Grilling: A Home Chef's Guide (Home Chef Guidebooks Book 4) by Perry P. Perkins

Author:Perry P. Perkins [Perkins, Perry P.]
Language: eng
Format: epub
Publisher: Elk Mountain Books
Published: 2018-10-22T18:30:00+00:00

Fritas

(Cuban Hamburgers) Created by Cuban immigrants in South Florida, the frita is now a classic piece of Southern food Americana. A thin 1/4lb beef patty (typically cooked on a griddle) with a heavily spiced ketchup sauce, and always topped with crispy shoe-string fries.

I make a modified version on my grill with a seasoned pork and beef, mixed with chorizo.

In 1961, Dagoberto Estevil opened a stand in Little Havana, and brought the Frita to Miami. According to legend, fritas originated in a Cuban sausage factory, as a quick, convenient lunch for workers.

These Cuban burgers make great appetizers, when grilled slider-size, as well. 1 lb ground beef

½ lb ground pork

¼ C bread crumbs 3 Tbs minced onion 2 tsp salt

½ tsp black pepper 12oz curly fries, cooked ½ lb Cuban chorizo 1/4 C milk

1/3 tsp paprika

1 egg

1 tsp Worcester sauce Six soft white rolls

Combine all the ground meat and chorizos. Soak bread crumbs in milk, beat eggs and add to the milk together with all the remaining ingredients.

Add to the meat mixture and mix well using the hands. Shape into six patties. Place them in the fridge for a couple of hours.

Lightly oil grill, and lay on the patties above a solid bed of hot coals (you can hold your hand at grill level only 1 to 2 seconds). Grill 2-3 minutes per side, until just medium rare.

Remove from heat and allow to rest on a rack 3-5 minutes. Serve on

toasted rolls topped with crisp shoestring fries, and a generous squirt of Frita Sauce (recipe below.)

Crispy Shoestring Potatoes

Matchstick potatoes deep-fried until golden brown then perfectly seasoned. Simple, delicious and addicting. Peanut or Grapeseed oil for deep-frying ( around 3-4 inches of oil) 4 Yukon Gold Potatoes

salt & ground black pepper

Heat oil to 350F.

Wash and peel the potatoes, removing any dark spots.

Slice potatoes into matchsticks (a mandolin slicer comes in handy here!) Place matchsticks in ice water for 15 minutes, then remove and place

on paper towels, and pat to dry. ( The dryer the potatoes, the less splattering oil you'll have to deal with.) Carefully add the potatoes (1-cup at a time) to the oil and stir to separate.

NOTE: for your own safety...do NOT add too many potatoes to the oil at one time. Fry 3-4 minutes or until golden brown (keeping the oil as close to 350F as possible.) Stir often.

Using a slotted spoon, remove the potatoes to a metal bowl, and toss with salt and black pepper.

Repeat process until all potatoes are fried.

Frita Sauce

2 oz. Ketchup

¼ cup orange juice

1 tsp. Spanish smoked paprika

1 tsp. cumin

2 Tbsp. brown sugar

2 Tbsp. vinegar

1 tsp. salt

1 Tbsp. Sriracha

Combine the ketchup, orange juice, paprika, cumin, brown sugar, vinegar, salt and sriracha in a small sauce pan. Heat to a boil, then reduce to a simmer.

Simmer 15 minutes until sauce has thickened.

Allow to cool.

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