Frites and Fritters: great weekend snacks

Memorial Holiday weekend and a time to relax with favorites.
Frites and fritters.
Ideal for holiday weekend specials–club grill room
or neighborhood gastropub.
The Menu Shop has it covered…
great ideas for great holiday menus.
Especially handsome presentation with our
Dazzle those frites and fritters in our Fry Cone.
Weekend specials are certain to sparkle on our
LED Board or classic chalkboards
*new* from our Chalkboard Collection
Great snacks await.
Sesame Chicken Strips
Courtesy of Paula Deen
6 skinless boneless chicken breast halves
1 cup sour cream
1 tablespoon lemon juice 1/2 lemon, juiced
2 teaspoons celery salt
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup sesame seeds
4 tablespoons (1/2 stick) butter, melted
Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight. Preheat oven to 350 degrees F. In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.
A natural go-with.  Perfect for weekend snacks!
Barbecue Frites
2 pounds russet or baking potatoes
( 3 potatoes )  scrubbed
6 tablespoons barbecue sauce
5 tablespoons olive oil
1/2 to 1 tablespoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin ( optional )
Heat oven to 450F.  Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper and paprika + the optional cumin. Cut each potato lengthwise into 8-10 wedges.  Add them to the bowl and toss.  Spread the potatoes in a single layer on the prepared sheet.  Bake, turning once, until golden and tender, 25-30 minutes.  Serve hot with dipping sauce.
Broiled Polenta Sticks
6 1/2 cups cold water
1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
2 teaspoons olive oil plus additional for brushing
1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)
Brush a 13- by 9-inch baking pan with water. Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes. Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold. Preheat broiler. Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.
…and a cheesy dip that would work with chicken strips or  frites.
Blue Cheese Dip
1/2 pound smoked blue cheese, crumbled
1 cup sour cream
2/3 cup mayonnaise
2 1/2 teaspoon red wine vinegar
1 garlic clove, coarsely chopped
1 teaspoon finely chopped fresh thyme
Freshly ground black pepper to taste
Kosher salt to taste
Sprinkle salt over garlic and chop, occasionally smearing mixture with blade of knife, until paste forms. Whisk garlic paste, vinegar, and thyme in a medium bowl. Add cheese; mash with the back of a fork until cheese is finely crumbled. Stir in sour cream and mayonnaise. Season dip to taste with salt and pepper.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in #FF Friday favorites, Chalkboard Collection, gastropubs, LED Specials Board, sauces, small plates, Wire Basket Collection and tagged , , , , , , , . Bookmark the permalink.

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