NIC'S MESS WITH SUNNY'S HAND CUT FRIES

Steps:

• 1. place a handful of fries onto each of four serving bowls. Spoon chili over the fries and top with sour cream, cheese sauce, and a sprinkling of chives
• 2. Sonny's hand cut fries: 5 pounds red bliss potatoes, a light skinned ones they cook faster and are sweeter than Russet or Idaho potatoes. Their tender skin is edible. Canola oil for deep frying sea salt and freshly ground black pepper wash and scrub the potatoes under cold running water. Pat dry with paper towels. Cut into rectangular strips, about 3/8 inch thick. Rinse the potato strips in cold water for about two minutes. Drain. In a deep hot or deep fat fryer, heat about 2 1/2 inches of oil until a thermometer reads 250°. Line a metal chair baking sheet with paper towels. Add one handful of the potatoes to the pot. Fry until tender but have no color, about 3 1/2 minutes. Remove with a slotted spoon, drain on paper towels. Repeat until all the strips are cooked. Refrigerate until cool. Reheat the oil to 350°. Line a metal tray with fresh paper towels. Add the cooled potatoes a few handfuls at a time and Fry them until golden and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while the strips are still hot. Serve at once. Serves four.
• 3. Uncle D's chili: 32 oz. ground beef 2 tbsp. canola oil 1 cup diced red onion 1 green bell pepper, seeded and diced 1 can kidney beans, drained and rinsed, 16 oz 1 tbsp. ground cumin 2 tbsp. Hungarian paprika 1 tbsp. chili powder 1 tbsp. freshly ground black pepper 1 can tomato sauce, 32 oz. 1 cup chipotle barbecue sauce 1/2 cup cheddar cheese sauce recipe follows 1/2 cup sour cream Heat beef in large skillet over medium heat. Cook, stirring and breaking it up, til browned. Drain off fat. Heat oil in another large skillet over medium low heat. Add onion and green pepper and cook, stirring til softened and onion is translucent, about 10 minutes. Add beans, cumin, paprika, chili powder and black pepper. Increase heat to medium and cook, stirring til the mixture is fragrant, about 4 minutes.
• 4. Add browned beef and continue cooking and stirring til well mixed. Add tomato sauce and 1 cup of water. Reduce heat to medium low. Cook, stirring occasionally til mixture thickens, about 1 hour. Stir in chipotle barbecue sauce and season with salt. Top each serving with a tablespoon each of cheddar cheese sauce and sour cream. Serve at once. Serves 4
• 5. Chipotle Barbecue Sauce: 16 oz tomato ketchup 2 sm chopped onions 1/2 c water 2 can(s) chipotle chilis (chopped or pureed) 4 oz brown sugar 2 Tbsp cider vinegar 1 Tbsp worcestershire sauce 1 tsp minced garlic 1/2 tsp celery salt 1/2 tsp black pepper 1 tsp oil Heat the oil in a sauce pan, add onions & minced garlic, and fry until the onions turn clear. Add the remaining ingredients, bring the mixture to a boil, and simmer until it starts to thicken. **You can use the canned chipotles in adobo sauce for this recipe.
• 6. Cheddar cheese sauce: 2 cups whole milk 1/4 cup unsalted butter, one half stick 1 cup flour 1 cup grated sharp cheddar cheese 1 1/2 teaspoons ground cayenne sea salt and freshly ground black pepper heat the milk in a large pan over medium heat until you see bubbles forming on top. Meanwhile, melt the butter in another pan and stir in the flour to make a roux. Add the warm milk, whisking constantly, and continue cooking until the mixture thickens, about five minutes. Add the cheese, whisking constantly to mix. Season with the cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving. Makes 3 cups. Note: a roux, using classical French cuisine, is the mixture of flour and fat, usually butter or oil.