Congrats to the Round 3 winners of the McCain SureCrisp Showdown!
In Round 3 we challenged 16 chefs to get creative by using McCain SureCrisp French Fries as the perfect side pairing. These 8 chefs impressed the judges and will be moving on to Round 4 of judging where their second dish will be judged to see who will get to continue on in the competition for the chance to win a Meglio knife, a Chef’s Roll Apparel Knife Roll, and a top-of-the-line Polyscience Control Freak! Round 4 winners will be announced Sunday, March 27th.
Korean Fried Chicken and Kimchi Fries
Gochujang fried chicken with peanuts and green onions. Paired with kimchi fries: SureCrisp French Fries tossed in togarashi with chili miso aioli, kimchi, jalapeño, nori, green onion, and sesame seeds.
Upgrading the Classic Meat & Potatoes
24 Hour Sous Vide Short Rib Glazed in HP Jus Reduction served atop Twice Cooked Cheddar Parmesan SureCrisp French Fries.
Triple Chocolate Milkshake with Truffle and Duck Fat Caramel
Chocolate ice cream blended with fudge, old school chocolate milk, truffle oil and truffle salt. Topped with chocolate whipped cream, duck fat caramel and sea salt. Served with duck fat fried truffle SureCrisp French Fries for dipping. A nod to the classic fast food Frosty and Fries combo.
Steak Frites with Uni Hollandaise & Furikake French Frie
by Andre Carde
Flannery 14 Day Aged Ribeye | Uni Hollandaise | Furikake McCain SureCrisp French Fries | Chives
Steak Frites and Marrow
by Peter Nguyen
Grilled blackened hanger steak on a bed of horseradish cream, topped with crawfish salad and a side of old Cajun house blend SureCrisp French Fries topped with marrow.
Red Beans & Fries
by Toni Thomas
Voodoo Cajun spiced fries accompanied with slow braised red beans loaded with andouille & smoked ham. Served with a side of voodoo boudin balls stuffed with SureCrisp French Fries instead of rice, because why not! Rolled in crushed voodoo chips and fried crispy. Enjoy your SureCrisp French Fries covered in red beans or dipped in creamy remoulade.
Smoke & Frites
Smoked Ribeye / Brisket Butter / Garlic Herb SureCrisp French Fries / Blistered Rosemary Tomato
Kickin Hot Chicken with Fire Fries
by James Canter
Classic fried chicken recipe of your choice fried in beef tallow/duck fat. SPICE DUST: Spiceology’s Cayenne, Spiceology’s Sriracha-honey season, Smoked Spanish Paprika, red Hatch chili powder, Spiceology’s tandoori seasoning, Habanero powder. Hot Oil; Tablespoon of each; peanut oil, hot chili oil, Texana Cajun Heat Olive oil, spice mix from above. Bread and fry chicken using classic southern style method. When chicken is done drain and place into hot oil and seasoning mix and let set until SureCrisp French Fries are done cooking. Cook fries according to instructions using same beef tallow/duck fat. When crisp, drain and season well with dry hot shake seasoning. Next make sure chicken has been thoroughly coated in hot oil then season with hot seasoning shake. Serve with veggie pickles and some cooling buttermilk ranch or Comeback sauce.
