French Fried Sweet Potatoes with Huckleberry Ketchup

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French Fried Sweet Potatoes with Huckleberry Ketchup

French fried sweet potatoes are nothing new. But they sure are delicious. Made even better with a recipe from fellow chef and culinary grant fund raiser, Chef Jean Denham, CC. She made this ketchup as a component of a crab cake dish for a fund raiser at the second annual Chefs4Students.org Fund Raiser in Windsor Colorado, hosted by Chef Florian Wehrli. This “Ketchup” can be used for a myriad of things. It is most amazing on a grilled duck breast. If you do not make the fries in this recipe…please make the ketchup. You too will be hooked.

Ingredients:

1-1/2 pounds of sweet potatoes
peanut oil for frying
kosher salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
Huckleberry “Ketchup” (Recipe Below)

Preparation:

Wash the potatoes and cut them in half. Place the flat side down on a cutting board and cut 3-4 inch long slices. Then slice the slices into 1/4 inch thick fries and soak in ice cold water for at least 30 minutes.

When ready to fry, preheat your fryer or bring oil to 375 degrees in a deep fry pan. Remove fries from the water and dry them thoroughly before frying. Failure to dry them could cause an accident or injury.

Add the dried sweet potato fries to the hot oil in batches so as not to overcrowd them in the oil. Cook them for about 5 minutes until they are golden brown and crispy. Remove fries to a pan lined with a clean lint free cloth or paper towel. Season with salt and Naughty Nelly's Deadly Twelve Pepper Blend and a side of Huckleberry “Ketchup”

Huckleberry Ketchup

Ingredients:

32 ounces fresh or frozen huckleberries or blackberries or if necessary blueberries
2 tablespoons shallots, sliced
2 cups Tawny port
4 tablespoons currant jelly
1/2 cup red wine vinegar
1-1/4 cups Huckleberry Jam

Preparation:

In a large saucepan, combine all the ingredients except the Huckleberry Jam.

Mix well, bring to a boil; reduce to a simmer and cook for 2 hours.

Remove from heat and let cool a few minutes. Puree in a food processor until smooth.

At this point for a smooth 'ketchup' push through a sieve or strainer. (chinois is too fine)

Allow to chill overnight.

Add just enough Huckleberry Jam for a 'ketchup' consistency. (about 2:1 - puree to jam is a good amount)

Makes approx. 2 1/2 cups

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Since Huckleberries are so perishable, it may be difficult to purchase them. Using Blackberries is a good substitute and add Huckleberry Jam to finish off - they add a tartness that is so good. Here is a website that offers Huckleberry Jam.

http://www.oregonjam.com/

Huckleberry Ketchup Recipe By : A Chef's Journey recipe from the 2006 Windsor Fund Raiser Dinner

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