|
|
| |
 |
| Dive! Carrot Chips | By Todd Wilbur
|
| Recipe Type: Appetizer |
| Calories: 560 |
| Cook Time: 15 minutes |
|
Recipe Rating: 0.0 (0 reviews)
|
|
 |
| |
| |
|
|
Menu Description:"Crisp, lightly fried carrots, choice of two dips."
In 1992, Steven Spielberg organized a search for a hoagie like those he remembered from his childhood in Phoenix, Arizona. The famed director sent his assistants out to search L.A. for the perfect submarine sandwich, and from the 20 sandwiches brought back to him, not one passed the test. Former chairman of Walt Disney Studios and close friend Jeffrey Katzenberg was in on the taste test that day and agreed that most of the sandwiches were either too soggy or too leathery. The two began tossing around the idea of opening their own restaurant to reinvent the submarine sandwich with fresh baked bread and unique combinations of ingredients - like what Spago's and California Pizza Kitchen were doing with pizza. Partnered with Mark and Larry Levy of Levy Restaurants, the two movie moguls tasted over 100 sandwich recipes before finding two dozen they liked. A year of planning went by to build a deep-sea theme around the recipes, and in 1994, the first Dive! restaurant opened in L.A.
In addition to the gourmet sandwiches on the menu, Dive! features pastas, salads, burgers, and delicious appetizers like carrot chips complete with your choice of dipping sauces. Because the carrots need to be sliced no thicker than 1/16 inch, you'll probably have to use a thin-slicing machine such as a mandoline for this recipe. I tried doing it by hand, and it's practically impossible to get the carrots a uniform thickness without using a gadget.
|
|
|
 |
|
|
Cajun Mayonnaise Dipping Sauce
½ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon dried thyme
dash salt
pinch dried oregano
White Cheddar Dipping Sauce
½ cup heavy cream
1 to 2 ounces white Cheddar cheese, grated or chopped
1 tablespoon butter
6 carrots
4 to 6 cups canola oil
On the side
barbecue sauce
cajun mayaonnaise dipping sauce
white cheddar dipping sauce
|
|
|
 |
|
|
Cajun Mayonnaise Dipping Sauce
1. Combine all of the ingredients in a small bowl. Cover and refrigerate for several hours or overnight before serving.
White Cheddar Dipping Sauce
1. Combine all of the ingredients in a small saucepan over medium heat.
2. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. By then the sauce should have thickened. Serve hot.
Carrot Chips
1. Peel the carrots, then slice them crosswise in half. Use a slicer to make lengthwise, thick slices of carrot, no more than 1/16 inch.
2. Heat the oil in a deep pot or deep fryer to 350 degrees F.
3. Drop a handful of carrot slices at a time into the hot oil. Fry the carrots for 10 to 15 seconds or until they turn a dark brown. Remove the carrots from the oil; drain and cool the carrots on paper towels, then put them in a large, shallow bowl. Serve with ketchup, a store-bought dip (such as barbecue sauce), or your choice of dipping sauces from the recipes here.
|
|
|
|
 |
There are no reviews yet.
|
|
