Bobby Flay's Bar Americain Cookbook - Bobby Flay [54]
5. Serve 2 hash browns per person, garnished with the chives.
BARBECUED POTATO CHIPS
We serve these chips, an all-American classic, with our Lobster Club for lunch at Bar Americain, but you could serve them with any sandwich—or just sit in front of the TV and eat a big bowl of them on their own. Making your own potato chips and seasoning does require a little work, but the end result is definitely worth it. That said, if you don’t want to make homemade potato chips, you can substitute your favorite brand of plain potato chips, spread them in an even layer on a baking sheet, and heat in a 325°F oven for 5 minutes before tossing them in the barbecue seasoning.
Serves 4 to 6
1 tablespoon smoked sweet Spanish paprika
2 teaspoons ground ancho chile
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon light brown sugar
1 teaspoon freshly ground black pepper
3 large Idaho potatoes, peeled and sliced lengthwise ⅛ inch thick on a mandoline
2 quarts peanut or canola oil
1. Mix together the paprika, ground ancho, cumin, salt, onion and garlic powders, brown sugar, and pepper in a small bowl.
2. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
3. Heat the oil in a large saucepan until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, 1½ minutes total. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season immediately with the barbecue seasoning.
Fries Americain
FRIES AMERICAIN
SMOKED RED PEPPER MAYONNAISE
Dipping French fries in mayonnaise is a European conceit. The French and Belgians wouldn’t serve their pommes frites with anything else! If you haven’t given it a try, you should—the combination of hot, crisp, salty fries and smooth, rich mayonnaise is dangerously addictive. I dust these fries with a healthy dose of spicy black pepper before sending them out of Bar Americain’s kitchen. The familiar spice has quite a kick, the level of which you can adjust to suit your taste. The smoked red pepper mayonnaise is richly flavored with smoky chipotle in adobo and sweet roasted red pepper. The mayonnaise comes together in an instant in the food processor. Try it on your favorite sandwich, as a dip for veggies, with fish … all it takes is one dip and you’ll find yourself whipping it up time and time again.
Serves 4
1 cup mayonnaise
1 red bell pepper, roasted, peeled, seeded, and chopped
1 or 2 canned chipotles in adobo, depending on how spicy you like it
Kosher salt and freshly ground black pepper
5 large Idaho potatoes, peeled
1 quart canola or peanut oil
1. Combine the mayonnaise, red pepper, chipotle, 1 teaspoon salt, and ¼ teaspoon pepper in a food processor and process until smooth.
2. Cut the potatoes into ¼-inch-thick slices, then cut each slice into ¼-inch-thick fries. Submerge the fries in a large bowl of cold water.
3. Heat the oil in a large, deep, straight-sided skillet until it reaches 325°F on a deep-fat thermometer. Drain the fries in batches on paper towels. Fry each batch until a pale blonde color, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels.
4. Raise the heat of the oil to 375°F and fry the potatoes again, in batches, until golden brown, 3 to 4 minutes. Transfer to a baking sheet lined with paper towels and season with salt and a generous grinding of pepper.
5. Serve the hot fries with the smoked red pepper mayonnaise on the side for dipping.
Lobster Potato Salad
LOBSTER POTATO SALAD
I don’t know why people seem surprised by this one; it makes perfect sense to me! Lobster and potatoes have each been the starring ingredient in their own salads for ages—in this recipe, they share double billing, resulting in