Aired The month of january 25, 2009
Serves 4-6 servings, like a snack
1 20- to 24-ounce bag waffle fries
two tablespoons EVOO Extra Virgin Essential Olive Oil
1 pound deli-sliced corned beef, chopped
1 small onion, thinly sliced
1/2 small mind eco-friendly cabbage, thinly sliced (a couple of cups)
Salt and ground pepper
two tablespoons butter
two tablespoons flour
1 cup light beer
1 cup chicken stock
1 cup shredded white-colored cheddar cheese
Preheat oven to 450F.
Arrange the waffle fries on the baking sheet and prepare based on package directions, adding about ten minutes to the baking time to ensure they are extra crispy.
Once the fries have about ten minutes left, convey a medium skillet over medium-high temperature with 2 turns from the pan of EVOO, a couple of tablespoons. Add some corned beef towards the skillet and saut until light golden brown and heated through, 2-3 minutes.
Add some onions and cabbage towards the pan, and prepare before the onions have softened and cabbage has wilted, 4-a few minutes. Season with pepper and salt and reserve warm.
As the veggies are cooking, convey a medium pot over medium-high temperature and melt the butter. Add some flour towards the pot and prepare for 1 minute.
Whisk the beer in to the mixture and prepare for around thirty seconds to prepare from the alcohol. Whisk the chicken stock in to the pan and produce up to and including bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir within the cheese to melt. Season the sauce with pepper and salt.
For everyone, arrange the crispy waffle fries on the platter, top all of them with the corned beef and cabbage mixture and douse with a decent helping of cheese sauce.