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Slide into Summer

June 23, 2014
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Putting the French back into French Fries!

Double-Fried French Fries

The key to crisp, French, bistro-style fries is the double frying method. The fries are parboiled in oil at 325 degrees F. The heat is then raised to 365 degrees F to finish the process. It’s more labor intensive, but the results are worth the effort.


• 4 or 5 russet potatoes (about 2 pounds)

• 2 quarts of peanut oil

• Finely-ground sea salt

• Freshly-ground black pepper


• Slice off 4 sides of the potatoes until they are flat on all sides. Leave as much skin as you can.

• Slice the squared potatoes into 1/3-inch slices. Slice each slice into 1/3-inch sticks.

• Soak the potatoes for at least 30 minutes in a large bowl of cold water. This helps to remove excess starch and lets the potatoes get crispier while cooking.

• Pre-heat oil in fryer or a large, heavy pot to 325 degrees F.

• Remove potatoes from water and pat them dry with a towel.

• Add two handfuls at a time to the oil. Do not over crowd them or they will not cook properly

• Par cook them for 5 to 7 minutes.

• Remove the potatoes and let them dry on a rack while you finish the other batches.

• Raise the heat of the oil to 365 degrees F.

• Cook the potatoes again, two handfuls at time, until golden brown and crisp, about 2 to 3 minutes.

• Remove from the oil, shake off the excess oil and add salt and pepper to taste.

Tip: Purchase a good quality kitchen thermometer to measure the oil temperature.

Mojo Mojitos

Blue Raspberry Mojito

The mojito was born in Havana, Cuba. There are many variations of the drink. This recipe calls for the four customary ingredients of mint, powdered sugar, lime, and club soda. Instead of the traditional rum, this recipe calls for a refreshing flavored vodka.


4 mint leaves

1 teaspoon powdered sugar

1 lime (for juicing)

1.5oz Raspberry Vodka

2oz Club Soda

1oz Fresh sour mix

6-8 Fresh Blueberries

6-8 Fresh Raspberries


Put the mint leaves into a mason jar and squeeze the lime juice over them.

Add the powdered sugar and then muddle the mint, lime juice and sugar together. Add blueberry and raspberries. Add crushed ice.

Stir in the vodka and top off with the club soda.

Garnish with a mint sprig, a blueberry and a raspberry.

Recipe courtesy of Brian Shipe, Harold’s Corral, Cave Creek, Arizona

Photo by Ken Amorosano

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