Lone Tree Recipes

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LONE TREE



Lone Tree image

Yield Serves 1.

Number Of Ingredients 6

3/4 ounce gin
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
2 dashes Angostura bitters
3 or 4 ice cubes
Maraschino cherry

Steps:

  • Combine all ingredients, except the cherry, in a mixing glass and stir well. Strain into a cocktail glass and add cherry.

LONE STAR FRIES



Lone Star Fries image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 pounds russet potatoes
3 ripe avocados
2 limes, juiced
1 Roma tomato, finely diced
1 jalapeño, minced
Kosher salt and freshly ground black pepper
1 pound bulk chorizo
1 pound processed cheese, such as Velveeta, cut into cubes
One 10-ounce can fire-roasted tomatoes and green chiles
Canola oil, for frying
2 teaspoons seasoning salt
1/2 cup sour cream
1/2 cup fresh cilantro leaves
One 2-ounce jar diced pimentos, drained

Steps:

  • Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water.
  • Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalapeño. Season with salt and pepper and set aside.
  • Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use.
  • Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F.
  • Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels.
  • Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain
  • Heat the oil to 400 degrees F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels.
  • Sprinkle the seasoning salt over the fries, then toss and place on a platter.
  • Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries.

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