Chosen Bites: Super fries

The Super Bowl is not the time for fancy food and fussy details. Fans demand food, lots of it and with lots of flavor.

By LAURA FRANKEL

JANUARY 31, 2013 10:05

Chosen Bites: Super fries (photo credit: Courtesy) — Chosen Bites: Super fries

(photo credit: Courtesy)

The Super Bowl is not the time for fancy food and fussy details. Super Bowl fans, whether in the US or Israel, demand food, lots of it and with lots of flavor.

This Loaded Fries dish combines two favorites. It’s almost as if you couldn’t watch the game without either, so you went for both.Spicy Chili Loaded Oven Fries Serves 6

- 2 red onions, diced - 3 red peppers, diced - 8 cloves garlic, minced - 600 grams ground beef or turkey - 2 heaping teaspoons chili powder - 1 teaspoon chipotle in adobo sauce - ¼ cup tomato paste - 2 400 gram cans chopped tomatoes - ½ cup chicken stock - 2 400 gram cans pinto beans - Kosher salt and fresh ground pepper

1. Place a large Dutch oven, lightly greased with olive oil, over medium heat. Caramelize the onions and peppers until lightly golden brown. Add the garlic and beef or turkey. Continue cooking until the beef is golden brown.

2. Add the remaining ingredients and reduce the heat and simmer for 30 minutes.

Suggested garnishes: hot sauce, chopped red onions, fresh cilantro, pickled hot peppers, guacamole, diced avocados For the Fries

- 6 Russet and large Sweet potatoes, scrubbed and cut into wedges - 3 tablespoons olive oil - 2 teaspoons chili powder - Kosher salt and fresh cracked pepper

Preheat oven to 200 Celsius, line a baking sheet with parchment paper

1. Toss the potatoes with the chili powder and olive oil. Sprinkle with salt and pepper and place on the lined baking sheet.

2. Roast the potatoes until they are browned and crispy, but cooked through; about 35 minutes or 45 minutes for sweet potatoes.

Platter the fries on a large platter and generously dollop the chili over the fries. Garnish with chopped onions, cilantro, lime wedges, pickled peppers.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.

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