Friday, January 23, 2009

Belgian Joes and Oven Fries with Cheddar-Horseradish Dip


Probably the most flavorful Joe I've ever made.  I also made these oven Fries and also roasted some broccoli for the cheesy dipping sauce.

2 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 pounds ground sirloin
2 medium onions, chopped
1 teaspoon ground allspice
1 bay leaf
1 bottle dark Belgian beer
1/4 cup dark brown sugar
2 tablespoons vinegar
3 tablespoons Dijon mustard
1 cup beef stock
4 Kaiser rolls, split and toasted

Preparation
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the beef to the skillet and cook until golden brown, 5-6 minutes.


Add the onions, allspice and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the beer to the pan and cook a few minutes to reduce the liquid a little and concentrate the flavor.

In the meantime, combine the brown sugar, vinegar, Dijon and beef stock in a small bowl and stir until the sugar is dissolved. Add this mixture to the pot and cook until reduced and thickened, 15-20 minutes.

FRIES
4 large Idaho potatoes, each cut into 6 wedges
2 tablespoons grill seasoning
3 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 cup shredded sharp, sharp, sharp, white cheddar cheese
2 tablespoons prepared horseradish
Salt and fresh ground pepper


Preparation
Preheat oven to 425ºF.

Scatter potatoes on a baking sheet and toss with grill seasoning and EVOO. Roast in the oven, turning occasionally, until golden brown and tender, about 40 minutes.

While the potatoes are roasting, place a medium pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook for about a minute. Whisk the milk into the butter-flour mixture and simmer until thickened, 2-3 minutes.

Remove the pot from the heat and whisk in the cheese and horseradish until the cheese has melted. Season the sauce with salt and pepper, and reserve warm.

Serve the potato fries with a small bowl of cheddar-horseradish dipper alongside.

1 comment:

N I C O L said...
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