Spice Goddess: Homemade Sweet Potato Fries

For today's Food Network Friday we turn to their sister network, the Cooking Channel for "Spice Goddess" with Bal Arneson. In the episode entitled "Craving Menu," she shows us her recipe for Homemade Sweet Potato Fries with Chili Coconut Dip.

TOTAL TIME: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

YIELD:4 servings

Ingredients
• 2 liters vegetable oil
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 medium-size sweet potatoes, peeled
• 1/2 cup cornstarch
• Chili Coconut Dip, recipe follows

CHILI COCONUT DIP:
· 1 tablespoon grapeseed oil
· 1/4 cup dried curry leaves, crushed
· 3 tablespoons unsweetened coconut flakes
· 1/2 teaspoon red chili powder
· 1/2 teaspoon ground coriander
· 1/2 teaspoon brown mustard seeds
· Pinch of salt
· Pinch of pepper
· 1/2 cup mayonnaise

Directions

Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process. Mix the cardamom, paprika and salt together in a small bowl. Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated. Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.

Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine. Yield: 1 cup.

View the entire recipe here.

French Fry Diary 331: Herr's Sweet Potato Chips

As I've mentioned before, I'm not a big fan of sweet potatoes. There are a few exceptions. I have really enjoyed the sweet potato fries at Cool Dog Café, for instance.

The Bride recently bought me a small snack bag of Herr's Sweet Potato Chips to try, and I was game. The bag says "Kettle Cooked," something that Herr's usually does quite well. In the spirit of full disclosure the bag also indicates they have sea salt, and no preservatives. These are all good things on the bag.

But it's the bag I'm finding fault with. The chips shown on the front of the bag sure look appetizing, but that's not what I found inside. The chips inside the bag were miniature shriveled up versions of the photograph. It reminded me of the orcs in "Lord of the Rings" - they were really elves who had been deformed and mutated.

Just by looks alone, I was turned off. I did not want these horrid orcish chips. Thumbs down, untasted. I'll pass.

French Fry Diary 330: Good To Go

This place, Good To Go, just opened recently in West Berlin on the site of an old McDonald's. The McDonald's formerly here moved up the road when the powers that be demolished the Berlin Circle. No circle, no traffic, no traffic, no business - and the new pattern made Good To Go fairly difficult to get to. The dead strip mall that surrounds it is evidence that McDonald's was right to move.

Good To Go promises great fast food and healthier choices. I have to admit, I had not heard good things about this place, but decided to give it a go anyway. The McDonald's was pretty much intact inside, and it was clean but fairly empty at lunchtime. The counter service was quick and friendly, and I was asked at least once how my meal was.

As far as the favorite fried food goes, they have pretty standard natural cuts. They were hot and just a little greasy but flavorful. They came in a paper bag a la McDonald's small fries, which is a nice touch. The fries also come in bay and cheese varieties as well as sweet potato fries.

The rest of the menu has burgers, sandwiches, chicken, tacos, salads, and the like. They also had Pennsylvania Dutch Birch Beer on tap, a big plus in my book. Not at all as bad as I'd heard or expected, but pretty good. I would definitely come back again. I hope the location doesn't kill them.

Random Tater Pic of the Day #33

Corned Beef Hash at the Pop Shop for breakfast. Not really my bag, but the person eating it loved it! Yay, Pop Shop!

Nadia G.'s Parmesan Potato Croquettes

I love Nadia G. and her "Bitchin' Kitchen" over on the The Cooking Channel. It is easily the most entertaining, as well as informative, show on the network. On the episode "Impress the In-Laws" she makes the irresistible Potato Croquettes. They are matched up with Roasted Tomatoes and Filet Mignon. Here are the recipes:

Ingredients
• Roasted Tomatoes
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, crushed
• Pinch Greek oregano
• 2 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• Pinch brown sugar

• Parmesan Potato Croquettes
• 4 russet potatoes, peeled and cut into 1/2-inch dice
• 3 green onions, finely sliced
• 1 clove garlic, minced
• 1/2 cup grated Parmiggiano-Reggiano cheese
• 3 eggs, beaten
• 1 cup Italian-seasoned bread crumbs
• 1 tablespoon extra-virgin olive oil
• Olive oil, for pan frying

• Filet Mignon
• 4 steaks, at room temperature
• 2 tablespoons steak spice (recommended: McCormick Montreal)
• 3 tablespoons canola oil
• Balsamic Syrup
• 1/4 cup aged balsamic vinegar*
• 1/4 cup real maple syrup
• *Cook's Note: Minimum 7 years old

Directions
To make the roasted tomatoes: Preheat the oven to 425 degrees F. Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly ground black pepper, and brown sugar. Mix well. Roast for 40 minutes.

To make the Parmesan potato croquettes: Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender. Drain. Saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. Cover and refrigerate for 30 minutes.

Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F. Roll the chilled potato mixture into finger shapes. Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs. Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden.

To make the filet mignon: Season the steaks with a pinch of steak spice. Heat the canola oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.

To make the balsamic syrup: Heat a pan on medium-high heat, add equal parts maple syrup and balsamic vinegar, and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced. Serve immediately, drizzled over the filet mignon.

How's that for a rockin' dinner to impress the in-laws. Or anybody? Go, Nadia G.!

French Fry Diary 329: Pop Chips

My first impression of Pop Chips is that they are crazy hard to open, without the use of a scissors, a blowtorch, or an AK-47. Wow, do you want us to have these things or not?

I have been hearing about Pop Chips for quite some time, from friends and family, from the Pop Chips Twitter, from strangers, and from ads. But it wasn't until recently that I actually saw them in a store. I snapped up a bag each of regular and barbeque.

Their big claim to fame is that they are not fried nor baked, but popped. Now I'm still not sure exactly what that means, I mean, potatoes don't exactly 'pop' like corn does - but I tried 'em anyway. My first impression is that they were like a natural version of Munchos. Yeah, that's it. If Munchos were natural potato chips instead of dehydrated potatoes. The difference would be that Munchos have that extra corn taste that Pop Chips don't have. The difference is more accurately the rice flour in the ingredients - which also adds a bit of a rice cake flavor to them, but it's all good.

The Bride was very happy with the calorie count, and also has become partial to the salt and vinegar flavor as well. They are all natural, with no preservatives, no artificial flavors or colors, no cholesterol, no transfats, no saturated fats, and gluten-free. The bags make a lot out of them being healthier. "Nothing fake or phony. No fake colors, no fake flavors, no fluorescent orange fingertips, no wiping your greasy chip hand on your jeans. No, really." And as you can see, they even have a sense of humor about it.

The barbeque flavor is what the folks at Pop Chips call "the tangiest barbeque taste this side of the Mason Dixon." This might not be true, but these are very good, and the brown sugar in the ingredients does give them a sweet kick.

Pop Chips are a great healthy snack, no scratch that, Pop Chips are a great snack. Recommended.

Random Tater Pic of the Day #32

Here's my buddy Ray from last week's Philadelphia Wings game. It was his first game, as well as his first time at Chickie's & Pete's. Here, he's enjoying Crab Fries for the first time. Mmmm... fries...

French Fry Diary 328: Outback 2011

Recently my buddy Ray and I were going to have a guys night out at the movies, and wanted to have some dinner beforehand. It wasn't as easy as we thought it would be. Our last resort after trying Applebee's, the Library II, and even McDonald's was finally the Outback Steakhouse.

How I've reviewed the Outback before and wasn't really all that thrilled. This time however, I found a meal I was quite happy with. But first, a few words about the Outback's signature appetizer item, the Bloomin' Onion.

The Bloomin' Onion is a wonder of culinary science. It's a one pound onion cut to bloom open, breaded and deep fried. Beautifully crispy, and the breading has that spicy extra kick most Outback food has. The kick is very hot, you will sweat, so have a beverage nearby. Being the catastrophically picky eater I am, I usually pass on the mayonnaise horseradish sauce, but other folks tell me it's good. This time it was a little underdone, but Ray and I still demolished it. Hands down, the Bloomin' Onion is still the main reason to come to the Outback.

The meal I found was the Chicken on the Barbie that comes with a delicious barbeque sauce, that was also very good on the Aussie fries. I'm not that much of a fan of the regular natural cut fries, but this barbeque sauce made them so much better. Good meal, good friend, and good customer service… unlike Applebee's…

French Fry Diary 327: Chopped: "Frozen Fries With That?"

For Food Network Friday, I have something special today. The Bride and I love the Food Network show "Chopped." After being turned on to it by my friend Ray, we became quick fans, tuning in every Tuesday night at ten in the PM to see four chefs compete to make the best dishes from mystery ingredients in a limited amount of time. It's a hoot hosted by chef Ted Allen.

This past week, one of the mystery ingredients was a favorite of French Fry Diary - frozen grocery fries in an episode called "Frozen Fries With That?". Yeah, baby.

The four competitors were actually of extra interest this time out as two were from restaurants that I have gotten as French fry recommendations, and also one of the chefs had worked for one of the others in the past, so it was a bit of a grudge match going on. There is always fierce but friendly competition on "Chopped," but this episode was more charged than usual.

Competing this time were Chef Ian Friedman of the Rainwater Grill in New York City, Chef Adrienne Grenier of 1500 Degrees in Miami Beach, Chef Clark Barlowe of the Tower Oaks Lodge in Rockville Maryland, and Clark's former employer, Chef Dan Giusti of the 1789 Restaurant in Washington DC. A juicy grudge match of employer and employee, young and old, that promises to rock the house. The judges this episode include Maneet Chauhan, Amanda Freitag, and Chris Santos.

The favorite fried food, in the form of Frozen French Fries, was introduced in the appetizer round, along with three other mystery ingredients - Cube Steak, Salsa, and Queso Fresco. Truly it was a challenge masked in simplicity. That said, I am quite stunned by how little was done by the competitors with the fries - after all originality is one of the marks of the contest.

Chef Dan decides to make Steak Frites, deep frying the French fries and seasoning them with southwester spices and scallions, chives, and lime zest. Seriously, just deep frying the fries? Wow.

Chef Clark attempts a Chimichurri Steak & Fries. He is frying his fries in a pan, but he is also julienning some purple potatoes to join them for a little color and taste difference, nice.

Chef Ian is kinda arrogant, stating that he is above the ingredients. Great, another fry snob. He makes Marinated Steak with Two Salsas, 'truffling' his fries. He also added some wacky mustard to his salsa... ewww...

Chef Adrienne is the only one who is even slightly original, insisting that just making fries is too obvious. She chops them up into a hash with peppers and onions, to go with her Steak & Eggs. Rock on, Adrienne.

I'll leave it up to you to decide who got chopped in this round, and in the entrée and dessert rounds, as well as who wins the whole fry bag... just as I'll leave it up to you to watch this episode when it comes around in reruns. It's a great show, made even better by the presence of the favorite fried food. Mmmm... fries...

French Fry Diary 326: The Aborted Applebee's Attempt

Let's be clear up front. Applebee's neither cares nor has any pride in their French fries. They are not included in their online menu as a side or an appetizer. You have to hunt them down to even see a picture of them on said menu. I guess if you're ordering online, fries just aren't an option.

It's been a long looong time since I've been to Applebee's. This is due to their always consistent customer service, which was bad. The last time I went to Applebee's was for my birthday about six years ago, and even then it had been a while before then we had gone. For my birthday I wanted a certain volcano fudge cake they had so we went, and from the way they seated us, to the food, to the wait time, to the getting orders just outright wrong, they assured us that their customer service was, as I said, consistent.

My memory insists that I have rarely had a good meal at Applebee's. I do remember once getting some really good onion rings, with Panko bread crumbs and shredded cheese mixed in, but I also recall the service that night being Applebee's standard. The fries as I recall are non-impressive salt and pepper natural cuts, nothing to write home about, and as I said before, Applebee's obviously doesn't think so either.

Further and much closer inspection of the online menu revealed that Applebee's also has crispy red potatoes, garlic mashed potatoes, baked potatoes, crispy onion strings, and fried onions, although I could not find these items alone, much like the fries. Now you're probably asking why wouldn't I just order those items a la carte, right? Well, those of you asking that question have obviously never experienced the fine, fine customer service at Applebee's. Good luck with that.

All that said, my buddy Ray came down for a buddy movie night. We were going to see the Hindu special effects spectacular Ra. One, and the only real restaurant near the theatre is Applebee's. At first I was hesitant, but seeing as Ray had just gotten back on to Weight Watchers, and Applebee's has a special WW menu, we went for it.

When we got there, it was packed, because it was a Friday night, of course. There was a thirty-minute wait. We weighed our options. Go someplace else, or wait a half hour for crappy service? Applebee's aborted this night, maybe another time. We'll try again.