Made by Dave: Homemade Fries

Every once in a while something like this text exchange happens:

Me: I have nothing planned for dinner
Him: I’ll take care of it

WOOOHOOOOOOOOO! Something awesome (like breakfast for dinner!) always comes of this. And tonight it was his most delicious, perfect homemade fries. So. Freaking. Good. Here you go.

WHAT YOU NEED
* 3 potatoes
* peanut, sunflower, or grapeseed oil for frying
* salt
* pepper
* garlic powder
* dry parsley

WHAT TO DO
Peel the potatoes and cut them down into about quarter-inch-ish strips.

Bring oil, about 2-3 inches deep, to a boil in a deep, high-sided pot.

Add the potatoes to the pot, working in batches if the pot is too crowded.

Fry 8-10 minutes, moving them around periodically to ensure they fry evenly and don’t stick together. Test a fry to make sure they’re cooked through, and be sure to remove them before they burn.

Drain them on a paper towel to absorb excess oil, then season with salt, pepper, garlic powder, and parsley, and dig in!

3 Ingredient BBQ Sweet Potato Chips

First lesson I learned making my own potato chips is that I really need to invest in a mandolin slicer. How do I not have a mandolin?? (Any recs are appreciated!) Second thing I learned is that chip making might be my new hobby! So fun! So easy! So many ways to flavor! These easy chips will go with basically any summer meal or any meal or any empty hand seeking snacks! Here you go.

WHAT YOU NEED
* 1 large sweet potato
* BBQ seasoning or rub spice mix (use your favorite or your own go-to blend–I like Trader Joe’s Coffee BBQ Rub)
* vegetable oil

WHAT TO DO
Wash and dry your sweet potato, leaving the skin on, then cut off the dry nubby ends.

Preferably using a mandolin slicer (or the slicer side of a stand grater, or as a last resort, a sharp knife), slice the whole thing up into even slices. Pat these dry with a paper towel. Then do it again.

Place the slices in a bowl and toss with a generous amount of your BBQ seasoning.

Heat 2 inches-depth-worth of vegetable oil in a deep pot over medium-high heat.

Working in batches, so that they don’t stick together or crowd the pot, fry your potato chips for 3 minutes.

Remove from the pot to a paper towel-lined baking sheet to drain. Sprinkle again with BBQ seasoning and transfer to a serving bowl.

Don’t forget to lick those fingers clean!

Roasted Garlic Lemon Cabbage

This isn’t a “quick side” recipe because it takes a little time in the oven, but otherwise it would be. So simple. So perfect. So freaking good it’s not even right, except it is, and even if you don’t think you like cabbage you should try this because, YASS! What more could I add to an intro? Nada. Here you go.roastedredcab

WHAT YOU NEED
* 1 small head red cabbage
* 2T olive oil
* 3-4T minced garlic
* coarse sea salt
* black pepper
* juice of 1 large lemon

WHAT TO DO
Preheat the oven to 400F.

Cut off the end of the stem of your red cabbage, then cut the cabbage into wedges or slices, about an inch or so thick. Lay these out on a baking sheet in one layer. Spread minced garlic over the top of each slice. Brush or dab each slice with olive oil, carefully, so you don’t brush or rub the garlic off. Sprinkle with salt and pepper to taste, squeeze the lemon over the cabbage, and then pop the pan in the oven. Roast 30-40 minutes (while you make the rest of your meal!) and serve immediately. Crispy and garlicky on the outside, and then more and more luscious with each layer. What else could you ask of a side dish? Again, nada.

roastedredcab

5 Ingredient Pineapple Salsa

pineappleDo you have a trick to choosing a ripe pineapple? My grandfather was a grocer and passed along some of his tricks of the trade. Picking a pineapple is one of them. First, look for one that’s a little more yellow and light green than dark green on the outside. Pull on a stem from the very center of the leafy top of the fruit. If it comes out easily – i.e., no effort – proceed. If you have to give it a hard tug or it truly resists, put it back and move onto another. Finally, flip the pineapple over and smell the “butt” end of it. If you can smell the sugar inside, that baby is ripe and ready to eat! I happen to really love pineapple – it’s my favorite fruit – and I also love that I think of my Zadie (and his heavy Boston accent on the word sugar — “shug-ah”) every single time I walk by those babies in the store.

We had fish tacos for dinner. I seasoned some fresh tilapia with cumin and smoked paprika and it came out amazing. But the real winner was this incredibly simple, 5-ingredient salsa with fresh pineapple as the centerpiece. It was so light and springy/summery – and offered the perfect amount of crunch and acidity, but also sugary sweetness, to balance out the seasoning and soft, silkiness of the fish. It would also be delicious as a salad on its own (My Tiny Sous Chef put it on her tacos AND on the side to scoop up in big spoonfuls), or with chips, or on top of grilled fish or shrimp… etc. Here you go.

WHAT YOU NEED
* a big handful of fresh cilantro, chopped
* 3 green onions, sliced thinly on the diagonal, dark and light green parts (but not whites)
* 1/2 an English seedless cucumber (or a couple of smaller Persian cukes), diced
* 1/4 of a ripe pineapple, cored and diced
* juice of 1/2 a lemon

WHAT TO DO
Prep the cilantro, green onions, cucumber, and pineapple and toss together in a bowl. Squeeze the lemon over the top and mix again. Taste and add more lemon if you think it needs it — and try not to just eat heaping spoonfuls before serving. Enjoy!

pinesalsa