Grilled Ham And Beerbit Horseshoe

Serves: 4

Terence Turner

1 January 1970

Based on User reviews:

44

Spice

44

Sweetness

45

Sourness

42

mins

Prep time (avg)

4.1

Difficulty

Ingredients:

3 tbsps

Butter

3 tbsps

All-Purpose Flour

1 cup

Whole Milk

1

Lager (bottle about 3/4 cup)

1 tsp

Sriracha

1 cup

Monterey Jack (shredded)

1

Kosher Salt

1

Ground Black Pepper (freshly)

8 cups

Peanut Oil

1

Garlic Salt

4 tsps

Parsley (chopped fresh)

Directions:

1

Watch how to make this recipe

2

For the beerbit sauce: Melt the butter in a medium saucepot over medium heat

3

Add the flour and whisk until blond, about 5 minutes

4

Add in the milk and beer and whisk

5

Simmer until thick, about 10 minutes

6

Then add the Sriracha and jack cheese

7

Remove from the heat and stir until the cheese has melted

8

Adjust seasoning with salt and pepper

9

For the shoestring potatoes: Preheat the oil to 350 degrees F

10

Using a mandoline set with the julienne attachment, carefully run the potatoes through, creating thin matchsticks

11

Place the potatoes into a colander and rinse with water to wash off the excess starch

12

Then place onto a baking sheet lined with a dish towel and pat as dry as you possibly can

13

Carefully place a handful of fries into the hot oil and fry them until crispy, about 2 minutes

14

Keep the potatoes moving and don't walk away, these small shoestrings go fast! Drain on a paper-towel-lined baking sheet and sprinkle with garlic salt as soon as they come out of the fryer

15

For the sandwich build: On the griddled Texas toast, place the ham, then a pile of shoestrings, then ladle the rarebit sauce over the entire thing

16

Garnish with chopped parsley