Belgian Fries With Bacon Dust And Chipotle Mayo Dipping Sauce Recipes

YUCA FRIES WITH CHIPOTLE MAYONNAISE

Steps:

• Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
• Preheat oven to 200°F.
• Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
• Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
• Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE

Steps:

• Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
• Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
• Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
• Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

BELGIAN MAYONNAISE TO SERVE WITH FRITES

Steps:

• In a medium sized bowl place the egg yolks and the mustard, together with a Tablespoon of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the salad oil. If the mayonnaise becomes too thick, add a little more water. Still beating the mixture add the lemon juice and then taste to see if seasoned properly. If not add more salt & pepper to taste. Store the mayonnaise in the refrigerator in a covered bowl.

CHICKPEA FRIES WITH CHIPOTLE MAYONNAISE

Steps:

• Oil a 12 by-8-inch baking pan and place a sheet of wax paper or parchment paper on the bottom.
• Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat. Gradually pour in the chickpea flour while whisking, once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick.
• Immediately scoop the mixture into the prepared pan and smooth out with a small spatula. Lay another piece of wax or parchment paper on top and smooth with your hands to create a thin, even layer. Refrigerate until cool, about 30 minutes.
• Meanwhile, whisk all the mayonnaise ingredients together. Refrigerate until ready to serve.
• When chickpea mixture is set and cool, trim the edges and turn onto a cutting board. Cut lengthwise down the middle, then cut each piece into fries measuring about 4-by-1/2-inches, or cut into triangles or rounds with a cutter.
• Heat about 2-inches of oil in a deep, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degree F. Line a large plate with paper towels.
• Working in batches, carefully slip the chickpea fries into the oil, and fry until crisp and golden brown, about 4 to 5 minutes per batch. Remove with a slotted spoon to the prepared plate. Serve the chickpea fries warm with the chipotle mayonnaise.

ASPARAGUS FRIES WITH SMOKY CHIPOTLE MAYONNAISE DIPPING SAUCE

Steps:

• Blanch asparagus in boiling water about 2 minutes.
• Immediately drain and put asparagus in ice water to stop cooking.
• This will help keep a slight crunch to the asparagus and keep it bright.
• Dry asparagus thoroughly with paper towels.
• Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
• You can refrigerate at this point if needed.
• Mix mayonnaise and chipotle together with a whisk or in blender.
• Use 1-2 depending on how spicy you like it.
• Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
• Turn to brown on all sides.
• Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.

BELGIAN FRIES WITH BACON DUST AND CHIPOTLE MAYO DIPPING SAUCE

Steps:

• For the french fries: Pour enough oil into a deep fryer or deep sauce pan to reach at least halfway up the sides of the pan,but not more than three-quarters of the way up. Heat the oil to 325 degrees.
• Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored, but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
• For the second frying: Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with bacon dust and serve with the chipotle mayo dipping sauce and/or ketchup.
• For the Bacon Dust: Preheat oven to 350 degrees. Line a tray with parchment paper, then line each slice of bacon on tray and bake for 15-20 minutes until crisp and dry.
• Transfer to a paper towel-lined plate and allow to cool. Crumble and put in the food processor and pulvarize into a fine consistancy.
• Put fries, in batches, in paper bag with portions of the bacon dust and shake to coat.
• For the Chipotle Mayo: Combine mayo, chipotle pepper, tabasco, cumin & adobe sauce, or if you can the chipotle peppers already in a can in the Mexican food section of your grocery store, you can use that.