Hello, foodies…
Happy Chinese New Year! I hope you enjoyed our egg rolls and special blog from our girl Tovi earlier this week.
Who’s ready for the big game!? The food, the football, the commercials, and…did I mention the food? Whether you’re off to a party, you’re hosting a party, or it’ll be a quiet Sunday for you, I urge you to seek out some recipe ideas on QVC.com. Search “David’s Recipes” or “David’s Main Menu” and I think you’ll be happy with what you find. And, hopefully you’ll find more delicious inspiration right here in today’s post!
First thing’s first, I must wish you a happy February! “Stuff-It” month has come to an end, but February just so happens to be National Chocolate Month. Thus, we’ve worked some form of chocolate into every recipe throughout the month on In the Kitchen with David and you’re in for some sweet—and salty—surprises! Here’s the first recipe of the month: Chocolate-Dusted Fries.
Chocolate-Dusted Fries
This recipe is prepared using the Emeril by T-Fal Stainless Steel Deep Fryer (K40144).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
1 lb shoestring-style French fries
1 Tbsp instant chocolate pudding mix
1 Tbsp dark chocolate, finely grated
1/8 tsp instant coffee, crushed between fingers
Pinch of cayenne pepper
Directions:
Fill a deep fryer or a deep-sided pot halfway full with oil and heat to 375°F.
While the oil is heating, combine the chocolate pudding mix, dark chocolate, instant coffee, and cayenne pepper in a small bowl.
Place the French fries into the hot oil and cook until golden brown. Place the fries in a large bowl and toss with about 1/3 of the chocolate mixture. Repeat 2 more times, or until fries are fully coated.
Now that you’ve got your game-day fries (which by the way, are absolutely addictive), I’m sure you’re gonna want something to wash them down. A beer, perhaps? I’ve been trying to broaden my beer horizons, foodies. So, I asked Ryan DeLutis, Brewmaster and a partner at The Vineyard and Brewery at Hershey, PA for a little beer wisdom—not to mention some insight on pairing beer and chocolate. After all, Hersey is the “Sweetest Place on Earth!”
(Say, “Hi, Ryan!”)
DV: What would you say to someone who doesn’t like beer?
RL: I would say that you can't possibly hate every different flavor of ice cream! Beers come in so many flavors and styles, from spicy and hoppy to sweet and malty. There are dark chocolate beers, light fruity ales, just about something for every taste. Please don't base a dislike for beer solely upon a dislike for light American lagers. The craft beer industry has so much more to offer than the macro producers.
DV: Do chocolate and beer go together?
RL: Chocolate enhances some of the best parts of wine and beer. When beer is made, we start with a process called the mash which converts the starches in grain to fermentable sugar. These grains are kilned to different levels of roastiness, much like coffee beans. When you get into brown ales, porters, and stouts, we use highly kilned malts like chocolate malt, black patent malt, and roasted barley. These flavors meld perfectly with chocolate.
DV: Any advice on how you should serve beer and chocolate?
RL: Depends on the person. I personally like to take a sip of the beer, swallow, then eat the chocolate. Next bite, I'll reverse the process to see if I get anything different from the experience.
DV: You mentioned dark chocolate beer earlier…how does one make chocolate beer?
RL: When building a chocolate beer, there are several ways to infuse flavor. Beer can be aged on cacao nibs to give it a dark chocolate flavor. Bittersweet chocolate can also be melted in the boil. When using these methods, I like to sweeten the beer with lactose, a nonfermentable milk sugar, and balance with some vanilla bean to round out the flavor.
DV: What are some things to look for if you’re looking for a dessert beer?
RL: I look for a beer that is made with dessert flavors. Chocolate, fruit, vanilla, coffee, spices... I usually do not look towards hoppy beers like pale ales or IPAs. I need a beer with some residual sweetness to pair with my dessert.
That’s the Vineyard and Brewery at Hershey, PA. If you’re in the area, stop by! They’ve got the best of both worlds with unusual wines, hard cider, and unique craft beer. Thanks for your wisdom, Ryan!
Okay, cocoa dusted fries—check. Craft beer—check. I just need one more recipe to make this the most delicious game day ever...A-HA! How about my Mini Meatball Stromboli?
Foodies, QVC’s annual Sterling Designer Gallery runs all day Sunday, so there’s no In the Kitchen with David. But hopefully you’ve got some cooking planned. And, here’s a blog question to noodle over: how do you spice up your French fries? Do you sprinkle Old Bay seasoning on them? Do you dip or top them in melty cheese? Maybe you add pulled pork, barbecue sauce, and caramelized onions to your fries? Post your creations on Facebook, Pinterest, Twitter, or Instagram—whatever you’re keeping up with nowadays. I’ll see you tomorrow for Saturday Morning Q and then again this Wednesday at 8pm ET.
Keep it flavorful!
—David
P.S. Groundhog Day is also this Sunday! Let’s hope Punxatawney Phil does NOT see his shadow. I am ready for an early spring. Keep your fingers—and toes—crossed!