For Starters: Classic Whiskey Smash and Boardwalk Style Potato Wedges
In my “Just Cook It” column in last week’s Herald-Standard, I talked about what I call “vacation withdrawal.” In that column, I stated that one of the ways I deal with this self named affliction is by recreating a little of the vacation atmosphere right here at home.
Not long after writing that column, I began working on the recipes featured in this column. Basically what I’m trying to say is that the recipes in this column served as an additional outlet for me by allowing me to recreate some of that vacation flavor.
I’d like to point out that these recipes can be used a few different ways – if you have already been on vacation this year then you can use these recipes much like I did. If you have yet to make it to vacation, then save these recipes for when you get back because if you’re anything like me you’ll need them. If you didn’t get a chance to vacation this year, then use these recipes to start a vacation themed meal so you can at least get away for one evening, you deserve it.
Before I get into specifics, I would like to say that the cocktail featured this week is one of my personal favorites. It’s simple, refreshing and delicious. Those are the three things I look for in a summer cocktail.
The Whiskey Smash is made from four ingredients – seasonal fruit, a fresh herb, simple syrup, and a spirit. The classic version of the cocktail is made with lemons, mint, simple syrup, and bourbon.
The cocktail doesn’t have to be a Whiskey Smash. You can make it with brandy and it becomes a Brandy Smash. You can also use different types of fruit and different herbs to give the cocktail a different twist. It’s entirely up to you and your personal preference.
The classic version suits me just fine, but I’m always open to experimenting and trying different fun combinations and ingredients, so go crazy and have some fun.
I didn’t include the recipe for simple syrup below because it is incredibly easy to make and is a cocktail staple. If you would like to know how to make it though, I will explain here:
To make the simple syrup for the cocktail, combine equal parts sugar and water in a saucepan and bring to a boil while stirring occasionally. When it comes to a boil and the sugar is dissolved, transfer the simple syrup to a container and refrigerate to chill. Once chilled, keep refrigerated in a container with a tight-fitting lid, like a mason jar. Once made, it will last for up to one month.
I knew that any food I paired with the Whiskey Smash had to be able to stand up to the summery feel of the cocktail. In my mind not many foods have a more summery feel than boardwalk fries.
When I say boardwalk fries, I don’t just mean regular French fries that you happen to get at the beach. I’m talking about fries that are crispy on the outside, soft in the inside, coated with vinegar and Old Bay Seasoning, and finally dipped in ketchup before being enjoyed.
When you get them at the beach, they are usually deep fried in peanut oil. The only issue I have with that is that when I’m at home, I prefer to use my deep fryer as little as possible. Not that it’s difficult to use, it’s just a hassle to have to deal with the hot oil and clean up the kitchen afterwards.
With this in mind, I set out to create a crispy potato wedge with all of the same characteristics of a boardwalk fry – all without the need to use the deep fryer.
I used somewhat of a French fry technique and then roasted the potato wedges in the oven at a higher temperature to create that crispy crunch and soft interior that we all know and love.
Russet or baking potatoes are the best for French fries in my opinion. Using the correct type of potato is the first step, but the real key to making the perfect wedges is soaking the potatoes.
Soaking potatoes removes some of the starch, keeps the potatoes from sticking together, and eliminates the sugars that keep the potatoes from ultimately becoming crispy. Adding vinegar to the soaking liquid helps to slow the Maillard reaction when cooking which will keep the fries from becoming too dark as they crisp up.
Once the potatoes are soaked, you will then blanch them in about 300 degree oil before plunging them a second time into hotter oil (about 375 degrees) to crisp the outside.
My goal with the wedges was to take care of the soaking and blanching in one step since I was using the oven instead of a deep fryer to finish the cooking process. I did this by bringing water and some salt to a boil, then removing it from the heat, adding vinegar, and then allowing my potato wedges to soak for one hour in this warm water.
I tossed the soaked potatoes in extra virgin olive oil and then dusted them with cornstarch before roasting. The cornstarch helped to ensure a crispy exterior and the olive oil kept the wedges from becoming dry while roasting while also contributing some of that classic French fry taste.
Once the wedges are roasted, tossing them with malt vinegar and Old Bay Seasoning transforms them into a delicious snack that will make you believe you are on the boardwalk. Even if the feeling only lasts for a second, it’s still worth it. I like mine dunked in ketchup, but you can eat them as is if you’re more of a purist.
Mario Porreca of Belle Vernon is a food personality, entrepreneur, author, and the host of Just Cook It Radio on WMBS Radio 590 AM. He can be reached via his website at: www.MarioPorreca.com. Twitter: @MarioPorreca
Boardwalk fries
Yield: 6 servings
5 cups water
Pinch of sea salt
1 cup white vinegar
3 russet potatoes, cut into wedges (each potato yields 8 wedges)
3 tablespoons extra virgin olive oil
4 teaspoons corn starch
1 ounce malt vinegar
2 tablespoons Old Bay Seasoning
Ketchup for dipping
Procedure:
1. In a large pot, combine the water and sea salt and bring to a boil.
Remove the pot from the heat and stir in the white vinegar. Add the potatoes and let them sit for one hour.
2. Preheat oven to 425 degrees. Drain the potatoes and pat them dry with paper towels. In a large mixing bowl, gently toss the potatoes with the extra virgin olive oil and then dust them with the cornstarch.
3. Arrange the potato wedges on a baking sheet and roast until golden brown and fork tender, about 1 hour, rotating the pan and flipping the potatoes every 20 minutes.
4. Season the potato wedges with malt vinegar and Old Bay Seasoning and serve warm with ketchup for dipping.
Classic Whiskey Smash
Yield: 1 cocktail
¾ lemon, cut into wedges
8 large mint leaves
1 tablespoon simple syrup
2 ounces bourbon
1 lemon wheel, to garnish
1 large sprig of mint, to garnish
Procedure:
1. In a cocktail shaker, muddle the lemon wedges and mint leaves. Add the simple syrup and fill the shaker with ice. Pour the bourbon over the ice and shake.
2. Strain into a rocks glass filled with fresh ice and garnish with a lemon wheel and sprig of fresh mint. Serve immediately.