Hot Potato Chips With Blue Cheese Sauce Food

BLUE CHEESE POTATO CHIPS

Steps:

• Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients., Broil 4-5 in. from heat until cheese begins to melt, 2-3 minutes. Serve immediately.

BLUE CHEESE POTATO CHIPS

Steps:

• In a mixing bowl, combine buttermilk, sour cream, mayonnaise, garlic, Tabasco, Worcestershire, salt, pepper and lemon juice and mix until very smooth.
• Add 1/2 pound of the cheese and gently mix by hand until just combined. Refrigerate the sauce.
• Fry bacon.
• Drain off fat.
• Chop bacon and set aside.
• Wash and slice the potatoes into chips-a little on the thick side, you want them sturdy.
• Soak the chips in cold water for at least 5 minutes to remove excess starch.
• Drain the chips, give them a quick rinse and pat dry.
• Heat the oil to 350 degrees.
• Fry the chips 4-6 minutes, or until golden and crispy.
• You may need to do this in several batches to prevent overcrowding. Remove and drain on paper towels.
• Preheat the broiler.
• Place a 1/4-inch layer of sauce over the entire surface of a large, oven safe serving plate.
• Evenly sprinkle the reserved cheese crumbles and bacon over the sauce.
• Place the plate under the broiler until the cheese melts and slightly browns. Remove plate and pile the chips directly onto the warm sauce and serve immediately.

SPICY MOLTEN BLUE CHEESE DIP

Steps:

• Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
• Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
• Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.

HOT POTATO CHIPS

Steps:

• Pour the milk into a small saucepan and bring to a simmer over low heat.
• Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
• Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.