A Tater Tot Tribute

While others are adhering to New Years resolutions to eat better and loose weight, I’ve been experimenting with my new deep fryer far more than a person should. 

This weekend I was inspired by my friend, Chef Eric Williams, who appeared on-and won–Guys Grocery Games on Food Network.  He got his start at his Mod Mex restaurant, Momocho.  But he has since made an even bigger name for himself with tasty tater tots and gourmet topped hot dogs at his two Happy Dog locations, and followed it up with Momocho’s sister location, El Carnicero, and pair of Jack Flaps (Urban Breakfast Shoppe and Luncheonette).

I took a look at what I had in the fridge on a cold Sunday afternoon…among the things that caught my eye…a couple of stadium dogs, a bunch of potatoes, couple of jalapeños and the last of a nice chunk of smoked Gouda.  I decided to figure out some sort of tasty topping for the hot dogs, and take a crack at home made cheesy tater tots using the Gouda and jalapeños…in honor of Eric’s appearance on the show. A fromage homage, if you will.

GGG potatoes in cheese cloth

I peeled and shredded 5 small potatoes, then wrung them out using a cheese cloth. To that, I added 1-2 T. seeded and finely diced jalapeño peppers, and 1/2-3/4c. shredded Gouda. To bind it all, I added a beaten egg and 1/2 c. flour. After I seasoned the mixture, I formed it into two 2 inch round logs, on parchment paper, and placed it in the freezer to set.  (I’d give it at least 30 min)

I fired up my deep fryer, set at 350* and sliced the logs into bite-sized pieces, popped them in the fryer a handful at a time and let ’em get golden brown.

While those were working I played around with my hot dog topping.  I sliced equal parts cucumber, red peppers and radishes into matchsticks and made a quick slaw dressing using olive oil, lemon juice, salt and pepper, a smidge of honey and pickle juice. (Heck, pickle relish belongs on hot dogs…right?! Why not play on that?)

I topped my hot dogs with this bright, crunchy slaw and added some Sriracha to ketchup for a great tot dipping sauce. Sweet Thai Chili would be good too!

GGG Chef Eric

Photo Courtesy foodnetwork.com

By the time I poured a drink and plated this at-home bar food, it was time to tune in to the show.  And Eric knocked it out of the part, scoring $16,000 in the prize round and advancing to the finale of this special tournament, (airing Sunday, January 31st at 8pm) made up of All-Stars from Fieri’s other hit show, Diners, Drive-Ins and Dives.  For highlights from Chef Williams’ episode click here.
I was proud to witness the success of a guy who works hard, takes care of his staff, and elevates his community.  Best of luck, Chef!
Advertisements

2 thoughts on “A Tater Tot Tribute

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s