Harvest bowl featuring Tio Jorge® Skinny Yuca Fries, toasted corn, wild rice, pickled hot peppers, pork sausage, and aji sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Pickled Peppers
INGREDIENTS
- 1 qt. Water
- 1 qt. Vinegar
- 1/2 cup Sugar
- Hot peppers
METHOD
- Gather your favorite hottest to mild hot peppers. Slice about 1/4 inch thick or thinner.
- Bring water, vinegar, and sugar to a boil just until sugar is dissolved. Pour over hot peppers in jars or a container to hold.
- Let cool.
Toasted Corn
INGREDIENTS
- Corn on the cob
METHOD
- Torch corn on the cob.
- Cut off and set aside for garnish.
Aji Sauce
INGREDIENTS
- 1/2 head Iceberg lettuce
- 1 bunch Cilantro
- 1 cup Mayo
- 1 ea. Jalapeño, diced
- juice of 2 ea. Limes OR 1 ea. Lemon
- 2 ea. Green onions
- 2 tbsp. Cotija
- 4 cloves Garlic
METHOD
- Blend in a food processor or blender until pureed. Adjust with a touch of water if needed.
- You can run through a Chinoise or serve as is.
Skinny Yuca Fries Harvest Bowl
INGREDIENTS
- Tio Jorge® Skinny Yuca Fries
- Wild rice
- Pork sausage or protein of choice
- Aji sauce
- Toasted corn
- Pickled peppers
- Garden salad
METHOD
- Fry Skinny Yuca fries at 325f for 1 minute.
- Remove and then fry again at 375f until golden brown and crispy.
- Cook wild rice in a rice cooker.
- Garnish your harvest bowl with your favorite protein, a nice garden salad, torched corn, pickled peppers, your aji sauce, and of course the crispy skinny yuca fries.
