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Thursday, April 16, 2015

The Potato House Fries

If you are from my area and have been to the Sumter County Fair, you know exactly what I'm talking about when I mention the Potato House! Many people wait every year for the fair to come to town around the end of September, beginning of October, so they can sample all the fair foods! My favorite was always the french fries at the Potato House. Long, straight, square cut, deep fried potatoes that are perfectly salted and served with your choice of condiments. Whether you are a purist and like them oh natural, or you like malted vinegar or ketchup, it's up to you! Just step up and get your cone of fries and move on to the fixin's table!


These potatoes are deep fried in a large batch and fried for about 4-5 minutes or until floating and golden brown. There is not time to fry them at a low temperature and then re-fry them at another temperature! Drop 'em. Drain 'em. Wrap 'em and serve 'em! That's how they roll!


4 large Russet potatoes, peeled
Vegetable oil
Kosher salt

Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water.

Heat oil in a heavy-bottomed medium pot over medium heat, or in a tabletop deep fryer, to 375° F. Line a baking sheet with paper towels and set aside.

Drain the potatoes and fry them, in batches, turning frequently, until golden brown, 5 to 6 minutes. Remove with a slotted spoon or spider skimmer and drain on clean paper towels. Season immediately with salt and serve hot. The pictured potatoes are also sprinkled with fresh Parmesan Cheese!


Saturday, April 4, 2015

Easter Eggs... Boiling the perfect Egg!


The best way to insure beautiful boiled eggs (without that ugly green film on the yolk) is to start off with the eggs in cold water. Bring the water to a boil, and boil for 3 minutes. Then, turn the heat off, cover the pot and let them sit for ten minutes.


To dye the boiled eggs, use small juice glasses or coffee cups. I like the glasses because you/the kids can see the egg. Add water and a tablespoon of vinegar to the glasses. (about half way full) Then add a few drops of food coloring. Let the eggs sit for a minute.* Remove the eggs and let them drain and dry on paper towels. Don't try to wipe them dry.

* Tip... The longer you let the egg sit in the dye, the darker it will get.

 Easter Eggs ready to hide! :-)


I like to make deviled eggs, potato salad, chicken salad, tuna salad and egg salad with my left over Easter Eggs! These have bacon added to them!


Friday, April 3, 2015

Pull Pork for Sandwiches


Whole Boston Butt
1 cup Apple Cider Vinegar
Kosher Salt
Black Pepper
Garlic Powder

Preheat the oven to 250 degrees. Pour about 1 cup Apple Cider Vinegar over the pork, and then coat with salt, pepper and garlic powder. Bake  the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it.


This time I used a Hamilton Beach Automatic Roasting Oven that my step-mother, Pixie gave me. I put the pork in it on 225 degrees at 12 midnight, and the Hubby cut it off when he left for work.


Remove the bones. They should slide out clean. Take two forks and "pull" the meat apart or shred it. Add "Daddy's BBQ Sauce" to taste!


If you don't have any sauce you can order some here...

Daddy's BBQ Sauce for Pulled pork
A Box set of 2 pint Jars