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Bay Wolf BBQ Potato Chips, Bruschetta Steak Sandwiches, Diana's Devil Dish, Steak Marinade, Tomato-Olive Salsa
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Recipe courtesy Nathan Peterson and Joseph Nouhan, Bay Wolf Restaurant, Oakland, CA. Ingredients: 3 large russet or other boiling potatoes (about 1-1/2 lbs.)
Cold water
Peanut oil for deep-frying
Kosher salt to taste
Paprika to taste
Finely ground black pepper to taste
Cayenne pepper to taste Preparation: Cut potatoes into 1/8" thick slices and soak in cold water. (Before frying, pat dry between paper towels.) Heat 3" of oil in a skillet or deep fryer until it reaches 360 to 375 degrees. Fry the potatoes in batches until they are golden brown and crisp. Drain on paper towels. While the potatoes are frying, combine salt, paprika, black pepper and cayenne pepper to taste in a small bowl. Place chips in a large bowl or on a serving platter and toss thoroughly with the spice mixture. Serve while still hot. Serves: 10 dozen chips Chef's Note: Use extreme caution when deep-frying. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Chips and Dips: More Than 50 Terrific Recipes
Model: 0811812715
Author: Claudia McQuillan
(June 1997)
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Great Potato Book
Model: 1580081851
Author: Florence Fabricant and Charlie Trotter
(2001)
Ten Speed Press
Website: www.tenspeed.com
Strictly Steak
Model: 1580800483
Author: A. D. Livingston
(2000)
Burford Books
Short Hills, NJ 07078
Phone: 973-258-0960
Fax: 973-258-0113
Great Salsas
Model: 1893718050
Author: Virginia Hoffman and Robert Hoffman
(2000)
The Hoffman Press
Santa Rosa, CA 95406
Phone: 707-538-5527
Fax: 707-538-7371
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