Potatoes, russet, ¼-inch French fry
cut
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2 medium
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Water
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4 cups
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Salt
|
1 teaspoon
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Cooking oil
|
|
Bison, ground
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1 pound
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Onion, red, finely chopped
|
1
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Garlic, finely chopped
|
6 cloves
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Wine, red
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1 cup
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Tomatoes, ground
|
28 ounces
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Tomato sauce
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10 ounces
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Basil, ground, dried
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3 teaspoons
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Oragano, ground, dried
|
1 tablespoon
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Thyme, ground, dried
|
1 teaspoon
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Tabasco sauce
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13 dashes
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Salt
|
|
Pepper, freshly ground
|
|
Mexican four-cheese mix
|
|
Blue cheese dressing
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- Preheat oven to 375°F.
- Soak cut potatoes in salt water with four to six ice cubes for 1 hour; dry very well.
- In batches if necessary, fry at 325°F for 4 to 5 minutes, but do not brown fries; drain on paper towels; set aside.
- Heat oil to 375°F, and fry potatoes for 3 to 4 minutes, until golden brown.
- Drain on paper towels.
- Sprinkle with salt while still warm, and place in oven-safe serving dish.
- In large saucepan over medium-high heat, brown ground bison with onions and garlic.
- Add wine, tomatoes, herbs, Tabasco, salt, and pepper.
- Bring to boil, and reduce to simmer for at least 20 minutes.
- Cover fries with meat sauce, and top with cheese; bake until browned, 20 minutes.
- Drizzle with blue cheese dressing, and serve!