Loaded Friar's French Fries
Everyone has been missing their favorite foods from the ballpark this season, but now thanks to Stella Artois, baseball fans can savor these stadium bites together from home. Stella‘s “A Cut Above” cooking series teaches fans how to recreate the recipes with an elevated twist. First up in the series is Loaded Friar's French Fries, inspired by the dish at San Diego's Petco Park. Enjoy it socially distanced with your favorite baseball fans.
Loaded Friar’s French Fries
Serves 2
Total Time: 45 min.
Ingredients
1 bag French fries, crinkle cut, frozen
1 tbsp olive oil
4 oz slab bacon, diced
2 tbsp maple syrup
1 tbsp fresh lemon juice
1 tbsp brown sugar
¼ tsp cayenne
1 medium red onion, sliced thin
¾ cup red wine vinegar or apple cider vinegar
¼ cup water
1 tbsp + 1 tsp white sugar
2 tsp Kosher salt
Aromatics of your choosing (bay leaf, fennel seed, coriander seed, mustard seed, clove, allspice, cinnamon, garlic)
½ cup mayo
½ cup fresh cilantro, chopped
1 tbsp fresh lime juice
1 cup smoked mozzarella cheese, grated
1 cup mild peppadew peppers, chopped
½ cup scallion, thinly sliced
1 cup chicarron or pork rind, rough chopped
Directions
- Preheat oven to 425. Place French fries on a baking sheet and cook for 15-20 minutes until brown and crispy.
- While fries are baking, place the red onion in a bowl. Bring together vinegar, water, sugar, salt and aromatics in a small saucepot. Bring to a boil, remove from heat and steep for 5 minutes. Strain the liquid over the onions and allow to pickle (this can be done up to 1 week ahead of time and left in the refrigerator).
- Heat a small nonstick skillet over medium heat. Add the olive oil and when shimmering, add the bacon and begin to crisp, tossing occasionally. When the bacon is brown and crispy, about 5-6 minutes, add the syrup, and brown sugar. Reduce in the pan for 2-3 minutes. Remove from heat and add the lemon juice and cayenne. Place aside.
- In a small bowl, mix the lime juice, cilantro and mayo to form the cilantro aioli.
- When the fries are finished, place on a large platter and top generously with smoked mozzarella, pickled onion, peppadew peppers, candied bacon, scallion, cilantro aioli and chicharron.
- Finish with any extra cilantro.