- 1/2 lb frozen crinkle cut fries
- Roughly 4 oz shredded colby jack cheese
- 1/2 onion chopped
- Garlic powder
- Black pepper
- Yellow mustard
- Pre-heat oven to 425 and spread out fries on a cookie sheet/pan.
- After oven is heated cook fries for 10min.
- Add onions to top of fries and cook for an additional 12min.
- Add shredded cheese to top of fries and cook for an additional 3min.
- Remove fries from oven. Add garlic, pepper and oregano to taste.
- Top with mustard and ketchup.
Usually I’d post a picture, but I was just way too hungry to stop and smell the flower. How do you like to make your cheese fries? What sauces or seasonings do you prefer?
I am passionate about popcorn. My mom bought me a hot air popper before I left for college, but I soon found it to be too much work in my quest to be more Dude-like. I quickly gave up and switched to the microwave stuff. Not too long after I found the demi-god of microwave popcorn and its name was Pop Weaver.
This love affair lasted for years until I decided to start experimenting with popcorn. That’s right, I busted out my saucepan, bought some popcorn and started doing it from scratch.
The oil you choose to cook your popcorn is important. Vegetable oil tastes cheap, olive oil tastes fruity, canola oil tastes good but is bad for the environment and peanut oil is king. Here’s the general recipe I use.
- 1/4 cup of oil
- 1/2 cup of popcorn kernels
- sea salt for taste
- Put the oil in a medium-sized saucepan with a couple kernels and cook on medium-high heat.
- After the kernels pop, add the rest of the popcorn.
- Shake periodically and make sure the steam has a way to get out of the pan.
- Place popcorn into a large bowl and season with sea salt.
It’s pretty simple. Just don’t forget to put the lid on or your popcorn will go all over the kitchen, stick to the measurements and don’t let the popcorn burn. It’s simple but delicious. You should give it a try some time.
I like spicy food. My wife thinks I’ve burned the heat receptors off my tongue because I have no reasonable gauge for how spicy things are. A few years ago my buddy Bill sent me a recipe for basic hot sauce and since then I’ve altered it a bit.
Jalapeño Hot Sauce Recipe
- 1 teaspoon vegetable oil
- 3/4 teaspoon salt
- 20 fresh jalapeño chiles, sliced
- 2 cups water
- 3 cloves garlic, minced
- 1 cup distilled white vinegar
- 1/2 cup onion, minced
- In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
- Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
- Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Recipe Source – http://allrecipes.com/Recipe/Jalapeno-Hot-Sauce/Detail.aspx
Here’s what I made the other day…
- 2 Tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 6 cloves garlic, pressed
- 1/2 large onion, chopped
- 25 habaneros, sliced
- 10 serranos, sliced
- 5 “spicy red chiles” (I think they were Fresnos)
- Oregano (maybe 4T or 5T)
- Cumin (about 3T)
- 1/2 cup white distilled vinegar
- 3 cups water
- Combine the oil, salt, garlic, onions and chiles in a saucepan. Add oregano and cumin for taste. Sauté the chiles for 5min or so to soften up.
- Add the water and bring to a boil, then simmer for 20min.
- After the mixture cools, pour into a blender and liquefy. Slowly add the vinegar while blending.
- Soak a tortilla chip and give it a whirl.
Like I said before, I’m not the guy to ask if something is hot or not. This sauce leaves my mouth tingling for a good eight minutes, but has some great flavor. When I’ve made this in the past, it tends to get hotter the longer it sits. I’m sure Alton Brown knows the chemical reasons behind it. If this cocktail of hotness is too much, feel free to substitute any other chiles. My main goal in a hot sauce is to have something that tastes good. If your hot sauce tastes awful, it’ll ruin your food and that’s not good eats.
With avocados back in season I’ve been making guacamole often. I used to wonder why people I know went Coo-Coo-for-Cocoa-Puffs over the stuff, but now that I’m making my own it totally makes sense. With food like this I always find a decent recipe as a base and then eventually branch out a little on my own. And when it comes to recipes, you can rarely go wrong with the Food Network legend Alton Brown.
Alton Brown – yes, he’s bowling with a cabbage!
A college buddy of mine turned me onto Good Eats, which still hasn’t been widely released on DVD, around 2003 or 2004. Up until that point my opinion of the Food Network was not good. Most of the stuff I had seen seemed quite boring and the food was so complicated – stuff I never saw myself actually trying to prepare. Alton Brown changed all of that for me.
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced (about 2T if you buy lime juice)
- 1/2 teaspoon kosher salt (sea salt works)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1T chopped cilantro
- 1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Recipe source – http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html
Like I said before, I always start with something reputable and go from there. I don’t often have jalapenos around so I just added some more cayenne for kick. The last batch I made had slightly more than double cumin, cayenne, cilantro and garlic. I love onions so I put about double or more in there. Once I had no lime juice and substituted lemon juice without any noticeable taste difference. I’ve used different types of tomatoes and they all taste good. Roma are smaller and easier to create smaller pieces if that matters – I always leave the seeds in there. I’ve also eaten immediately instead of waiting an hour. Letting it sit definitely helps all the flavors to seep together, but it still tastes great.