Red Wine Fries With Cabernet Ketchup Recipes

FAUX "FRIES" WITH RASPBERRY "KETCHUP"

Steps:

• Preheat the oven to 350 degrees F.
• Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
• Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.
• Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
• Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".

RO RO RED KETCHUP (ROASTED RED KETCHUP)

Steps:

• In a small food processor, process the peppers and rosemary until smooth. Mix in the ketchup and serve with hot, salty fries.

HOME FRIES WITH ZA'ATAR, RED CHILE, CILANTRO, LIME AND CLOVE-SCENTED KETCHUP

Steps:

• For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature.
• For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed.
• While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs.
• Spoon the chile mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side.

FRENCH FRIES WITH HOMEMADE KETCHUP

Steps:

• To make the ketchup:.
• In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
• Bring to a boil, stirring occasionally, then reduce the heat to very low.
• Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often).
• Transfer the ketchup to a small bowl and let cool.
• Cover and refrigerate for at least 1 day or up to 3 weeks.
• French fries:.
• Peel the potatoes and cut each one lengthwise into slices 1/3 inch thick.
• Cut the slices lengthwise into sticks 1/3 inch thick.
• Spread out 3 kitchen towels.
• Scatter the potatoes over the towels and roll them up.
• Let stand for 30 minutes to allow most of the moisture to be absorbed.
• In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325°F on a deep-frying thermometer.
• Working in 4 batches, fry the potatoes until just tender but not brown, about 3 minutes.
• Using a large skimmer or the deep fryer's basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
• Between batches, let the oil return to 325°F and use a skimmer to remove any potato bits that remain in the oil.
• Let the potatoes cool for at least 15 minutes or up to 2 hours.
• Reheat the oil in the fryer to 375°F
• Fry the potatoes again in 4 batches until they are a deep golden brown and crisp, 3 to 4 minutes per batch.
• Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
• Serve immediately, with the ketchup alongside.

RED CHILE SALT & CILANTRO KETCHUP FOR FRENCH FRIES

Steps:

• In a small bowl, mix ketchup, cilantro and vinegar.
• In another small bowl, mix salt and chile powder.
• While your fries are still hot, sprinkle them with the salt mix and use the ketchup for dunking.
• I roasted potato wedges sprayed with olive oil in a hot oven till crispy and browned.