Friday, November 19, 2010

I might make this for tomorrow's Thanksgiving Taboo

Stuffing Fries With Cranberry Ketchup
For the stuffing fries:
one 4 ½ inch square brick of stuffing cut cold right out of the casserole dish
2 eggs
2T heavy cream
2 cups breadcrumbs (preferably finely ground panko)
4 cups canola oil
*in a large saucepot, heat the oil on high heat to 350 degrees
*cut the stuffing brick 5 times ¾ inch apart to create 6 planks, then cut each plank into quarters creating 24 stuffing batons (that stuffing better be tight for this to work, Aunt Ginny!)
*beat the eggs with the cream in a small bowl creating an eggwash
*gently brush each baton with the eggwash, then roll in the breadcrumbs

*gently drop the breaded batons one by one into the hot oil
*fry the batons in smaller batches (depending on the size of the pot) until the breading is golden brown
*gently remove the done fries and place them onto a paper towel, salt immediately

For the cranberry ketchup:
1 cup ketchup
1/8 cup last night’s cranberry sauce (the canned crap actually can serve a purpose in this case) if it’s very chunky, puree it a little first
tiny pinch of ground allspice
1 drop of sherry vinegar
*mix it all in a bowl and then divide into 4 dipping dishes
To finish:
*stack 6 fries 2 by 2 criss-crossed on each plate
*put a dipping cup of ketchup on each plate

recipe and photo via Bobo Restaurant

If not, sorry for the temptation.

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