JERSEY DINER-STYLE DISCO FRIES: You won't find fries like this outside
the Garden State! Doused in melted cheese and fatty gravy, Disco Fries
are NJ's rendition of the Qu++becois dish known as poutine. Feel free
to indulge with this recipe!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jersey Diner-Style Disco Fries
Categories: Potatoes, Cheese, Sauce
Yield: 8 servings

2 lb Seasoned crinkle fries
8 oz Shredded mozzarella cheese
Brown gravy
Parsley; garnish

MMMMM---------------------------GRAVY--------------------------------
3 c Beef stock
1 sm Shallot; minced
1 cl Garlic; minced
4 tb Unsalted butter
1/4 c A-P flour
2 ts Worcestershire sauce
Salt & pepper

Set the oven @ 425+|F/218+|C.

Spread the fries in one single layer on a large
parchment-lined baking sheet. Cook the fries until
golden and crispy, according to the package directions.

While the fries are cooking, make the gravy. Melt the
butter in a sauce pan and add the shallot and garlic.
Season with sea salt and pepper. Cook until the shallot
and garlic are softened. Sprinkle in the flour and cook,
stirring, another 3 minutes. Slowly whisk in the beef
stock while constantly stirring to avoid lumps. Add in
the Worcestershire and season to taste with salt and
pepper (if needed). Bring the gravy to a bubble and
simmer 5-7 minutes until thickened. Remove from heat.

When the fries are done, remove them from the oven and
evenly sprinkle with the shredded mozzarella cheese.
Return to the oven 2-3 minutes until the cheese is
melted.

Pour the warm gravy on top and garnish with fresh
parsley. Enjoy!

Author: Tiffany La Forge

UDD NOTE: This is a New Jersey take on Canadian
poutine. I'd order it, for sure.

RECIPE FROM: https://www.parsnipsandpastries.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to All <=-

Quoting Dave Drum to All <=-

JERSEY DINER-STYLE DISCO FRIES

Still popular. They have survived long past the disco era.

8 oz Shredded mozzarella cheese

That'sa Moozadell! You gotta call it Moozadell to be authentic. [g]

Parsley; garnish
1 sm Shallot; minced

That's pretty upscale for the diners I've been to. This recipe must
be from a modern, corporate concept chain with a diner decor theme.
Having said that they would both be tasty additions.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black and White Cheesecake
Categories: Chocolate, Cheese, Pies, Desserts
Yield: 12 Servings

CHOCOLATE GRAHAM CRUST:
1 1/2 c Graham cracker crumbs
1/4 c Sugar
3 tb Cocoa powder
1/2 c Butter ; melted
FILLING:
1 1/2 lb Cream cheese
1 c Sugar; plus 2 tb more
2 tb Flour
1 ts Grated lemon zest
1 ts Grated orange zest
3 Whole eggs plus
2 Yolks
1/2 ts Vanilla extract
6 oz Semisweet chocolate, melted
3 tb Heavy cream

To makes one 10-inch cake: Preheat oven to 325 degrees.

Toss the crust ingredients together in a bowl. Press firmly into a
10-inch springform pan, and set aside. Beat the cream cheese and
sugar together until light and fluffy. Beat in the flour and
zests, then slowly beat in the eggs, extra yolks, and vanilla. In
a separately bowl, combine the melted chocolate and cream. Pour
two-thirds of the cheesecake filling over the crust. Fold the
chocolate mixture into the remaining filling into the plain
filling to get a marbled effect. Bake for 40 minutes. Turn off the
oven, open the door, and let the cake stand for 20 more minutes
inside the oven. Cool on a rack. Refrigerate overnight. To make
neat slices, cut the cheesecake with a hot knife, rinsing it off
between each cut.

Recipe by: "Fog City Diner Cookbook" by Cindy Pawlcyn
From: Pat Hanneman
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Cheers

Jim


... There are no pig nose food booths at foreign culture exhibits.

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JIM WELLER wrote to DAVE DRUM <=-

JERSEY DINER-STYLE DISCO FRIES

Still popular. They have survived long past the disco era.

As the pre-ramble said they're a New jersey take on poutine which is
hardly ever a bad thing.

8 oz Shredded mozzarella cheese

That'sa Moozadell! You gotta call it Moozadell to be authentic. [g]

Parsley; garnish
1 sm Shallot; minced

That's pretty upscale for the diners I've been to. This recipe must
be from a modern, corporate concept chain with a diner decor theme.
Having said that they would both be tasty additions.

Parsley (curly leaf) is a pretty standard plate garnish in this area.
Mostly for "pretty". Most of the places I frequent would sub yellow
onion for the shallot. And no one I know with the possible exception
of the late MLoo would ever spot the difference.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Thighs w/Mushrooms & Shallots
Categories: Poultry, Vegetables, Mushrooms, Wine, Dairy
Yield: 3 Servings

1 tb Olive oil
3 lb Skin-on, bone-in chicken
- thighs; trimmed
1/2 ts Salt
1 lb Cremini or button mushrooms;
- + a couple sliced shiitake
- mushrooms, if available
1/2 c Chopped shallots
3/4 ts Dried tarragon
+=OR=+
2 ts Chopped fresh tarragon
1/2 c Chicken stock
1/2 c Dry white wine
2 tb Heavy whipping cream
Fresh ground black pepper
1 tb Chopped fresh parsley

Preheat oven to 350ºF/175ºC.

BROWN THE CHICKEN ON THE STOVETOP: Heat olive oil in a
large wide skillet on medium high heat. Pat dry the
chicken pieces and lay them skin-side down in the pan to
brown. Sprinkle with 1/4 teaspoon of salt. Cook without
moving the chicken (allowing them to brown) until they are
golden brown, about 5-6 minutes.

BAKE THE CHICKEN IN THE OVEN: Place the chicken pieces
skin-side up in a roasting pan. Roast in a 350ºF/175ºC
oven for 13 to 15 minutes.

SAUT+ë MUSHROOMS: While the chicken is roasting, thickly
slice the mushrooms. Remove all but 1 Tbsp of the fat in
the pan (do not put down the drain or you will clog your
pipes). Heat the pan on medium high heat and add the
mushrooms to the pan. Stir to coat with the fat in the
pan.

ADD SHALLOTS & TARRAGON: Cook for a couple of minutes
until the mushrooms begin to brown and release some of
their water. When the mushrooms are glossy, add the
chopped shallots and tarragon and stir. Cook for another
minute.

Add stock, wine, then cream: Add the stock and the white
wine to the pan and increase the heat to high. Let the
liquid reduce by half. Taste and if it needs salt, add 1/4
teaspoon or more of salt. Sprinkle with black pepper.

Stir in the cream. Lower temp to medium. Let simmer for a
minute.

SERVE: To serve, place the mushroom shallot sauce in the
bottom of a serving dish. Place the chicken pieces on top.
If there are any drippings in the baking pan, pour them
over the chicken. Sprinkle with parsley.

Yield: Serves 3 to 4

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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