The Kitchen
- Private Affairs
- Melly's Recipes
- Entrees
- Apps, Sides, Salads, Soups
- NY Steak on Potato Crisp
- Salmon Pancakes
- Salmon Salad with goat cheese and beets
- Nori Crab Rolls
- Cajun Root Fries
- Rib Eye Empanadas
- Summer Rolls with Thai Curry Sauce
- Polenta Cakes with Shiitake Sauce
- Potato Crisps with Caramelized Onion Dip
- Lamb Meatballs
- Cheddar Stout Fondue
- Strawberry Soup
- Roasted Parsnip Soup
- Warm Endive Salad
- Rubs and Other Spicy Stuff
- The Sweet Stuff
- BAAAAYCON
- Local Sources for the Fresh Stuff
- Themed Dinners
Cajun Root Fries
2009 Dry Muscat Blanc
Root veggies cut into “French fries”
- potatoes, yams, carrot, turnips, parsnips, rutabegas, sweet potatoes, onions etc etc.
Vegetable or olive oil for tossing and frying
Cajun seasoning (recipe follows)
Ground Parmesan cheese
Preheat oven to 350F
Toss cut fries in bowl with olive oil, then bake in oven till veggies are tender. Cool of freeze for future use. Heat vegetable oil or olive oil in deep fryer or 1inch of oil till 350 degrees. Fry veggies in hot oil till crisp and brown. While veggies are hot sprinkle Cajun seasoning and Parmesan cheese on fries. Eat immediately.
Cajun seasoning • ¼ cup of mild chili powder
• 1 Tablespoon of brown sugar or to taste
• 1 teaspoons fine sea salt or to taste
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper or to taste
Easy remoulade
- ½ cup Mayonnaise
- 1-2 T extra hot Horseradish
- A small handful of fresh parsley
- 2 t course ground mustard
- 2-3 T Sweet relish
- 1 t onion powder
- One garlic clove
- ½ t Black pepper
- ½ t white pepper
- Juice of a ½ lemon
- Sea salt
Puree all above in a food processor. Let rest for 15 minutes before serving
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