Jordon discovered fry sauce while in college where American students loved to have it with their fries.
- 1 cup mayonnaise
- 2 tablespoons mayonnaise
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 cup ketchup
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.
Frozen French fries work great while camping. These grilled cheesy fries go from frozen to table to being ready in almost no time.
- 1 bag (14 oz) frozen crinkle-cut French fries
- 1 tablespoon butter
- 4 slices American cheese or shredded cheese
- 2 tablespoons sliced green onions (2 medium)
- 2 tablespoons cooked real bacon bits
- Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
- Tear off 2 (12-inch) lengths of foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
- Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.