Dutch Oven Moose SloppyJo’s with Twice Fried Sweet Potato Fries
2 lbs ground moose (or ground beef)
1 8 oz jar mild picante sauce
1 cup diced onion
¼ cup white vinegar
1 cup green pepper, diced
1 package of Taco seasoning
¼ cup of brown sugar
¼ cup green chilies, diced and drained
SmokeeJo’s Datil Pepper Hot Sauce
Start with 6-8 hot coals on bottom. Brown ground moose in dutch oven with onion. Drain on paper towels when done.
Return mixture to skillet and add green pepper, taco seasoning, brown sugar, chilies, picante sauce and white vinegar.
Cover and simmer 1 hour until thickened. Add coals as needed to maintain low heat.
Serve on hamburger rolls with SmokeeJo’s Datil Pepper Hot Sauce.
Twice Fried Sweet Potato Fries
3 large sweet potatoes
canola, peanut or vegetable oil
SmokeeJo’s Blackening Spice
Deep fryer or pan
Peel potatoes and cut in ½ inch slices, then cut slices into ¼ inch sticks. Place in a bowl of ice water to soak for 30 minutes. (Soaking removes the starch, so the potatoes will be crisp when deep fried.)
Heat oil to 360 degrees in deep fryer.
Drain potatoes and thoroughly pat dry using paper towels. Otherwise, any excess water will splatter when they are added to the hot oil.
Pre-dip frying basket in oil (this prevents the potatoes from sticking to it), lift and add a handful of potatoes into basket. Lower into oil and par fry for 3 minutes or until potatoes are tender but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. Repeat procedure with remaining potatoes.
Increase the temperature of the heated oil to 390 degrees.
Return the par-fired potatoes to the oil in batches and cook a second time until golden and crispy, watching closely as they will finish cooking quickly. Drain on a fresh brown paper bag lined with paper towels.
As each batch is cooked and turned out on paper towels, sprinkle with SmokeeJo’s Blackening Spice and serve hot!