For weekend munchies, I thought I’d make up a batch of Buffalo Wings and some homemade fries with homemade ketchup and mayonnaise for dipping. Much of the preparation can be done ahead for the fries and dips, which makes them great for game day so you’re not stuck in the kitchen.
To dress up your fry presentation, make some individual cones out of doubled-up parchment paper (or rolled-up brown paper lunch bags work, too), taped a bit at the seam and place them in a tall glass (so they don’t fall over). Fill with fries. To eat, everyone can grab a cone to enjoy.
Perfect French Fries
5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.
Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
(The fries may be prepared up to this point several hours in advance. Cover and refrigerate until needed.)
Increase the heat of the oil to 375° F.
Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.
1 28oz (796ml) can of chopped tomatoes
1 5.5oz (156 ml) can tomato paste
1 large onion, chopped
1 cup red wine veingar
1/2 cup sugar
1/2 cup olive oil
2 Tbsp. ground nutmeg
1/2 tsp. ground allspice
2 or 3 bay leaves
Sprinkle of salt and pepper
Toss all the ingredients into a large saucepan. Place over medium heat and bring to a simmer. Cotinue cooking, stirring occasionally, until the mixture reduces by half, about 30 minutes. Tip: To determine if it’s reduced enough, stand a wooden spoon in the pot and mark the ketchups level on it. Use that mark as the reference to know when the mixture has reduced by half.
Cool the ketchup to room temperature then puree the mixture in a food processor, belender or in the pot using an immersion blender (don’t try to do this if mixture is still hot as a big, explosive ketchup mess will ensue!). Make some homemade french fries and enjoy!
Adapted from a Michael Smith recipe
Makes about 3/4 cup
1 large egg yolk*
1 1/2 tsp. fresh lemon juice
1 tsp. white wine vinegar
1/4 tsp. Dijon mustard
1/2 tsp. salt, plus more to taste
3/4 cup canola oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
Other dips to try
1/2 cup mayonnaise
2 tsp fresh chopped rosemary
Salt and pepper to taste
2 tbsp of Dijon mustard
4 tbsp of crème fraîche
1/2 tsp of wasabi
Salt and white pepper to taste
1/2 cup ketchup
2 tsp curry
Mayonnaise and Dip recipes adapted from Bon Apetit