Cheese And Gravy Dirty Fries Recipes

BIG DADDY'S CHEESY GRAVY FRIES

Steps:

• Preheat the oven to broil. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Slice the potatoes into 1/4-inch thick french fries. Fry in batches until golden brown and crispy; about 5 minutes. Drain on paper towel lined sheet tray and put them in a large baking dish. Season with salt and pepper, to taste.
• Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Stir in the flour and the garlic. Add the wine and beef stock and bring to a simmer.
• In a small bowl, combine the water and cornstarch. Slowly whisk the mixture into the stock and cook until thickened, roughly 2 to 3 minutes. Add salt and pepper, to taste. Remove the pan from heat, and stir in the remaining 2 tablespoons butter.
• Ladle the gravy over the fries and sprinkle with the cheese. Put the fries in the oven and bake until the cheese is melted and bubbling. Remove the fries from oven, sprinkle with chopped chives and serve.

BISON GRAVY SMOTHERED FRIES

Steps:

• Heat a pressure cooker on the saute function. Sprinkle the meat on both sides with salt and pepper. Add olive oil to the pressure cooker, then sear meat, allowing it to brown, flipping once. Remove the meat from the pan. Add garlic, shallots, carrots and celery to the pressure cooker, then sprinkle with salt and pepper and allow to sweat lightly until tender, about 8 minutes. Deglaze the pan with red wine, scraping the brown bits from the bottom of the pan. Drop in bay leaves, then add stock and tomato. Place the meat back in the pressure cooker, nestling into the veggies and liquid. Top off with fresh thyme. Seal the pressure cooker according to the manufacturer's instructions, and pressure cook on high for 45 minutes.
• Depressurize pot according to manufacturer's instructions, then remove lid when it's safe to do so. Let meat cool until it's comfortable to touch, then shred by hand. It will be very tender and easy to do! Reserve the bones, scooping marrow out with a spoon, to be added to the finished sauce.
• Puree all remaining veggies and liquid with an immersion blender until smooth, then blend in the reserved bone marrow, chopped green chiles and Worcestershire sauce. Taste for seasoning. Add the shredded meat back to the sauce. Reheat when you are ready to serve.
• Cut potatoes into fries with a tabletop french fry cutter or by hand. Rinse potatoes in cold water, and hold in water. Set a pot of salted water to boil, then add potatoes and blanch in the water just until they begin to soften on the outside, 4 to 5 minutes. Drain and cool.
• To make the best, crispiest french fries, you'll need a deep-fryer or a Dutch oven filled with oil and a deep-frying thermometer attached. Bring the oil to 250 degrees F and fry the potatoes 4 minutes, then drain and cool. (These can be held for 2 to 3 days, refrigerated.) When ready to eat, bring the oil to 370 degrees F and fry the potatoes again until crispy golden brown, about 3 minutes. Drain and season right away with salt and pepper.
• Preheat the broiler or oven to 450 degrees F.
• Place fries in an ovenproof dish, smother with bison gravy, then top with Gruyere. Broil or bake until the cheese is just melted. Garnish with chives.

CHEESE AND GRAVY DIRTY FRIES

Steps:

• Method Putting it all together Cook the chips according to the packet instructions, or if homemade, until turning golden at the edges and cooked through. Remove the haggis from the packaging and casing and cook as desired. Microwaving is great for quick and easy dishes like this. To microwave: Chop the haggis in to chunks. Place in a microwave bowl. Cover with clingfilm and pierce film. Microwave for 3 mins. Carefully remove film (watch out for hot steam) and mash the haggis with a fork. Re-cover with the film and microwave for another 2 mins. Be very careful of hot steam second time around. Ensure haggis is piping hot throughout. Spoon hot haggis on to seasoned chips. Add grated cheese. Pour on hot gravy. Pile on crispy bacon. Dig in to your dirty fries!

CHORIZO AND CHEESE LOADED FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Evenly spread the frozen fries on a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes.
• While the fries are baking, brown the chorizo. Cook the chorizo in a large skillet over medium-high heat, using a wooden spoon to break it up, until browned, 7 to 10 minutes. Transfer to a paper towel lined plate to drain.
• Make the crema. Whisk together the sour cream, grated garlic and a few teaspoons of water to create a thick sauce.
• Top the fries with the chorizo, manchego, mozzarella and pimentos. Bake until the fries are golden brown and the cheese is melted and bubbly, 10 to 15 minutes. Drizzle with the crema and top with fresh parsley.

GRAVY CHEESE FRIES

Steps:

• Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt.
• Preheat the oven to 375 degrees F.
• Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve.
• In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.

POUTINE (FRENCH FRIES WITH GRAVY AND CHEESE)

Steps:

• Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
• Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
• Put oven rack in middle position and preheat oven to 200°F.
• Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
• Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
• Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
• Stir chives into sauce and drizzle over fries. Serve immediately.