Wendy, these are for you... since we didn't get any on Saturday night
I found the ingredients for them on micechat, that is supposedly straight from the Cafe Orleans Kitchen:
Cafe Orleans Pommes Frites
1 portion fried potatoes
1/2 oz Grana Padano (this is a cheese, closest common equivalent is Parmesan)
1 tsp chopped garlic
1/2 oz chopped parsley
.001 oz Cajun spices
The Cajun spices consist of: cayenne, paprika, salt, white pepper, onion powder, garlic powder, black pepper, whole oregano, sugar, thyme, and rice flour; someone said they did 1 tsp. of salt and 1/2 tsp. of the other spices put them in a shaker.
Here's a recipe I found that tells how to cook the fried potatoes:
Large Russet Potatoes (about 2 per person)
Peanut Oil preferably, or Vegetable Oil alternatively (3 inch depth in a large saucepan)
Cut the Potatoes, skin on, into 1/4" thick strips, a Mandolin will save you a hell of a lot of time, Not to mention, conformity of size = even cooking! I cut mine by hand, because I don't have a Mandolin at home. Cut the potatoes in half, then in half again, then starting on the flat side, in 1/4 " slices. Stack the slices and cut into Fries. Discard any misshapen, would be Fries. Cover these in cold water. Change the water at least three times, or until the water is clear, then soak for about 1 hour.
First Frying:
The first frying is basically to cook the potatoes through. If you've ever tried to make Pommes Frites by skipping this step, you now know the necessity of the first frying. Heat the oil to 320 degrees F. Drain, then dry the Frites with paper towels, I also put mine through a salad spinner. Water will break down your frying oil (as will salt). When the oil is hot and the Frites are dry, drop them in batches, DO NOT over crowd! Fry for about 4-5 minutes or until they're cooked through, but NOT Browned. Remove to a paper towel lined plate. Reserve the oil. You can do these a few hours ahead, leave them, as is, at room temperature.
Second Frying:
Heat the oil to 365-375 degrees F. When you're ready to serve the Frites, drop them in batches, as in the First Frying. Fry until they're a nice Golden Brown and Crispy! Remove onto a plate or baking sheet lined with dry Paper Towels. < Here's where I would add the Cafe Orleans part of the recipe. >
Let me know if you try them.
Now I'm trying to find the recipe for the Pumpkin Fudge, any ideas on where I can find it?