Appetizers Archives - ANNE MCCLARD

March 20, 2018March 21, 2018

Simple sweet potato chips

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Every now and then, I just want potato chips with a hamburger for dinner, which is what we had last night. I read a lot of recipes for baked sweet potato chips, but in the end, Ken convinced me that I should just fry them. He was right. One recipe that I looked at suggested soaking the sliced sweet potatoes in warm water with some cornstarch before cooking them, claiming a crunchier result. I am not a Cooks Illustrated type, so I took her at her word and gave it a go instead of setting up an experiment. I had pretty spectacular results.

Time: 1.5 hours total–10 minutes active prep, 15 to 30 minutes soaking, 10 minutes draining, 30 to 45 minutes frying, depending on how many you decide to make.
Servings: 3 medium potatoes makes about 6 servings

Ingredients:

3 medium-sized sweet potatoes (I used Japanese sweet potatoes)
Frying oil (I used a combination of canola and avocado)
1 T corn starch
Salt or other seasoning to taste

Instructions:

Thinly slice potatoes with their skin on. I use a mandolin, but if you are good at hand-cutting, go for it! Put them in a large bowl, cover with warm tap water, and mix in the cornstarch. Let sit for about 30 minutes. Drain potatoes in layers separated with paper towels. In the meantime, pour about and inch and a half of oil into a heavy pan with tall-ish sides. I use a cast iron dutch oven to fry in, because I don’t fry that many foods and do not own a deep fryer. Heat oil to a good frying temperature. If you are the thermometer using type of person, I believe the desired temperature is around 350 to 360 degrees. I usually just test the oil with whatever I am frying and adjust the temperature according to the result I get. I am not anti-thermometer; it is just that my thermometers are almost always broken, or I can’t find them when I need them! When the oil is the right temperature, it isn’t smoking, and when you drop the uncooked chips in they rise to the top immediately in a bubbling craze. If your oil is not hot enough, the chip will sink and stay, yielding an inedible rubbery thing. If it is too hot, you will have a lot of burned stuff and smoke. Make sure you have a lid nearby to smother a fire should one arise.

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I use wooden tongs to push chips around and flip. Wood does not suck heat out of the oil the way metal does. Keep a close eye on the chips as they cook, as they go from beginning to toast to burned very quickly. When they begin to darken, start taking them out and draining on paper towels. If you are seasoning them, you can do it right away. After they have cooled and crisped, you can pile them for serving.

February 28, 2018February 28, 2018

Perfect Guacamole Every Time

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The key to perfect guacamole every time is perfectly ripe avocados! There are many different types of avocados, but for guacamole, I prefer the Hass avocado from California; it has the right balance of moisture and “meatiness,” and when perfectly ripe, mashes to sublime creaminess.

Ripe Hass avocados have nearly black skins, and a little “give” when squeezed gently in the palm of your hand. An avocado that is too mushy is likely to have bad spots, and one that is too hard will not mush or have the delicate sweetness required for perfect guacamole. If you purchase unripe avocados, often the only available choice, leave them out on the counter for a few days until they reach perfect ripeness, and then pop them in the refrigerator. They will continue to ripen in the fridge but much more slowly, giving you time to use them for whatever purpose.

The following is less of a recipe and more of a guide. I learned to make it this way in Yucatan, Mexico from a man who was cooking for are large family reunion.

The basic ingredients are quite simple:

3 ripe medium Hass avocados
Jalapeño or Serrano to taste
Lime juice, one lime for each avocado
Salt to taste

I also like to have garlic and /or shallots in mine, and sometimes add finely chopped tomatoes at the end.

In Mexico, they use a mortar and pestle, and begin by grinding the pepper with the lime juice. If you don’t have a mortar and pestle, you can mince the pepper, or puree it. Scoop out the avocado, and blend in. I don’t like to make my guacamole perfectly smooth. I like it pretty textured. That is a matter of personal preference. You can blend it to the degree that best suits you! If I am using garlic, I add it before the lime juice and pepper to get it well mashed first. I mince the shallots.

Serving guacamole with freshly cooked chips is the best, but any sturdy corn chip will do! My current favorite brand is Juanita’s.

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December 9, 2017December 13, 2017

Hushpuppies

I love hushpuppies! They remind me of my childhood. My mom used to make them whenever we had red beans and rice or Jambalaya. Like cornbread, there are many ways to make hushpuppies; some people prefer them savory, and others sweet, like in North Carolina. I like them every which way. This savory version is excellent.

1 Cup Corn Meal
1 Cup All Purpose FLour
2 Tbsp Green Onions, finely sliced
2 tsp Kosher Salt
1 pinch Cayenne
2 tsp Baking Powder
1/2 Cup Buttermilk

Instructions:
Put all the dry ingredients into a bowl, mix together. Make a well, and add buttermilk. Stir until just mixed. In a heavy pot, pour about 2 inches of vegetable oil, and heat it up to about 375 degrees. Test with a drop of dough. Your dough should bounce to the top very quickly. Using a tablespoon measure, drop spoonfuls in the hot oil a few at a time. When they are browned a bit, pull out and drain on paper town. Put in the oven to keep warm while you make the rest.