a time into the hot pot and sear each side.  Set the seared ribs aside once finished. 

     In that same pot that you seared the short ribs in (now turn down to medium), add in the onion & shallot and sauté till translucent (about 5 minutes).  Next add in the minced garlic, worcestershire and the tomato paste (cook for just about a minute, till fragrant). 

  

  


 Now we’ll pour in half of the beer (make sure to finish the rest, “waste not, want not”..or something like that).  When the beer is added you’ll hear quite the sizzle sound, and with a wooden spoon scrape up any brown bits on the bottom on the pot from the seared and sautéed ingredients.

Next, pour in the beef stock/or water along with a hefty pinch of salt & pepper.  Turn the heat down to low and add back in the seared short ribs and any juices that the short ribs gave off in their set aside dish.  Cover the dutch oven and let it do its thing for about 3 hours.  Those ribs will be fall apart tender and falling off the bone, literally. 

 

Once the time has come, remove the short ribs again and set aside.

Here you’ll also bring a seperate saute pan to medium to melt the butter.  Once melted, slowly add in the flour while constantly whisking to make a roux.  Once that flour taste has cooked out, whisk the roux directly into the ribs braising liquid (dutch oven), until it thickens to a gravy, whisking occasionally.  It’ll happen, just give it a few minutes. 

       By now the short ribs should have cooled down enough to handle.  Pull off the bones, remove as much fat as possible and shred.  Add the now shredded meat directly into the dutch oven gravy.  Lord have mercy! 

   While those flavors are melding together and the gravy is thickening up, we’ll finish the French fries.

Take the soaking potatoes out of the ‘fridge and drain that starch water.  Place the cut up fries onto a towel and pat dry as much as possible.  Water drenched foods and hot oil do NOT mix. Never ever.

Bring the canola oil up to heat 375 degrees (I used my deep fryer), and add the fries in batches cooking for about 4-5 minutes.  Transfer to a paper towel lined plate and turn up the heat to 425 degrees.  Again, in small batches add the fries to cook for another 3-4 minutes and transfer to a large bowl and toss with a pinch of salt. 

 Assembly time!!  Your stomach is growling isn’t it??  Place a good amount of those hot, crisp fries onto a plate and ladle that hot, short rib gravy right over top.  Sprinkle on a handful of those delightful, squeaky cheese curds and grab a fork, dinner is served!! 

 

Breakfast Fries

After every fun holiday-party-weekend, you may need a ‘feel better’ breakfast.  I know that we often do and I have just the thing for you too!  This is actually quite easy considering you’re using frozen fries instead of making biscuits!  Heck, as gluttonous as this may look, it may just be healthier for you too…it’s what I tell myself at least! 😉

The Starting Lineup

  • 1 bag frozen French fries (I prefer steak fry cut)
  • 1lb sausage
  • 1/4 cup flour
  • 3 cups milk
  • Season Salt
  • Pepper
  • 1 Tbsp butter   

Preheat your oven to the french fry package directions and get a baking sheet prepped.
Next, warm the butter in your pan and then add in all of the sausage.  Cook the breakfast sausage on medium until it’s no longer pink.  If you don’t feel too hot now, you definitely don’t want to know what it’s like after you eat undercooked pork.  Bleh. 

 After the sausage is cooked through, sprinkle in the flour directly onto the meat.  *I know, I know, traditionally you remove the meat, but I find this step unnecessary..Give this a good stir to coat all of the sausage in the flour.  You’ll immediately start to see it thicken up. 

 Next add in the milk while, again, stirring to incorporate everything.  Turn down to medium low while giving the gravy an occasional stir.  Please give a few tastes at this point and season as you like.  I prefer a pinch of season salt and a heavy hand with the pepper. 

 While the sausage gravy is simmering away, place your French fries in the oven and allow to cook as directed.  The 20+ minutes your fries are in the oven is perfect due to the gravy needing to cook that flour out while it’s simmering.  Remember to keep stirring ever so often and feel free to add a bit more milk (a little at a time) if it seems too thick for your liking. 

   Once the fries are hot and crisp, serve on a plate with a big ladle full of gravy!! (and perhaps an egg or two on the side;)) 

 

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