RECIPE: Bases Loaded

Bases Loaded

INGREDIENTS

Loaded Fries

7 oz waffle fries, Simplot VE 079024

4 oz chopped brisket, warmed, Smoke’n Fast VE 068738

¼ c. flame-roasted corn, Simplot VE 016708

2 tb diced tomato, Southern VE 006770

2 tb onion, chopped, Pro Mark VE 007624

3 oz white bbq queso, heated – see recipe below

¼ c. pickle slaw – see recipe below

2 tb crispy onions, Fresh Gourmet VE 064269

1 tb chopped green onions, Western VE 006260

White BBQ Queso | Yields 4 cups

3 c. queso, JTM VE 043918

2/3 c. bistro sauce, Grey Poupon VE 060951

6 tb white vinegar, Woebers VE 046024

1 ½ tb honey, Farmer Dan VE 055031

Combine all ingredients well – season to taste with salt & pepper.

Creamy Pickle Slaw

1 c. shredded cabbage, Preferred Fresh Cuts VE 007286

½ c. sweet hotties, julienned + 2 tb brine, Cool Crisp VE 055417

2 tb sour cream, Prairie Farms VE 011756

2 tb mayo, Wilsey VE 011790

Combine all ingredients well- season to taste with pepper.

DIRECTIONS

Fry waffle fries at 350°F until golden brown and crispy. Drain well and season lightly with salt if desired. Place fries in a serving basket or platter as the base.

In a small bowl, combine flame-roasted corn, diced tomato, and chopped yellow onion to create a quick corn relish- season with a squeeze of lime juice and a pinch of pepper.

To build: evenly distribute warm chopped brisket over the hot waffle fries. Ladle white BBQ queso over the top, allowing it to coat the fries and brisket. Spoon corn relish across the surface for freshness and color. Add pickle slaw in small mounds throughout for contrast and acidity. Finish by sprinkling crispy onions and chopped green onions over the top. Serve immediately while hot and crispy.

PER ORDER:

1 order