Fried Chicken Gizzards, Hot Sauce and French Fries

Ingredients

• 0.5 lb red cayenne peppers (stems removed)
• 1.5 cup white distilled vinegar
• 4 pcs garlic (cloves, roughly chopped)
• 1.5 tsp salt
• 1 tsp sugar (optional, for balance)

Instructions

1. 1

   Prepare the ingredients: Wear gloves to protect your hands from the pepper oils. Wash the cayenne peppers and remove all the stems. Roughly chop the peppers and garlic cloves. No need to be precise as they will be blended.

2. 2

   Simmer the sauce: In a non-reactive saucepan, combine the chopped peppers, garlic, white vinegar, salt, and optional sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for 10-15 minutes, or until the peppers are very soft and tender.

3. 3

   Blend the sauce: Remove the saucepan from the heat and let it cool for about 10 minutes. This prevents pressure from building up in the blender. Carefully transfer the mixture to a blender. Blend on high speed until the sauce is completely smooth, about 1-2 minutes.

4. 4

   Strain and store: For a thinner, more professional-style sauce, place a fine-mesh sieve over a bowl or jar and pour the blended sauce through it. Use a spatula to press the solids and extract as much liquid as possible. Discard the pulp. Pour the finished hot sauce into a sterilized glass bottle or jar with a tight-fitting lid. Store in the refrigerator. It will last for several months.

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.