Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner. If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are. Yukon potatoes are the best potatoes by far for this recipe. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.
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.
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.
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.
The grilled green onions really add a nice dimension to these mini sandwiches.
In a bowl, combine the chili powder, cumin, salt and pepper. Sprinkle over the tenderloins.
Place tenderloins into a large resealable baggie. Add green onions and seal. Shake gently to also coat the onions.
Refrigerate for 1 hour.
Meanwhile, make the mayonnaise by combining the mayo, chipotle, and lime juice. Refrigerate until needed.
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.
Place the green onions over direct heat and grill for 3 minutes, turning often. Remove and chop into 1" long pieces.
Slice the tenderloins.
Slather sliders bun the mayonnaise. Add the pork, 2 quarters of cheese, and onions. Serve.