Chipotle Ketchup Dip
Ingredients - Yield 1 Cup
- 2 tbsp chipotle puree (available in most supermarkets)
- ½ cup mayonaisse
- ½ cup ketchup
- 1 tsp lime juice
- salt to taste
Methodology
For the fries you have two options for preparation based on your preference.
- Fryer method. Pre heat deep fryer to 360 degrees Fahrenheit. This temperature results in a very crispy fry. Cook fries from frozen 3-4 minutes until crisp, drain on paper towel, season and serve.
- Oven method. Pre Heat Oven to 350 degrees Fahrenheit. Place fries on lined baking sheet making sure to leave enough space in between fries to prevent soggy patches. Cook 12-15 minutes, turning every 3 minutes to promote even cooking. Remove, season and serve
For The Dip
Chipotle is a smoked jalepeno and is great way to spice up ketchup and provide a flavourful alternative. Sweet Potato fries work very well with a multitude of flavours including the smoke and spice of the chipotle. The lime juice gives a nice acid punch while helping to activate a little more heat in the dip.
In a blender combine all ingredients except salt and blend on a medium speed until smooth. Taste and adjust seasoning if desired. Place in a air tight container and keep in the fridge until needed. Will keep for 2 weeks when properly stored and sealed.
Maple Mustard Peppercorn Dip with Fall Spiced Salt
Ingredients - Yield 1 Cup
- 3 tbsp Pure Canadian Maple Syrup
- ¾ cup mayonaisse
- 1/4 cup mustard
- ½ teaspoon crushed black peppercorn
- Pinch of nutmeg
- 1 tsp Sea salt
- ¼ tsp cinnamon
- ¼ tsp mace
Methodology
For the fries you have two options for preparation based on your preference.
- Fryer method. Pre heat deep fryer to 360 degrees Fahrenheit. This temperature results in a very crispy fry. Cook fries from frozen 3-4 minutes until crisp, drain on paper towel, season with Fall Spiced Salt and serve.
- Oven method. Pre Heat Oven to 350 degrees Fahrenheit. Place fries on lined baking sheet making sure to leave enough space in between fries to prevent soggy patches. Cook 12-15 minutes, turning every 3 minutes to promote even cooking. Remove, season with Fall Spiced Salt and serve.
For The Salt
Add the Sea salt, cinnamon, Pinch of nutmeg, and mace into a spice grinder and grind in short bursts until thoroughly combined. Place in an airtight container and set aside.
For The Dip
Its pretty hard to find anything that does not go with Canadian Maple Syrup. For this dip all flavours are designed to go with the Sweet Potato Fry. Cinnamon being a nice natural pairing for the sweet potato as well as the other spice, is being used a background flavour to compliment peppercorn maple dip.
In a blender combine all ingredients except salt and blend on a medium speed until smooth. Taste and adjust seasoning if desired. Place in a air tight container and keep in the fridge until needed. Flavour will be maximized for 2 weeks when properly stored and sealed.
Smoked Honey Mustard Dip with Fries and Ciabata
Russet House crinkle cut sweet potato fries with shaved prosciutto, aged cheddar and tomato on toasted triangle ciabata with smoked honey mustard dip.
Ingredients - Yield 1 Sandwich
- 4 slices shaved prosciutto
- 2 slices aged cheddar
- 2 slices vine ripened tomato
- Green Leaf lettuce rinsed and dried
- 1 Triangle Ciabata bun
- Smoked Honey mustard dip (recipe below)
Ingredients-Smoked Honey Mustard Dip (yields 1 cup)
- 2 tbsp liquid honey
- ¾ cup mayonaisse
- 1 tsp smoked paprika
- ¼ cup Dijon mustard
- 1 tsp lemon juice
- salt to taste
Methodology
For the fries you have two options for preparation based on your preference.
- Fryer method. Pre heat deep fryer to 360 degrees Fahrenheit. This temperature results in a very crispy fry. Cook fries from frozen 3-4 minutes until crisp, drain on paper towel, season and serve.
- Oven method. Pre Heat Oven to 350 degrees Fahrenheit. Place fries on lined baking sheet making sure to leave enough space in between fries to prevent soggy patches. Cook 12-15 minutes, turning every 3 minutes to promote even cooking. Remove, season and serve.
For The Dip
In a blender combine all ingredients except salt and blend on a medium speed until smooth. Taste and adjust seasoning if desired. If more smoke is desired add more smoked parika. Place in a air tight container and keep in the fridge until needed. Will keep for 2 weeks when properly stored and sealed.
Assemble the sandwich using the dip as you would butter. Serve with Russet House Crinkle cut fries and a side dish of the Smoked Honey Mustard dip. The sweet and smokey flavour is a perfect compliment for the sweet potato fries.