Absolutely delicious Pommes Frites w/ Cajun Remoulade Sauce inspired by Cafe Orleans,
Disneyland. Simple to make at home and tastes just like the restaurant!
Ingredients 48 ounces Canola or Vegetable Oil 16 ounces frozen French Fries thin cut
Pommes Frites Seasoning 3 tablespoons grated Parm 3 tablespoons shredded Parm 2 teaspoons minced garlic 1/2 teaspoon Cajun Seasoning---Tony Chachere's brand tablespoon chopped fresh parsley 1/2 teaspoon kosher salt
Cajun Remoulade 1/2 cup Thousand Island Dressing 1/4 cup Mayonnaise don't use low-fat 1/2 teaspoon ea Worce, minced garlic 1/4 teaspoon ea Dijon mustard, Cajun Seasoning--- Tony Chachere's brand 1/2 teaspoon fresh lemon juice 1/4 teaspoon paprika 1/8 teaspoon ea k/salt, black pepper
Instructions
Place oil into a large 3-5 quart pot over medium heat with a deep frying/candy thermometer attached. Heat oil to 375 degrees F. Open French Fry bag and have a deep frying sieve ready to assist getting the French fries in and out of the oil. Have a large plate nearby lined with a paper towel to drain the French Fries alone with a large bowl to toss the French Fries with the Pommes Frites seasoning.
Pommes Frites seasoning, place both Parmesan cheeses, garlic, Cajun seasoning, parsley and salt into a medium bowl. Stir to combine and set aside.
Prepare the Cajun Remoulade while oil is coming up to temperature. Stir to combine ing. Place into a serving dish that will be used to dip the Pommes Frites in.
When oil has come up to temperature, carefully place fries into oil, in 2 batches. Use sieve to stir French fries while they cook. Cook fries for 3-4 minutes, until crisp and starting to turn golden brown. Carefully remove fries with sieve directly onto the paper towel lined plate. Let drain for 30 seconds then transfer to the large bowl. Immediately toss cheese mixture over fries and stir to coat.
Transfer Pommes Frites to server lined with parchment. Serve with Cajun Remoulade.
CHEF TIP W/ just shells and a bit leftover crab, make this delicious bisque. Chef Jordan Davis, Herringbone Restaurant's recipe. "Slow and low is the only trick to cooking it," he says.
Crab Bisque
ING 12 oz cooked cleaned Dungeness crab shells, 2 bay leaves, qt crab-poaching liquid, reserved from making Cracked Crab, or mix 1 1/4 cups each bottled clam juice and water 3 tb olive oil 1 ½ cups finely chopped onion 1 cup finely chopped celery (5 or 6 stalks) ¼ cup finely chopped red bell pepper 1 cup dry white wine, such as Sauvignon Blanc 2 tb tomato paste 2 cups whipping cream, 2 tb unsalted butter 1 ½ teaspoons kosher salt 3-4 oz cooked crab (1/2 to 2/3 cup), ¼ cup fresh herbs, such as chives, tarragon, or parsley; or a mix
METHOD Step 1 Put crab shells, bay leaves, and crab-poaching liquid in a medium pot. Bring to a simmer, covered, and simmer, stirring occasionally, until broth has a gentle but distinctive crab flavor, about 1 hour. Strain broth through a fine-mesh strainer. If using crab-poaching liquid, return to pot and boil, uncovered, until reduced to 2 cups, 10-15 min. Set aside.
Step 2 In another pot, heat oil on low. Add onion, celery, and bell pepper; cook, covered, stirring often, til very soft and translucent but not browned, about 15 min. Step 3 Add wine and tomato paste to vegetables and cook over medium heat, uncovered, until wine has reduced by half, about 10 minutes. Add 2 cups cream and the crab broth and simmer over low heat 15 minutes, uncovered, to meld flavors and thicken a bit.
FINAL Put six small, shallow soup bowls in a 200° oven to warm. Whip 2 tb cream to soft peaks. Strain soup through a fine-mesh strainer into a large bowl and stir in butter and salt. Ladle about 2/3 cup into each soup bowl. Top w/ mound of crab, spoonful of whipped cream, sprinkle of herbs.
NOTE Fish shop might have crab shells.