Arby's Curly Fries

I have really been meaning to get this recipe posted. I think this is our first failed recipe. Actually it was an epic fail to be honest. We had combined 2 recipes since we were going to be using our fryer. The coolest thing about this recipe is that we got to buy this fun gadget from B^3.

We really do recommending buying this gadget , because you can use it for more than just potatoes. 

The problem with the recipe is that it had us mix egg and flour together to coat the fries. I don't know if the person has some magic trick, but it didn't coat the fries very well. It ended up just clumping the fries together. I would recommend coating them separately and not combining the ingredients.

Arby's Curly Fries

1 3/4 t salt, divided
4 russet potatoes (8 oz each; 2 lbs total), peeled
oil oil spray
2 1/2 T egg substitute
1 1/2 T unbleached or all-purpose flour
2 t paprika
1/4 t cayenne
1/8 t garlic powder
1/8 t onion powder

Bring a large pot of water to a boil over high heat. Add 1 t salt.

Meanwhile, with a twin curl cutter, cut 7 oz of potato curls, about 2 cups. (Cover with water and refrigerate the scraps for another recipe) Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.

transfer the potato curls to the boiling water. cook for exactly 3 m but no longer or they will break. drain in a colander. set aside for about 5 m to cool.

meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3/4 t salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. arrange the potatoes, not touching in a single layer. lightly mist with oil spray. bake for 18-24 m, turning them about halfway through, until crisp and cooked through.

*We ended up not baking the fries and placed them in the fryer.

Rating:
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We didn't like how the fries clumped. The seasoning of the fries was to much in areas because of the fries clumping.

We are still in search for the right seasonings for our curly fries. :) Any ideas are welcomed in the comment areas.

Pro- Bowl Fries

Since we got this  deep fryer  (Thank you again Shane and Maria!) we really wanted to try making homemade french fries comparable to Five Guys. So... no better way to watch the Pro Bowl than cooking steak and fries.  Here is the Recipe: 

*side note: 1. If you are cooking for two, only use 2 large potatoes. 2. Feel free to add other seasonings of your liking. 3. This recipe uses peanut oil.

Perfect French Fries by Emeril Lagasse

Ingredients

• 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 2 quarts peanut oil
• Salt and pepper to taste

Directions

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Rating:

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This recipe gets 4 AB's because no seasoning was added other than salt and pepper.We are still on the hunt to finding the seasoning they use at Five Guys. Although the fries were NOM, NOM, NOM!

Happy Cooking!

Mozzarella Sticks

Mozzarella sticks where to begin... These are a favorite of ours, whenever we go out it is most likely ordered, and who doesn't like mozzarella sticks. With our new deep fryer it is so easy to make mozzarella sticks. We could not be happier! So here is the recipe:
 Fried Mozzarella Cheese Sticks by Nannci Renn

Ingredients

• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt
• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks

Directions

1. In a small bowl, mix the eggs and water.
2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

 Note: 1. How we coated: egg, flour, egg, flour, bread crumbs 2. If you freeze the mozzarella we would recommend freezing for only 1 hour or less. If you follow our coating and make sure it gets coated you will have minimally or if any cheese leakage. Freezing the mozzarella doesn't let the cheese get gooey, but it's up to your personal preference. 3. We recommend using latex gloves to cover the hand that will be doing the coating. It makes for an easy clean up on your hand. 4. We just buy sticks of mozzarella cheese, but feel free to use the block.
* We got our recommendations from personal experience and some from the comments made on the website from where we got the recipe. Feel free to read the comments for yourself.

Our 'mozz' sticks before cooking them. No after picture because we ate them right up!

Rating: 

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These are better than any kind you will ever get at a restaurant. PLUS it's not as greasy as the ones you get at restaurants. AND they are so easy to make. 

Angelica personally dips her 'mozz' sticks in prego traditional sauce. 

Happy Cooking! 

KFC Honey BBQ Wings

My husband loves wings and I have a new love for them now. We loved getting the sauceless wings from our KFC in Orem, UT. Or we loved eating wings from Goodwood in Orem, UT. Getting the 'LOVED' picture?!? We are having to now venture out in Virginia. We liked Hard Times in Old Town and KFC is a little bit of a drive for us especially since the KFC off Duke St. had horrible customer service.   (WE do not recommend eating there!) The one we go to is about 10 more min out of our way. Like we mentioned previously we just got married and have lots of fun cooking gadgets! Plus we are making a lifestyle change This one we got off of amazon (thank you Shane and Maria!).

This kitchen gadget alone gets... are you ready...
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I will mention that we have not personally tried KFC Honey BBQ wings. So here is the recipe. 

Just a note. I recommend having a boning knife. (We bought this one and love it!) When we cooked this the first time we didn't have one and only managed to cut a few of the wings. The recipe worked either way. 
If you would like to read the reviews on this recipe follow the link.

Robbie's Recipes: Honey BBQ Wings  Serves: 4 Prep. Time: 0:45 1 cup all-purpose flour 1 tsp. salt 1/2 tsp. black pepper 20 chicken wing segments 2 cups Bullseye® BBQ Sauce 1/2 cup honey

-In a shallow dish, combine flour, salt, and pepper. -Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture. -In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm. -Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes. -Drain chicken on cooling racks. -Immediately toss fried chicken with BBQ sauce mixture. -Repeat with remaining chicken.

Our Review:
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We will no longer be searching for our wing place anymore! We used Bull's-Eye hickory smoke. The sauce is good for a little more than the 20 wings depending on size and cut of your wings. For the coating we used a Pyrex 9x13 pan with a lid. Helped to evenly coat chicken. We liked to shake the chicken around in the flour so recommendation is to shake over the sink so it doesn't get flour everywhere. Since sometimes the flour seeps through the lid.

Honey BBQ Wings we made for the game!

Hope you enjoy the wings as much as we did!