The Blog of Andrew W. Dodd

Kitchen Experimentation

Checked out the first MLB game at Citi Field last night and had a blast.  I didn’t have much of a rooting interest in either team, but I enjoyed checking out the new ballpark.  The best part of the park lies behind the centerfield scoreboard.  There you will find four restaurants by noted New York City restauranter Danny Meyer.  Two of them–Shake Shack and Blue Smoke–have locations in Manhattan, while two more–El Verano Taqueria and Box Frites–are new creations.  We went 3 for 4 back there (saving the tacos for another day).

Box Frites is a stand completely devoted to french fries.  You order a large fry or a small fry and have your choice of five dipping sauces.  We tried the Creamy Bacon and the Chipotle Ketchup.  The Creamy Bacon was definitely the winner, and tonight I got inspired to try and recreate it.  Here’s my recipe:

Creamy Bacon Dip

• 2-3 strips of bacon
• 3 tbsp sour cream
• 1 1/2 tbsp mayo
• 1/2 tsp salt
• 3/4 tbsp hot bacon fat (for flavor)
• 1/2 tsp white pepper
• 1/2 tsp dried onion

Mix together the sour cream and mayo.  I just used a soup spoon to scoop them out.  Get the bacon crumbly–I used a mini food processor–and mix it in.  Add everything else and mix it up, and garnish it with a little bit of dried parsley for presentation’s sake.  Serve with fries or chips or whatever.

It’s great with fries and I made my own tonight, too.  Just cut potatoes into eight wedges each and spread on a cookie sheet.  Coat them with oil and cover generously with season salt and bake until golden brown.

I’d give you nutritional information, but I don’t know it, except that it’s probably not something you should eat everyday due to the fatty nature of practically all the ingredients.  But it’s still fun.

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