Spiralized Curly Fries

It’s over. Done. My quest for an absolutely perfect curly fry recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner. I don’t even remember what else I had. I just remember these curly fries.

i used the smallest blade on my spiral slicer to make these curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.

The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.

I also love making a copycat of McDonald’s fries. They aren’t spiraled, but boy, they’re good! But then, Arby’s fries are spiral….

Spiralized Curly Fries
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the potatoes
  • 2 large russet potatoes, peeled if desired
  • Water
  • Vegetable or canola oil, for deep frying
  • Kosher salt
For the batter
  • 1 cup water
  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt (substitute Mrs. Dash if you like)
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
Instructions
For the potatoes
  1. Fill a resealable container with cold water.
  2. Spiralize the potatoes (I used the smallest blade) and place into the water.
  3. Transfer to the refrigerator for 1 hour.
For the batter
  1. Place all of the batter ingredients into a large bowl or container and whisk until smooth.
  2. Heat 3" of oil in a deep fryer or Dutch oven to 365 F.
  3. Drain the potatoes and pat dry.
  4. Place potatoes in the batter and coat well.
  5. Working in batches, fry the potatoes until golden brown, turning once.
  6. Transfer cooked potatoes to a wire rack or pan lined with paper towels and sprinkle liberally with salt.
  7. Serve immediately.


Hot Dogs of the Big 10 Conference

A few years ago the Big 10 basketball tournament was held here in Indianapolis. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them.

Indiana Hoosier Dog
Iowa Hawkeye Dog
Purdue Boilermaker Dog
Illinois Fighting Illini Chedder Dog
Michigan State Spicy Spartan Dog
Minnesota Gopher Dog
Penn State Roaring Lion Dog
Northwestern Wildcat Dog
Ohio State Buckeye’s Dog
Michigan Wolverines Blue Cheese Bacon Dog
Nebraska Cornhusker Dog

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

We grill pork tenderloins with great regularity. They are so tender (if you don’t overcook them), and like chicken breasts or most white fish, they take on other flavors very well. This recipe for grilled pork tenderloin sliders with chipotle lime mayonnaise combines a great southwest-inspired rub with a mayonnaise that is kicked up with some chipotle and lime.Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise

The grilled green onions really add a nice dimension to these mini sandwiches.

Also try my grilled pork tenderloins with garlic mustard compound butter. They aren’t sliders, but they are awfully good.

Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 1 pound pork tenderloins
  • 2 teaspoons chili powder
  • 3/4 teaspoon ground cumin (or less, to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 green onions, trimmed
  • 1/2 cup mayonnaise
  • 1 chipotle pepper in adobo sauce, minced
  • 2 teaspoons fresh lime juice
  • 12 slider buns
  • 6 slices Pepperjack cheese, cut into quarters
Instructions
  1. Rub both tenderloins with the oil.
  2. In a bowl, combine the chili powder, cumin, salt and pepper. Sprinkle over the tenderloins.
  3. Place tenderloins into a large resealable baggie. Add green onions and seal. Shake gently to also coat the onions.
  4. Refrigerate for 1 hour.
  5. Meanwhile, make the mayonnaise by combining the mayo, chipotle, and lime juice. Refrigerate until needed.
  6. Fire up your grill for direct and indirect cooking. Sear the tenderloins on all sides and remove to indirect heat to continue cooking to an internal temperature of 160 F. Remove, cover with foil, and let cool slightly.
  7. Place the green onions over direct heat and grill for 3 minutes, turning often. Remove and chop into 1" long pieces.
  8. Slice the tenderloins.
  9. Slather sliders bun the mayonnaise. Add the pork, 2 quarters of cheese, and onions. Serve.