Tag: kosher salt

Oven Baked Parmesan French Fries

This homemade Oven Baked Parmesan Fries would be a deliciously easy addition to your next meal. An easy to follow recipe that anyone will love.


Based on my own  Easiest Crispy Oven Baked French Fries with a tasty parmesan coating suggested by my wife… always listen to your wife.


Rating:

Very tasty…

Notes: you could cook without the rack but you will need a well oiled pan and will need to flip half way through. I just wouldn’t do the Parmesan fries without the rack…

Other potato types could be used but as with most French Fry recipes, russets are probably the best choice.

Preheat oven to 400 convection. Convection is better here since we are cooking on a rack and not flipping. You can do 425 conventional if you need to.

 Peal potatoes.

 Cut into 1/4 inch fries. My cheap mandolin again earns it’s keep.

 Place in cold water and soak for 10 minutes or so. Then rinse 2-3 times. 

Grate 1/2 cup of fresh parmesan.

Prep a baking tray with foil and a rack. Spray with PAM.

 Pore onto dish towel and pat dry. Dry the bowl.

Place fries into dried bowl. Add 1 T olive oil and 1 t kosher salt. Mix well.

 Add the Parmesan and mix well.

 Spread on the rack without overlapping.

Bake until golden brown. About 30 minutes.

Oven Baked Parmesan French Fries
by DrDan at 101 Cooking for Two August-15-2013

This homemade Oven Baked Parmesan Fries would be a deliciously easy addition to your next meal. An easy to follow recipe that anyone will love.
Ingredients
  • 3 medium russet potatoes
  • 1 T olive oil
  • 1 t kosher salt
  • 1/2 cup grated Parmesan cheese (fresh if possible)
Instructions
1) Preheat oven to 400 convection. Convection is better here since we are cooking on a rack and not flipping. You can do 425 conventional if you need to.2) Peal potatoes. Cut into 1/4 inch fries. My cheap mandolin again earns it’s keep.3) Place in cold water and soak for 10 minutes or so. Then rinse 2-3 times.4) Grate 1/2 cup of fresh parmesan.5) Prep a baking tray with foil and a rack. Spray with PAM. 6) Pore onto dish towel and pat dry and dry the bowl.7) Place fries into the dried bowl. Add 1 T olive oil and 1 t kosher salt. Mix well. Add the Parmesan and mix well.8) Spread on the rack without overlapping. 9) Bake until golden brown. About 30 minutes.
Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 4 servings

Updated

August 15 2013

Dan Mikesell

Grilled Pork Chops

There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and your in “hog heaven”  so to speak.

Let’s talk chops for a minute. I like to use an inch thick slice of pork loin as my “pork chop”. Buy a whole or part of a loin and cut 1 to 1 1/2 inch slices. You can asuse them for pork chops, for shredded Mexican or they freeze great.

This method would be fine for the more traditional bone in chop but it is the thickness that matters. This is for 1 to 1 1/2 inches. If you have the normal American pre-cut 3/4 inch chop, it will cook a lot faster. Do it over high heat about 4 minutes per side and then check the temperature.

Rating

I have gone back and forth here. A high 4 or low 5… but I love me some pig.

Notes: Skip the brine for speed but it does add some moisture and avoids that “dry pork” thing that is easy to get.  I added some garlic to the brine since we must have garlic at our house. Eliminate it or add other flavors of you want.

This should work fine on a charcoal grill as well as a gas grill. Just the heat down a little from maximum. 

Trim a couple of 1 to 1 1/2 inch pork chops. I like 1 inch center cut pork loin “chops” well trimmed.

Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T
brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.

When ready to cook, preheat grill to medium high (about 450 surface temperature). Rinse the pork under running water.
Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.

Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.

Remove from grill and let rest for 5 minutes or a little more before serving.

Grilled Pork Chops
by DrDan at 101 Cooking for Two August-4-2013

There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine followed by a short grilling and your in “hog heaven” so to speak.

Ingredients
  • 2 one inch pork chops
  • pepper to taste
  • kosher salt – only add if not brining

Brine

  • 2 cups cold water
  • 2 T table salt (more of using kosher salt)
  • 2 T brown sugar
  • 1 t garlic powder
Instructions
1) Trim a couple of 1 to 1 1/2 inch pork chops. I like 1 inch center cut pork loin “chops” well trimmed.2) Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 1 tablespoon of table salt is 1 1/2 T of Diamond kosher salt or 2 T of Morton kosher salt.3) Mix brine in 1 gallon zip lock: 2 cups cold water, 2 T table salt, 2 T brown sugar and 1 t garlic powder (optional), Mix well and submerge the pork. Refrigerate for 1-2 hours. Salt note: 2 tablespoon of table salt is 3 T of Diamond kosher salt or 4 T of Morton kosher salt.4) When ready to cook, preheat grill to medium high (about 450 surface temperature). Rinse the pork under running water.5) Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt.6) Grill on a well oiled grill for about 5 minutes per side initially then flip about every 5 minutes aiming for an internal temperature of 145-150. About 20-25 minutes depending on grill and thickness. If you want BBQ than add sauce the last 5 minutes.7) Remove from grill and let rest for 5 minutes or a little more before serving.
Details

Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Yield: 2 chops

Updated

August 4 2013

Dan Mikesell

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close