Roxy15
All-Conference
[SIZE=20pt]Grilled French Fries/Brats/Cheese Sauce:[/SIZE]
[SIZE=20pt]Cut a potato in half and then lay it flat side down. Then slice the potato very thinly.[/SIZE]
[SIZE=20pt]Using some Peanut Oil, lightly brush the potato slices.[/SIZE]
[SIZE=20pt]Shred 4-oz of Habanero Cheddar Cheese, or any spicy Cheddar Cheese you can find. If you can't find Habanero Cheddar Cheese, you can always cut up a Jalapeno or Habanero Pepper and mix it in with some Cheddar Cheese. Toss the cheese in a half tablespoon of cornstarch.[/SIZE]
[SIZE=20pt]Measure 6-oz. of evaporated milk and splash in some hot sauce for good measure-(a few tablespoons is good).[/SIZE]
[SIZE=20pt]Prepare your grill for medium heat. You should be able to hold your hand about 1 inch over the grates for 5-6 seconds. Place a saucepan over direct heat and stir.[/SIZE]
[SIZE=20pt]Carefully lay the French Fries directly over the coals. Grab some tongs and stand close because you'll need to move any fries that start to burn. The thinner you cut the potato, the easier it is to burn. However, if you cut a thin potato slice you will have a grilled French fry that tastes more like a French Fry rather than a grilled potato wedge. I grilled all of this with the lid mostly open. Stir the cheese, check the fries and turn then as needed. Repeat. I tossed some brats on the grill as well.[/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt]Once the fries are crispy and the sauce is smooth, you are done!
I had a lot of fun making this. This is a grilling recipe that really lets you tinker with the grill. As long as your heat isn't too high, you can casually turn the fries and stir the sauce and everything will finish at about the same time. This sauce has the consistency of the stadium style nacho cheese but when you use a spicy cheese, it goes to a whole new level. Top those grilled French Fries with some Kosher Salt and you are ready to dip those fries right in!
Note: If you follow this recipe, you will have enough cheese sauce to fill a small bowl. If you are serving more than 2-3 people, I suggest doubling this recipe. [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt][/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt]Cut a potato in half and then lay it flat side down. Then slice the potato very thinly.[/SIZE]
[SIZE=20pt]Using some Peanut Oil, lightly brush the potato slices.[/SIZE]
[SIZE=20pt]Shred 4-oz of Habanero Cheddar Cheese, or any spicy Cheddar Cheese you can find. If you can't find Habanero Cheddar Cheese, you can always cut up a Jalapeno or Habanero Pepper and mix it in with some Cheddar Cheese. Toss the cheese in a half tablespoon of cornstarch.[/SIZE]
[SIZE=20pt]Measure 6-oz. of evaporated milk and splash in some hot sauce for good measure-(a few tablespoons is good).[/SIZE]
[SIZE=20pt]Prepare your grill for medium heat. You should be able to hold your hand about 1 inch over the grates for 5-6 seconds. Place a saucepan over direct heat and stir.[/SIZE]
[SIZE=20pt]Carefully lay the French Fries directly over the coals. Grab some tongs and stand close because you'll need to move any fries that start to burn. The thinner you cut the potato, the easier it is to burn. However, if you cut a thin potato slice you will have a grilled French fry that tastes more like a French Fry rather than a grilled potato wedge. I grilled all of this with the lid mostly open. Stir the cheese, check the fries and turn then as needed. Repeat. I tossed some brats on the grill as well.[/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt]Once the fries are crispy and the sauce is smooth, you are done!
I had a lot of fun making this. This is a grilling recipe that really lets you tinker with the grill. As long as your heat isn't too high, you can casually turn the fries and stir the sauce and everything will finish at about the same time. This sauce has the consistency of the stadium style nacho cheese but when you use a spicy cheese, it goes to a whole new level. Top those grilled French Fries with some Kosher Salt and you are ready to dip those fries right in!
Note: If you follow this recipe, you will have enough cheese sauce to fill a small bowl. If you are serving more than 2-3 people, I suggest doubling this recipe. [/SIZE]
[SIZE=20pt] [/SIZE]
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[SIZE=20pt] [/SIZE]
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