Boardwalk Fries

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Boardwalk Fries

I was kind of shocked when I realized I didn’t have a recipe for good, old-fashioned boardwalk fries here on the site. It’s shameful really. Sure, I have oven fries (which employ the same soaking technique I’ll touch on later) and fish & chips…but I needed to have an entire post devoted to these crispy, salty favorites.

My first taste of boardwalk fries was of course at Thrasher’s in Ocean City, MD…notorious among Marylanders, Eastern Shore folks, and really the entire nation in some cases. That’s because they’re the best. Their first trick is a soak for the cut potatoes in hot saltwater. It helps to remove some of the starch, and softens them up a bit for cooking.

The second key step is the twice-fried technique. The potatoes are cooked in hot oil for one round, basically to par-cook them. They’re then removed from the oil, set aside to drain, and then added back to the oil to attain that beautiful golden brown and crunchy exterior.

Immediately season with salt, and apple cider or malt vinegar. Never ketchup! It’s actually a rule at Thrasher’s…they don’t have it available. The place  next store has a racket selling containers of it at exorbitant prices. We don’t have boardwalks here on Chincoteague, which is just fine by me – but it’s nice to have a little taste of it here at home!

Boardwalk Fries

5 large Russet potatoes, washed and scrubbed
2 Tbsp + 1 tsp kosher salt
4 cups warm water
vegetable or peanut oil
apple cider or malt vinegar
Make the soaking mixture for the cut potatoes by combining hot water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside.

To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in 1/2? slices. Then, slice 1/4? inch strips from those slices. A mandoline or french fry cutter is very handy here!

Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying.

Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Bring to 375 degrees. Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes.

Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need.

Once golden brown, remove to a paper towel lined platter to drain. Season with kosher salt and vinegar, if you like.

Pepper Shooters

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Hot Pepper Shooters

If I had to choose a favorite new food item of 2014, Pepper Shooters would be it. I first had them when I was in the hospital after having Nathan, from a sandwich chain called Primo’s…

Their sandwiches are pretty much life-changing, as are these little bites of Heaven that they sell known as Pepper Shooters. From first bite I was hooked. So I thought it was only appropriate that I share this for my last recipe of the year!

Hot pickled cherry peppers that are hollowed out, then stuffed with chunks of sharp provolone cheese and proscuitto. You could also use other Italian deli meats – like capicola or thinly sliced salami. Whatever floats your boat! A little drizzle of good olive oil and a sprinkling of dried oregano and you’re good to go!

They’re the perfect party appetizer. Either served alone, or with other cured meats, olives, and cheeses for to make a lovely antipasto platter. And, the best part is they only take a few minutes to throw together – which always makes for a winner in my book!

Hot Pepper Shooters

12 whole, hot pickled cherry peppers
6 ounces sharp provolone cheese, cubed
6 thin slices proscuitto or capicola ham
1/4 cup extra-virgin olive oil
1 tsp dried oregano

Using a pairing knife, remove the tops of the cherry peppers and remove the seed membranes from inside leaving a hollow pepper to stuff.

Cut each piece of proscuitto in half and wrap around a cube of cheese. Place one meat-wrapped piece of cheese inside each pepper. Place on a serving dish.

Drizzle with the olive oil and sprinkle on the dried oregano. Cover and refrigerate for at least 1 hour before serving.

Chili con Carne

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Chili con Carne

Chili is one of those dishes that everyone has their own special recipe for, which they swear by as being the best. Mine is no different! Meaty, spicy, and filling – it’s one of the things my boys most look forward to in the colder months. There’s nothing better than a pot of chili bubbling away on the stove on a lazy football Sunday!

I like to start with a mix of lean ground beef and a roll of hot pork sausage, plenty of beans, chunks of chopped tomatoes, and some tomato paste to thicken it up a bit. Then, some beer. It adds so much great flavor to the chili, and I’m always looking for an excuse to cook with the stuff. But, you could certainly use beef broth for your cooking liquid as well.

A couple hours simmering on the stove and you’ve got a delicious and hearty meal that’s always a family favorite. Leftovers are good for days, and great to re-invent into so many applications (Frito pie or chili dogs, anyone?). And, it’s great for a group too. A low maintenance meal for the cook, and guests can have tons of fun topping their bowls of chili with different ingredients – scallions, cilantro, sour cream, cheeses, jalapenos, guacamole, tomatoes or pico de gallo, poblano-corn salsa…the possibilities are endless!

Also, the possibilities are endless when it comes to the ingredients in the chili itself. I love to switch it up using a chuck roast instead of the ground beef and sausage. Or, using black and pinto beans in place of the kidneys. It’s so easy to make your own! So, if you’re still looking for that one perfect chili recipe, give this one a try! It’s our favorite, and it might just become yours too.

Chili con Carne

1 Tbsp olive oil
1 lb ground sirloin
1 lb bulk roll hot sausage (like Jimmy Deen)
1 large onion, chopped
4 cloves garlic, minced
1 (6 oz) can tomato paste
6 Tbsp chili powder
3 Tbsp cumin
1/2 tsp cayenne pepper
1 (15 oz) can light kidney beans
1 (15 oz) can dark kidney beans
1 (28 oz) can diced tomatoes
1 (12 oz) can or bottle beer (your favorite is fine)
1 tsp kosher salt
1/2 tsp black pepper

In a dutch oven heat oil over medium-high heat. Brown the ground beef and sausage until browned well. Remove from pan into a bowl. Drain most of the rendered fat from the pan.

Throw onions into the pan and cook until onions are softened. Add the garlic and cook until fragrant, about 30 seconds. Add in the tomato paste and spices, and cook for about 3 minutes – until the tomato paste darkens in color. Add in the beef and sausage, tomatoes, beans, and beer. If it looks like it needs a little more liquid, add a splash of water.

Cover, bring to a boil, and reduce heat to low. Cook over low heat for about 2 hours. You could also cook up to this point, then place all ingredients in the slow cooker and cook on low for 8 hours.

Season to taste with salt and pepper before serving. Serve with your favorite toppings.

 

 

Hush Puppies

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Hush Puppies

Now that summer is here seafood season is in full swing here on the Eastern Shore. We had our first taste of crabs Memorial Day weekend. People have been catching black drum, rockfish, and flounder right and left. And, thanks to new breeding practices our salty Chincoteague oysters are available all year round now.

Naturally, there’s nothing that we love more than a good old-fashioned seafood boil or fish fry. And, no seafood feast is complete without a good hush puppies. The little seafood spot (Ray’s Shanty if you’re curious – great food too!) where I go to buy my seafood makes the best in the world. They have a ton of flavor with the addition of onion, yet are dense and light at the same time. I always end up eating too many of those, and then never any room for my meal…

This was my first attempt at making them at home, and they turned out great. I used a recipe from Saveur that looked promising. They were super easy to make, and quickly fried up to perfection once the “rise” was complete. It’s almost a proofing process – you mix up the batter, then let it sit for an hour to leaven. This made a light and airy hush puppies that had a wonderful texture on the inside, and a perfectly golden crunchy exterior.

It makes a lot of hush puppies though – like around thirty. I think next time I’ll probably cut the recipe in half for our family.

Hush Puppies

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tbsp. baking powder
2 tbsp. sugar
1 tbsp. baking soda
2 tsp. kosher salt
1/2 tsp. cayenne
1 1/4 cups buttermilk
2 eggs
1 large yellow onion, grated
Canola oil, for frying
Tartar sauce, for serving

Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes.

Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.

Source: Saveur