Sunday, January 30, 2011

The Rudi Tender Shack - Springdale, AR

Special treat for you this week. One my favorite things and my wife's favorite things to do is make homemade tenders and fries. Yes I know. Shocker isn't it? Our fryer recently went out on us and we ordered a new one. We were extra excited about this new fryer because it has a oil drainage system in the bottom. You can drain your oil after each use and wash the container and basket and then fill it back up. Very cool. Check out this bad boy.......



Nice isn't it?


The Rudi Tenders:

We always do different combinations on the seasoning on these. This time we did paprika and greek seasoning mixed up with the flour.
And the end product looked like............

THIS!

They turned out perfect. Light breading and yes it's the kind that falls off the chicken tender when you take a bite.







Very juicy. We were thrilled with the end product. I love new fryers!

8 out of 10 clucks (I've still got some tweaking to do)

Rudi Fries:

Hand cut idaho potatoes. I blanched them for the very first time. That's where you drop them for 2 minutes and then pull them out for a minute and then drop them again to finish them. And they turned out like this......
 Cooked evenly throughout fry and nice and crispy. I added some Old Bay seasoning during the blanching process and then put it on after they were finished cooking as well. Tasted so so good. Robyn said both tasted fantastic and were the best I've done yet. :)


8 out 10 fries (Same as above, more to tweak and learn)

If you would like to try them please call for reservations.
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2 comments:

  1. GibbyFebruary 1, 2011 at 6:22 PM

    Sweet!

    ReplyDelete
  2. RichApril 7, 2012 at 2:28 PM

    You want to do the best fries ever, check it out:
    Cut the fries the way you want and soak them in ice water for a good 15-30 minutes (or longer if you want) to get the starch off. Rinse them off and dry them the best you can (water + oil = !!!) Then set your oil low (around 275) and cook them for 5-7 minutes until they are translucent and slimey. Let them sit for a good 1-2 hours (or as long as you want). When it's time to finish them, crank your oil up to 375 and cook them in small batches. They will be done very quickly. You'll love them!

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