Tag Archives: French Fries

A Little bit of Chicken Fry Hummus Pita

A Little bit of Chicken Fry Hummus Pita

  • Servings: 2
  • Difficulty: easy
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Chicken-Fry Greekish Pita

This is a mash up recipe that is sort of Greek, Middle Eastish with an American twist. I think. Recently I was in Canada and one of my buddies wanted to take me to this Shwarama joint for lunch. It was like a Chipotle or Freebirds but served Greek food. Unrelated to that experience, I recently saw a review of a new joint in town and the picture had french fries in the burrito.

So I decided that the potatoes would balance out the lemony garlicy chicken I was making so came up with a Pita filled with fresh made hummus, grilled chicken and french fries that were seasoned with my fry seasoning. It turned out great. The hummus and chicken pared well given the lemon and garlic and then the fries give it a nice texture balance but also some seasoning depth with my Fry Seasoning. It was really good and might be a nice departure from tacos, burritos, sandwich or hamburger.

Whole Wheat Pita
Chicken Breasts (cubed into kebab size)
1 lemon juiced and zested
4 cloves of garlic
2 tbs of Worchestershire
1/4 cup of Ranch Dressing
2 tsp of Tabasco

Packaged Shoestring Fries
My French Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning


2 cans of garbanzo beans (reserve liquid if needed to thin it out)
1/4 cup of Tahini paste
4 cloves of garlic
2 lemons juiced (add a little at a time and taste)
2 tbs of Olive Oil
1 tbs of Tabasco
pinch of cumin
Kosher Salt

1. Make your hummus by adding the beans, olive oil, tahini, garlic, tabasco into a food processor and slowly add your spices and lemon juice tasting along the way. Store it in the fridge until needed.

2. Go ahead and fire up your french fries and cook according to the package. About 3/4 of the way through the cooking process, sprinkle the fry salt and give it a toss. Finish cooking your fries.

3. Get your grill fired up and skewer your chicken pieces leaving a little space between them. Don’t smash them up or you might end up with some raw chicken or have to grill it longer. I cooked them for about 8 minutes over the fire to put some char on them. Then I moved them to other side of the grill and cooked until done.

4. The pitas I bought didn’t have a pocket so I had to go with the fold over. I heated the pita in the microwave to soften it up. I spread hummus over the entire inside. I added my seasoned fries and then my chicken. Topped it with a little more hummus and served.

Burger House French Fry Seasoning

Burger House French Fry Seasoning
One of the burger joint institutions in Dallas is The Burger House. It’s a shabby little joint with a walk up window, uneven concrete floors and crammed picnic tables. Bustling with kids, parents, blue and white collar workers. Simple diner style burgers, fries and shakes.

The one thing that makes the place to me is their french fry salt. I really like it. You can pick up notes of garlic, cumin etc.. When I don’t have vinegar or Tabasco, I like to use this salt. I make a batch and keep in my spice cabinet. Give it a try and tell me what you think.

12 tsp = 1/4 cup so you can use ratios to make larger batches.
1/4 cup Kosher Salt
2 tsp Chili Powder
1 tsp Cumin
1 tsp Celery Seed
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cayenne or Slap Ya Mama (Optional if you like spicy)

Directions: Combine in a container and keep it your spice cabinet so you always have it on hand when you want to amp up your fries or potatoes.

Smashed Fingerling Potatoes with Wonder Fry and Shake Shack Sauces

Smashed Fingerling Potatoes

  • Difficulty: easy
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Smashed Potatoes a better “french fry”

When planning for my Mom’s birthday party where we were going to have burgers, I wanted to make smashed potatoes and couldn’t decide on what sauce to accompany them so I made a couple of them.

The first one I found by searching on Food52 where a poster vvvanessa had one titled “Wonder Fries”. What jumped out at me was that she used Miso. I can guarantee you my family has never had Miso so I knew I needed to try it. What I loved was how the balance of earthy Miso and vibrant lemon. So super simple to make that you really need to try it at your next gathering.

The second sauce was a combo of NYC’s Shake Shack and In & Out’s Animal Style Burger Sauce. Let’s be frank, it’s a bastardized version of thousand island dressing if truth be known. That said, it sounds a lot better calling it by a famed burger joint’s name. People will be “oohhhhh” I love that place….we went there …..did you try….. If you just call it Thousand Island you rob yourself of excited conversation.

Fingerling or small Red Potatoes

Shake Shack Sauce:

1/2 cup of Dukes Mayo
1 tbs of Ketchup
1 tbs of grainy Mustard
1 tbs of Wickle’s pickles relish
1/2 tsp of Garlic Powder
1/2 tsp of Paprika
1/2 tsp of Cayenne Pepper

Wonder Fry Sauce:
1/4 cup of Dukes Mayo
2 tsp of Miso paste
1 tsp of lemon juice
Dash of pepper

Heat your oven to 400 degrees.
For the smashed potatoes (you can do fries or tater tots if you want) buy similar sized fingerling or small red potatoes. Wash and clean them and put them in a boiling pot of salty/briny water and cook until fork tender.

Remove your potatoes and smash them flat on a baking sheet. Cover in olive oil or butter and a little salt and pepper. Remember they are already cooked so the reason for the oven is to “crisp” up the outsides while keeping the inside soft and tender.

Top with Fry Salt or the sauces and enjoy.

French Fry Salt